Pequod

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.

Just liked the way the sun was hitting my KK as it was running up to temp for pizza.

That's how I operate. Get it to temp and let it heat soak. I put the pot on about 15 minutes before the food goes on.

Beautiful! Everything looks really incredible.

Yes. Mostly for food safety. Don't want raw pork touching anything. You'll lose very little rub.

Sweet! Metallic bronze?

I don't brine butts. Plenty of moisture built into that part of the animal. Cook it right (hard to go wrong) and you are fine without. Also, if your rub has salt you are, in effect, dry brining And welcome! What color is your KK?

@MacKenzie-your cooks always look awesome even without pot!

Would love to spin a chook and will do so as soon as I get my rotisserie drive shaft. @Steve M-I assume your resting that pan on the cool side of the basket splitter. What size pan is that? 9x13?

I think pot directly on fire. You want the wood to get hot enough that it smolders.

Used my pot for the first time twice last weekend and I think you're spot on. It's both cleaner and more consistent. When combined with Coco Char, it's just that much more pure. Nothing but the flavor of the meat and the clean wood smoke. I'm sold as well, but want to try the cold smoker for comparison.

Looks a bit like my Lexington BBQ sauce recipe, but the white balsamic and lemon juice are an interesting twist. Will give this a try. Thanks for sharing!

On the plus side, if it hasn't shipped yet you have an opportunity to add accessories.

You'll get a shipping email with this info when it ships. Mine had this title: Komodo Kamado : Your KK is on the road on the way to you.. Roadrunner within that is a Tracking Pro #

If lift gate service includes airlift to my backyard and feed for the goat, then maybe a 42". Oh...and I want to fill with water and use as a coco char fired hot tub in the Winter months. Otherwise no go.

Does the 32" come with a goat?

Here we go again! Didn't we just go through this???

The weekend low and slows were to prove to myself and my wife that we don't need the cabinet. She was shocked I was considering selling it, but now we're both ready for that step. Next KK will happen, but TBD on which one.

Exactly right! When I bought it I was thinking Huey, Dewey and Louie from Silent Running.

My last prediction on KK timeline proved to be waaaaay off...

Looks excellent! Very convenient source of banana leaves.

The cabinet tends to chuff white smoke even before adding wood chunks just from the burning of fuel. I think that's the "smoky" note my wife detected. The KK ribs with coco char and smoke pot were a cleaner flavor for sure.

Good question. BBQ Brethren tends to favor offsets, cabinets, UDS's, and all things Weber. Kamados don't get much play there. Not sure how receptive a Brethren would be to a KK.