Keith B

Yum, Mac, that looks delicious! Sent from my SM-N920V using Tapatalk

Tony, question for you. I have a randall in my home pub and was thinking of running a beer through some whole or very coarsely crushed pepperberries. I have run a gose through serrano peppers before and a blonde ale through habaneros. Any idea what beer would pair well with the pepperberries? Sent from my SM-N920V using Tapatalk

I am looking to order a pallet of coco char and coffee char. I want about 15 boxes for myself. Anyone interested that can pickup in Midlothian, Va? Sent from my SM-N920V using Tapatalk

That is what I do with pellet hops. I buy them by the pound and separate them into one and two ounce packages then store in the freezer. Sent from my SM-N920V using Tapatalk

Thanks Tony. The chicken was amazing. I will try the ramp up next time. The chicken was a real crowd pleaser. The color looked so good coming off of the KK. Sent from my SM-N920V using Tapatalk

Thanks ckreef. I vacuum pack my brewing hops so I have some small bags. Do you store them in the freezer or in your spice cabinet? Sent from my SM-N920V using Tapatalk

I was able to order 1 kilo of the dried pepperberries from pepperberry.net.au. Tracking says that the shipment has made it to New York on Saturday. Hopefully it does not take to long to work its way to Virginia! I paid $116 US for 1 kilo of the dried pepperberries and that price included shipping. After reading so much about the "purple crack" I had to try it for myself. Should I break the package down to smaller sizes and vacuum pack them? What size packages have you guys used? Do you store them in the refrigerator? Thanks for any input. Keith

I did not use the basket splitter. The issue with the 22" Hi Cap is that the basket splitter will only work front to back. The fire basket is shaped the same as the grates. It won't work for spinning. The foil drip pan was plain heavy duty foil shaped into a cup and was only 4" across. I think it got plenty of direct heat from both sides of the foil. I cooked the chook at 350. What temp do you ramp up to and for how long at the end?

Over the weekend, I decided to do my first rotisserie cook on the KK. We decided to go with a whole chicken. The bird was brined overnight and rested in the reefer uncovered for about 8 hours to let the skin dry out some. I used butter and Running Wild Peach Rub under the skin and just the rub on the outside. Unfortunately I did not get any plated shots as I was running behind and had hungry people waiting. The chicken was extremely juicy and tasted wonderful. I really like the Running Wild Peach. The skin was not as crispy as I would like so next time, I will forgo the foil drip pan and cook it direct while bumping up the temp for the last 10 minutes. Here is the chicken waiting to go on. Spinning for 30 minutes. Ready to come off. Resting, waiting to be cut.

I checked this out. Strange that ordering more units increases the cost per unit. Do you know if there is a limit on the number of single units you can order?

This is good news. I ordered the Meater block back in January 2016. I know the block has been delayed but it is good to get a report from somebody here who has received the probe. Thanks for the review, Tony. I look forward to hearing your experiences as you get more cooks with the Meater probe.

Looks amazing as usual! Sent from my SM-N920V using Tapatalk

The pineapple was served with the graduation cake. Sent from my SM-N920V using Tapatalk

Wow, those thighs look amazing!

I use Rockwood lump. It is very consistent in size and burn. I just recently tried the coffee lump from Dennis and I must say that I really loved that! Not sure I can justify a new KK whenever I need to restock though.

We used brown sugar and cinnamon. I like several of the Dizzy Pig rubs but have not tried the Pineapple Head. I will have to pick some up. Sent from my SM-N920V using Tapatalk

Our youngest daughter graduated from college and we had a graduation party for her on Saturday. I did a 13lb packer brisket on the KK and once it was resting we upped the temp and did burgers and dogs as well. I spun two pineapples using a recipe from John Setzler at the Guru: It was quite hectic as we had 30 family and friends over so I didn't get many pictures. Here are a few. The graduate, the brisket with black ops rub (man did that thing shrink) and the pineapple. Sent from my SM-N920V using Tapatalk

Dennis, They look incredible!

Hi Shuley, Tony B posted about it here.

First the tri-tip, one of my favorite cuts! The egg in the cloud was a Mother's Day breakfast for my wife (we are leaving town early tomorrow). Sent from my SM-N920V using Tapatalk

Nice cook, Mac! We have a Sansaire Sous Vide and we use it a lot. One of the best cooks that we did was a pot roast that we smoked for 2 hours then put in the sous vide overnight. We then put it back on the smoker the next day to help reset the bark. I went to slice it and it literally fell apart. We ended up eating pulled pot roast and it was amazing!

That is a beautiful tri-tip. This is my favorite cut of beef. So juicy and beefy. I do one a week and have one ready to go on the KK tonight. Great job!

Keith, They look amazing!!

I also got some coffee charcoal, coffee chunks and the straight rotisserie rod. I am anxious to start spinning some protein on the KK. Octoforks are the next thing on my want list! Keith, hit me with a coupon code! [emoji16] Sent from my SM-N920V using Tapatalk

A couple more photos. Sent from my SM-N920V using Tapatalk