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Prime Ribeyes and Filets. I love this KK. Had it about 300 for the cook then cranked it to 600+ to sear them. It got to that temp faster than my old gasser would have. Fam said it was my best ever. Basted with a melted butter/Worcestershire mix.

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.

A night for ribs Mac. I found these Cape Grim Tasmanian grass fed beef ribs. Overpriced, but, cape from has a fantastic reputation so why not. Tri peppered with some salt... and cumin. 3 hours under 145c Very tasty and worth every cent. Sent from my iPhone using Tapatalk

Why not is right Basher, awesome job on the ribs.

It can be used for ALL smoking.. hot or cold. Throwing wood on the coals will immediately turn all the gas to a thick white/grey vapor/smoke that is bitter and acrid.. It burns your eyes because it's wood alcohol.. The smoke generator uses vacuum created by the aquarium pump to make the wood smolder. Smoldering does not create enough heat to release all the gas and the gas at the point of smoldering is burned up. Never just throw on chunks.. us a foil pouch with holes on the bottom to burn off the alcohol and volatiles.

Basher nice smoke ring on those ribs! Can I have one?

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.

Here is a video of the generator blowing.. It's cleanest at lower volumes and lasts much longer. Trust me after a few minutes the grill is plenty full of smoke WhatsApp Video 2020-08-23 at 5.41.37 AM.mp4

Ajr that’s is some fine looking meat and very tasty I bet!

Great tasty looking meal Mac, as usual

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.

Here it is installed on my Billows ... ... And plugged into my KK

Funny thing when you get a KK and your friends question why you need a grill like this because it’s soooooooooo over the top etc. Then, they get a chance to taste what comes off and their horizons broaden. Now I do a brisket cook and they make me grill one for them too! Pretty funny but people just don’t get it until they taste it first hand. So, cooked two briskets starting last night. 16.5 hours and this was the best briskets I’ve ever made. 225 the whole time, no worries. 50/50 salt and pepper rub. Here’s the one I kept, the other has already been devoured by my friend that has a gasser and thought buying a KK was crazy 😂

Experiment tonight- put a 5lb bird in a cage to spin. 375-400, apple chunks. Basic chicken rub. Worked very well. I might try this to spin a batch of drumsticks or wings. . .

Love Korean Kalbi short ribs! Only thing is that they make a huge mess on the grates. After the week in post-derecho Hell, I treated myself to a Prime ribeye dinner. Started out direct on the lower grate with mesquite chunks, 350F dome. 7 minutes 1st side, 6 minutes 2nd side. Then down on the sear grate for 1:30 on each side for the crust. Plated with sous vide mashed potatoes and a veal demiglace gravy, sauteed zucchini and a side salad.

Korean Kalbi Short ribs with a cold cucumber noodle salad.

Cheeseburgers with garlic powder, cumin, salt, pepper & oregano rub. Served with sharp cheddar cheese and brioche bun. Served with sweet potatoes fries, lettuce, tomato and arugula & strawberry salad w/candies walnuts and raspberry vinaigrette also cooked two beyond meat buglers with vegan cheese. Cooked indirect with oak wood

Love pichana. I did a Trader Joe's lemon rosemary road kill chicken, with what might be the last of the local corn for the year after the big storm. 😢 Main grate, direct, peach wood at 325F for the first 30 minutes, flipped to skin side down and ramped up to 400F. Plated with roasted garlic couscous and a nice salad. Good to have fresh produce again!

Let's see if I can help you understand the how's and why's.. trust me it's really not all that complicated. First of all other rotisseries I know of have one shaft that goes directly to the motor. Most rotisseries are also over open coals or wood with no lid. The square roti spit sits on supports and goes directly into the motor that has a square socket. This is a ONE socket system. The play in the one socket system is 1/3rd that of the KK's three socket system. I wanted a way to run the roti with the lid latched and completely airtight. Rather then make up a wedge and run it with the lid cracked, I installed a drive shaft that runs thru the body. So on the right there is a socket inside the grill attached to the driveshaft in a sleeve with needle bearings and another socket on the outside of the KK in the middle of the side accessory plate. The motor of course it the third socket. This is a three socket system. The first version was all square sockets. Think of the second hand on a clock very little movement at the center creates much more movement at the outside/tip. Because of the tiny bit of play in each socket X 3, the cradle would come around and at some point would fall forward about an inch. Some roti motors also have some slack in the gears and added to this movement. I felt this was unacceptable and gave it a less than quality feel. My solution that reduced the movement by 2/3s was to change the two sockets in the drive train to hex. The hex socket having more faces for the shaft to make contact seemed to do the trick. The motor of course it still square, so the outside the grill shaft is square on the motor side and hex on the KK side. You may be limited by the 23" Ultimate's cradle being 8" but the 32" Big Bad's 10" cradle should hold any turkey you want to throw at it.