Poochie

Grilled them at 400 or so and they came out great. I did an overnight brine on them too. 

The members of this forum have some incredible cooking talent. Milling your own grain, homemade curry, different pizza and bread cooks. I used to think I could cook...and I've owned a cafe before...but you youngsters put me to shame. Beautiful food on display here.

Those look first class. I'm going to check them out. 

First class meal, Tony. Looks great!

Movin' on up as George Jefferson would say. This pizza actually tasted very good. Pepperoni and sausage. Still ugly but I'm working on that. Cooked a few burgers too. 

Another great looking meal. Is your fork rising on the cap from a container of sauce for the brisket or was that the cover for the macaroni?

PBW  Peanut Butter and Whiskey 

Good job MacKenzie. I was worried about you since you've been so quiet. Great looking meal!

Tony, air fryer??

MacKenzie getting ready to use her KK (in full uniform)

I'm going to line up 3 or 4 to do to make it worth while. But buying them Is much easier!

Curious to see how it will turn out

I was thinking about this horizontal split and I'm sure the point is to prevent dripping from going into the hot coals. You'd really have to split it at a 55/45 or 60/40 point to avoid drippings getting in the fire. Then you'd have to have a shelf of sorts for a pan to sit on to actually catch the drippings. For maximum heat, you only need a pan under the meat the smallest size possible. But then aren't you defeating the point of a rotisserie cook? It's spinning, but in a non-rotisserie cook, if you're cooking a Boston butt and it's stationary on the grate or turning on an axis, will it cook any different?  I figured a way to split it horizontally for 25 bucks but I'm not sure I want to do it. One piece of expanded metal cut just right will make it work.

 A whole different approach would be to make a custom firebox/coal holder just for rotisserie cooks. A half size (vertically) full size horizontally lump basket. It could sit on the bottom of the KK or raise it slightly with ceramic plant feet. This could made out of the same expanded metal in around 30 minutes. But you'd still need a pan to catch the drippings. 

I remember Dennis spinning a goose or maybe a duck on his and it was billowing smoke, but he said it was good. The neighbors thought he set the place on fire, but all that counts is what's on the table and it being tasty. 

If you wanted to do a single chicken, you could place it all the way left or right and use the vertical splitter. I'm thinking the drippings on the coals is what gives it that rotisserie flavor. But carry on. There's more than one right way in this case. 

My brother ordered the original Meater, returned it, and he's still cursing about it.

Another perfect meal for you, David. Looks delicious.

Now I have something new to try. I have a couple of pizza pans from a kitchen store. It's not even close to 1/4 thick. Maybe if I double them up the bottom won't burn. Thanks for the advice everyone!

I learned that the hard way too, BARDSLJR, I overcooked a pork roast...only to 175 but that was enough to turn it it something you couldn't eat. I'd chop up those loins and make pulled pork out of 'em. 

One of the things you can do with the Fireboard is check your temperatures when you're 100 miles away. Useless? Not really. It's more likely you'll be at a store or visiting and not only can you check pit and meat temps, you can tell it to go from 230 to 250 degrees remotely. Naturally this only works if you have a fan running. Setup is so easy it should be against the law. You input your wifi password and that's it. I also had the Cyber Q and and figured it was forged in Hell. Like jeffshoaf I had a horrible time getting it to send notifications if I was over 50 feet from it.  They all have their pros and cons, but I've yet to have any trouble with Fireboard. 

37 minutes ago, BARDSLJR said:

Cool, this is very promising. BTW, will be down there in your neck of the woods for the Festivale Internationale later in April.

 

That's cool. Not sure if our vacation starts that week or not. I'll have to double check. How far away are you?

OK, back to square one. You saved me lots of time. Thank you! Do you have a pizza oven or do you do them on the bigger KK's? I promise that's the last question I'll ask you!

BARDSLJR...the power cord on the fan plugs directly into the Fireboard. I've never had a probe failure or problem with Fireboard probes. I had the regular Fireboard for around 6 years and just recently bought the Fireboard 2.  I bent the probes so they'd fit through the port on the Komodo...just like I did with the first ones. Works like a charm. I'm pretty sure the Fireboard 2 pro and the Fireboard 2 have the same screen. I can make it where it displays the pit temp full screen. 

Cheesehead nailed it. Fireboard 2 drive. And the bonus is that you can still use the fan you have with it. 

I would have never thought that about the Bambino. If you got the pizza stone, wasn't it a 16 incher?  That would be a nice size pizza. Thanks for the info,

That's why I'd like to hear someone say that it takes 20 minutes to heat up the Bambino with the pizza stone in it. And you're cooking in 45 minutes tops. I can't remember what size tekobo's small cooker is but I'm sure she'll chime in.

Me too. I was mowing an elderly neighbor's yard, my Dad's yard and mine for a while. Rest assured if Tony is planting something it's for stuffing those left handed cigarettes.

I see that the pizza stone is a full 16". Has anyone with a Bambino cooked some pizza on it? I would guess it doesn't take too long to get it up to temp considering the size.  Baked any bread in it?