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For Sunday dinner, first attempt at a spatchcocked chicken. Decided on the buccaneer chicken from Steve R's project smoke; couldn't track down sugarcane so smoked over peach chunks instead. 1hr 45min at 300F, no flipping, basted every 15min - super crisp skin. Superb.

I received my new 19” back in May but just got her set up this past weekend. Like everyone else, I’m so impressed with the engineering and craftsmanship that goes into these things. Dennis’s customer support is second to none! I've been cooking on a Primo XL for several years and love it but tickled to death to graduate up to this beauty. I was originally gonna put it on my deck but after arrival my wife(the boss)and I decided to put it on the lower patio. We weren’t big fans of the rolling cart so I built a platform for its final home. Here are some pics of the un-crating and set up. Looking forward to sharing cooks and learning from you guys on this forum. Happy Grilling!

2 pepperoni pizzas. One veggie with red bell pepper, mushrooms & black olives and a prosciutto & arugula pizza with balsamic glaze. All pizza crusts brushed with olive oil and sprinkle of sea salt

Chicken Shawarma Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing Olive oil & garlic pearled cous cous toasted pita homemade Tadziki

IMG_9243.MOV So I had high hopes for the MSR Alpine Stowaway Pot. Such high hopes that I bought two sizes and drilled both of them at once, protecting my time over my return privileges. I was thrilled that @jeffshoaf had found this pot and tried it. Truth be told, I had been aware of this pot, planning to try it, for many years. I had however been so disappointed by every stainless steel experiment I'd made, and my cast iron smoke pot worked. There aren't enough hours in the day for every rabbit hole I want to go down. I pruned, in an uncharacteristic display of self-control. My first try reminds me of every other stainless steel experiment before I settled onto a cast iron smoke pot, sealed with flour paste. The MSR lid leaks. I didn't like the looks or the scent of the smoke at all, so I pulled the pot out (as I had every stainless steel predecessor). The gas plume out the holes kept burning, like a horse castrated too late in life to forget what life was supposed to be about. With focus, the flour paste bit this time was easy, setting up the spurned cast iron pot to go in as relief pitcher. Nevertheless, I'd love to figure out how to make a paste that keeps months in the fridge. Artists buy empty paint tubes, for custom gesso mixes and such. That would make the flour paste bit easy. To be honest, I love the romance of the flour paste, it recalls Morocco. The smoke from a cast iron smoke pot in my opinion is cleaner than an MSR pot. I encourage others to make the comparison. A comparison requires trying both methods.

Craft Mexican lager, homemade fired salsa, and smoked pork shoulder that I’m going to turn into taco’s. I was in a time restraint so I butterflied the pork shoulders and I smoked them hot & fast @ 300F curious to see how they turned out. They got a nice crust that I think will play well in tacos. Total cook time was about 7 hours. Sent from my iPhone using Tapatalk

Chicken Shawarma Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing Olive oil & garlic pearled cous cous toasted pita homemade Tadziki Chicken Schawarma - https://www.themediterraneandish.com/chicken-shawarma-recipe/ Mediterranean Salad - https://www.wellplated.com/mediterranean-chickpea-salad/ Tadziki - https://www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe-1924366

@alimac23i posted it along with all links in the poultry section so it would be easy to locate you can find it here

Carne Asada Tacos. [emoji3577] Sent from my iPhone using Tapatalk

Since we know Dennis likes to over engineer thing, I imagine he will come up with a v shaped bottom with an auger system to move the ashes out of the front of the KK. I imagine he would work some kind of gear mechanism run off of the roti motor. Thinking some form of teak knob on the shifter that shifts from roti to augur mode. I think we would see it first on the OMG52 or possibly on the WTF102, but not on the LOL1002 as that will have the revolutionary walk in ash room with the in the wall vac system.

That’s dedication Troble. I’m only waking up at that time to go fishing. I’d be a wreck the next day! Sent from my iPhone using Tapatalk

That looks like it is coming along real good 😊

After 15 hours I pulled the brisket and wrapped it in butcher paper. Had some challenges cooking it as yesterday I did pizza for lunch at 500 at around noon, then did chicken schwarma at 5pm at 350 which took about 3 hours. Shut the KK down at 8pm but it took awhile to get the temp down. finally at 9pm (KK still at 350) I pulled out my double bottom drip pan and the top grate to let them cool at 10pm I put foil on the double bottom drip pan and put that and the top grate back in. KK temp was now 250, so I put the brisket on and opened the vents& damper to my normal 225 position woke up at 2:30 when and checked on brisket, KK was around 205, added coco char and relit some pieces, added mesquite wood, got it up to 240 by 3am then we got a random thunderstorm with big rain droplets. That lasted about an hour. Finally got it stabilized at 250 around 4:30am. Had at 250 from 4:30am to 1:30pm, spraying with apple juice every 30 minutes. Internal temp is 175 and just wrapped in butcher paper

Great, now I have WTF102 envy 🤬

Awesome, thanks very much! Sent from my iPhone using Tapatalk

That looks amazing Troble! Have you got a link for the recipe? Sent from my iPhone using Tapatalk

Picked up a Wagyu brisket today from my guys at Swagyu Chop Shop. No trimming necessary. Can’t wait to cook it Sunday Tgey just started shipping their Wagyu beef nationally online so if you’re interested here’s their link https://www.swagyuchopshop.com it’s not cheap but it’s great quality. We’re celebrating a special occasion Sunday and I’ve been wanting to try one of these and they just happened to get them in yesterday

One more pic

Well to say it was good would be an understatement. And we archived crackling I should have payed more attention to the fire as it migrated to the right side but I was a little distracted while it was cooking. It was a birthday party after all 🥳 The fire wanted to burn more to the right side of the smoke pot but that's ok. It still came out extremely moist and tender. We took the drip pan out for the last 15 minutes to get the nice crackling. It was so good, I will absolutely be doing this again !!!

Pork necks here are often speckled with inter-muscular fat.. I exclusively use them for pulled pork. The muscle groups are smaller so more flavor too.

Here's my latest KK pizzas, did two of them. Bottom crust.

Very nice truck Charles! Guess the 5th wheel mobile home will be next lol! My daughter wanted a pet so she bought herself a Great Dane puppy. Alas they grow very fast so she bought a pickup truck to haul him around! The things we do for our pet friends lol

I understand the challenge. But, I don't think this design would work in the KK, as the vent door is much smaller than the firebox and the attached ash pan wouldn't catch all the ashes inside. I typically just scoop out the ashes from the top for a quick clean, but have a wet/dry shop vac, with the ash filter (a MUST) for really cleaning it out. Done in about 30 seconds. {Damn! The price has gone up a lot in the 5.5 years since I bought mine! I paid $74) PowerSmith PAVC101 10 Amp Ash Vacuum - Shop Wet Dry Vacuums - AmazonSmile AmazonSmile: PowerSmith PAAC301 Double Layer Washable Heat-Resistant Ash and Dust Vacuum Filter: Home Improvement If you don't want to make this kind of investment (small price IMHO to keep using your KK), you can do what many others do and just pull out the vent assembly, place a pan under the opening and use a small whisk broom to sweep out the ashes into the pan. Easy, peasy!