kjs

Bacon looking good. What are you smoking it with? I use apple wood.

Thanks everyone.

Wilbur, that looks very good! Nice cook.

Too funny!

Exciting stuff!!

Real nice first cook. Congrats.

Nice. I think Bosco is right!

It's certainly an exciting addition.

Me too!

This looks really good. Nice cook.

Yes, I have a charcoal basket splitter and fire it up for small cooks all the time. We commonly have a chicken breast or a grilled piece of fish for dinner during the week, generally it is just my wife and I. FYI, about the largest hog you're going to fit on a 32" will be in the 35-40lb range. The one pictured was 31lb, you could get one a little bigger but not a lot.

Yes the skin was crunchy, but not over done. We served a small piece of skin to eat with a slice or two or three of the meat, which was very succulent. I will use the left over skin to flavor other dishes.

Hot dogs and bacon — what's not to love.

Looks absolutely decadent, I'll bet it was delicious.

Looks really good and the roti is great.

Love the coke machine, can't wait to see your new KK in its' home.

mguerra, thank you for the tips. I will have to give this a try. Really nice looking brisket and meal tony b.

Great job, looks delicious.

We had a group of Brazilian students and some other folks for a pig roast on Sunday (15 people). I purchased a 31lb whole pig and decided to flavor it in a brine. Placed it in the solution on Friday (a combination of water, cider, vinegar, salt, pepper, brown sugar and spices) until late Saturday. Pulled him out, dried him off and salted the carcass inside and out. I then reduced some of the brine and used it to inject the pig. Placed him on the KK Sunday morning about 5:00 a.m. using CocoChar and some cherry wood. My original intent was to have him on the rotisserie, but my butcher under-estimated the length, so I went to plan b and roasted the pig. As you can see he fit, but certainly filled up the 32" KK. I brushed the skin with oil and butter, mixed with some of the reduced marinade. Covered the roast with foil and cooked until reaching an internal temp of 160°, about six hours at 250°. Uncovered the pig, raised the KK temp to 350 and basted every half hour until the internal temp was 180° and the skin was nice, brown and crispy — another 2.5-3 hours. Had to add a photo of the pig just before pulling him off the grill. Here's the finished product. Sorry no plated pictures of the meal, with a bunch of hungry college students, I didn't have much time for pics. The cook was a challenge, but a huge success and everyone loved the meal. The pork had a wonderful very slight smokey flavor with a hint of the spices, salt and sweet. There was nothing left other than a few scraps, the snout, ears and bones.

It's good stuff, can't wait to see your results.

Awesome pics as usual. Nice series of cooks.

Very nice indeed.

Looking good.

My preferences are the Chicago, New York and Brazil. I also like Lucky Dogs (basically a chile dog) from New Orleans street vendors, but those weren't listed.

I like the lifehacker approach. Nice Tip.