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I like spareribs and these came out very well. I cooked them at 230 degrees for 5 1/2 hours. Royal Oak lump and cherry smoke wood. I did wrap them this time in butcher paper. Next time I won't just to see if there's a difference in the taste.

I had a good idea where I was going I went with butcher paper over a Texas crutch as it is for chili. Overall I am happy with the results, not the best flat I have ever cooked but the point is perfect 👍

And now for something not poultry related 😁 Tomorrow I will turn this into brisket chili for the super bowl on Sunday 😊

so i got it up the roof. i didn't use the straps. i didn't use the dolly. i took the top off. one guy in the front lifting by the handle. two guys in the back holding it by the base and handle. step by step. hernia by hernia. we got it up in fairly short time. i chipped a step on the stairs but better the stairs than the grill.. the handles are very useful and they do support the weight of the bottom grill half. it's good for lifting up to the cart. would have been extra difficult without these handles. i'm glad i got the 19. the 22 TT or anything bigger, i would have needed to hire a crane and i am not sure if the roof would take that kind of weight. anyway, it's all setup, and now i need to find the time to fire it up..

The heat deflectors go in a closet never to be seen again lol At least 90% of us don’t use them, a couple folks do.

It’s getting close to being chili 😁

Those are some fine looking ribs 👍

I bought another precision cast iron cooker from instant going to try it out today or tomorrow and make fettuccine with a bolognese sauce. Anyway I’ll let you know how it turns out. Happy weekend everybody!!

Next time go all the way - slather the Wagyu beef tallow on the brisket before you wrap it. Makes a difference!

Looks like you're off to a great start with the new KK, poochie!

Or use them in your garden as stepping stones.

You're more brave than I am. I could never stick that probe in the right place after I wrapped it. I always push the probe in from the side...where the flat meets the point, then wrap the whole thing...probe and all. But since you're making chili with it, it's not that critical to get the temp perfect.

That smoker looks great, David. I'm glad you guys got It up there without anyone going to the hospital. Now you can start taking photos of your first cook!

Good job! You're going to love it.

Congratulations !!!!!

Well, glad to see your cooking in something these days Bruce, even if it isn't in your KK! 😄

Getting dried out poultry in a KK is almost impossible. @ckreef did an experiment years ago where he actually tried to dry out a bird. Took extraordinary effort to do so. So, don't be afraid to bump up that breast meat temp a bit more to ensure that you get it done all the way down to the bone.

Instead of a Cherry Picker, you could use a crane and swing it in the window like a wrecking ball. Sorry, I know that wasn't productive.

Spun some chook the other night - jerk chicken thighs. Foil pouch of pimento wood chips, leaves and berries (aka allspice). Plated with some roasted spuds and homemade coleslaw. Yah mon!