Pequod

I agree with the "both have their merits" statement. Also about freshness being key. For all my cooking I prefer to use whole spices that I grind just before using. That said, there are several commercial rubs that I truly enjoy and would have a very hard time duplicating. Oakridge BBQ currently tops my list, but am looking forward to trying Lane's. I enjoy trying commercial rubs even if they don't make my lineup. On sauces -- almost always make my own.

@5698k-Do you also close down the fan damper a bit or leave it open? Haven't tried my CyberQ with the KK yet, but would be good to know.

Does that apply retroactively to those of us who have already bought the cold smoker?

In the upper left corner you should see your user name with a drop down menu. From the drop down select "profile." From there you should see your avatar (or lack of) on the left. Inside that is a little button that looks like a mountain. Click that.

Yup, exactly what @Steve Mpointed you to.

Yup. I've always had at least two cookers for exactly that reason. Two KK's and launching the rest is where we're headed.

I've actually found a use for my Kamado Joe. This is where I dump my excess lump from a previous cook so that I can insert the basket splitter.

Nice score of wood! I don't worry about the bark.

If no sous vide, then I'm thinking crockpot set on low.

Cool, thanks! Was looking for a sampler pack. Can't believe I missed that pull down. Will definitely try.

Been hearing a lot of good things about Lanes. What other Lanes rubs would you recommend?

Looks like success to me! Great color and a nice bark too. How did the smoke pot work for you?

Thanks! Lately I've been using Oakridge BBQ Carne Crosta rub for my steaks and loving it. It's a coffee based steak rub that adds tons of flavor and makes a nice crust.

Used the basket splitter to do some reverse sear prime strip steaks. Cooked at 275'ish, then let 'er rip for reverse sear directly over the coals. Very impressed by how quickly the KK goes nuclear. Starting the reverse sear: Might as well grill some onions once the steaks are done: Can't believe I almost forgot the money shot! I'm in love.

I have made my own mozzarella. Not that hard once you've done it. Best use for it, though, is to serve immediately with some charcuterie, drizzled with excellent olive oil and aged balsamic.

Good call. This looks very similar, if not exactly the same, as a recipe I found on another board some time ago (Virtual Weber Bullet maybe?). It is excellent.

Ditto. The biggest problem with owning a KK is figuring out what to do with all of your other cookers.

That looks great! I love doing just thighs. Sometimes I like to cook them in a butter bath, especially when using smoke. This both adds a lot of flavor (as though thighs need It) and shields the bird a bit from the smoke.

Thanks, it was great! I've been playing around with sourdough lately for my pizza, and the fresh mozzarella came from a local dairy.

Ask and ye shall receive. There's one of them underway.

Well I'll be darned. Dennis built in a CyberQ mount after all.

On question 1, you'll find the double bottom drip pan fits inside the handles of the upper grate used in the lower position. Hope that's clear. The upper grate also fits into a low position when the lower grate is removed. Question 2: yes on the fan. For probes, you'll find a removable rubber grommet just below the lower lip of the KK to the right. Pull it out and slide the wires through the gap. Plug it back in with all your probes on the inside. The CyberQ doesn't mount anywhere. You can bend that metal mount to make a stand.

I've tried foiling and don't see the attraction. I prefer, by far, to run naked the whole way. So in my opinion, no, you aren't missing anything. As far as cook times, I cook St. Louis cut spares at 275 and am typically done in 3.5-4 hours. I start checking for doneness at 3 hours using the bend test, and then every 30 minutes after that. At 250 I'd expect 4-5 hours.

That it is.

You've got it exactly. Those three holes are all you need.