MacKenzie

Hi McKenzie. Hope you are doing well. Was lurking back on here. I thought they decided to close this Forum. Happy to see it is Live and well

Dennis - just noticed your last name; I'm old enough to remember Art Linkletter (show host back in 60's) any relation?

Me very happy with my new toy

Has anyone rotisserie roasted a whole suckling pig? How long do you cook it and at what temperature?

Bacon Cheeseburgers on the KK this evening. Seems like the simplest meals are still my favorites. 

Wanted to try a pizza on the KK. Looked at all the wonderful pictures that so many of you had posted, and decided to order King Arthur Pizza Flour. Couldn't wait for it to arrive, so got a pizza crust mix, and made that up. Figured it would be good practice before making a pizza from scratch. Obviously, it wasn't even close to the quality that others have made, but it wasn't bad! Over cooked it perhaps a minute or so,  but still tasted good. Next time I'll make a crust from scratch (I've never done that before), put less ingredients on it, and be more carful to not get it too done

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Spaghetti for dinner this evening. It had a chopped-up burger that had been previously cooked on the KK, but REALLY!   It's just plain WRONG to have that KK sitting out there all alone, and feeling "unused"! 

Did my first cook on my KK on Friday. Decided to do pork ribs because I have done them several times on my pellet grill, and figured I could compare results. Decided to cook two racks so I could compare my favorite rub from past cooks with one I saw on Amazing Ribs website. (Obviously, it is a personal preference, but since I'm just cooking for Miss Jean and me, what's important is which WE prefer).

Washed ribs, removed membrane, applied mustard to hold the rub, and applied the rubs. The darker of the two, has the rub that was my favorite from previous cooks. 

Lit the 23" Ultimate KK, and got it settled at 225*.  Put the ribs on. 

After cooking for perhaps 30minutes, I realized that I had forgotten to insert the heat deflector! Bummer!!! Covered deflector with foil, removed meat, and inserted deflector. At that point I realized that I had a cold deflector, but figured I'd be able to tell when the ribs were nearly done by watching for the meat to pull away from the cut end of the bone (That was always the case with my pellet grill). Continued the cook, and watched for shrinkage. Here's what they looked like after inserting the heat deflector... 

After they had been cooking for about 2-more hours, I started periodically opening the dome to check for doneness. After quite some time, I checked the IT, and found they were way over-cooked. (I've forgotten what the IT was). Pulled the ribs off the smoker, and cut into both. They were dry on the outside, but very moist on the inside. Here's what they looked like...

The ribs were edible, but not as good as I have cooked in the past since I didn't have the heat deflector in place at the start of the cook, and also because they were over-cooked.

Although they didn't meet my expectations, I learned some things...

1) Think through the cook before I begin. The KK is so different from my pellet smoker, that I need to give it the extra thought.

2) Don't expect the finished product to look like it did on my other cooker. Since there is so much moisture in a KK, I'm thinking that there won't be nearly as much shrinkage.

3) Use my Thermapen. That will need to be my gage as to doneness.

Let me add that cooking on my KK is the most fun I've had in recent memory. I suspect that I'll be cooking on it much more regularly than I did on my pellet smoker. I couldn't be happier with it!

(Fixed burgers for lunch today. They were waaaaay too good... Some of the best I've had! I'm obviously on the steep part of the learning curb!)

Did my first cook on my KK on Friday. Decided to do pork ribs because I have done them several times on my pellet grill, and figured I could compare results. Decided to cook two racks so I could compare my favorite rub from past cooks with one I saw on Amazing Ribs website. (Obviously, it is a personal preference, but since I'm just cooking for Miss Jean and me, what's important is which WE prefer).

Washed ribs, removed membrane, applied mustard to hold the rub, and applied the rubs. The darker of the two, has the rub that was my favorite from previous cooks. 

Lit the 23" Ultimate KK, and got it settled at 225*.  Put the ribs on. 

After cooking for perhaps 30minutes, I realized that I had forgotten to insert the heat deflector! Bummer!!! Covered deflector with foil, removed meat, and inserted deflector. At that point I realized that I had a cold deflector, but figured I'd be able to tell when the ribs were nearly done by watching for the meat to pull away from the cut end of the bone (That was always the case with my pellet grill). Continued the cook, and watched for shrinkage. Here's what they looked like after inserting the heat deflector... 

After they had been cooking for about 2-more hours, I started periodically opening the dome to check for doneness. After quite some time, I checked the IT, and found they were way over-cooked. (I've forgotten what the IT was). Pulled the ribs off the smoker, and cut into both. They were dry on the outside, but very moist on the inside. Here's what they looked like...

The ribs were edible, but not as good as I have cooked in the past since I didn't have the heat deflector in place at the start of the cook, and also because they were over-cooked.

Although they didn't meet my expectations, I learned some things...

1) Think through the cook before I begin. The KK is so different from my pellet smoker, that I need to give it the extra thought.

2) Don't expect the finished product to look like it did on my other cooker. Since there is so much moisture in a KK, I'm thinking that there won't be nearly as much shrinkage.

3) Use my Thermapen. That will need to be my gage as to doneness.

Let me add that cooking on my KK is the most fun I've had in recent memory. I suspect that I'll be cooking on it much more regularly than I did on my pellet smoker. I couldn't be happier with it!

(Fixed burgers for lunch today. They were waaaaay too good... Some of the best I've had! I'm obviously on the steep part of the learning curb!)

Did my first cook on my KK on Friday. Decided to do pork ribs because I have done them several times on my pellet grill, and figured I could compare results. Decided to cook two racks so I could compare my favorite rub from past cooks with one I saw on Amazing Ribs website. (Obviously, it is a personal preference, but since I'm just cooking for Miss Jean and me, what's important is which WE prefer).

Washed ribs, removed membrane, applied mustard to hold the rub, and applied the rubs. The darker of the two, has the rub that was my favorite from previous cooks. 

Lit the 23" Ultimate KK, and got it settled at 225*.  Put the ribs on. 

After cooking for perhaps 30minutes, I realized that I had forgotten to insert the heat deflector! Bummer!!! Covered deflector with foil, removed meat, and inserted deflector. At that point I realized that I had a cold deflector, but figured I'd be able to tell when the ribs were nearly done by watching for the meat to pull away from the cut end of the bone (That was always the case with my pellet grill). Continued the cook, and watched for shrinkage. Here's what they looked like after inserting the heat deflector... 

After they had been cooking for about 2-more hours, I started periodically opening the dome to check for doneness. After quite some time, I checked the IT, and found they were way over-cooked. (I've forgotten what the IT was). Pulled the ribs off the smoker, and cut into both. They were dry on the outside, but very moist on the inside. Here's what they looked like...

The ribs were edible, but not as good as I have cooked in the past since I didn't have the heat deflector in place at the start of the cook, and also because they were over-cooked.

Although they didn't meet my expectations, I learned some things...

1) Think through the cook before I begin. The KK is so different from my pellet smoker, that I need to give it the extra thought.

2) Don't expect the finished product to look like it did on my other cooker. Since there is so much moisture in a KK, I'm thinking that there won't be nearly as much shrinkage.

3) Use my Thermapen. That will need to be my gage as to doneness.

Let me add that cooking on my KK is the most fun I've had in recent memory. I suspect that I'll be cooking on it much more regularly than I did on my pellet smoker. I couldn't be happier with it!

(Fixed burgers for lunch today. They were waaaaay too good... Some of the best I've had! I'm obviously on the steep part of the learning curb!)

There are several hours every day when I can't access this forum. Is everybody experiencing this, or am I doing something wrong?

It's here!!! Yippeeeee!

My son is on his way here to help me remover the top from the pallet, wheel that beauty through the house, and onto the back patio. I'm thinking the KK should come with some kind of warning... Something like "May be too exciting for an old man". :>)

For his help, I ordered a take-out pizza for my son. It'll likely be our last take-out pizza!

Got a phone call earlier today... My KK is arriving early, and will be delivered tomorrow (Thursday) between 10:00~2:00. Can you say "EXCITED"?! I already had a ramp that I had made to the height needed to go up/down the two short steps involved in getting it through the house, and made a "dry run" leap-frogging scrap plywood I cut to cover the flooring as I move that 600 pound beauty through the house. Can't wait!

Bosco suggested that while I wait for my KK to be delivered, I should read posts about his shipment. Just finished 8 pages, and I have 2 conclusions...

1) I'm glad that my KK only has a truck ride to get here

2) You guys are REALLY funny! I about fell out of my recliner reading posts, and seeing pictures.

Too Funny!