Poochie

I’ll give it a try. Thanks!

I find that the first smoke coming out of the KK or any other smoker, isn't the best. It's usually cloudy/white smoke that is slightly bitter. If you wait an hour or so, you'll have more of a nice blue smoke. I baste ribs once during the first 2 hours and then 30 minutes before I take them off, I'll put a thin coat of sauce on them if that's the plan. If no sauce, then I'll baste them again with an hour to go instead of 30 minutes. I stopped wrapping but that's a personal choice (like everything else). If your method works for you, then it's a perfect recipe! Oh yeah, I cook them, Boston butts and briskets at 240 and I use a Fireboard too.

Funny?? Oh no, I'll have to work on that.

A man is stranded on an island for 10 years. One day a beautiful girl swims to shore in a wetsuit. Man: "Hi! I am so happy to see you." Girl: "Hi! It seems like you've been here a long time. How long has it been since you've had a cigarette?" Man: "It's been 10 years!" With this information, the girl unzips a slot on the arm of her wet suit and gives the man a cigarette. Man: "Thank you so much!" Girl: "So tell me how long has it been since you had a drink?" Man: "It's been 10 years!" The girl unzips another pocket on her wet suit and comes out with a flask of whisky and gives the man a drink. Man: "Thank you so much. You are like a miracle!" Girl (starting to slowly unzip the front of her wet suit): "So tell me then, how long has it been since you played around?" Man: "Oh, my God, don't tell me you've got a set of golf clubs in there, too!..

That pizza looks delicious!

For inquiring minds..... Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham.

I've tried using the setup you're talking about, Mcddy. My reason for doing it was the same as yours...keep the smoker clean. However, I found that the meat didn't taste as smokey as it usually does. I tried it twice and didn't like it either time. Cleaning the pans were as fun as cleaning the rotisserie basket. So I put an aluminum pan on the bottom grate and let the meat drip into it. Maybe the distance has something to do with the flavor and maybe it's my imagination.

I must be the only jackass here that puts smoke wood directly on the coals. If I use a chimney with very little lump in it to start a low and slow, my smoke wood is already in the smoker. I pour that small amount of lit lump in a "corner" and it'll grow to find my pieces of smoke wood. After an hour when my smoker is up to temp, usually 240, I put the meat on and forget about it. I have nice blue smoke by then. I've never had a harsh taste from doing it this way. My bride is very sensitive to it and wouldn't mind letting me know. I use locally grown hickory, cherry and oak with zero problems. If I'm doing a hot cook, like chickens, I do the same thing except I light much more lump to get the fire started and going at 375. Whatever works is good.

Your wife took that picture so she could share with her friends. She knew they wouldn't believe her.

Those beef ribs look so tender you won't need to chew on that side. And if nothing else, remember the old saying "a little pain never hurt anyone"

Small heat gun for low and slow. Chimney for grilling. Loof lighter when I think about it for low and slow too

I'd eat that right now. Looks great.

You're right, it does look a lot like Pho. It looks delicious.

MacKenzie, did you roast those beans on your KK? If so, give me some guidelines please. Tekobo, That chicken is killer. How did you get it that crispy?

I've owned a Big Green Egg and a Kamado Joe. For the money, they're not bad cookers. After I sold both of them, I purchased a KK and that's when I discovered the big difference. It's one thing to have all that stainless steel and heavy duty everything, but the real test is the taste of the food. In my opinion, the food that comes off the KK tastes like real slow cooked BBQ. Where I could pull off some good food on BGE and Kamado Joe, they didn't even come close to the taste I get from the KK. And that's was what really mattered to me. The bullet proof build quality certainly didn't hurt. Add in the perfect customer service and you have a real winner. Spend the money now, cry now, and enjoy great BBQ from here on out. Your kids will love it to when they own it one day. Good luck on your decision!

They look delicious!

Happy wife, happy life. Gift her a Weber gas grill and problem is solved. The gas attachment isn't designed for cooking...certainly not grilling. Facebook marketplace has several gas grills that still look new!

Good luck, Dennis. I hope there's zero pain involved in the surgery.

I'm glad they had your back on this and you got some experience going old school on the KK. Too bad you didn't have some wings on it to use the "wing it" pun.

Done just right!

Nothing like smoking a bunch of boudin for a party. You don't see this on a KK often!

"Sheep lie"

Those look delicious, MacKenzie!

You could put some foil down first that'll cover the size of the meat you're cooking, then set the drip pan on top of the foil. The foil underneath would "plug" any space around the meat. But like tony said, I'd only use the drip pan for Boston Butts or Briskets.