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Wet brined 22lb turkey. Smoked with apple wood. Homemade stuffing, sweet potato mashed potatoes with coconut milk and maple syrup, Yukon good mashed potatoes with sour cream, parmesan & chives, green beans with Parmesan & bread crumbs, homemade gravy. Not pictured homemade bread pudding

The pastrami turned out excellent. Here is the recipe and photos: Dry Curing Rub Brisket 1 teaspoon curing salt for every 5lbs of brisket 2 Tbsp whole black peppercorns (crushed) 2 Tbsp course black pepper 1 Tbsp whole coriander seeds (crushed) 1 Tbsp coriander powder 1 Tbsp brown sugar 1 Tbsp paprika ½ Tbsp mustard seeds (crushed) ½ Tbsp fennel seeds (crushed) 2 tsp garlic powder 2 tsp onion powder ½ tsp mustard powder DAY 1: Mix the curing powder and rub brisket thoroughly. Place in a Ziplock or vacuum sealed bag. Place in refrigerator. DAYS 2-6: Turn the bag over every morning. Day 7: Remove from bag and rinse brisket thoroughly with cold water. Soak in cold water for 3 hours, changing the water every 30 minutes. Use the rub recipe above WITHOUT THE CURING SALT, and rub the brisket thoroughly. Pat dry and place uncovered on drying rack in refrigerator for two days to rest/dry. Day 9: Smoke on KK at 200-225f to an internal temp of 165f. Hickory is great, but other woods are too. Let the brisket cool for an hour and them place it back on the cooling rack in the refrigerator overnight. Day 10: Slice/portion/eat

Thanksgiving dinner last night. Turkey breast (11.8 pounds) dry-brined overnight and grilled at around 325°F for 4 hours with one small chunk of apple wood. Being just the breasts, it keeps falling over sideways (in the KK and on the board - I should have thought of that earlier). Plated with mashed potatoes, dressing, beer bread and creamed greens, accompanied by Abiouness Rose and Schramsberg sparkling wines. Turned out very well.

I think @Forrest started one but it gets little activity. I understand the exposure aspect but I much prefer the forum format we have here, especially when searching for a something.

Of course

Don’t listen to Mac, they only let her out on holidays..tiles all the way. Sent from my iPhone using Tapatalk

@Basher - we finished our kitchen remodel yesterday just in time for Thanksgiving. Before & after pics. nothing like cooking my favorite meal on Thanksgiving to break in the new kitchen

I put foil over the drip pan to collect the drippings then poured it in a pan to make gravy. Turned out great

Really nice kitchen remodel, @Troble! I like the new color / tiles a lot. Very bright and inviting.

What an awesome feast, Troble.

Oh yeah!! Just having fun with them while smoking chicken, sausage and a pound cake! Can ya smell it?

U know they are messing with you right. All noobs get the tile v pebble heckle. Sent from my iPhone using Tapatalk

Great answers! I do love my primo so I know the KK will make it even more enjoyable. You guys have been very helpful!!!! Maybe I should ask Dennis to do a pebble/ square tile combo so it cooks everything great! Lol

I live in Iowa and I grill year round outdoors. I draw the line when windchill is in the negative numbers. My grill is only a few feet from the kitchen door, so it's easy to duck in/out. How many CFM (cubic feet per minute) is that fan rated for?

I'm hoping my kitchen looks as nice some day as your before pics 😀

Happy Thanksgiving everyone! We don’t celebrate it here in Australia, but I always love seeing the posts and cookups to celebrate the occasion. We’ve been on holiday this week, travelled up to a remote town in WA called Kalbarri, had beautiful weather and some awful food [emoji38] the local taverns try their best, but when you’re used to food off the KK, nothing really compares, unfortunately. This has been the view for the week, not bad at all! Sent from my iPhone using Tapatalk

Thanks guys for the information. It will come in Handy this Thursday. I think I’m going to set the bottom vents and then only mess with the top turn wheel as you guys suggest. Definitely going to heat soak it. Thanks guys.

Judging by this weekend where I cooked both pork butts and my al pastor, in my 42, I think you had the idea about right on the heat soak timing for your 42. My grill heat soaked for about 90 mins before food went on and everything was perfect. I'd allow at least 90 mins, because after the food went on I still had to adjust again a couple of times. I was cooking at 300. My top vent was at about 1/4 to 1/3 of a turn, so for 350, I think C6Bill had it about right at 1/2 turn. It might be a little much or it might be just right. You'll have to see. Because the 42 is so big and has so much heated mass, I don't think 2 turkeys is going to take much longer than a single turkey. it will be more like an oven. There's no way it's going to take 8 hours. I don't spatchcock mine, but if I was doing a single 23 pound turkey at 350 without spatchcocking, I'd expect to be done in 5 hours. So my guess is with spatchcocking yours will be more like 3-4. As far as vent adjustments, The way the KK is designed you should only have to worry about the top vent. I "chased" a little bit as well this weekend, but I realized pretty quick that I should mostly fool with the top damper. I come from a BGE so I have been more conservative on my bottom vent. I've never just kept the bottom half moon all the way open. But I will probably try that sometime. I think that the drip pans provide enough deflection, esp at the higher temp of 300-350. If you have some crispy edges where a small part of a bird hangs over unintentionally, that'll probably be tasty. If you said you were trying to do 6 pork butts at 225 and lighting the full firebox or something, I'd tell you to use lots of foil on that lower grate b/c to me (so far) it seems easier to maintain lower temps on the 42 with more deflection. I was surprised this weekend when (at one point) my top vent was at 1/3 turn and the temps crept up to about 325. I had to cinch it down to about 1/4 turn to get it it go go back to about 300 and it stayed pretty rock solid from 290-305 the rest of the time. Contrasting with my brisket cook from a couple weeks ago. I had lots of foil on the bottom grate on that brisket cook, and I found it difficult to raise the temperature. I wanted to get the grill up from about 235 to more like 275 but I was afraid that i would start to get too much heat if I tried to open it up too much more and it was so rock solid. Being conservative, I ended up cooking those briskets at like 240. They were good but would have had better bark at a little higher temp. Based on this past weekend, it seems I would have achieved a much better solid higher temp if I would have used less deflection, b/c even in the neighborhood of a quarter turn I was getting high 200s low 300s. About adjusting and "chasing" - Even with the BGE I used for 14 years, I feel like it takes 10-15 mins to fully realize the impact of a vent adjustment. So the key is to adjust and walk off. Come back, adjust, walk off again. Don't stand there and adjust over and over again. I'd say with turkeys as long as you don't crest 400 at the grate you'll be fine. It'll be pretty forgiving because of how insulated the KK is and how much moisture will be retained. This is going to be the best turkey you ever ate. I have to go to my in-laws house and they do their turkey in an oven, so - I'm jealous. I can't wait to see pictures (please send).

Super simple meal today. Boneless pork chop seasoned with a simple rub of Lawry’s seasoned salt & brown sugar. Turned out amazing. Gonna use this on my next pork butt. reheated some potatoes from yesterday and grilled some asparagus with garlic powder, sea salt & olive oil. Indirect @ 350 with apple wood chips. Wife loved it and kids loved it. Oldest (6 year old) said “daddy this part tastes like ham and this part tastes like bacon”

I had two pork butts to work with tonight. One of them became Tacos Al Pastor. The other became pulled pork BBQ. I only used about 2/3 of a pork butt for Al Pastor so I BBQed the last 1/3rd with another whole pork butt. The results were awesome and a great time was had by all.

kitchen is still under construction so got tarps all over while they are restaining the cabinets but I picked up some pre-marinated and pre-sliced garlic & rosemary bone in leg of lamb. Did some slow roasted carrots with sea salt & olive oil then did some baby potatoes in the oven with olive oil, rosemary, truffle salt & thyme. Whipped up a little mint chimichurri on the side. Not bad

As you may have heard, we have recently emerged from the world's longest COVID lockdown here in Melbourne... so finally had a chance to invite family over for some BBQ; first opportunity despite having the KK for almost 6 months. Put on a brisket (meat church holy cow, 300F, 7hrs, 2hr rest) and a couple of racks of pork ribs (home made rub)- served up with some buns, tortillas, coleslaw, smoked salsa, espresso BBQ sauce and horseradish cream. Great success!

Bruce, wow, what a great job and you'll find the more you use it the more things you will want to cook with it. I agree with you jeffshoaf, that is the best colour to cook with. Works perfectly every time. A A very little bit of water (2T) some thick slices of a sweet onion set on Low until you get some colour then set it to Ext Low until onion is cooked.

Hello everybody a follow up on my purchase of the vermiculite musui kamado. I made some rice in it and it was the best rice I’ve ever made! Sorry no pictures but then I made some waterless minestrone soup and it turned out great very tasty. Just wanted to share that with you all. Have a wonderful Thanks Giving!!