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Pork Butt. Dry salt brined for 18 hours, then Flavor God Honey BBQ seasoning for the rub. Forgot to get a picture on the KK. The KK held 225 like a champ for 10+ hours, zero adjusting, and I can’t believe how little Coco char it burned. So impressed. And the end product is absolutely awesome. My bro-in-law has been BBQing for years, and every family member that has had some said it’s better than anything he’s ever cooked. I just point at the KK and shrug.

Here’s a before/after of my 10+ hour, 225 degree cook from today in my 23. I can’t believe how little Coco Char it burned. I am absolutely flabbergasted. Lit it in one spot, and you can see how little it spread. This is going to make getting a second basket a must so that I can preserve the Coco Char for long low and slow cooks.

That's great to hear, thanks Adam! (typing that makes me feel like I'm going crazy )

I was in the same boat you are, Adam (my name as well, good name!) just a month or so ago (only ever used propane before my KK). For steak here's what was recommended to me, and worked well just this last week in a 23 - fill the basket with charcoal, and light it in four different places (I use a MAPP torch). Open the top vent wide (4+ turns), and pull the bottom vent out from the KK a few inches. Using that method, the dome thermometer was showing 450 degrees inside of 20 minutes (so closer to 600+ down by the coals where I put the sear grate), which is comparable to the pre-heat time of my old gasser. I was impressed. I've heard you can get it up to temp even faster with a blow dryer/leaf blower blown into the bottom vent. Once I got it to temp, I left the top open about 3 turns, and closed the lower vent but opened the left side to the most open setting. Make sure you've gone through the burn-in process (talked about elsewhere in the forum) before taking it to a high temp for a cook.

I use what I call the SS serving tray that came with the KK. Also bought some SS false bottoms for chafing dishes. They come different sizes.

Foil or an aluminum pan on the sear grate.

I’ve been counting the days till my cocochar arrived. I finally got it on Thursday (7-9-2020). So I decided to cook an 11lbs whole brisket. I’m totally impressed with it. There’s was a lot left over after a 10 hour cook and very little ash. I was kinda bummed at first because it took an entire 11lbs box to fill my charcoal basket. I thought I would burn through it all with this brisket cook. I’m glad to say that the 11 lbs of cocochar should be enough for at least 3 more cooks before it’s totally gone. If u haven’t tried cocochar u definitely should.

Yup that’s some awesome charcoal. I’m doing my second cook with my left over charcoal tonight. I just saw your pork butt awesome looking cook!!

I don't think anyone can catch up to @ckreef in that department! I just sold my 23 KK for sure yesterday so both Milk and Meat have new prospective homes. I am encouraging my friends to take them soon so that they catch the KK bug and carry their enthusiasm through the winter. If they don't collect in time I could end up with a 19TT, 21, 23 and 32. What a line up that would be!

I want my babyback, babyback, babyback, babyback, babyback...

My Breeo Outpost 19 came today, and I was easily able to fit it to my $50 Harbor Freight cart, over my Solo Stove Ranger. My neighbor has a true adjustable height Argentinian grill. This is my toy version. I've already got lighting a fire down to thirty seconds: Wood chunks, lump charcoal, isopropyl alcohol, hearing protectors, match. Now I need not be so concerned about waiting for the fire to settle. Just raise the grill!

I suggest wrapping those big wood smoking chunks in foil to channel the gas down into the burning charcoal from little holes in the bottom of the foil pouch.. you will get a much less bitter acrid smoke flavor profile..

I know, I didn’t get a pic of it while It cooked on Hestia. Here’s a pork belly I made last weekend. Smoked it using coffee char and coffee smoking wood. I then sliced it, and seared the slices over high heat. The sliced pork picture below is before the sear.

Just barely squeezed this onto the KK. Now I just need to decide can I wait until the morning to slice it, decisions decisions.

Tried out my new Baking Steel and Forkish's 24-48 hour dough yesterday. I intended to use the 24 hour rise but it was terribly hot and humid Saturday, so I held off until Sunday, hence 48 hour rise. With everyone baking these days, yeast can be scarce so I had to use our on-hand older yeast. I don't know if it affected the final outcome as this was my first try at this dough (I usually use the KA flour recipe Charles posted a few years ago). Cooked pizza #1 at 550°F dome with steel at 525°F (9 min) and #2 at 500°F dome with steel at 475° (8 min). I pulled #1 and immediately inserted #2 without waiting a few minutes for heat recovery as #1 was a little overdone for my taste. Dressed pizzas, FULLY loaded, roughly 13" by 14". #1 on steel in KK. Used the deflector (!) underneath on main grate. #1 off at 9 minutes Bottom crust of #1. A little overdone as crust exhibited cracking when bent, as shown below: #2 off at 8 minutes with slightly lower grill and steel temps I was going for a kind of New York style crust, but since this was the first time with the recipe, I didn't really know what to expect. The crust had good flavor, but was a little tough. Not cracker, but definitely chewy. I was a little suspicious of the yeast, but I got good first rise and a doubling rise during the 48 hour refrigeration period.