tinyfish

I tried my hand at a little Montreal smoked meat. I brined the brisket for 12 days in water, salt, cure and spices of pepper corns, mustard seed, coriander seed, celery seed, dill seed, garlic and juniper berries. . I used 4 gallons of water its not shown but I weighed down the brisket with a brick I soaked the brisket for 8 hours in fresh water to rinse some salt. I rubbed the brisket in the same spices I put in the brine plus a touch of chile peppers The brisket on the KK for 13 hours till 180f I then stuffed it in a roasting pan to steam for a couple of hours till 205f internal temp All cooked and time for some money shots look at the colour of the meat from the brine an action shot The Montreal smoked meat was served with some creamy coleslaw and roasted potatoes plus some cheese manicotti for the first course .

Ck's got all the right moves...your a good catch.

Bracket will come with the rotisserie.

Looks great Dennis.

Thats a great colour.

48" is perfect. It Gives plenty of room and the KK's are not to far apart plus you have side tables too

For Robert that works, why get up even earlier then needed. The amount of fuel that would be consumed during the night at such a low temp would be like a dollar or two in charcoal. I'd pay that for an extra hour or more of sleep.

Cooking up a storm. I just bought a burger press for beer can burgers.

In my KK cleaning collection I have a quick detailer, a spray wax, a watered down Simple green solution, Magic Eraser and another spray wax and a bunch of microfiber cloths.

Thats my wife when she finds out I bought another KK and cabinet. ..LOL.

Some nice colours in that container. ..wish I was buying again.

The charcoal I use from Argentina is mainly made up of huge pieces. I have a hatchet and hammer with my charcoal to bust them up. Better the pieces be too big then too small. I've wondered about just using those huge chunks without breaking them up.

Those ribs came out perfect.

Almost there.

We all should hit rehab...

My slush fund took a beating. I should just cancel my Internet.

I'm sure it would have been up to her standards

the rotisserie should be loaded with chicken and prime rib but i could only afford corn...

i forgot about the new bottom damper.

looking very good CK.

Great cook Poochie eating like a champ.

I'm still learning myself but using the top damper is what creates the vacuum that draws the air through the Charcoal. Like you said many ways to put meat on the table. Here are some of the vent settings from the manual if someone doesn't have it. sorry for the poor quality.

I cooked it for about 40 minutes indirect with a small pizza stone below from my Jr kamado.

The food came out tasting great. There's just something so cool about using a rotisserie inside a kamado let alone a Komodo. I wish I could spin a prime rib all the time. I have to see how some baby back fit in the cradle.

Thought I'd give the rotisserie a go tonight. I started by stuffing the chicken with carrots, onion and celery and then I rubbed the bird with a mixture of corn starch, Eat Barbeque rub and ground espresso. I loaded the chicken into the one side of the cradle you will see why in the next picture. I added some corn on the cob to the other side of the cradle Tonight no plated picture, I served everything family style