Sharon

I have a FireBoard 2 as well and use it with a Guru viper on my KK 21. The FireBoard 2 is and the Guru fan is a great setup and like it much better than any other I’ve used (and I’ve used 2 couple of highly rated others). What lump did you use on your cook and how long did it take? I’m throwing a 9.3 lb butt on my KK tonight (ready to go around 11pm) with hopes that 1 big load of Fogo super premium (really large pieces) can get me through without having to reload. Shooting for a 225-230 temp. Hoping it will be ready in time for dinner to share with friends tomorrow night. Think it might or should I goose up the temp a bit? Must admit I am out of practice and flying solo so I’m feeling a bit overwhelmed. Thanks for any info and encouragement you can give. Sharon

I believe that a member posted some time ago about a rotisserie setup for a diminutive (now discontinued) 16” KK. As I am now a single person, often cooking for one, I would like to replicate that setup if possible. Any information would be greatly appreciated.

I have done my spatchcocked bird this exact way several times. It makes the most beautiful gravy we have ever tasted. I actually add more veggies (some scraps I keep in the freezer instead of tossing them; ie carrot celery, onion trimmings and skins etc) and a little less liquid. I take a large disposable roasting pan (doubled for sturdiness and safety) put it on the lower rack, put the prepared turkey on the main rack (NOT skin side down and my side dishes on the upper rack, therefore air circulates totally around the bird and cooks evenly. Wouldn’t be without my wonderful digital thermometers, put one in the breast and the other in the thigh. I follow Kenji Alt López’s (Serious Eats.com and The Food Lab fame) advice at the proper temperature to cook the meat to which is lower than Meathead’s and never had an undercooked bird, in fact so juicy that I must place the cutting board even with the juice well into a sheet pan to gather all the delicious juices to add them to the gravy. Getting ready to start up the KK now, i’ll try to document this cook, I went a bit crazy when I saw that Wallyworld had butterball turkey’s for $.98/ lb and bought FIVE. Four are in my freezer and the 12lb guy is dry brining the the refrigerator. Happy turkey day all! Sharon

Wonderful! What temp were you shooting for and how thick were your chops? I had issues last night with my chops. Hoping to learn more about your success. Thanks

Beautiful! Welcome to the family! I have had two of the old Richard Johnson's K's (1999 versions) and a Big Green Egg. This beats all! You will be so happy.

Did a small pork picnic on the rotisserie, sorry no pics for this cook. Love our Thermoworks probes, they are the best. (Hint, Christmas?) Roast was small, could have easily been done it on my old RJ K3, but just wanted to play with the rotisserie. Issues with rotisserie, but Dennis came to the rescue, just several hours after a question. After having questions/issues with vendors with other ceramic cookers over the years, Dennis is the most refreshing person I have ever dealt with! Even though we are newbies with our 22" high top, but not to ceramic cooking, we are enthralled with our new KK. We have asked Dennis to build a matching baby KK (16.5" high top to match my bigger girl) and it should be here in the next several weeks. Can't wait! Just need to sell my old RJ K3 now. McKenzie, we will have twinies! OBTW, the rescused pork picnic was out of this world! Bark like no ever.

Delicious looking! I am a fan of no knead bead done in cast iron pot. May need to adjust recipe to work in our KK and her a whirl.

Sounds interesting, Aussie Ora, what does a mulberry taste like? You'll have to us know how it turns out. We'll be waiting to hear.

Also, thank you for your tips on loktite". I also asked the same question to hubby.

I would foil the wing tips or chop them off inn the future

Thanks Bruce, you are the master!

Done, go see it!

Would love a separate PC section. Makes it easier to share. Have much to share with a PC and KKs owners and prospective buyers have much to navigate. My vote is YES.

Spatchcock is one of my favorites to cook birdies. So nice. Trying to expand my reportrie. Your cook looks amazing! Thanks for sharing.

Bag of Ocean Spray or other fresh cranberries (12 oz) zest of one navel orange fresh squeezed orange juice (about a 1/4 cup) 1 large Granny Smith Apple or 2 small ones - peeled, deseeded, and roughly chopped 2/3 cup of sugar or up 1 cup depending on your taste (we like it a bit more tart) 1/2 teaspoon ground cinnamon Mix all in about a 4 quart PC, run it up to first red ring for about 5 minutes or so, let pressure come down naturally, set out warm and enjoy. Even better day 2! Recipe courtesy of Kuhn Rikon with a few adjustments.