Leaderboard

PS, If you give me your contact info, I will be happy to send you my now unused BBQ Guru, if you want it.

Here are my notes, i have done a couple and the results have been good Porchetta 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 Or The Wilbur Method, i found that on this forum “Roll it and dust with baking powder and salt (the Wilbur method). Baste with the rendered fat every 30 minutes. Increase heat to 400 until the skin crisps. Outside crispy like a chip and inside could be eaten with a spoon.”

Converting your temps to Celcius, I think your 500F should get you crackled in about 30mins. Good to allow 1 hour but do check so you don't end up with burnt skin. I would then crank the top down to get the temp down to something closer to 350F for the rest of the cook to allow the inside to cook slowly. Which KK do you have? I would advise using a split basket or something to catch the fat to reduce smoking. Getting good pork crackling in a KK can be difficult because of it's tendency to keep food moist but your high temp start should improve your chances.

As mentioned earlier, i think that most of them are web based now. I'm using my Fireboard Pro today for a brisket (super bowl chili) and this is a screen shot of the web based app and a shot of the phone app on wi fi. I have it set at 235 and am waiting for it to heat soak a little more before putting the brisket in. I want it done late tonight so I can rest it for a few hours in the cooler before starting the chili in the morning. I always make my chili a day early, it's better the second day So nice out today !!!!! App Web

That sounds and looks like heaven - for some people! I'm sitting at the edge of this rabbit hole, tail twitching but not diving in!!!

Brindled pork belly with a dry rub for 12 days in fridge, rinsed in cold water, back in fridge 24 hrs, Smoked bacon as recommended and turned out great. Thanks