Leaderboard

Received my KK on Tuesday of last week and decided to go all out for my first cook. Coming from a BGE there is definitely a learning curve but it is not too bad. Friday I did the burn in process. Saturday, smoked an 18# brisket, 2 pork butts, and a few slabs of ribs. The day of the party I grilled venison backstraps, chicken kabobs and lamb chops. There are a few things to figure out but I will say the decision between the 23 and the 32 is a no brainer. The extra space makes cooking so much more enjoyable. Everyone at the party was very impressed and can’t wait to try what I cook next.

Here are a few photos That’s the last of the rump, maybe 3 months under tallow And a sirloin dry aged for about 2 months- I plan to cook this whole in the KK so will post photos and description of the cook and outcome Sent from my iPhone using Tapatalk

WOW, does that ever look tasty, Poochie. 👍

Cooked the cusseta chicken last night for a dinner party (recipe in prior post on this thread). Kk42, basket splitter set up with charcoal in the center. As you can see, indirect with foil on main grate. Food on upper grate. Used thermoworks billows for temp control. Took about 90 mins to fully heat soak the grill. Temp at 325, used cold smoker attachment with pellets for a modest amount of clean smoke. Basted the chicken every 15-20 mins per recipe. Cooking time - 2 hrs. Results were awesome. This recipe does not produce crispy skin due to basting and vinegar in basting sauce but the flavor is great. If I were trying for crispy skin it would be air drying the chicken overnight, cooking with a dry rub, probe the chicken, no opening the lid, start a little higher maybe at 350, and allow the temperature to creep higher towards the end of the cook. Sent from my iPhone using Tapatalk