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@Basher this was a direct result of your post the other day Filet mignon, grilled sweet corn, asparagus w/olive oil/garlic/salt&pepper. Air fryed red potatoes tossed in duck fat, rosemary, garlic. Served with red wine reduction sauce @tony b I did a month of no alcohol so we celebrated tonight with one of my absolute favorite bottles. Freeman vineyards Pinot Noir

And here's the final, which I have to say was pretty damn good, thought maybe not competition-worthy. The pork shoulder came out nicely done, tender, well smoked, good bark. There was one thing, though....I had forgotten that I mixed some left over Dizzy Pig "Swamp Venom"....quite hot- with what I thought was the "Red Eye Express" a nice savory barbecue rub with espresso to give it some extra umami. So....thing is, the rub on the two shoulders was a hot rub. So the bark was a bit more hot than salty-smoky-savory that I was going for. A little unusual for pulled pork. But the family loved it, and my 10-year-old grandchild, Lucia, who is about "this" (holds thumb and forefinger together) big around, ate a second sandwich. A good night was had by all.

So here we are at 6 hours, nice bark formed but we are still at only 170* and I am a little concerned about making the ETA for taking off at 6 PM so I wrapped them about 4:30PM....now shooting for maybe 6:30. KK is at 310 right now.

Hello All, I'm Massimo from Italy. My Big Bad 32 is on the boat, now crossing the Indian Ocean. I'm waiting to arrive in Italy in two weeks ....

Bards you have air getting in somewhere. Check all the plugs, portal holes and that the lid is closed properly. Sent from my iPhone using Tapatalk

Hello everyone, We are building a pool/lanai and outdoor kitchen. It will be a fairly simple thing: an L-shape, with one side against the back wall of my garage, and the L extending out from the wall, to serve as a bar. The 8 feet of counter space against the wall of my garage is to be split, to allow space for my 23" Ultimate. I was hoping someone here can tell me how much space I need between sections of countertop to accommodate my KK. I need space for my OneGrill rotisserie motor. I see on the product page for the 23" Ultimate, that the total width is 30". The rotisserie motor bracket extends 1.5" from the side of the KK, and the OneGrill motor is 2" wide. What I am not sure of, is if I need to add that width to the 30" and make a gap of 34.5" to 35", or if that 30" width is at the wheels, and I can go with a smaller, say 31" gap. ;TLDR version is: What size gap between sections do I need to fit a 23" Ultimate with rotisserie motor attached? Thank you all for your help! Keith

Hi All! Just got my new KK this past weekend, it’s awesome! Looking forward to cooking on it and reading all the topics so I can learn the tips and tricks. I didn’t want to wait to get a custom one due to the back order so I just grabbed on that was currently available. I have been eying a KK for about 3 years now but never had the opportunity to pull the trigger until CV-19 hit. (They cancelled my kids daycare for 3 months and I just invested that into a new KK) Wife digged the black so we went with the matte black and it was at my house in about a week. Thanks!

You'd have thought that they'd have dreamed this up a long time ago! https://www.msn.com/en-us/foodanddrink/restaurantsandnews/green-eggs-and-hamm-s-promotion-offers-a-free-grill-to-innovative-beer-enthusiasts/ar-BB17vUSr?ocid=msedgdhp

Went to another awesome bbq get together last night great food and a great night......... And brekkie yum great night great people.. Sent from my SM-G965F using Tapatalk

I live in the north of Italy, Piemonte. Sure, I will be happy to send pictures when it will arrive...

Welcome Massimo and congrats on the decision to invest. I was suppose to be in Italy last month for my daughters waterpolo tour..... maybe later. Are you north or south? Sent from my iPhone using Tapatalk

Welcome to the Obsession! Can't wait to see the pics of the uncrating and first cooks!

Touché! Yes, more corn for dinner last night - surprise! Trader Joe's Herb and Savory chicken thighs (1st time trying them, will be added to the shopping list for sure! A very "Greek" flavor profile.) Direct, 325F, hickory & apple chunks. Sorry, I'd pulled the corn off before realizing that I'd not taken the on-the-grill shot yet - DUH! OK, here's the corn! More duck fat spuds in the airfryer. More of a Greek salad with the gifted tomatoes - no feta, so I went parm. Nice Vouvray.

I’d definitely trade you a rib or two for some of those!

Tony, deelicious for sure.

This is four hours in, at about 155 degrees (F) , just mopped with some Scott's sauce (vinegar and cayenne pepper, mostly).

Country style ribs kinda Sunday! Smoked with some hickory for about 4 hours so far. I’ll be taking them off soon to paint then wrap for about an hour. KK stuck on 225 the entire time, makes it pretty easy. Hope you all are having a great weekend!

All great looking cooks ya'll. Now I'm hungry again and I just finished up lunch! @Basher - gotta get you drinking better beers to compliment your great cooks. As a brewer, NEVER trust a beer in clear or green glass - almost always "skunked." Hops REALLY don't like UV light. Why do you think that they put that silly lime wedge in Corona beers - to cover up the smell/taste of a beer gone bad. Best choice - on tap: 2nd choice - cans; 3rd choice - brown bottles.

OMG - how many people were they trying to feed?? That's a LOT of BBQ! Love all the different setups for doing the cooking. I'm sure a good time was had by all!