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Gym a lump of timber on the charcoal fire will give you a smoky flavour. I think you are referring to the cold smoker attachment. This will provide additional smoke flavour and can be used for cold smoking cheese, spices, fish and anything else where you don’t want the heat from a fire. Sent from my iPhone using Tapatalk

I have been trying everything to get my Thermoworks Billows to mount elegantly to my Kamado Kamado cooker. I found a vendor online called Humphreys BBQ and took a $34 chance on a solution. It worked perfectly. https://www.humphreysbbq.com/products/the-rigid-billows-mount?variant=31141958680687 Simply attach this machined aluminum adapter to your billows, and plug your billows into the KK BBQ Guru port. Fits like a glove.

Put some wings on the KK this morning. Cooked about 4.5 hours at @245F. Originally I planned to cook the ribs yesterday so they were rubbed and vacuum sealed for 24 hours. Rubbed with Purple Stripe Garlic, Paprika, Silk Chili, black pepper and white pepper. Plated. The ribs were meaty back ribs and were moist.

I like the injection solutions from Butcher BBQ. I've used their brisket, pork butt and chicken with good success. Another alternative is the Seasoning Stix. They are solid seasoning sticks the you can also insert/inject into cuts of meat. They melt at around 140F, so they don't work so great on a rare/medium rare steak, but they work well with other cuts that you cook to higher temps. I inject to add flavor, not so much for ensuring the meat stays moist. Good cuts of meat and proper cooking techniques will take care of that.

Thank you Basher.

Pretty much exactly what I do too. Very Aaron Franklin. 😊👏👍 What rub do you use and have you injected? I’m a huge proponent of injecting. I have a SpitJack that I just love.

Sure thing! My total cook time was about 14 hours I believe, started the night before and set to 225. I wrap in butcher paper when it reaches 170 internal temp and then place back on KK till it hits 200. Then I take off, wrap in towel (butcher paper still on obviously) and placed in cooler for 2 hours to rest. It turned out amazing. It’s a long cook but the KK makes it pretty stress free because of stable temp control. My old ceramic was a lot of work to achieve a brisket like this. Oh, forgot to mention but I used hickory chunks on this cook as well. Really helped the flavor profile.

A 32KK is a lot of mass but they roll easily once started. While three people might be easier, I don’t see why 2 committed folks couldn’t move it to your back area. While you can use two pieces of plywood, I’d probably use three or four so you don’t have to restart the rolling as often (mass, inertia).

to roll one of these cookers, you do not use 2"x 4" boards. you would use plywood. for a 32, I would use 3/4" thick plywood. it comes in 4 feet x 8 feet sheets. you will need two sheets. put one in front of the crate, at the ramps edge (ramp is part of the crate). roll cooker onto plywood. put 2nd sheet of plywood at far edge of 1st sheet of plywood. roll cooker over onto 2nd sheet of plywood. move 1st sheet to far edge of 2nd sheet and repeat the roll and move plywood sheet process until you arrive at your desired destination. if you are moving uphill with the leap-frog plywood sheet process, you should have two, or more, wedges to place behind each caster to prevent it from rolling backward when you stop actively pushing it uphill. with the 32" cooker, I would definitely enroll the assistance of two folks who are capable of pushing the 900+# beast CAREFULLY. you cannot man handle this. And definitely do NOT pull it by the lid handle.