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FINALLY got around to doing the Al Pastor cook with the goodies provided by @Troble (Thanks!). Made the marinade yesterday - best advice - WEAR GLOVES!! Not because of the chilies, but because the annatto paste will stain badly. My t-shirt looks like a crime scene afterwards! Getting started - carved up the pineapple and getting ready to stack the meat on the skewer. All stacked up and headed for the KK. On the KK with smoker pot of hickory and cherry wood chunks. Target temp was 325F but I started out at 250F just to get some extra smoke on it. 3 hours in, I started carving and spritzing with the pineapple/orange juice. I also put on the corn. Plated up with all the fixin's - cilantro, cotija cheese, red onion, fresh pineapple, green salsa. The sides - corn and some drunken beans (pintos in chipotle in adobo sauce with tequila!) And Yes, the tortillas were store bought - don't expect this boy to be making masa for homemade tortillas anytime in this century!

Choice Strip Steaks. Smoked then reverse seared. And you can’t forget the Surly Axe Man and Utah Jazz basketball!!! Sent from my iPhone using Tapatalk

She’s trimmed and salted. Back to the fridge for a cool down. Sent from my iPhone using Tapatalk

5.5 hours in ham and shoulders are 170. Flipped it sprinkled some rub on it then sauced it with the sweet bourbon sauce, then flipped it back over, opened up the vents to get it over 300 to finish and crisp the skin. So far so good

Tri-Tip is on, first time using the KK external smoker! [emoji869] Sent from my iPhone using Tapatalk

Almost four hours in. Shoulder and Hams are 150 degrees. watermelon salad done, 4 trays of cornbread in the oven

It came in this week and I got it up on my deck and the wings on. Next thing is burn in. 32BB matte black. I built the deck and I’m highly confidence it can support the weight (I overbuilt it to start with). For the deck topping it’s 5/4 IPE with 16” OC and 2x10 joists. One of the guys that helped me move it is a forensics structural engineer and he commented that the deck didn’t even creek when we moved it up there on the pallet.

Made my Mac & cheese and beans today, as well as the bread pudding. All in foil trays with foil on top of them ready to go to oven/kk soaked the pinto beans Friday night in water, sweet onion, sugar, chili powder, cumin, salt & black pepper. Put them on dimmer around 7am and added bacon, brown sugar & Worcester. Let it simmer till 5pm, stirring regularly Haven’t made my Mac & Cheese in years it’s really rich, but awesome. Pasta shells with sour cream, cheddar, havarti, ricotta & Parmesan, sautéed some red onion and applewood smoked bacon, added petite green peas and a little bit of mustard powder. Will finish tomorrow in oven and then broil with bread crumbs for a nice crust and probably finish the beans and Mac & cheese in the KK and get some smoke going made 3 trays of bread pudding which I’ll top with a vanilla/bourbon sauce tomorrow took the pig out and injected the hams, shoulders & belly. Used Slap Yo Daddy All Purpose rub which I’ve always made the knock off version for my pork butts but it’s the first rub I’ve ever used and it’s my go to, although I’ve never used the actual thing, thought this was a good time loaded the KK up with coco char, gonna get things going around 4:30am/5am. Fridge is loaded with .394 Pale Ales & Mango Margaritas. I’m ready to do this

And she’s on. Sent from my iPhone using Tapatalk

New tiles never before made.. Terra Blue Pebble, Bronze Metallic Pebble and Autumn Nebula Pebble Have been asking the factory to make this for years.⁠ I think they're going to be great.. Autumn Nebula The Terra Blue are sorted for shade, tone and character... So there will be both light and darker versions

Good deal..this is kind of a common occurrence particularly on newer grills..or owners simply learn to check the doors as a matter of normal maintenance. Sent from my iPhone using Tapatalk

Well, dammit. Now pebble people can start saying that their grills cook as well as tiled grills!! Sent from my iPad using Tapatalk

@Tony, that looks like a real feast, Tony. Flavour flavour!

Bourbon sausages, indirect with mesquite wood & Alesmith Tony Gwynn .394 Pale Ale

Hello fellow KK fans. I was going to publish a simple first burn in video showing the process I used to cure my 32" KK. Dennis and I touched base to make sure I had the latest information and to avoid some of the mis-information on You Tube about the KK. So after an hour long conversation, I had a couple of pages of notes and realized, this is more complicated than I realized. At the end of the day, the headline is, this is no big deal. ALL Kamados vent, this is the story specific to the KK. That said, I know we have lots of new owners coming into the obsession, this is helpful info. Thanks Dennis for taking the time to share this latest info. As always, happy to take comments to make sure I have the best info available. Please like, share, and comment. I'd like to grow the channel as a place to get helpful KK info.

Yes, I was told to use them as landscape pavers! I use foil as a deflector and to catch juices / oils from the cook! Good Luck Gloria!

@Troble - it came out well. Will be eating leftovers for days though - LOL! This was a small one - 4 lb boneless pork shoulder, but still a lot of meat! I only used half the marinade, so I put up the rest in the freezer for another day. Thinking I want to try it on porkchops next?

6 hours after I pulled it off the grill, foiled and toweled it and stuck it in the cooler at it’s at 159. Still in the safe zone. Yay. Sent from my iPhone using Tapatalk

Got it up there with the help of a ramp, pallet jack, plywood, and 3 friends.

Cooking at your temperatures powered through the stall. Had you cooked at 225° ish, you’d still be cooking, wondering if it’ll be done in time. Neither is right or wrong, there’s simply a big difference in temps significantly higher than 225° as far as cook times. At the lower temp, the stall can last seemingly forever, or it can be somewhat linear. At 250°+, the cooking is quite linear, and the finish time can be fairly well predicted. Great job, I’m sure your guests will wonder how long you’ve been doing this! Sent from my iPad using Tapatalk

I’m seeing another kk in my future! Sent from my iPhone using Tapatalk

Ran the temps between 250-260. Wrapped in butcher paper at 5am at 170. Somehow, I lost good temp control when I pulled it to wrap. (I only had the dome open long enough to pull it out and put it back in.). The KK temp crept up to 280-290 over the next few hours. The brisket was at 203 by 7:30am. Tender to the probe. I put 2 layers of foil around it, wrapped it in a thick towel and put it in my best styrofoam cooler with the temp probe still in it. If (when) the temp drops to 150, I’ll stick it in my oven at 170 until guests arrive at 4. This went way faster then I thought it would. Like everyone says, it’s BBQ- done when it’s done. Any other thoughts or suggestions are welcome. Sent from my iPhone using Tapatalk

The day has come! We are all really looking forward to this cook. All your preparation looks like it is coming together nicely. Have a great day.

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.

@C6Bill yes that’s what I did. I planned to keep it belly up but I was texting with Dennis at the time and he told me to go for the crispy skin color so I put it back belly side down. There’s not enough meat on the suckling pig to really do the belly like I had thought or hoped (after watching Rodney Scott) so I think it was the right call all that being said the whole pig looks impressive but I struggle to think it’s worth the effort vs doing a pork butt, it was a little juicer and softer but I doubt most of my guests would know the difference. Lot more expensive too

So early in my Learning process my briskets were never done on time and you cannot rush it. I watched a YouTube video put out by Meatchurch titled “Overnight Brisket”. Essentially they were saying start your brisket in the evening at 190 F and cook overnight and then raise the temp in the morning. I did this any my brisket was still not done on time. I’ve since settled on cooking about a 15lb full packer brisket that I’ve been trimming about 1-2lbs off. I’m starting it in the evening at about 225F target and then raising the temp to about 275F in the morning and then wrapping with butcher paper when I hit the 160-170F range. Cooking until it’s done and then foil, towel, and cooler technique. So far I’ve had two successful cooks in a row so planning to stick with this technique. Also, a few years ago I went too the Salt Lick in Texas and was very happy with their brisket and ended up buying their dry rub which I really love on the brisket! I’ve also been making this size brisket for small gatherings and saving the flat for making brisket chili. I also vacuum the leftover brisket in sections and then freeze / reheat via sous vide which I’ve also been very happy with. Congrats on your cook! Paul

That is one fine looking pig! I wish I was there to help you with the eating part 😉

I will check it before every cook now, live and learn! Sent from my iPhone using Tapatalk

Looking good, looking great!

Make sure your draft doors haven’t worked open.. otherwise it’s possible you lit too much coal. Sent from my iPhone using Tapatalk

Great to hear! Now you never have to worry about doing that again.. haha

Done thank you

We’ll find out at 4. I sure hope so. My financial advisor is on my guest list. [emoji120] Sent from my iPhone using Tapatalk

5am and the pig is on the KK @ 250 note removing the eyeballs in the dark is not a wids move, thought I could pop them out with a butter knife but had to saw through some flesh with a steak knife, should’ve done it yesterday when I was injecting & rubbing

Troble, this is so exciting, I can hardly wait for the pixs.

Beautiful Dennis! They’ll all be fantastic additions to the already beautiful choices on offer. Sent from my iPhone using Tapatalk

Don’t tempt me Dennis! Those terra pebbles look great!

Great job Oscar.. Thank you VERY BIG!

Looks good @tony b how did it taste?

Those are super sharp! Very nice!

Some guys buy fast cars as they age. I buy fast optics. 😳

I used Weber Smokey Mountain cookers for over 30 years before getting my first KK. I kept my two WSMs, thinking I would use them as extra space. After using the KK for a couple of years, and not using the Weber's, I gave them both away. They are fine for what they are and I made some very good food on them, but for me there was no going back after the KK experience.

They look good Dennis Sent from my iPhone using Tapatalk

I just watched this video yesterday and a lot of what he says clicked with me - his particular riff on Aaron Franklin's method. The interesting thing in his approach is a very long rest - as much as overnight. While I might not be that long with my next one, the one takeaway that I will use is the finger poke method to know when to wrap and not just go by IT. I just watched this one. He's consistent in his advice and has good tips here, too. (1) 12 Brisket Mistakes Everyone Should Avoid - YouTube

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

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

42” Serious Big Bad(s) in Matte Black Pebble. Sent from my iPhone using Tapatalk