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I have done several prime ribs on the KK (non-rotisserie) using a reverse sear using a method similar to those described by Mcjudsten and tony b. Dry rub the roast (usually 6 - 7 pounds, boneless) and refrigerate overnight. Smoke (I use cherry and apple, either chunks or the cold/hot smoker) on the main grate at 200° - 225° F until internal temp reaches 112° (about 3 hours), then pull and open KK vent to achieve 500°. Sear all 6 sides on lowest sear grate, about 1 1/2 minutes per side. Internal temp will be about 120° - 124° depending on how how much searing is done. Pull roast, wrap with foil and towel, and let rest in a cooler until desired serving temperature is achieved, 30 - 45 minutes. Very straightforward and delicious. Here are a couple pics of the last one:

I reverse seared this small one for my wife and I. I should have trimmed that fat off. The carryover cook can ruin your cook if you let it. This was before the sear:

Agree with what Tony said - very straightforward and easy to get great results. Another option is the reverse sear method. Indirect at 250-275f until it is 110-125f (to preference on doneness), then pull it and tent it and open the vents for 500f, then sear for the crust and to get the last 10 degrees. Any dry rub of choice if you want to put some smoke on it during the low/indirect phase. Sometimes we dry rub, sometimes we do a horseradish/herb/salt crust. For larger crowds I have used this method to hit different target temps on 3 different roasts at the same time. Sorry no cook pictures.

Thank you Troble! Our friends loved, loved, loved this method of cooking chicken. As did I. They called it a "posh kebab" and we ate every last bit of chicken on that rotisserie even though we had started with some octopus and followed the chicken with beef burgers. Yummy! I wasn't sure what you meant by "do not over marinade" but I had already marinaded the chicken using this recipe: https://www.feastingathome.com/grilled-chicken-shawarma-recipe/. The skinned and boned thighs were marinaded for about 18 hours before cooking. Here are the marinaded thighs, stacked onto the rotisserie just before cooking. While cooking there was a surprising amount of fat given off by the chicken. I put some water in the tray beneath the chicken to stop the smoking. Here we are at the slicing, crisping up/munching stage. Sooooo yummy.

My wife and I just moved to Florida from NJ, leaving behind a BB32. I loved the grill and made some really delicious foods on it, including a suckling pig, but I must admit that I never really mastered the art of low and slow. I’m hoping to correct that. Just ordered a 23 Ultimate in black pebble and I can’t wait for it to get here. I ended up with the 23 instead of the 32 because it fits into my general push towards downsizing, and also because I never really needed all the grill space (other than the pig). Hoping I didn’t choose wrong. Here is a picture of my former blue beast (smoking in the background) and the pig. Have to say that I love this forum - you folks are awesome!

Interesting, I didn't know that. I knew that one should only marinade fish for about an hour but other than that I thought that the longer you marinade any meat, the better it will be. I guess it depends on how much citrus or papaya you are using. Will investigate further. I could remember where the pointer was on the dial but not the numbers and certainly not in Farenheit. I went out to look at the thermometer and I reckon I was at about 570F when I started and, having dialled it back, I finished the cook at about 400F. Cooked through and very moist.

Discussion in another thread got me thinking about Cuban. So last night was a Mojo porkchop, direct 325F with coffee wood chunks. A few spears of asparagus. Plated with my "drunken" black beans (cilantro, scallions, heavy garlic, lime juice, cumin, and rum) and served over yellow rice ( Badia Sazon Tropical - orange) A nice Rose on the side.

Be careful with Papaya and Mango as well. They have enzymes that can turn proteins into mush if left to marinate too long. They typically recommend only a couple of hours for most cuts. A very stubborn one maybe longer, but never over 4 hours.

This was a 4.5 lb, 2-bone roast. Dry aged in the fridge for 2 days, rubbed with my own spin on the Coffee Cardamom rub (Dizzy Pig Red Eye & Raising the Steaks, with ground black cardamom, and espresso powder added) and marinated overnight. I've also done them with a more traditional rub - ground coriander seeds, celery seeds, garlic powder, onion powder, salt, white pepper and fresh cracked black pepper.

I ordered a grill that was available in CA - I have about as much patience as a 6 year old. Should take about a week to get here.

You just know it will.[emoji39][emoji4][emoji39]

No Pics to post I do not have the rotisserie either. Cooked slow till around 120 and reverse sear till 130-135. Comes out great

Understood, thanks.

No cooking with the top open, the issue is it can ruin your gasket with that high heat flowing over it. When the lid is down the gasket is protected from the high heat.

Update - KK has shipped. That's the good news. The bad news is it won't get here until the 26th, at the earliest. And in the meantime, I can't stop drooling over the amazing food in the Everyday Misc Cooking Photos. Stupid question, is it ever ok to cook with the top open? Any issue with doing so?

Did it pick up much charcoal flavors? Do you think it would have had more flavor/ been better left open?

She wouldn’t be happy with me posting pictures of her on the internet she already thinks I’m strange posting so much food pics

Oh man, does it ever. That looks fantastic. Any tips or particular recipe you like?

I have never in my life wanted to try pumpkin soup...until just now. Looks fantastic, Aussie.

@tekobo Here is the recipe I’ve been using for the marinade (I found it on Pinterest) https://www.unicornsinthekitchen.com/homemade-chicken-shawarma-recipe/ Definitely don’t over marinate the chicken After cooking it twice I definitely would do the following 1. Definitely try to thread the chicken over the main spit and pull it over the forks to try to create an even meat stack 2. get a foil tray or something you can place as an indirect heat shield but also something that can catch the meat. 3. Slice it as it gets done and let it crisp up a bit 4. Mediterranean salad is really nice with it https://www.wellplated.com/mediterranean-chickpea-salad/ 5. toast some pita bread 6. I like more garlic in my Tadziki than this recipe but it works https://www.google.com/amp/s/www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe-1924366.amp its really fairly easy (&cheap) to make and it’s going to be a staple I my home especially during summer. good luck!

Thank you for this detailed description @Troble. I am all set, ready to do a copy cat cook tonight. I have 16 boneless thighs marinading in the fridge. Any tips about packing them onto to rotisserie rod? Do you thread each thigh on whole? My mouth is watering already!

Well, we finally did it, we set up our new KK 22" after a long week in LA we came back to AZ and went to work, well our local mover set it in our backyard for us. I have to say that this cooker is built like no other i have ever seen, the quality is excellent even the supplied tools are stainless. The cooking grates and basket are welded to near Aerospace quality. After we set up i lit a basket of lump coal to get to know how to control the temp and right from the start I was able to get a 3 hour steady temp of 250 degrees with just a few adjustments. could not be happier. After playing around we decided to have our neighbors over and cook some poppers and chicken which all turned out fantastic. In the past with other grills we have had , Viking, Fire Majic, we only really grilled steak , chicken etc. With our new KK we plan on expanding our cooking prowess, later on this week I will be trying to smoke some salmon , I just hope I can get the KK down to 165 degrees???? not sure how to do it yet but I know I will have fun trying , then were on to Pizza. I think I figured how to get the temp cranking buy latching the lid to the first notch and opening the bottom and top vents it will get hot quick. Lastly , the height of this KK worked out perfect for me from my wheelchair Dennis was a great help thank you all !!