Steve M

I know this was all about the smoke pot but those ribs look amazing.

2 Tbsp Knorr chicken bouillon, 1 Tbsp Slap you Daddy all purpose rub, and 2 tsp Hawaiian Red Alea sea salt or coarse salt. I think next time I would double the recipe. My pork butt was on the small side and I wish I had hit it a little heavier. Worcestershire sauce held the rub on.

Great test; particularly impressive that you won on a new grill vs one that you knew so well. The kk also wins the swimsuit competition but I understand that wasn't part of the judging.

I've been wanting to try this one for a while. I saw the recipe on the slap yo daddy's web site. I threw it on my already heat soaked kk at about 7am this morning. I put the rub on last night which consisted of worcestershire sauce on the butt for adhesive properties for the rub. Wanting to stay close to authentic, I used some Hawaiian red sea salt mixed with bbq rub and chicken bouillion powder. I wrapped it in plastic and refrigerated overnight. I wanted to use a bone-in Boston Butt but my local grocer only had a boneless one and I wasn't too picky. CyberQ in my weatherproof container holding solid at 250. It took about 5 hours or so to reach 160 when it was ready for the banana leaf wrap. My banana plants just got wracked by tropical storm Hermine but I found some good candidates on the bottom leaves. Even found my banana crop is coming in. Ready to come off the grill. Here is a shot of the banana leaf on a sheet of foil. I can't believe I forgot to take a pic of the butt wrapped in the leaves but I did. I placed the butt on the leaf shown, covered it with a paste made from crushed pineapple, brown sugar, and melted butter. Another leaf went on top and I wrapped it tightly with 2 sheets of foil and back in the grill. King Oanha Moa Drinki can barely contain himself. 3 hours later, the butt hit 200 but still felt a little resistance when probing. I let it go another 5 degrees and it was ready to pull. This pic is the after shot of the banana leaf wrap. Finished product. Plated with some rice and summer squash. I also had one serving on a Hawaiian sweet roll. This was a little different from pulled pork that I usually do but it is a keeper recipe.

That looks incredible. You can see how tender it is even in the pics.

Looks great Aussie. Since I learned about the reverse sear, I haven't done it any other way.

It all looks incredible. Loving the caramelization on those loins.

Get the new 42"! We all want to see one in action. Welcome to the forum.

Maybe a new episode of project smoke? I saw a new Facebook post from Steven Raichlen this am that featured a gold 32" kk.

It all looks so good.

Nice modification there

Shuley, it all looks delicious as usual. Now I'm hungry, thanks, lol

Happier ending than usual for the goat. There must be some serious mass in the dome itself to move the grill. I would love to see one of these close up.

Those are great suggestions. I started a spiral bound notebook when I got my kk just because I wanted a record of approximate vent settings that I could reference later. I also recorded most everything you mentioned and also weather conditions. Then I purchased Bosco's cyber q and I think it records just about all of those for later viewing. I am a gadget freak by nature so it works for me. I still need something for the higher temp cooks so I will probably continue to use the notebook for those.

I can't add too much here. I think I bought all of the accessories and will probably use everything. One of the things you should load up on is the charcoal in the beginning just because the shipping on it is so much if you order it later. I LOVE the coffee charcoal flavor profile and the coco char is great for long cooks. It is the one thing you will wish you had bought more of later regardless how much you order in the beginning. I bought 800 lbs with mine, have gone through about 40 lbs and I wake up at night in a cold sweat worrying that I am running out . After that, I do enjoy the rotisserie a lot. The engineering and integration into the kk is really cool and it does an incredible job on everything. I also like the basket divider for convenience when I want to create an indirect zone. If you are into baking on the kamados, definitely get the pizza stone. If you're not into baking, you will be. I'm excited for you and can't wait until you get your grill. I loved the pictures of the autumn gold flake and if it had been available without the wait when I ordered mine, I would have ordered it (shhhhh, don't let my kk know).

Happy Birthday! I feel pretty behind not thinking about having my wine ready. Now it's gonna cost me.

I've had both and neither has the flavor of the kk when I use the coffee char. I found the pellet smoker to be slightly lacking actually.

It already looks good

Tasty looking cook!

That looks seriously incredible. Kudos!

That looks completely awesome

Definitely. Do the old bait and switch so they think the food came off of the bud grill.

Good Lookin ribs Aussie. Great to see you cooking on the new kk.

Mackenzie, I always enjoy your creative cooks. It looks delicious.

Sorry, I missed seeing the reducer. I definitely only see one shaft position on the end unless the other is obscured by the camera angle.