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If you notice my cooks, i tend to favor simple preparations but decided to complicate things a bit by attempting a variation on a porchetta. I thought my pork loin was too small to attempt a spiraling cut so i just made two slices into the side and filled with onions, yellow sweet peppers, cherry tomatoes, kale, shredded Italian cheese blend, fresh basil, SPG, and sprayed with olive oil. Roasted at 325* F with taters and asparagus underneath and used hickory pellets in the cold smoker. The loin needed a bit more cheese and the asparagus was a bit over-charred but everything was still very tasty! Yeah, i know i could do a more attractive plating but i was hungry!

Pig shots on my 19”, I was at a neighborhood cook off Sunday.. Sent from my iPhone using Tapatalk

ditto @Poochie. I also thought about you today. A particularly terrible joke came to mind. "If you cook Bananas Foster on your KK, does it become Bananas Linkletter?"

As posted in the Misc. Cooks thread, I used the B&B hickory pellets in the cold smoker on a pork loin cook. This was a relatively fast cook (1 hour @ 325*); smoke pumped out the whole time and the loin has a nice smokey flavor. I had filled the cold smoker almost to its top; I'm sure there is plenty left in the cold smoker but I was hungry and a storm was rolling in so I didn't verify. After testing chips, chunks, and pellets, I agree that pellets seem to work best and they're definitely cheap - 20 lbs for $10 at academy sports.

New 42 delivered and placed. @tekobo - this (42+16) has been the target setup for 2+ years - just took a while to get here! Also, learned from building the ramp last time and had the crane do the heavy lifting today! Great to see the tweaks and new innovations @DennisLinkletter continues to roll into the design - steel band on the lid, D gasket, firebox divider, etc. Excited to break this in and get get cooking this weekend! cheers!

That had to be "puckering" watching your KK floating in the air like that? Glad to see that it "landed" safely! You're going to have soooo much fun with this new setup! Can't wait to see pics of your first cooks on it! What's on deck for the virgin cook?

And he would know! 😄

Yes it does look delicious! Are you using the single or double pan in that photo?

That would be classified as terrible for sure.

Looks great to me !!!!!!

That's cool. The ship mine is on should reach California this Friday. I hope they let it dock before Chirstmas.

Delivery estimate is 11/2. I'm going to see if I can get it Friday November 5 when I have a day off and I have some people around to help me get the thing uncrated. I will take lots of pictures and share here. If the crew I am hanging with is up for it, I can set up a google meet and let forum people join. Not to steal @tekobo's thunder. Your grill arrival was incredible, Tekobo. Anyway - I will advise next week when it's getting close.

I don't think I would have been able to let those ribs go @Tyrus. You are a better man than me. Just as well, me not being a man n'all.

For the new folks, there's a next step to this process that's important. Once you see the dome temperature drop 50 - 100F, you're pretty sure the fire is out at that point. Next, bump the top vent off its seat a bit. This will prevent it from seizing up on you as it cools down further. If this happens, it's a major PITA to get the top vent open again. You should also open the lid to the 1st position on the latch to take the compression off the gaskets. They will last much longer if you do this.

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Exactly, the upper grate turned upside down works perfect for searing. I love the reverse sear method where you bring the steak up to temp indirectly and then sear at the end. Steaks turn out perfectly every time! I made a video of this method and you can see the top grate upside down and right over the coals. You should have no problem at all getting a nice sear this way. 7A2FD34D-0770-4FEC-BD0F-AEB3E665054F.MOV