Pequod

Looks awesome. Sure hope that bottle lasts until tomorrow.

Coming along. The boys will be positioned just outside that open door to the right. Trading the forest view in my current house for the mountains.

Welcome to the club, burn in or no!

Welcome Lars! Post pictures when it arrives.

...and it’s @tekobo for the win!

I can get some meat at our local farmers market, but otherwise all we have locally are fattened politicians and their pork barrels. I’m looking forward to my new location in the heart of Virginia wine country with loads of local farms. Until then...

Stand by. @tekobo will be here shortly to discuss her herd.

D’oh! Yesterday it was Cousin Eddie. I just changed it to Ralphie a bit ago.

Thank you, thank you, THANK YOU to @Tucker for these incredibly well made moving boxes for my KK’s! These are super sturdy and will definitely survive the move unless the movers severely manhandle them. Please consider these a community resource. I will gladly send to anyone who needs them for a move once I’m done with them in February. Just PM me or post here.

Rockwood has many fans and many detractors. I've gone through several bags and am now in the detractor camp. Far too many small and fine pieces. Others seem not to have had this problem.

Dexter? Well thank goodness you know the name! 😂 The profile photo is Cousin Eddie from National Lampoon's Christmas Vacation -- a classic Christmas movie in these parts. Highly recommended as it captures a large part of American culture...and explains a lot all at once.

"fraction of a cow"? Wimps! Go big or go home. Get a whole cow! 🐄

Many here use Fogo. The great benefit of coco char is that it imparts no smoke flavor of its own, leaving you a clean profile on which to add smoke wood. Fogo is not “clean” like coco char, but it tends to be a bit less noxious than cheap lumps like Cowboy and Royal Oak.

Detroit style deep dish with sourdough crust. This Chicago boy is thinking Detroit wins this round. Was going to use the recipe from “Perfect Pan Pizza”, but it turn out to be nearly identical to my sourdough focaccia recipe, so not much point in departing from that. Here it is.

Spatched. Pan o stock. Peach smoke. KK. 'nuff said.

I’ve been preheating my 23 for the last hour. It is now heat soaked. I have a temperature probe on the upper grate (top right) and another on the main (too left). The probe on the lower left will be my meat probe and is currently laying on the upper grate. As you can see, at thermal equilibrium the temperature difference between the main and upper is negligible.

No. Coco char is desirable precisely because it is neutral. Allows you to add whatever smoke wood you want for flavor without a pungent charcoal smoke competing with it.

Here ya go: https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/thermodynamics-cooking-and-how

Sorry...I’m an engineer! Can’t help myself. I’ll be doing a spatchcocked Turkey and plan to cook it on the upper grate like I do spatchcocked chicken. Higher in the dome = higher radiant heat transfer from the dome. Same reason we cook pizzas high into the dome - better top heat. I don’t think you’ll find a significant temperature difference between the main and upper grates, but you will get more radiant heat transfer at the upper. So...I would put the turkey up high and the breast right below on the main grate.

The answer is going to depend on whether your KK is heat soaked or not. If heat soaked (at or near thermal equilibrium), the temps should be pretty consistent throughout, although you’d likely find higher radiant heat transfer near the flame zone and also near the walls and dome (black body radiation). If not heat soaked, then you’d find higher temps the closer you are to the flame zone. Definitely higher heat transfer, which is why we go low for searing and higher for gentler cooking. But I’d be hard pressed to tell you how much hotter it is down there.

I have this and it works great. Very long range. https://snsgrills.com/collections/thermometers/products/xr-50 There are others by Thermoworks at a higher price point, but also higher quality.

In my opinion, you could skip the rub entirely unless it is one that you're sure will complement the ham. Meathead seems to agree. His version adds no extra rub: https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe

I'm going to spatch and cook on the upper rack with pan beneath for gravy. I think if you just laid some foil down on the "mid" rack, breast on main, spatched bird on top...you'd be fine.

Lane's is excellent, but any sweet heat type of rub would work. I don't know Tony Chachere's, but if you'd use it on pork it would probably be fine here.

You can bake bread and pizza in any grill that can handle a baking stone. No way you’d do steam in a kettle, but nothing wrong with baking “naked” (keep yer drawers on...talking about lack of steam). A Weber Kettle is, IMO, still one of the best grills out there for the price. Add a Slow n’ Sear and it makes a great smoker too. It’s everybody’s first grill for a darn good reason. Once you’re ready to drop a tad more on the best of the best, Komodo Kamado is where you want to be. Skip Kamado Joe entirely.