twharton

Thanks Tony...yeah I knew that. Funny label... I can certainly wait because as you know....my KK options are exponential! Just thought I'd see if anyone else has dealt with this. I tried to repair the 12 yr old 4pm05, but after tripping the circuit breakers for the kitchen twice and a mild electrocution with the appropriate spontaneous verbal outburst....my bride gave me "the look" and I ordered the new motor.

Been awhile since I posted. Hello Everyone. I've been around a long time. After 10 years my 4pm05 died recently....probably 25% age and the rest due to the fact that I upgraded from the OTB to the 32" Bad Boy so it's got a lot more weight to drive. Anyway I ordered the 4pm08 but my spit drive connector rods that came with the 32" don't fit into the heavy duty motor. I know the collective brain trust will steer me in the right direction. Thanks in advance!

That's homegrown basil pesto with some more basil leaves, Roma tomatoes, asparagus, goat cheese....MMMMM,

Success of course!

I don't know what I was thinking guys and ladies. I just use the so far unused heat deflector stones and put a cookie sheet on top with the pizza.

Well done... Your post is the kicker for me. Going to go get me some pot and start smoking!

My wife advise me earlier today that she wants me to bake a couple pizzas on my new 32 inch bad boy. I am always willing to accommodate her requests and I just smiled at her and said sure honey. Problem is I am still waiting on delivery of my pizza stone among other accessories since delivery of my 32 inch over a month ago. Can anyone offer me a suggestion on what to use as a substitute baking platform?

Congratulations

You are a genius!

Fantastic!

My kind of crisis. Now that you've cried Wolf you're obligated to post photos!

45 Minutes from Fire start to consumption

You're going to have so much fun!

NO FAIR....scratch my baking stone order....MUST HAVE BAKING STEEL!

Awesome! I once cooked 12 Beef Tenderloins on my 23" OTB

I misread the subject of the post....change it to 50 boxes Coffee Lumb, 10 boxes Coffee Smoking Chunks, 20 Boxes Coco Char...Thanks!

I sent you an email yesterday Dennis to add to the order I have coming (SS topped large teak cabinet, Sunbrella cabinet cover, baking stone, 32" charcoal basket) add 1 pallet of charcoal: 60 Boxes of Coffee Lumb & 20 Boxes of Coco Char

@5698k Are those your daughters behind you? My daughter, wife, son in law all drove to NOLA today to take him to the airport to fly to Philadelphia to play in this https://www.thetournament.com/ and in three weeks he starts a job on the coaching staff of the Golden State Warriors. So happy for him plus I'll have a free place to stay in the Bay Area. Anyway I told / directed them to a late lunch at Muriel's on Jackson Square because he'd never been to the city before...normally would have gone to Herbsaint or La Petite Grocery or Liuzza's on Iberville by Mercy Hospital or Deanies Seafood in Bucktown. I don't know how long you've lived there...me 10 wonderful years from 1979 to 1989 (Go Green Wave!). I remember when you couldn't give away Saints tickets...when they were called "The Aint's" and fans wore paper bags on their heads....HAHA. I LOVE your home town!!!!!

@CeramicChef I was already used to this on the 23 inch OTB I've been cooking on for the last 10 years but assumed that on the 32 inch there would be more consumption. I love it when I'm wrong ha ha .

We had a party the other night that ended up being 37 adults. On the KK 32: 1 x 14.7# WAGYU Brisket, 9 X Racks of BB Ribs, 24 X Boneless / Skinless Chicken Thighs At 9 pm Monday after pre-loading the basket with almost an entire box of Coffee Lump Charcoal (it's all that would fit) and lit the fire. Brought it up to 225. At Midnight I put the brisket on. At 9:30 the next morning I put the 9 racks of ribs. At 4 pm I removed the brisket. The ribs were done so I left them on but closed all vents. At 5:30 pm I removed the ribs and I put the chicken on and opened all the vents. (Indirect in center..full throttle on the side). At 6:pm the chicken was done so I removed it and shut all the vents to extinguish the fire. Here is what is left from not quite an entire box. I don't know how long it took to extinguish but the fire was actively in use for 21 hours...low and slow for 20 and WOT for an hour. If I was to remove all the ash I would estimate I still had 1/3 box left. Add in the unused from the box and easily 1/2 box. AMAZING!!!

Tell us about the cook: settings, length, etc. etc.

OHHH. MYYY GAWD! It's the world's largest piece of bacon. You and your butcher are my hero. That must've tasted amazing!

LOL!

Thanks @tony b It was a rousing success but did lose a little crunch on the bark...here come the payoff pics........ THE PAYOFF

202 Degrees @ 4:00 on the dot! Double Foil Wrapped w/ then two towels in the Yeti. Takeaway...should have ensured the first 5-6 hours were @ 225 rather than 207-210. Also probably should have put Brisket on @ 10 pm to allow for the massive cooling from the 9 racks of ribs. That said I believe in the future I will always use the modified crutch...I just can't bring myself to take something off a grill / cooker and bring it inside to an oven. I'll just let it stall for a few hours then wrap in foil. We'll see in a few hours if I screwed it up but I doubt it. Ribs looking good...I've shut everything down for the next 1.5 hours then remove the ribs. Temp spiked to 265 last opening. All is well. Film at 11.