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Yesterday was one of my sisters birthday, i made beef ribs and some bread for the small party. Hard to tell from the pics but that was a 10 pound slab of ribs lol The SRF beef ribs are sooooo good !!!!

Using a meat tenderizer and putting butter under the skin has really helped my skin. I cook indirect at 375 to 400 till done. And lately i have started putting the bird on the lower grate for a minute or two direct at the end just for some additional crisping. Similar to what you see in this pic with wings. The rotisserie does a nice job on skin also

my first try at curing and drying gabagool (coppa, capocollo). i prefer gabagool, even though i'm not american-italian, but supportive..😂 i've read after achieving target weight, its then refrigerated in vac-seal for another few months to further develop flavour before consuming. so this maybe a 4+ month process. but that's fine, i bought enough saucisson and jamon from europe to last me a while.. recipe here: https://youtu.be/ttLbReotkZo plant based casing and netting here: https://www.amazon.com/gp/product/B07SKCDSVV?&linkCode=sl1&tag=2guysacoole0c-20&linkId=c9cdfbd11dce8c707bcc1d750b2ab43c&language=en_US&ref_=as_li_ss_tl i can't find any natural casing so i bought this. it is extremely expensive for what it is...

Yes, use the upper grate, direct heat. If you want crispy skin, you need dome temps around 425F. I usually cook the bird at 350F - 375F for the first 45 minutes and then ramp up to the higher temp for the last 30 minutes to crisp up the skin. Starting lower allows the bird to roast and remain juicy, then focus on the skin at the finish. YMMV

2 hours of good smoke should be a nice kiss of smoke. Once the external surface of the meat dries and hits around 140F, it stops absorbing smoke. If you want more smoke beyond that, that's why you spritz with some liquid to both lightly wet the surface and lower the temperature (evaporative cooling). But even this only works for a while.

I had the same issue initially in my kk42 @Mcdddy. The worst time was when I was cooking 4 pork butts and I kept the KK open to wrap all 4. To make this as good as it can be (and I feel now I control temps really well) is modifying my procedure. now when cooking multiple pork butts I: go ahead and rip off the piece of foil or butcher paper on my side table open the grill, grab a pork butt, and put it on the butcher paper immediately close the lid finish wrapping the butt. Put down another piece of paper/foil open lid, put the wrapped piece back on, grab another one and put it on the paper immediately close the lid repeat In other words if you keep the lid open as short of a duration as you can, it'll be much better. Leave it open the whole time you are wrapping and your temp may spike +100 degrees and be difficult to bring back down (at least this is my experience). Like other folks posting, I don't mess with my cooks much at all. Billows goes on from the beginning. Before putting food on at 225 I make sure the grill has been fully heat soaked. With the KK42 that might be 90 minutes. Once I put something like pork butts on I don't even open the grill for at least 6-8 hours (or more! - with a pork butt sometimes I don't even wrap until resting!) But when I wrap I follow the above procedure and it definitely minimizes the temperature jump. I still sometimes see my KK go up from something like 225 to 250 after wrapping but to me that's not much. Also sometimes the foil produces more convection so it can read a tad higher without having anything 'wrong' or 'different'. If you're wrapped and you're probing the meat, then to me 25 degrees is no biggie either way. The KK keeps so much moisture in, one thing to try is just not wrapping, especially if you're consuming immediately. I vac seal mass quantities of pork and when I am doing big cooks I wrap just b/c it creates a little more consistency (and the bark isn't as good when it's not fresh).

My Local QFC grocery (Kroger) carries Snake River Farms meats. It's awesome when they toss them into the bargain bin! Sent from my iPhone using Tapatalk

Alternative is to flip at the end for skin side down....the last 5-10 at 155-60 internal, an option

Winner, winner chicken dinner with a Mediterranean slaw of Balsamic, cheese and crunchies, TaeTa Tots and sliced cukes dressed in Apple cider vin, Franks red hot a shot of lime and some salt..yum. Let them soak in the frig for an hour. And if you wondering what happened to the trees taken down, here's about 25%

For inquiring minds..... Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham.

Your wife took that picture so she could share with her friends. She knew they wouldn't believe her.

Smoked with oak and apple wood, then braised to finish. Could have used some more time braising to fully render all fat. A little spongy still but great flavor nonetheless. Sent from my iPhone using Tapatalk

Here's a typical appearance, nearly done. One wants the fire to be well on its way to spent, so the walls of the KK are cooking by radiant heat. The skin color isn't as dramatic as other pics here, but this is everyday food for us. We don't eat the skin, or maybe we sneak a bit. What matters is the texture of the meat.