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Hi Paul. I don't like bitterness at all but I do not find this marinade or achiote at all bitter. I always do the recipe as per @Troble's video and as I noted in an earlier post here. The overall amount of marinade is significant and I find that I use what I need and then freeze the rest for using another time. Works really well that way as it saves the effort and mess of making this up each time you want to do a cook.

Grill view is blurry because it is dark but as you can see the results are great. First couple butts off the smoker are perfect. With this many they are not all done quite at the same time but the KK never disappoints. Sent from my iPhone using Tapatalk

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.

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

Thanks for the welcome Robert. I'm always learning.

The concept that it is possible to max out a 42 is mind boggling. Well done Johnny. Sounds like a mountain of work. I hope your guests appreciate it!

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

That’s impressive @johnnymnemonic well done

I suggest reducing the moisture content of your pellets or wood chips by heating them in the microwave until it stops steaming. The reduced moisture helps to keep the wood smoldering and not go out..

Tried Rodney Scott's Porcini Garlic Herb Pepper rub on a steak last night - double thumbs up! Giving Gunpowder a run for my #1 steak rub!

Sygzygies that looks like dried up oatmeal! Have fun cooking with it. I should talk I haven’t cooked anything on my kamado for so long I think I might have forgot how! In fact I still have a boat load of Dennis’s charcoal I bought 7 years ago. Guess I should dig it out and cook something. Have a great day everybody!

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

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

@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.

Char Siu (Chinese BBQ Pork) and a Smoky chiken thigh. The pork I used was the Rib Tips, workable and edible and slightly unusual at least for me.