Kevin H

I just measured mine and I'd allow for 67" wing tip to wing tip on a 32" with the tables. You need to allow 40" from the back to the handle to allow clearance for the lid to open.

The magic of rendering pig fat.....one of my favorite sounds.....

It's been a while since I've posted but, saw Mac's eggs and thought I'd share a couple of recent cooks. My KK has been out of service for about 6 months while we rebuilt it's spot. Thankfully, we got done with everything just in time for the lockdown. So, lots of time to catch up recently. Been in a rut using the smoke pot with coffee splits lately. So everything starts out that way. First cook was some pork steaks that I smoked to rare, then took them to temp with a reverse sear and finished them off with a coating of bbq sauce that carmelized with the heat of the sear. We've become addicted to smoked corn. Taken to cutting them, so they stand up and get a full coat of smoke. After reaching temp, I have my top grate turned upside down over the coals to for searing. 20200327_232839000_iOS.MOV Easter cook was smoked wings with a spicy dry rub. The diablo eggs have candied jalapeño and red pepper flakes. The tri-tip came along for the ride... It's been vac packed up for later. I've really enjoyed catching up with all the great postings, plus seeing a lot new names has been great. Our world is small, community is important, stay well and keep sharing.

Finally getting around to posting my Labor Day cook. Did a 3-2-1 with 3 slabs of St. Louis style pork ribs. Full smoke pot for part 1 with a mix of Coffee splits and hickory. 1/2 load of charcoal in the 32", smoking on the "cool" side. 225F for 3 hrs After the 3 hrs of smoke. Ready to wrap. Liberal amounts of Irish butter, more rub and brown sugar. Wrap in plastic and foil, back on for 2 hrs at 275F Final step, unwrap, crank up the heat and sear them off. At least I got one of the 3 to try.... the first two slabs disappeared before I even got to pull a bone.....

The link to my effort below. I’ve done another since and injected instead of brining. Liked it much better. A lot of effort but well worth it. Enjoy!

This is one of my favorite spins. Have used a few other cuts of pork to go with the pineapple. I see you have your basket split to have a cooler side. Really works well for that. Honestly though, the pineapple is really the star of the cook. The last couple of times we smoked pineapple only. Ha.

Tony, Should have captioned my pics better. That was a shot of the tri-tip after I had let it cool and cubed it up for prior to vacupacking / freezing. Thought it was a good shot of what a nice cut of beef tri-tip it is when smoked to medium rare.

This is a cook that has been several months in the making and we are enjoying the final stage this week, so finally get to share. A while back I had some left over tri-tip and added it in to a pot of veggie soup we were making. Wow, what a difference. So, this summer I started buying tri-tips on sale, loading them up with a nice rub, vacupacking and freezing them up for later. Whenever I have a cook going on I’ll throw one of the tri-tips on while I’m doing the other cook. Then I’ll cube them up, re-freeze and save them for what we call “soup weather” here in the Midwest. We had our first pot of the season this week. The perfect amount of smoke flavor from the KK takes it to a whole new level. Thought I’d throw in a shot of the real focus of the cook which was burgers and brats. I tried the ice cube method, I really do think it made a difference. Good char on the outside without drying out the inside. I took everything down to the lower level after the smoking phase. I use my top rack down over the coals for searing / grilling. It has two levels depending on which handles you set it on. Just another great design feature from Dennis!

Had a couple of fun cooks over the weekend. Tried out my griddle plate on some nice Aussie red jumbo shrimp, lobster tails and Mexican corn. The next day spun a nice hen with a pan of vadalias and brussels catching the drippings underneath. It always amazes me how the KK keeps everything so moist! Crisping the skin 4484A6F9-B634-416B-96F2-545173E6810E.MOV

Good choice. It will be a beauty. You will love the real estate. What did you do for accessories? If you need some advice you'll get lots of "help" spending your money from the forum. My advice is shipping will never be as cheap as it is now. Load up on the toys you want and charcoal / wood etc.

Got another one of my "bucket list" cooks under my belt yesterday. Based on the results this won't be the last time for this one. 3 bone, 6 lb, beef short rib plate. 1/2 load of Coco Car, full smoke pot of coffee splits. Had the rib plate on the cool side over a drip pan. Used the hot side for the sides and other cooks throughout the day. I've gotten to the point that I score anything with a fat layer. Just like the way it holds the rub and renders with a little more crispy bits. Kept the KK thermo at about 300F. The cool side grate temp was right at 250. Took about 7 hrs to hit 200F on the slab. The rub/crust was parts 2 parts brown sugar, 1 part salt, 1 part black pepper then 1/2 parts of onion powder, garlic powder and red pepper flake and 1 part of a good espresso grind coffee . Found come coffee syrup at Trader Joes. (you are probably seeing a theme here by now) This stuff is awesome! Rubbed the rib with the syrup then did a very heavy pack on the rub. Let it set for an hour before the cook. The Maui onions are in season now so had to do a version of Raichlen's from his Project Smoke recipe. At about hour 4 I added the top rack and put on some pit beans. Coffee Char Beef Short Ribs:

No, Just made sure it was ripe and then I basted it with the habanero glaze that I was using on the pork. The smoke is the perfect "rub". I'm going to cube the leftovers for kind of a take on Al Pastor. Will put some spice on that for sure. Yeah, the split in the basket matched the split on the rotisserie perfectly. I'm sure Dennis planned that when he designed the 32".

Finally got around to my first "spin". Local butcher has a unique cut on country style pork ribs and it just seemed like a good fit. If you haven't smoked a pineapple before, I'd highly recommend it . 1/2 a basket of lump and applewood chips for a little smoke. 4 hrs later at 295F, basted every hour with a pineapple / habanero glaze, internal at 167F, so I dumped the chips on the coals, pulled the pan and cranked the vents for a final sear on the pork. Ready for a rest. My poor attempt at a MacKenzie pic..... The only thing I'd do different would probably be a 24 hour brine. Chop part was a little dry.... a combo bite with a chunk of pineapple fixed that. Everything on the KK worked flawlessly, as usual.

Merry and Happy to you Aussie. Love the “Sandman”. This is what we woke up to in the Midwest...

MacKenzie, Beautiful meal, always love your mouth watering plating pics. Yes, we are having a lot of fun. The normal weekend greeting I'm getting lately from the neighborhood is "Hi, what's cooking on the smoker this weekend".