Shuley

I'm glad I'm not the only one! I'm hoping the more often I do it， the more confident I will get.

Thank you. If I had just stuck with what I knew was right....I would probably have given myself enough confidence to think over night cooks are no big deal. Hopefully my next one....maybe if I start it earlier?

I hope so!

Thank you! I am mostly having a lot of fun. Overnight cooks have just always made me very anxious.

Is there an attachment or anything that would make this possible?

Ok this is starting to sound superior now. I keep seeing all those basket cooks on people's JTs on KG is there any kind of option for this set up?

That looks very good. Could you taste the pineapple flavor in the chicken meat?

You are in for a treat.

Firstly， I love your term “appiteasers” I have never heard that before. Second， I love that everyone just showed up at your house looking for food. Did you have enough for them? Hahaha. Third， I will have to try that spiral cook method.

Do you see a benefit to this particular design?

So the basket can't “hold” anything， correct? I guess I am confused by this design，Dennis seems to be very thoughtful in the design of his grill， so I am sure there is a rationale for maing a rotisserie that looks so much different. Will it fit a turkey?

Ok， so there were a lot of qualifiers in my First cook statement hahaha. Our good friends have a 4th if July shin dig every year and this year they wanted me to bring a pork shoulder. I was a little nervous about cooking for an event not at my house and it was also my first overnight cook on my new kk. The only thing was I lit too much charcoal from the beginning (new weed burner) and then I guess because it was an overnight cool， I did not have confidence in my vent settings. I logically knew that my fire would go out of I closed it anymore， but when I woke up at 2:30 AM and it was still sitting right at 300， I went and closed them more. Shouldn't have done that. At 515 my alarm went off because the grill was down below 200. I set the vents correctly again， and then everything was fine. I just need to quit listening to those nagging thoughts at night!!! Oh Well， I'll get it sooner or later. Probably the more over night cooks the better I will be about it. Turned out well. I didn't take any other pictures.

I am also a fan of The wrap and cooker method. I have actually been leaving the probe in the meat to see what it's doing in there， and it is amazing how long it takes for the temp to change. Interestingly， on my pork butt yesterday it stayed in the 160-150 range for hours.

So those look amazing.

Wow. You were very productive!

A trip to Spain (primarily for food related reasons) is also on our bucket list. I'll probably wait until my kids are older， though.

I agree with you. Experiences are better than things anyway. Well except my kk!

Happy 4th! I have to say how much I love seeing the 4th through my kids` eyes. Makes me feel like a little kid.

Thanks for the advice. Glad it doesn't get very windy where I live very often.

Thank you! I just have to get a variety of temps under my belt， so I can know the vent settings for each temp. I'm liking how consistent the settings seem to be， regardless of outside factors.

Thank you very much! Glad I can trust my grill while I'm gone!

Yeah， I will probably have to try that too! Probably a less tangy flavor profile.

Thank you!

I have a few questions about the kk rotisserie. It looks like a much different set up than I had on my old gasser. It almost looks like a half basket? Are you able to do things like chicken and Turkey in a basket that looks like it has a fixed diameter? And is it a whole basket for things like wings? I am a little confused what the set up is exactly...are there any videos or pictures that you can point me towards? Additionally you buy the basket， but does that come with the rod? I guess I need to know what exactly I would need to order if I did choose to get one. (my parents are asking what I want for my birthday....so this was one idea I wanted to look into)

So I saw some very tasty Italian roast beef subs on here a while ago and I mentally bookmarked it to do this summer. Well today was the day and it was even better than I imagined. Yes， really. And so simple，this will definitely be done again.woke up this Morning，fired up the kk and set the vents to about 225. Then seasoned the meat. The run was a little salt (i went lighter than normal because the pepperoncini jar had a substantial amount of salt) fresh black pepper， ground mustard， paprika， garlic powder， and a little cayenne. Then set it naked on the grate and ran to church....well before I ran to church I realize EEEP! I forgot to add any wood! So I used the handy dandy flip up feature for the first time to add wood (i thought I would never use it because I can't imagine running out of charcoal) Ok got my wood in then ran to church. I had to trust my settings at the start of the cook because I had no time to monitor the meat. Got home 2 hours later， and whew， I did a good job setting my vents， still right at 225. Then I put it in an aluminum pan with a jar of pepperoncinis plus their juice. As well as a sliced onion， a couple smashed garlic cloves， Worcestershire， and liquid aminos.I covered that with aluminum foil and put it back in for about 6 hours. Meanwhile， towards the end of that cook， I fired up the old akorn. I hadn't done so since receiving my kk， but really I was looking forward to be able to cook on two different temperatures. So I got it around 550 and put on the corn. After these had mostly cooked， I swapped it out for an eggplant that my friend had picked from her garden about 1 hour prior to me cooking it. Now I LOVE this grilled eggplant. I hadn't done it in a kamado yet， but I was doing it like crazy before. Cooked pretty fast. Then shucked the corn and let it get a little toasty....during this time I had pulled the meat.then shredded it with bear claws. I sliced up some rolls and loaded the meat， peppers and onions in and topped with some provolone cheese. Popped those back into the ok to melt the cheese and crisp the rolls.I topped my with some horseradish sauce and a little au jus. This was my plate. Yes， I ate it ALL. Plus even more eggplant hahaha. I just let the kk keep going， because I'm about to throw a butt on for tomorrow. My friends are having a party and they asked me to bring it....kind of excited yet kind of nervous. Anyway this sandwiches were superb， and not at all difficult. I HIGHLY recommend you try them. And thank you to who ever originally posted it. Man this was good.