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The filled in plate setting from earlier! Boneless turkey breast and legs. Direct, main grate, 350F, smoker pot with apple chunks. Rubbed with lemon pepper and dried roasted garlic. Turkey had been injected overnight with Butcher BBQ marinade. Green Bean casserole. Stuffing. Plated with the gravy and cranberry relish. Dinner rolls and Bubbly!

No turkey here but I went back to my go to method for cooking duck breast last night. Quick and delicious on the Solo Bonfire. Over wood.

We made Gochujang chicken tonight, such a simple, but very tasty meal. Sent from my iPhone using Tapatalk

Roasted turkey at 290 main grate. Smoke pot with apple chunks and rosemary. Wet brined 24 hours in apple juice, black peppercorn, rosemary, thyme & sugar dry rubbed with some olive oil, butter, garlic, Montreal steak seasoning, rosemary & thyme. Kerry gold butter stick tucked under the skin on top of the breast gravy, Yukon gold Parmesan/sour cream/chives mashed potatoes, coconut milk & maple syrup sweet potatoes mashed potatoes, creamed spinach & kale, homemade stuffing with lots of celery and honeycrisp apple chunks served with French vanilla ice cream and homemade bread pudding Happy Thanksgiving to Everyone on the board. I’m truly thankful to be a part of this community. Thank you all for your hospitality and contributions

Best turkey yet...considering it was my first. Turned out great, got rave reviews. KK wins again. Don’t mind the missing leg, it didn’t make it to the table...

I had a productive day yesterday. Rotisserie chicken on the KK Whilst I was brewing 70l of Red IPA Sent from my iPhone using Tapatalk

I smoked a 20lb turkey. Made some creamed spinach & kale, sweet potatoe mashed, Yukon gold Parmesan/sour cream/chives mashed potatoes, homemade stufffing. all ready to be reheated in oven To finish I’m making Bread pudding Thanksgiving is my favorite meal. I’ll eat this for at least 4-5 days. It’s just my family and wife’s parents to but I can’t help myself. I love thanksgiving! Turkey just got pulled

Troble, a fantastic Thanksgiving dinner with ALL the trimmings. This is just how I'd like my plate to look.

Thanks Mack! It’s a lovely recipe, very unique flavour, but it’s fast becoming a favourite. It pairs so nicely with the bok choy with oyster and garlic sauce too. Here’s the recipe, should you wish to try it out https://familystylefood.com/korean-gochujang-chicken/ Sent from my iPhone using Tapatalk

@RokDok I am certainly up for trying a beer in the style of Gueze and would be very interested in your cider. Does the pub next door do rooms? Will need to stay over to avoid encounters with police on the way home. Sofas and KKs seem to go together at the moment. Methinks @Sir Bill needs to get into a sofa buying conversation with his wife. Might speed up his KK trigger finger.

Would that be called a "Turkinator?" 🤣 (Inside joke: there's a dish out there that uses this weaved bacon blanket around ground sausage and crumbled bacon, called a "Baconator.")

There are two drinking experiences which stand out in my life which offered two of the most traumatic hangovers known to man. The first involved cider. The second involved cider. The first, I was a student and started drinking at lunch after lectures and managed to cause a traffic jam because I decided to cycle back home to my res. I was on the local radio (traffic helicopter also known as 'The Flying Fox') as I'd been drunkenly weaving up a steep hill in Oxford and caused a massive traffic tail back because I wouldn't let anyone past. Oxford is a cyclist city but congests very easily. The Police officer who encouraged me to get out the way was very playful and kept chasing me about until I was given a lift home. I woke up around 7pm the following evening and couldn't lift my head from my pillow. The second time. A suitable amount of time having lapsed between incident 1 and this incident, we had been drinking something called 'Old Pig Squeal' in Devon. Their slogan was 'It'll separate the men from the boys and the tankards from their handles'. Cider is dangerous.

That's my holiday destination for 2021 sorted then, a religious retreat with a twist .... or a spin (sorry). ' Wild ' yeasts - both of them. Also seek out "Gueze" - it's a blend of new (c. 1 yr ) and old (more than that). There are still fermentable sugars in the New Lambic - fermentation continues after they are mixed. The beer is put typically into champagne style bottles where the secondary fermentation provides the fizz. I think there is a bottle of it in the middle of the top shelf of beers in my photo. As no one has pressed my "off" switch and Mrs Rock Dock is knitting a Xmas jumper in front of the fire - I have a little story about Gueze. I started making cider and beer about 6 or 7 years ago. In the North of England there is a lab which acts as a kind of historic (and current) yeast library - you can get yeasts from many of the now sadly defunct British breweries, including current ones if you ask nicely . You get a test tube with a little agar slope with a few colonies of yeast on, from which it is fairly simple to propagate enough yeast to brew a batch of beer. So I made a large batch of generic beer, divided it into six fermentors and added a different yeast to five of them. I then took some wild yeast from cider that I'd made - i.e. those that were on the surface of the apples from which the cider was made. The difference in the flavours of the beers was astounding. When it came to the wild yeast beer - it tasted almost like cider, I thought it was off and tipped the whole fermentor full down the drain. Anybody still awake ?? Fast forward a few years and we are in a bar - The Little Bear in Brugges, Belgium. A bunch of us from the village had gone over for a few days break. My friend suggested that we should taste some Gueze - it was not cheap. One friend screwed up his face and couldn't drink it , I immediately had an overwhelming sense of deja taste - the wild beer that I had so naively tipped down the drain. Of course I liked it. Another experiment a couple of years later, making a totally locally sourced beer. Hang in there @tekobo, there's a bottle with your name on ! I got a sack of barley from a farmer in the village and malted it at home. You basically wet the barley, get lots of containers, spread it a few inches deep and keep turning it every few hours and after a few days it develops little rootlets and tiny shoots. This means that the grain has produced enzymes which have the potential to break down the starch stored in the grain (unfermentable) into fermentable sugars. At this point you have to rather sadly kill all these tiny seedlings to stop them growing further and you then have your malt from which you can make beer. You do this by kilning - or in my case putting it in the oven at a temperature which kills the plant but doesn't denature the enzyme. Having spent the day doing this I left the last batch to 'kiln' in the oven overnight. The next morning the oven was a complete mess and there was a dark sticky goo on the floor around the oven. At that point Mrs RD had difficulty understanding the science of malting. A big clean up followed during which I leant on the oven door and broke the spring loaded mechanism. The oven / range company had been taken over, production had stopped and there were no spares available. The range has two ovens and it was only the smaller oven that the door wouldn't close. I couldn't therefore see why Mrs RD was making such a fuss. Even when I got it to almost close with some Gaffa-tape and it looked pretty good to my eye, there was no let up. Anyway, to cut a long story short, I used this home made malt, water from the culvert flowing through the garden, hops from the garden and wild yeast from the apple trees to make this wild beer. It tastes a bit like Gueze, certainly inspires curiosity and best of all has an aroma of blue cheese. So, if you come down to clean out the garage @tekobo , there is something for you to drink.

We got notification today that our sofa is with the "transporters" and should be with us, at the very latest, by Dec 10. It will be super weird (and stressful) if the KKs and sofa decide to arrive on the same day! In the meantime I will drink to a vaccine to get us out of this mess. See you on the other side.

Yes, it does do rooms, they are small but nicely appointed. And being next door - there's a good chance of finding your way back to the accommodation :-). OK- we'll wait for this lock down business to end - my imagination is getting into gear .... Pizza from the WFO with ciders for lunch whilst a slow cook is going on in the KK...?? And Brai plays an instrument .. Already looking forward to the sofa discussions...

Hi Folks, Got an update from the KK team last night and my grill is almost complete. I ordered a BB32 in Matte Black. Decided on the pebble as I heard they cook better 😝. Also ordered a bunch of accessories - cover, SS side tables, pizza stone, basket splitter, roti spit & motor. Will add a cabinet for storage once I get some time to figure out the design. Luckily I am fairly close to the KK factory so should have it in the next few weeks. A BIG thanks to this forum for the advice and tips. Looking forward to sharing some of my cooks!

Hope all is safe and in good health. Here is my contribution to a wonderful Thanksgiving with my family.

Thanks for the tips, Steve. Three hours on the dot from putting it on the grate to 165 in the breast. It probably got closer to 400 at the grate for some of the cook, but it was fantastic. Moist and delicious. Gravy from the drippings was on point as well. I highly recommend the turkey bath and ranchero seasoning from All Things BBQ.

Happy Thanksgiving. A twenty two lb fresh not frozen bird rubbed with a citrus black pepper rub and smoked with apple. Cooked to 165, tender and moist with a crispy skin

Thanks all for your tips. I used bits and pieces of what you all suggested and from Amazingribs.com. I wetbrined the turkey overnight in a stock pot, and I spatchcocked it. I seasoned with butter, a dry rub, and a sprinkling of herbs from the garden. I cooked it in the 300-325 range and removed it at 155 breast / 160 leg temperature. I put a lump of apple-wood in the fire basket, but I forgot to wait for blue smoke before putting my turkey in, so I probably got some black smoke on it. It still tasted great and was very moist. Highly recommend smoked turkey - easy to execute and delicious!

I am glad that sear triggered multiple posts from you Tyrus. So good you greeted it seven times! It was a divine combination for a weekday dinner. The space left on the plate was for sweet potato fries which were still cooking. The orange mush on the right was one year old home made kimchi which was delicious and just right in combination with the duck, mushrooms and fries. One to repeat.

@Tyrus - your computer is hiccupping on the Forum, dude! 🤣

You left out the most important one - have plenty of adult beverages on hand!

I bought one in Aspen , Co. last year and hauled it back to Albuquerque , NM . Rented a trailer from U-Haul ( it was a motorcycle trailer with a ramp and worked great ). Also had boxes of Coco and Coffee Char on trailer. Here are some pictures of how it was strapped down . Checked straps after the first 10 miles very slight tighten on one strap , and she didn't budge an inch. We also went over Independence Pass which is a little over 12,000 feet , 2 lane road , and lots of switch backs . Very difficult drive no problems . About 500 miles each way. Here are some pictures . Make sure to you put the smaller strap over the top really helped stabilized everything . The box is " Critical " you can see it the pictures below. Here are some pics:

Just to lower expectations, I've not committed to nearly enough practice to be playing a set right now. Although I'm very excited about a new amp I have on order (Boss Nextone Special) and apparently it's arriving on 31/12. I don't have a ship to follow on a map or anything. Feel slightly shortchanged. What's the latest on your boat? Apols to all, I think I lost the plot yesterday. I'd done 17 hours of video conferencing over the last 3 days across three time zones. Can't.wait.for.this.to.be.over. Which I appreciate is the same for everyone.

I like the scale of your ambition @tekobo I will be over the limit and I'm not afraid to admit this will happen. 😆

Tony B that’s a good name for it.

To summarize (is in correct) my 367 at 1.5 hours so just assume it’s about there still, check Bird temp periodically, and don’t sweat it? 😀

@Adam Ag 98 - like we tell new KK owners - "Don't chase the temperatures!" The KK has so much thermal mass that after it has a chance to heat soak at a given temperature, moving it down is about impossible. You can creep up on your target from below, but not from top down. Most cooks, you can't tell the difference in the results with a +/- 50F dome temperature difference.

18 lb. bird, cooked at between 325 and 375, took 3 hours on the dot. Cooked it on the grate over a sheet pan full of onions/carrots/celery that I pulled out about 90 minutes into the cook and used to fortify turkey stock for the gravy. Darn near perfect.

The UK has just had new COVID-19 tiers announced. The lowest infection rate areas are allowed the greatest freedom (Tier 1) which is about 1% of the population. Tier 2 allows you to go to the pub but you have to have a meal with a drink. Tier 3 is the toughest lockdown. So to translate: Tier 1: Pints Tier2: Pints with chips Tier 3: No pints So depending on where @RokDokis on the Tier system, I think we'll be ok to help out.

Rok you are living an interesting life. I once sat with a friend in his garden shed on the edge of The Forest of Dean where he had tapped a 50 gal oak keg of home made cider. 2 pints later i struggled to walk in a straight line. Good to hear the backyard scrumpy remains alive and well. Sent from my iPhone using Tapatalk

Doing my first turkey today. 4.8lb bone-in breast. I-D-10-T error and didn't brine overnight, so we pivoted at 10am and rather than lighting the KK I made a quick brine (salt/water/pickle juice/brown sugar). Just the two of us so no guests to accommodate. I bought a 2 cup (yes - cup) cast iron pot and put 2 holes in the bottom - going to fill it w/pecan chips. Using cocochar. Not sure if I'll throw the pot in at initial light. Probably wait a bit since it is so small. I'll be using a 1/2 basket in the 21. About to light after I post this, heat soak for 1.5 hours or so, and hopefully cook some bird at 350 until the internal is 165. Blue Plate mayo to bind the Meat Church Holy Cow seasoning.

Here...we...go! IMG_0012.MOV

Scored a butterflied leg of lamb gave it a reverse sere Sent from my SM-T835 using Tapatalk

You know that's a first. Let me explain the glitch. When I hit the submit nothing happened, generally you would see the post and done is done. So I tried again and again and without seeing anything, I just gave up. If it's something related to your post being at the bottom of a full page well, that might be a clue. Anyhow this computer has been acting a little weird as of late, have no fear we'll get to the bottom of this Watson.

@Troble - inspired to go heat up leftovers for lunch!

Quite a few out there, most are pretty good. MEATER+ is the only "no wires" probe that I'm aware of and consequently, the only thing that will work on a rotisserie cook. For regular cooks, I use the Maverick XR-50 - up to 4 different probes. Good range on the receiver. Battery life is pretty good too. And if I'm using the Guru fan, I'm using it's probes, which are very good. From experience, once heat soaked and stable, the difference between dome and main grate temperatures is only about 20F.

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

tekobo, lovely looking plate of duck perfection.

Also depends on what you put in the KK, and how heat soaked it is, Adam. My dome temp was showing 370 before putting in grates and the bird, and I had only had it running for 30 minutes or so. Put the smoke pot on, lower grate, foil sheet, and veggies on a sheet pan, then main grate and the bird. It took a good 45-60 minutes before the dome showed 350 again, but I knew it was significantly warmer than that down where the sheet pan and bird was. Think it’s just a false reading from so much cold mass being put in all at once. My next investment will be a good probe temp system so I don’t have to rely on the dome temp so much.

How fast should the temp recover on the thermometer? Lit at 320pm, started tinkering with vents at 3:50pm and 380 temp. Tinker tinker gradually dropping to 367 @4:57 pm. Open to add the smoker pot mentioned above at 5, bird on at 5:21. tinker a bit, see smoke, open bottom to slow the smoke, close back to a sliver at 5:42 It is now 6:11 and the temp is still at 312. Top and bottom are same settings as when I opened at 4:57 to add the smoker pot. I’d it blocking/ absorbing a ton of my heat I’m guessing now during my edit? Surely it’s heat soaked at 1.5 hours, shouldn’t the temp recover quickly? Does the 4.5 lb bird absorb that much? Should I keep my settings at what I think is 350-370 even if the temp shows stuck at 3:12, or should i open it up until it shows closer to what I expect before shutting back down?

Now you're talking. Geuze is my favourite style and this is my go to beer: https://beerconnoisseur.com/beer/oude-geuze-boon My father in law is a beer aficionado and pointed me in the direction of this. I don't drink huge amounts of beer but there are some situations where only a beer will do.

Mine was only a 20 lb girl. Yours must’ve been the oldest and biggest happy thanksgiving!

Twins Troble. They must have gotten separated at birth. H.T.

You are looking through the window, the temptation to open the door of the sweet-shop and step inside will get harder and harder to resist.... I'm not a betting man but ....

Off to a good start @AJR. I'm prepped and ready to start cooking in about another hour. I'm just doing a boneless turkey breast and some legs this year, since it's just me (and Kipper).

Basher - I think it would be ungentlemanly of me to pick up that gauntlet. It would be rather difficult to clean the garage out - although it would be great fun trying. The ciders here are from the couple of ancient trees in the garden some with a bit of pear juice from the recently planted Perry espaliers. I don't use any sanitising chemicals and don't add any yeast - just juice the apples stick in a sealed bucket for a few months over winter, prime with a bit of sugar and bottle. Some are 5 years old and the taste changes over time. They are quite dry and don't taste like commercial ciders. Together with the beers of various styles and ages there is nigh on 500 bottles here. Plus a couple of hundred bottles of Bronze Trippel and this years cider/perry in the house in the warm getting a second fermentation to provide a bit of fizz and the still fermenting Big Bad Matt Black Stout ...... I'm getting carried away here but if @Braai-Q, @sovsroc, @Sir Bill want to come down and anyone else for that matter and give it a try I'm up for it !! Bring meat. @tekobo - I've taken on board what you've said about beer..... but I have something special for you... I've spent the day rubbing down soffits and rafters ready to repaint and fit new guttering, and I'm a bit cream crackered need to eat and do my duo lingo, so it'll be a bit later..... Cheers RD

Here is the finished product. Look at that smoke ring! Simply delicious! Sent from my iPhone using Tapatalk

Argh.. a larger Table Top.. This one is already difficult enough to move around the factory during production! BTW I'm in the process of making teak removable counter fillers.. something like the left side here.. This is only a photoshop-ed mockup. The idea is to fill the square hole in counters.