bosco

First of the month brings a new challenge and I have been thinking about this all of February.  

 

Today I got up early and got both the 23" set up for low and slow and then 32" up for a bake.  

 

I started out with some of my home made Hot Italian Sausage that I made late last year.  I skinned them and got them ready for the fatty.  This fatty was made from pork.

 

 

after skinning them, I added sliced green olives to the meat and mixed it all up by hand

 

 

Next step was to roll the meat out.  Rather than making a total mess, I filled a freezer bag and rolled it out inside the bag.  

 

 

I then cut the sides of the bag open with a knife and prepared the stuffing for the fatty

 

I started with some fresh made pizza sauce

 

 

next I added some mozzarella cheese and pepperoni to the middle

 

 

next I diced up some mushrooms and hot peppers

 

 

using the cut freezer bag, I folded the roll and formed the edges to seal it all up

 

 

now time for the bacon!

 

 

I weaved the bacon for the outer layer

 

 

I thought that an angled bacon wrap would look nicer for presentation.  Man this looks good!!!

 

 

Only one way to make this look better........

 

Lanes BBQ Rub 

 

Before:

 

 

After:

 

 

Onto the KK 23" it went at 250 degrees for 5 hours 

 

A final look before it hits the grill....

 

 

I used White Oak to give it more of a traditional pizza oven taste.... this was a good call for sure.  It really added a great smoke profile to the meat

 

 

this thing was smoked well and still super juicy on the inside

 

I made some pizza dough yesterday in preparation of this cook.  In my mind I thought about making this fatty like a calzone.  I rolled the dough and encased the fatty inside of the pizza dough.  The 32" KK was settled in at 550 degrees with the KK baking stone heat soaked for over 5 hours!!!

 

 

Once all enclosed, I put this on the 32" KK for about 8 min.

 

 

I pulled it off and placed it on a bakers rack to let it cool and not get soggy.  The dough was nice and crispy all the way around

 

 

Sliced it open to take a look at the inner working of this fatty.......

 

 

You can see just how juicy it remained inside.  It was incredibly delicious 

 

 

And finally sliced up for lunch!!

 

very nice!!

oh its feasible alright!!!

that pizza is awesome!

 

I would love to be crushing some of that today

those look great buddy!!! they will be a nice entry!!!  

 

I have my idea ready to go.  Expect to see it posted tomorrow!!!

 

now you have me doubting my entry....

that brisket looks perfect!!!

 

nice sambo

looks good!!

Whenever you find yourself in agony this week.... just think of my delivery thread!!!  I ordered in August and took delivery in December!!!  I watched shipping sites to track my package everyday and when they finally arrived the long wait didn't seem to matter.

 

When you see your KK for the first time you will be absolutely stunned by its beauty and design.

fantastic looking ribs Robert

nice shots.  Looks beautiful in the sun light!!!

sounds like two great additions for that 23"

You had me at peach wood

I accidentally used my deflector for my first pizza cook thinking it was the baking stone lol. Still came out great

Amazing cook

For my pizza cooks on the KK I would just put the upper grate on and use the deflector as a baking stone until your new one comes.

It's not like the standard ceramic. I have had great success with my pizza.

I also leave the stone in to heat soak it. I don't take the temp past 550

So setup A is how I do it.

Are you getting one shipped??

I have the dual vent so I will try and add some advice.

I would first recommend tossing the proble gadget aside... Just for a bit until you get comfortable with the KK. Learn its settings without the gadgets.

Now for both my kks the settings are the same.

Low and slow cooks

To start

Bottom damper 1/4 open

Top damper 1/2 turn open

Once around 200 I dial the bottom back to just a sliver open and the top maybe 1/4 turn if that.

That gets me right around 225-250

Grilling 350-375

I can hit this temp in 10 min on the 23 every time

To start

Bottom half open

Top 3 turns open

Around 300 I dial bottom to a 1/4 open and top down to about 1 turn open.

That gets you in the ball park of 350 and you tweak slightly from there all using top vent with 1/4 turn increments.

I don't see the need of bringing grill over 600 so not really leaving things fully open at anytime.

Lighting- I only light in one spot now for low and slow or high heat. They are very efficient and heat quickly due to air flow and they really have no need for multiple lighting spots. I would always overshoot my temps if I lit in multiple spots.

You really need to buy into the theory of less is more now. The KK runs better and it is amazing to see just how little air flow is required to heat them up.

Lastly when you close the top damper it will get to a spot where it stops. That is closed. I then give it a light turn from there as a final lock.

For me, the two stainless markers stop around the 10 and 4. I turn it just a tad more so it is around the 11 and 5.

When I do turns I open the damper from 11 and 5 position to a 9 and 3. I then open three full turns so I always know where I am at.

Honestly a few more cooks and you will be a pro!!!

What size is your KK???

I would agree with the 8" model as well

I have double bottom drip pan and it is great as you can collect drippings and use it as a deflector at the same time

that is gorgeous!!!

That is beautiful and congrats!!!!

The wait is the hardest part!!!

Hi - I tried the link that ckreef included and it takes me to street 404 - I see some abbreviations and tried to guess, but no luck. Would appreciate the pictures as I have smoke coming out one side...

Thanks! Doug

 

Best to just give Dennis a call. He can trouble shoot issues and solve them in seconds.

^^ hmmmmmmm^^

 

who could that have been????

they are absolutely gorgeous!!!  Very durable!!!  I also think that Rak has them too!!!

awesome where did you find it?? Craigslist?? Is the add still up so we can take a peak of it??

LOL!!! no more room for grills for this guy!!!