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Picked her up. 24 lbs. fits in the KK perfectly. Going to try my method of starting on stomach and then flipping to finish and baste but we’ll se how it goes. Also need to pop the eyeballs out before cooking 😀 Very happy that it fits in my fridge as well

I’m too excited so I decided to make my BBQ sauces today. Not really sure on quantity so I ended up making a lot. Then the wife told me she threw out all the tops to my mason jars because “we didn’t use them and we only use those jars for decoration” so had to improvise with a little press n seal on the left is “Rodney Sauce” from Rodney Scott’s cookbook. It consists of white vinegar, lemon, red pepper flake, cayenne pepper, black pepper and brown sugar essentially. It’s pretty spicy and is gonna be labeled as “spicy sauce” In the middle I have Aaron Franklins Vinegar sauce which is white vinegar, apple cider vinegar, ketchup, cayenne pepper, paprika, black pepper & white sugar. This is going to be labeled “mild sauce” on the right is @Syzygies Bourbon BBQ sauce that consults of onions, butter, vegetable oil, bourbon, ketchup, orange juice, apple cider vinegar, black pepper, maras pepper (which I substituted paprika for), maple syrup, molasses (which I subbed for brown sugar) & Worcester sauce, I also added a decent amount of salt and a couple extra dashes of paprika and cayenne. This sauce will be labeled “sweet sauce”

Did a pork tenderloin for dinner, KK @250F until the IT 142 F then tented and rested for a few mins. It turned out tender and moist. Greens and radish fresh from the cold frame. Plated.

I’ve been telling my wife that I’ve been training for this cook for most of the last year plus planning/thinking about it now for well over 6 weeks. I’m fortunate that @tekobowent first and provided some great intel to help me. Everyone is asking what they can bring and my wife thinks I’m taking on too much and will get stressed but I told her that it’s not gonna be an issue cause I’m going to cook a lot of things early and I don’t want anyone bringing dishes cause I want to serve all the food. this is what cooking is all about for me we have our families, and best friends over. It’s been a long years we haven’t been able to this type of party for over a year so if there was ever a time to go big or go home it’s now. I’m prepared and confident for my cook, the only danger I now is gonna be the flip of the pig, which I’m likely gonna do solo but I’ll feel it out and if I can’t do it I’ll cook it on its belly the whole time. I have plan A & plan B one other note is I requested people bring beer, wine or specifically if they wanted to they could bring this delicious cocktail that we discovered last weekend “Cutwater Spirits Mango Margarita”, I’m not one for premade margaritas but this particular beverage is absolutely divine, and at 12.5% alcohol per can it packs a punch. We rimmed our cups with this chili lime salt my wife found at Trader Joe’s and poured the can over ice and it’s absolutely magnificent. Both Plan A & Plan B involve me not cracking any of those until after all food is served. Highly recommend though if one sees them on the shelf

I think you have this very well thought out. Your guests will surely be pleased with everything and a whole pig presentation is something few people actually see in person. Best wishes for a terrific party!

I think I have temp control down to a science, so I'm gonna try my hand at my first packer (15 lb choice) brisket this weekend. My initial plan (before reading bunches of posts on this forum) was to cook at 225-250. Dinner is at around 5 on Sunday so I figured I'd start it at 10pm on Saturday night. After everything I've read, I'm thinking of going with a hotter quicker cook, 275-300 and wrapping it in butcher paper at 160-170. I'd use the main grate with a foil drip pan underneath on the lower grate. I'm just going with a simple kosher salt and pepper rub this time around. Is my best bet to put it on the cooker at around 5am? That should give me some leeway in either direction with cook-time. Anyone have experience with the coffee wood for briskets, or am I better off with oak? I'm also going to try to keep some chips smoldering in the cold smoker as well. Any suggestions are very welcome and thanks in advance. Paul

Troble you are not cooking for 20...... there’s another 50 here watching........ no pressure!!!!! Sent from my iPhone using Tapatalk

Looks perfect @MacKenzie

@tekobo I appreciate your feedback but that’s my working plan as of the moment. I’m not against cooking it on its belly the entire time but my ideal cook would involve a flip and mop/baste. I won’t know if that possible until I get the pig home and see how easily I can maneuver it, I would likely have to do the flip by myself so that may not even be possible but as I sit here this morning before I’ve picked up the pig that’s the plan. Once I pick it up I plan to put it on the grill to confirm the size and see how easy it is for me to lift and maneuver it then I’ll finalize my cook plan. also @tekoboif you have not watched this series on Netflix yet you absolutely must. The Rodney Scott episode is my 2nd favorite after the Lennox Hastie episode. It’s truly inspiring you’d love it https://www.netflix.com/title/81292974?s=i&trkid=13747225&clip=81261408 @Basherno sacks will be used. Going to foil the ears and snout and take it from there I’m gonna pick up the little piggy in about 3 hours from now so I’ll post some pics later today

Excited about my purchase. Looking forward to learning from all the experts on this forum. Awaiting delivery to NJ and VT. Hopefully the 21" will be on the June boat.

Cauliflower steaks on the menu today along with some pork tenderloin.

I'm a fellow 23" Ultimate owner. The KK is my charcoal burning oven with a lid. Tandoor, pizza, roast meats. I've fed barbecue to crowds of up to 100. At a certain scale the 32" would be handy, but I've always been happy with my 23". I'm actually not sure that I'd swap it for a 32" if I won the lottery, though I do understand the 32" appeal. "Reverse sear" is just standard sous vide restaurant, in the local dialect. For quick grilling, such as after sous vide, or to roast peppers and salsa ingredients, or charmoula fish (shown) I always use a Solo Stove. Shown is a hybrid rig on a Harbor Freight cart, with a Breeo adjustable height grate. Here's a forum thread: Solo Stove

Spoke to Dennis. He was very helpful. It turns out I got the wrong drive shaft. He’s taking care of me. Great customer service. Thanks for the replies. And thanks Dennis.

I would contact Dennis, he'll know for sure. Possible you got the wrong shaft or if there is something else wrong.

Install the rotisserie bracket under/behind the table bracket. Or remove the table bracket. Either will work, I have mine under the table bracket just so I can keep it on all the time. You’ll lose a score on the right for roto bracket but you don’t need it. Sent from my iPhone using Tapatalk

Troble, we are anxiously waiting for the cook pixs.

Shaping up nicely @Troble. We are all looking forward to your meal now. That piggy looks like it is just the right size. Can’t wait to see it cooked in a couple of days’ time.

Welcome aboard and congrats Lila. I’m really new and have only done a few cooks on my 32BB since I received it 3 weeks ago. I admit I was just a little apprehensive at first about the whole purchase. But I can say without hesitation, I am thrilled I took the plunge. The advice you get on this forum from so many gracious owners is so helpful. Pretty sure you will be blown away. Looking forward to pics.

Welcome @Lila you’re coming in strong with two KKs nice one! You won’t regret the decision except maybe that you waited this long to get one

My vote is to stick to your original plan. Start early take your time, you can always crank it up later when you wrap it it you need to. If you get done early you can always wrap a towel around it and put it in the cooler. You also want it to rest at least an hour preferably 1-2hours+. I’ve had Bridget rest wrapped in the cooler for up to 4 hours with no major issues. Relax and take your time with Brisket. Biggest mistake people make with brisket is not giving themselves enough time the wood selections shouldn’t matter too much just make sure you fill the basket. You said you’ve got temp control down to stick with the wood that you have the most confidence in nailing the temp. Don’t worry if your temp fluctuates a bit during your cool it’s ok. ive also had a lot of success developing good brisket bark by spritzing it with apple juice every hour after it’s been in there 5-6 hours. I usually put mine on at night like you mentioned, wake up around 6am, start spritzing, then wrap it around 11am-1pm, take it off KK around 3pm-4pm serve 5pm-6pm. Usually I do my briskets at 240/245 and I usually get a 13-15lb one hope that helps and good luck

Let the games begin! Sent from my iPhone using Tapatalk

The wait is almost over! I got my three emails last night and I have an ETA of the 26th of this month for arrival at the local depot. HOPEFULLY I'll have mine by next Friday if there are no delays and they can deliver promptly.