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Thanks @Basher and @tekobo I’m really looking forward to this cook. It is for a special friends birthday 🥳 She is not exactly thrilled about getting a year older so I want to make this a extremely happy and memorable day.

Well from what I have been reading I think I have a plan in place. It is a 9.1 pound Porchetta from Snake River Farms. But of course any words of wisdom would be much appreciated. I did a test fitting to check center of gravity, I still might just use the spit but we will see. the torture chamber might be a little overkill for just a 9 pound roast. Thanks in advance Cook direct on rotisserie Add drip tray if there are flare ups or getting too crisp 385 to 400 degrees, 3 hours ??? Set it out for 10 to 12 hours to draw moisture out of skin prior to cooking Pat dry and add a little baking powder to the rub to help crisping the skin, I have pork lard for basting is needed.

Looking good Bill. At that temp, direct, I’d expect it to start dripping at the 20 minute mark and may require an indirect tray under it after 30 minutes. Once you are 25- 30f from your end temp I’d crank up the heat for the last 20 mins and keep it indirect if you want a crisp skin. The KK will respond pretty quickly given it’ll be well heat soaked by then. But then again, there’s a dozen other strategies to take into this cook. Sent from my iPhone using Tapatalk

I watched the popcorn shrimp video.. Am I the only one who wondered why he's out in the woods in the mountains cooking seafood? Those shrimp are not from the stream nearby! Things that make you go Hmmm...

I can confirm that epicurean cutting boards are decent. A friend gave us one for a wedding gift. It is the only cutting board that my wife and I have had our entire 13 years of marriage that we have not yet replaced. I think we are harder on the plastic ones and are quicker to throw them out, but the epicurean we have has held up for over a decade. The size of this one is not good for trimming / slicing large chunks of meat. We use this one for veggies. But I'd consider getting another (bigger) one based on how well this one has performed over the years. My wife isn't into nice knives so we haven't shredded the board. If I get into knives, I'll keep in mind that these are not really the best boards for my finer cutlery.

This morning I got the call from the transporter that my Ultimate 23 is arriving 2-3 days…. After a couple of years of dreaming I would finally be able to cook on that beauty! Can anyone indicate me a topic or a link where is described how break in in the right manner in order to condition it at best? br Patrik

just ordered some blazing coco. we'll see if it's any good.

Yes, I will thaw and unwrap. I should probably light the fire at some point too.

I just got back from holiday (never been so happy btw🤣)…. And I finally vented my new KK… everything went fine… I got 6-7 venting spots and with some minor bubbling as everyone on the previous topics/review/videos mentioned. I also experienced two minor “grout and tiles swallows” that I solved gently but firmly pushing it back before cooling after helping venting with a needle… now I just need to regrout the venting points with the grout in the kit… I read that after regrouting ppl use a grout sealer. Being located in Switzerland I need to find an equivalent product of those you use in the US. Can someone please indicate me what product are you using? So I can find a similar here in Switzerland. best regards IMG_3299.MOV

I am looking forward to this cook @C6Bill. Keen to get more tips about getting skin crispy. I have a small suckling pig rolled belly in the freezer and will be following you soon!

I've not tried it. There are some other extruded coconut charcoals out there that I toyed with trying, but haven't yet. I still have boxes of Dennis' cocochar and coffee wood lump for special cooks. My 2 cents - Cowboy is CRAP! Scrap lumber, often not fully carbonized, almost always has "stuff" in the bag, burns up like paper. It's cheap for a reason! Do your food a favor and buy good quality lump.

My Supreme has just arrived! I was almost more impressed with the packaging!!! Can't wait to get going!!!

I already had a lot of accessories, but those were missing. I’m ready for a busy summer of cooking. Envoyé de mon iPad en utilisant Tapatalk

Hello from Houston - Our olive & gold 32” KK is on the truck! It’s going into our new outdoor kitchen alongside a giant wok, an Evo flattop, and a pizza oven. I spent a lot of last year acquiring basic skills with a lesser Kamado, so I am hoping those will translate and continue to grow. Any suggestions for a first cook once it arrives?

I'm thawing out a 2.5 lb boneless leg of lamb from Porter Rd for tomorrow. Plan is to rotisserie with coffee wood chunks. I have my own house lamb rub that I've developed over the years. It's a mashup of Greek/Turkish/Moroccan styles of spices/herbs. It leans more oregano than mint, but has both in it. The Moroccan style brings the heat (cayenne) and a hint of cinnamon. My other fav is the simplest - tons of garlic & rosemary. Stab slits into the meat all over and jam in big slices of garlic and tufts of rosemary leaves. Then hit the outside with S&P.

Balsamic vinegar, cumin, mint, salt, pepper, garlic. rotisserie that bad boy if you have it ive done a bunch of leg of lambs recently and Basher has as well. Use the search function and you should get a bunch of hits