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Marinated (lawrys salt & brown sugar) Pork tenderloin grilled Indirect at 350 with some apple wood. Finished in the cast iron pan with some Irish butter crispy baby potatoes. Booked them in water with baking soda and kosher salt for 10 minutes. Tossed them in a bowl with duck fat, truffle salt, garlic powder & black pepper. Threw them in the air fryer and then finished them by tossing them in olive oil and a ton of fresh thyme. Turned out super tasty grilled asaoargus cooked in cast iron pan after pork, dusted with olive oil, salt, black pepper and garlic powder before getting tossed in the pan.

So, I dropped Dennis a note yesterday to apologise for stirring up interest in the event that he wasn't actually going to go with this accessory. He says he is but he hasn't yet sorted price or confirmed whether any have been produced for sale yet. In the meantime here is a photo of his version (rather more sophisticated than mine) for you to drool over. I am happy with mine because it was relatively cheap and I got it made locally but I remember messaging Dennis to say that it was a game changer for me when I used it.

I have a 42 kk and on my last cook of 5 pork butts at 225 on the main grate with my thermoworks billows, the thermometer at the grate was 225 obviously and dome was about 275. This may be the opposite of what you were expecting. On my egg I feel like the dome is lower than the grate temp. On the kk this is certainly going to be true for the lower grate right over the fire but for me cooking indirect on the main grate, the dome always registers higher than the grate. Like c6Bill I do not often do multi-level cooks. I will keep you posted. One day I will do 10 or 12 pork butts and use 2 levels low and slow. I did rotisserie chicken this weekend. The MEATER being so close to the meat showed a huge differential in ambient vs the dome at first, meater registering in the 200s, but toward the end it was dome at about 375, MEATER ambient at about 325 - 345. I had two of them going and one was closer to fire than the other. At these medium-high temps a thermometer on the grate usually gets even closer than that. If dome is 375 sometimes main grate is more like 350 for me after some time. What I have found with the kk is that the longer you keep the lid closed the more the temps converge over time. Heat soak your kk well before starting to cook. I came from a large BGE. Kk far superior in many ways- no regrets. I used my egg yesterday in the rain though. The old friend still does it’s job. It is not that I won’t cook with the kk in the rain, it is that it was going to continue to rain some today and my kk is not underneath a shelter. If it will be done raining before my cook is done so that the heat from the fire keeps the kk dry, I will use it in the rain. Also I just got my kk 3 months ago. Still probably over protective. Sent from my iPhone using Tapatalk

@johnnymnemonic - one of the "tricks" to crispy skin - baking powder. Rub it on the skin before you airdry it in the fridge (preferably overnight) with some salt and maybe a bit of cornstarch (makes kind of a paste to hold everything on). Changes the pH as well as drying it out. Lightly brush it off and apply your seasoning rub before cooking.

The thing that I like least about barbecuing fatty meats is the nasty smoke that you get as the fat hits the hot coals. I complained about this to Dennis a while ago and he sent me a photo of a longways basket splitter that he had mocked up for someone in Singapore. Dennis’ logic was that the fat drips off rotisserie meats on the “down” side and, as the meat rotates away from the fire on the “up” side, you don’t get fat dripping into the fire and causing flare ups. I had to test that out so I tried it in my 23 and it seemed to work. It was easy in the 23 as the basket is round and so you either split it side to side or back to front. Not so in the 32 because the splitter that Dennis makes progressively splits the basket width ways, not long ways. So, I got a local guy to make something up for me which looks like this: It worked well in a chicken cook that I did in October. No/v little in the flare up department and great flavour. I was reminded of this when I saw @johnnymnemonic’s post where he had a heat shield between his chicken and the fire in his 42. This trick makes it possible to expose your food to the fire throughout the cook. I cannot comment on achieving greater crispiness as I tend to have wet marinades and sauces on my chicken. I also cannot yet comment on how well this works for something that is really fatty. I have a rolled porchetta to try sometime and will report back on how the fat dripping works and also whether I manage to get that elusive crispy skin. In the meantime I hope I have not pissed @DennisLinkletter off too much by posting this. I think he has a version of this divider in the making but I don’t know how soon/if he plans to offer it for sale.

What an excellent looking meal! Looks delicious

You're right about that smoke ring. Looks like it would glow in the dark. Nice cook!

Nicely done on both cooks! Congrats on your Dad's 70th! I did a Prime Top Round roast that I found "buried" in the downstairs freezer. Indirect, with Guru at 250F, smoker pot of mesquite and post oak. Cooked to 195F. Wrapped in butcher paper slathered with Wagyu beef tallow at 170F. Took a bit longer than I had anticipated (an extra hour), but I was happy with the outcome - crazy smoke ring! Plated with sous vide mashed potatoes with gravy made with the shallot crack sauce (awesome!) and some "roasted" corn (LOL - I over did it a bit and the paprika got really dark!)

Yup, Dennis' photo with the stainless steel version looks like it was taken in a 32. These are a couple of photos of the one we had made out of mild steel. This was when it first arrived and we put it into the KK to try it for size. Nothing fancy but it does the job.

I am more than a little sure it is a 32. And I would place an order right now if those were available

Reminds me of one my granddad used to tell about some dude who was caught speeding doing 100 in a 55. Judge in court asks him: didn’t you see the posted speed limit on the signs? Guy says: hell no, at that speed there’s no way I was taking my eyes off the road long enough to read a sign. Judge fines him $100 dollars for contempt of court. My granddad also said the police officer mantra was: “62 will get you through. 63 will get you ME” Sent from my iPhone using Tapatalk

That would most people's reactions to poochies jokes! 🤪

I'm notorious for having a pantry FULL of spice rubs, most of which get used a couple of times and then forgotten. A few spices will lose some flavor over time, but nothing ever "goes bad." This post reminds me that it's time to do a pantry clean out/purge!

@tekobo I’d be happy to help you. I’ve been doing this solar stuff for 15 years now. I’ll give you some free advice that will apply to where you live. I know some about the UK and I can probably tap my business network to get you some local info but at a high level I can educate you on solar and what to look out for. But you want to find the best local company to come out and do the work. Get good equipment, but get a good local company to install it

I read this out to my husband. He half laughed and half groaned. Divorce may be in order. Gotta train him not to find @Poochie’s jokes funny.

I used to dread using my rotisserie until Dennis introduced the adjustable bracket. That bracket makes it so much easier to slot your motor on and get going quickly. I leave the bracket attached to both my KKs so they are ready to go whenever I want to use the rotisserie. Essential when the weather is cold and you don’t want to spend too long fiddling about outdoors!

Prime rib. Rubbed with Worcester sauce yesterday. Sea salt, black pepper, garlic & onion powered rub cooked at 350 on rotisserie and basted with butter, olive oil, garlic, rosemary, thyme & a dash of soy sauce baste mixture. Mesquite wood chucks to add smoke flavor potatoes Au Gratin with Gruyère cheese, fennel & sweet onions Side Caesar salad not pictured chocolate crusted oreo cookie ice cream pie and chocolate crusted strawberry ice cream pie

I like mine. It is not a super pain. Setting up the KK compared to other grills is a bit of a production. Everything is built so heavy. The basket splitter. Once you are at the level of commitment both time and money wise to cook on a KK, the extra time to mess with the cold smoker doesn’t seem like a lot. Anyway the cold smoker is fairly easy to set up. A couple of tips- the cold smoker comes with a wing nut. I keep that wing nut attached to my grill so that I am not fiddling with the screws when I want to use my cold smoker. Use a torch to light it. I was using my looftlighter but I got just a plain ol bernzomatic multi use propane torch for Christmas. That I just use with a bottle of camp fuel. The thin flame is perfect for lighting the cold smoker and does a way better job than the electric torch for this app. You want to light it on one side until flames are shooting out the other side. Then run the torch on the other side for good measure. Rather than putting my pellets in the microwave I just make sure I use pellets that are stored indoors. I think the biggest difference I have seen so far is that if I use the pellets that are stored in my box outside (even though the box is waterproof I think it is more moist out there). The pellets I got for Christmas are treager brand - probably not the best. But they were fresh and dry and I kept them indoors - and they work flawlessly vs the kingsford hickory pellets I have outside which are actually supposed to be OK pellets. I did not notice a huge amount of build up from the treager pellet even though they are cheap. Anyway if you have dry pellets and light it properly it burns for hours with no messing around after the fact. The mixed results I have had as far as I can tell were related to the dryness of the media and the way I light it. The last time I used it. 4 hours but probably could have gone 6 without touching it based on how much unburned pellets were left. I ran the cold smoker with wood chips once and chips are ok but the chips I have are hickory given to me by arborists from grinding up a tree in my front yard. Even though they have been sitting around for 3 years they are not kiln dried. This is great for flavor but they make a very sticky soot. I would try chips again but not those because I had to clean out the tube. Even after soaking in pbw it was difficult to get the sticky soot off. I don’t think it needs to be perfectly clean but it was the first time I used the thing. Just remember the screen side of the pipe faces down. That was my first mistake with it. Too much ash gets in and clogs the tube if the screen is facing upward. If you have any questions when you get yours ping me and I will help you. I have made all the mistakes at this point. Sent from my iPhone using Tapatalk

I have no idea but I have yet to have a need for cooking on more than one level at a time. Last week I cooked a 20 pound pork shoulder and I had plenty of free space. I went from a Large BGE to a Primo XL to the BB32. You won’t regret it

A lot of us use a vertical skewer rack, like this and it just sits on one of the grates.

As always there are many different ways to cook something and most will return great results in a KK This is how i cook porchetta in the BB32 Pat dry before seasoning Baking powder in the seasoning to help crisp Let sit in fridge wrapped in pink butcher paper 10 to 12 hours to draw moisture out after seasoning Direct on rotisserie Add drip tray 20 to 30 minutes in, or once it flares up 385 degrees until 115 degrees internal temp Then raise temp to 500 for 20 minutes to crisp The internal temp will carry over to 145 or so while crisping

Tekobo won't admit she laughed at it. I didn't either.