Steve M

I have the big weber summit gasser and a rectec pellet grill. the kk gets all of my cooks now unless I need overflow and I do every now and then. I usually fire up the rectec due to how easy it is and it does a very good job on most stuff. Some of the best food I have ever tasted has come off kamados and that includes a couple of cooks on mine.

Cheers to the new swag

Looks great front and center

Looks beautiful! congrats

I've really taken a liking to pizza on the kk. That one looks great

Me too. I recently picked up one of the APL cookbooks after seeing one of the recipes on this site. I really like it.

hmmm, I have a couple in the freezer I need to eat. Looks like a great recipe

Looks delicious.

Great job! Nice smoke ring and bark. did you mop and/or wrap during the cook?

Nice looking loaf

I ordered one from them back during the summer but it arrived at room temperature. I love SRF though and they made good with a refund. I'm interested in knowing how it compares to the standard costco butt.

I picked up some pink curing salt last night and went by a recipe for maple bacon on the amazing ribs site. I believe it recommends at least a week in the brine so I will target the following weekend. I was hoping to do it this one but I'm not sure if it would be long enough.

Nice job Aussie. Good looking plate

Does your pork belly come with the skin on? I got a side slab of bacon yesterday and removed the skin prior to brining. I heard about using it for cracklins (haven't done those eand through it in the brine just in case but now I am reading it needs a fat layer on it for cooking. I pretty much cut close to the skin so I may end up throwing it out.

awesome way to spend the morning

Gorgeous pics

Never done it. I plan on visiting my butcher tomorrow and picking up a pork belly and a brisket for pastrami. The latter will need to brine for a few weeks.

Bacon is on my "to do" list this week

Looks great!

BBQ Diplomacy, love it

Great looking pizzas

Good looking steaks!

Looks like a winner Aussie

Sounds like you have already ruled out an issue with the two thermometers. I expect they are both accurate; a pork butt is a lot of cold protein sitting on the grate. I see the same thing from time to time depending on what I am cooking but they typically converge over time and sometimes are pretty close to equal. I use a cyber q and still set the temp for the one I am shooting for. When it is heat soaked and before I put the meat on, they are nearly identical readings for an indirect cook.

Wow, they both look incredible