Pequod

I cheated too. Good show in its day.

Yes you did! I was so excited by the wingnuts I failed to notice the new heat shield.

Yup, looked there. Dennis just called and asked the same question. No problem. Will have by the time I get home next week. Maybe transfer the roti bracket from my 23 in the meantime. Just need to do a small repair on that with some JB Weld.

In case y'all missed the implication of that yellow tag, there be wing nuts on that gas port door.

Awkward angle, but I'm holding the 32's top cap up to my 23. I call that a perfect match. Only disappointment is that no rotisserie bracket or drive shaft was included, so my plans to roti my first cook are shot.

Bad lighting, but color looks to be a perfect match for my 23. Will find out for sure tomorrow when they're standing side by side.

A little something I found. Let there be genuflecting to Dennis.

Unloaded the coffee char and accessories so far. Waiting for my daughter to get dressed to help me lift off the crate. Then rolled into the garage overnight until Burley Hurley and the boys stop by tomorrow evening to roll it to the back.

32. I said Fat Man, not Morbidly Obese Man.

Good idea on the setup. Will find out soon, but guessing that when I get my 32 I can position my round 15" baking steel griddle over a half basket and still have the other half shielded.

Better not drop your fork!

An hour of heat soaking should do it. I'll start spinning down the top cap when the temp gets within about 50 degrees of my target. You'll find the temp will likely drop a bit on the dome therm, but wait a few minutes and it will start creeping back up. As it approaches the target you'll reduce the lower vent to dial it in. If you know the vent setting for a particular temp, you can just dial that in immediately and let it run up slowly. Just give yourself enough time.

Once I'm heat soaked I can turn down as low as 1/2 turn and barely open on the lower vent. Maybe not garbage charcoal, but you were operating with a higher flow rate, with higher combustion rate and higher heat release via the top cap. You can clamp it down, reduce the burn rate and still sustain 325.

Not normal at all. I can go much longer than that on a full load. At 325 you shouldn't need more than a single turn of the top cap and a small vent setting on the bottom. Use the top cap for large movements of temp, and lower vent to fine tune. Maybe try plain old Royal Oak Lump and spend some time with the vent settings. You'll find it doesn't take much airflow at all to sustain 325.

Nice first cook. Sounds like you've figured this out pretty quickly.

Interesting cook. Never even thought about boar ribs.

Do you have a recipe for donair sauce you'd be willing to share? I'm thinking these OctoForks would be a great way to spin some Chicken Shawarma, stacking boneless, skinless thighs. A doanair sauce might be just the thing for that.

My wife made the salad, and it went perfectly with this. Everyone but my daughter agreed these were the best gyros we've had, but she's 17 and stickin' it to the man in her own way...

We did homemade tzatziki, which is the cucumber dill sauce you see on the pita.

When I sold my KJ and Jotisserie recently (separate buyers) I took each of them to my backyard to show off the KK. Dennis can expect their orders any minute now.

Got my forks. Besides uses for spinning food, they'll obviously do nicely as a home security measure by placing them on the floor inside entryways at night.

Shuley posted this recently: Besides looking awesome, I couldn't help but notice the cultural mash-up of an American cooking Greek cuisine using the recipe of a Canadian of Indian descent. In today's world, that's practically an act of rebellion! So here I am stickin' it to the man with my own cook. Not spinning it, but did smoke with a bit of coffee wood. On it goes. Gotta have fresh pita. Done. Beatiful! Plated with an Israeli couscous salad, just to mash cultures further.

Only because I've never been there. I think they rose to fame after my time. Need hit that one sometime when I'm back.

I've done both dry and wet cures. Both work and both are easy. I've tried various recipes, but like the maple bacon recipe from Amazing Ribs the best. I've always hot smoked using the KK cold smoker and keeping the temp below 200 until the internal temp of the bacon is 150. Then wrap it in plastic and keep in the fridge overnight. Makes it easier to slice when well chilled.