Steve M

I vacuum pack my pulled pork leftovers and freeze them. When I want to use some, I throw the frozen pack straight in to boiling water until heated and it tastes just like it came off the smoker. I expect you could certainly get away with heating the refrigerated pork on a low simmer.

That looks fantastic.

I used to hear it was best to remove the bark but I don't think that is really the case. If I recall correctly, it was supposed to add a bitterness to the smoke. I don't remove it and I have never noticed an issue.

Looks like a lot of work but worth it. That presentation has a real WOW factor.

Were they as good as they look? Because they look pretty good

I've used my pellet grill once since I received the kk in July. I can certainly see a need for 2 grills but it probably won't happen too often. the kk can do everything the pellet grill does and more while doing it all better.

Can't go wrong with fajitas. I was thinking fajita nachos from leftovers and fired up the kk but my wife showed up with a good deli reuben and I have postponed 24 hours

That plate looks delicious!

@tony b, That looks great. I have to agree that the taste was not what I was expecting. Not pineapple-y at all or sweet. Also agree on Soo's rubs. I went through my first container pretty quick.

That's some good looking Q, great bark.

@Aussie Ora, @tinyfish, @HalfSmoke - Those cooks looks so good I'm not even sure where to start.

Getting there. Flank steak about to go on. Just off the grill Rested and cut Beef ribs and pork riblets off the grill. Chimichurri sauce was added in the last 10 minutes.

Love it! Looks delicious

They're all good separate but when put together, it is a most enjoyable day. Beef short ribs at back, pork ribs in the middle, and some onions for the flank steak fajitas that will go on in just a bit.

I have done both but I think I prefer not to foil. It is easy for them to get away from you in the foil and harder to monitor. I think experimentation a few dozen times is in order

Great looking chicken cook. I thought about using the smoke pot on mine recently but needed the direct cook and was working on a half basket.

Thanks for the heads up

May as well calibrate both at the same time. I'm interested in the result.

Good looking pizza!

I couldn't agree more @Stile88. There are many phases one goes through owning the kk. Intrigue before purchase, excitement after ordering, marveling at the beauty, admiration of the engineering and design, and enjoying some of the amazing food possible. I was sitting out by mine last week with a cook enjoying the aroma coming from the vents with a frosty beverage and smile on my face thinking about how much more I enjoy this cooker vs any I have ever had.

My kk temp probe just had to be adjusted a few degrees. I agree with Rob, the guru probe could be close to the (colder) meat and give a false low reading. I'll bet the two temps converge at some point.

they worked well for me. Once the smoke starts building, those holes should be plenty for releasing it into the coals.

I think I missed this post when I was on vacation. I really like the innovation and it is a great way to use this rotisserie basket. Were you able to try the jalapeños?

That plate looks delicious @Aussie Ora. Is that cheese or a Hollandaise sauce on the broccoli?

Wasn't expecting to see the speed boat. Funny, I do remember the guy's name that broke the record.