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So tonight's dinner has cooking pics, for the skeptical among you! 😝 Smoked wings, with another ear of corn for elotes, and a nice slab of grilling cheese for an app! And because it was National French Fry day (I bet you didn't know that?), I did a nice batch in the air fryer, with a nice side of jalapeno mayo. Beer is from a local brewery run by one of my homebrewing club buddies.

I searched the Forum for information on a rotisserie cook prime rib, so I thought I'd add my experience to the base. Three bone, 7# roast (bones cut from and tied to the meat), lightly covered with kosher salt and freshly ground black pepper then dried uncovered in the fridge for three days. Room temperature roast was lightly olive oiled and lightly seasoned with a rub (Montreal steak rub), put into the cooker with indirect heat for 2 1/2 hrs with temps @ 300 +/- 25* F (not good with temp control yet) and a few pieces of cherry wood and a drip pan. Internal temps ranged from 120* - 130* along the roast when pulled. Removed and rested for 25 minutes under an foil tent. KK was brought up to 550* and each side of the roast was seared for a minute. This was done on the upper grill, not down on the flames. After about a 10 minute additional rest it was sliced and served. This came out on the upper side medium rare/medium. The meat was very moist with great juice. There were no drippings in the pan - only fat from the cap. The texture was buttery soft. Everyone at the table had positive comments. One guy suggested he would have his prime rib at the house rather than the local steak house. I was nervous with this first PR cook, especially considering the cost of the roast. All in all it was very easy. I'm looking forward to another rotisserie rib cook. Hope this helps out. Cheers

I'm glad it all worked out for you!

A Happy Ending to this initially sad tale!

My doorbell rang again a little while ago; the same ups driver was back with my drip pan! He dug around in his truck and found it; he didn't know why the other package was mislabeled.

sprang for a vacmaster vp215 based on comments here. The oil can be changed, etc. Should be very good. A little on the pricey side but I'm tired of messing with the foodsaver.

Dennis’s instructions are very good. I also found this to be helpful. Congrats and good luck. Let’s us see pics of the unload and un-crating.

Looks good @MacKenzie @Forrest I got this recipe from @MacKenzie so credit goes to her but it’s pretty easy to make in a food processor. https://www.seriouseats.com/basic-new-york-style-pizza-dough Some of the things I’ve learned as I’ve gotten better at the crust is the following 1. weigh your dough ingredients, be exact 2. try to focus on getting even dough ball once removed from food processor, then slice that dough ball into 3 smaller ones 3. take your time trying to get the three smaller balls even, the better I do at this stage the more even the crust comes out when I cook it 4. Refrigerate dough minimum of 24 hours up to 72 5. Take dough out 3-4 hours before cooking 6. once removed smash down on ball with hand a few times to flatten 7. Then carry edges of dough in hands, let dough stretch as you turn it 8. roll with rolling pin to get it nice and thin and evenly spread 9. twist crust 10. brush crust with olive oil 11. sprinkle sea salt on crust 12. add sauce and spread thinly 13. Leave pizza stone in KK (at cooking temp) for at least 60 minutes prior to cooking 14. place pizza on parchment paper on KK 15. I cook my pizzas at 500-515 16. cook approximately 10 minutes each, rotating the pizza every 2-3 minutes as there’s always a hotter part of the Kk, remove parchment paper last 1-3 minutes 17. I use the double drip pan for indirect heat pizza sauce recipe here (I double the amount of garlic) https://www.budgetbytes.com/thick-rich-pizza-sauce/

I finally ordered a double bottom drip pan for my 23" kk and it was due for delivery today but I got a notice from UPS saying it was delayed due to a train derailment... I order a lot of stuff and have occasional delays but that's a first for me!

@alimac23 finally watched those videos. Great tips. I have his other book on bread, salt, flour, yeast. I’ll likely pick this pizza one up too. Thanks for sharing @MacKenziei guess I’ve been making Roman pizza and hadn’t known it!

Everyone has their own style! It's what makes this so much fun! Many of us use Syz's smoker pot and are very happy with it. YMMV A good source for wood chunks is Fruita Woods. Lots of variety in both types of wood and sizes of chunks. My "go to." One thing about your method that will change with your KK - dump the water pan - won't need it. The KK is so efficient in airflow that your foods don't dry out. If you still like to spritz your ribs/butts/briskets, etc., you can, just to impart some flavor and get a bit more smoky flavor, but you won't need it to keep the meat moist.

My door bell rang a little while ago so i peeked out the window to see who was there and saw a package on the porch; it was too narrow to be my drip pan. The package indicated that it contained mulching blades for a Toro mower; not only did i not order mulching blades for a Toro mower, i don't have a Toro mower... The original shipping label has a different recipient and address listed but a second UPS label had been attached with my name and address. The UPS driver was just going back to his truck after dropping off a package across the street so i have the package back to him. About 15 minutes later, i got an email notification that my package has been delivered. <sigh> I've reported the issue via the UPS claims site; i had to report it as a lost package since they don't have an option to report delivery of a wrong package. Hopefully, someone will get my do pan when they're expecting mower blades and put it back into the UPS system and I'll get it in a day or two. Good thing i don't plan on using it in the immediate future!

Once I get my KK I'm going to try the smoke pot I think and see what it's like. I want to taste the difference on this "ultra-clean smoke" and see if the smoke pots really give a better flavor. But for the sake of notes from a Kamado (BGE) user for 12+ years I have a method that I like and I will try that as well on a KK. If you start with kiln dried wood to begin with it doesn't end up with as much of the crappy smoke (in my opinion) - and also if you keep your wood in a dry place that makes a difference. So I buy good quality wood chunks that have been pre-dried and I keep them in a dry place. I like to distribute my wood chunks throughout the firebox (not on top strictly and not on bottom, but just mixed in well with the charcoal. (4-6 good sized wood chunks or maybe even up to 8 chunks if some of the chunks are small). I light the fire (I use a looftlighter but before I got that I used a regular electric starter), put in my water pan, and close the grill with open vents. When dome thermometer reaches desired temp, I set the vents. 30-45 minutes later, I put the food on. I usually have a good bit of smoke throughout the cook and usually the smoke doesn't stop since chunks are distributed throughout the firebox. My theory is that the initial burn gets the wood hot and dry enough. I feel that I don't get as much of the acrid smoke this way. I also have these wood chips that are made from an old hickory tree that was cut down in my front yard at my previous house 5 years ago. The arborists gave me a huge bag that I haven't even gone halfway through yet - probably still have 20 lbs or more of it left. I let these chips season in my garage 3 years before I even started using them so they are very dry. When I use chips I mix dry wood chips in with the charcoal. Put a little charcoal, sprinkle some chips, some more charcoal, some more chips. I try to evenly distribute chips throughout the firebox. Usually this results in still having plenty of smoke throughout a cook but sometimes most of the chips burn up. It depends. Anyway, that's my classic method for chips and chunks, and I've always gotten "OK" smoke. Probably not the cleanest, but also probably not the dirtiest. I personally like Hickory. 2nd favorite is pecan. Partially this is because there's a lot of these woods in my area in Georgia and they are easy to get. Also Hickory imparts a classic North Carolina / South Carolina / Georgia BBQ smoke flavor that I am hooked on for pork BBQ. Hickory is just what we use around these parts and what my palette is used to. I have used apple and love it, even for beef brisket. I've used cherry / not sure that I cared for it, specifically. (To me a lot of the fruit woods taste similar so why not just get apple wood since (in my area apple is very easy to get). Oddly enough I like the flavor of mesquite wood on poultry. You have to be careful how much of it you use, but to me, a bird is great with a little mesquite wood. (that's just me). However, b/c of the aforementioned large bag of wood chips from the tree in my old front yard, I use hickory more than anything else right now and I haven't used mesquite in idk at least 2 years. I've not been very adventurous outside of these. I've heard cold smoking salmon with Alder is the classic. I'd love to try that if I get that cold smoking attachment for the KK.

Looks like they came out just fine. As we've all learned on our BBQ journey, there's more than one way to smoke a cat! LOL!

Nice looking cooks by everyone. Tony was yours delivered or was it take away?…… no cooking pics! [emoji33] I’m feeling inspire for more chicken! Sent from my iPhone using Tapatalk

These videos really helped me, they accompany the book The Elements of Pizza by Ken Forkish. I use the recipes from this book all the time, and the techniques in the videos in the playlist above, and I’m really happy with my results. Sent from my iPhone using Tapatalk

Troble, one thing I'd like to add, I never use a rolling pin, just my fingers to flatten it out, I don't want to squish all the air out of the dough.

Great looking bird !!!!!

Used the rotisserie for first time tonight. I used basket splitter on my KK23 so only had back half lit, dome temp 400 (meater probe showed consistent 350 ambient) for about 1.5 hours. 6lb roasting chicken with a simple chicken rub. Came out great!! Super fun. didn’t use the drip pan, used foil to cover the half of the basket that was covered. Threw in a few cherry and apple wood chunks. IMG_6862.MOV

A simple cook, chicken drumsticks. They were so moist.

Pics of the pizza look good. My only thought was to 2nd what you said about making sure the stone is well heated before you cook. Do you have an IR thermometer? It's a great way to check the stone's temperature.