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How many 9+ pound pork butts can you fit on a kk42? Whelp, I got 12 on right now. Sent from my iPhone using Tapatalk

Will post pics. It is so many I am not interrupting the cook to wrap through the stall. Worried the heat will kick up too much. The kk holds in so much moisture it should be totally fine to bring them all the way up without wrapping them —wrap for resting in a coolers (plural) while I pull it all and put it in bags. This is for an event couple weeks from now. Pull, put in bags in ice bath, vac seal. On may 7th warm them up in sous vide bath gently. Gonna be great. I have done this same qty before a year ago but did 2 cooks of 6 on main grate. Due to time constraints I figured max that kk out. After a year and a half of experience on this thing I have ultimate faith. Sent from my iPhone using Tapatalk

so during my holiday in greece, i got an email from kk informing me the duck hanger for the 19 was available. naturally i pulled the trigger and when i came back it was already waiting for me in a box. my initial concern was that there may not be enough clearance from the hanging bird to the coals. so i ignored dennis’ advice and bult the coals around the perimeter floor of the kk. so just to remind myself never go against the advice of the maker because i could not get the grill up to temp. this chicken took twice as long to cook and i went back to using the charcoal basket in the second half of the cook. so realistically this is for one bird in the middle hanger because there is no space to fit three chickens in a 19, unless im doing something like long strips of meat. one of the hooks came loose so i think i will bring it to a metal shop to make some kind of permanent but swivel attachment. overall happy with it and will try to do a proper cantonese roast goose in the near future. but using my banked charcoal basket and not struggle with charcoal on the floor.

My work travels took me to Charleston, SC this week and I made a stop at Rodney Scott BBQ i got the whole hog plate with baked beans, Mac n cheese & cornbread. I tried all 3 sauces as well. Pork was very moist and well seasoned and I even got to go in the back for a pit tour

And the bottom ones will be basted for you lol Can’t wait to see the final results !!!!!

@Troble, I used olive oil spray followed by Gate's Hot-N-Spicy dry rub (Kansas City BBQ joint). I didn't have time for my normal routine as I bought the ribs at 1:00 and they were on the smoke (hickory) at 2:10.

Last weekend, some friends came to town for a birthday party and some music. The birthday girl wanted some baby back ribs from one of the local high-end BBQ places. This weekend, I made these. Much better, even if I say so myself.

I'm still cleaning up the freeze before this growing starts. Working on the beets, still.

As soon as I read, "I ignored Dennis" advice..." I knew there was trouble coming.

Tri tip looking good injected it with some plum Sent from my SM-T835 using Tapatalk

Lovely. To celebrate the day, it was lamb chops. To make them "festive," I "colored" them with Moroccan green and red harissa pastes. On the main grate, 325F, apple wood chunks. And springtime means asparagus! Plated with roasted potatoes, crusty bread, Greek salad, and a nice merlot.