Tyrus

Nice cook. Just curious, where does an Aussie get his hands on an American whiskey barrel? The only one's I can find are at the Garden Center cut in half and used for planters. Did it roll off a tanker and end up on the beach? Nice brew too.

A beer garden...imagine that, sounds warm and magical. Well, you sound like the person I could kick a few back with and compare a few adventure stories with. You know that age thing is just a myth, keep on truckin. Two bulls on top of a hill, the son says to the father, hey Dad let's run down there and kiss one of those cows, the Father bull says, NO son, let's walk down there and kiss them all. Kinda like that.

Zoo, I did a whole pig approx 60lbs last year in warmer weather but accomplished the act on my 48 Lang offset. I realized the 23 wasn't big enough so I added the larger cooker to the arsenal. 100 lbs even cut up just ain't going to fit. Six Butts will fit up on the top two racks if that's a way out and you could cook 6 to 7 racks of ribs prior as an addition. You would have to tray everything over. How about a cinder block configuration with the rack holding the pig up high and the coals fed in down below coming from a fire on the side. (If you got the time we got the beer.) Seen that set-up many times on you tube, take it down when done however a February roast, alot of work and I hope you have help. I'd lend you my cooker but 100lbs is pushing the limits for that too. Good luck and don't forget the pictures........only death is an excuse for no pics and with all that work it may be a possibility.

Like the adjustable sleeve on the middle post and the two extra outside loops on the arch. Looking more like a Texas Smoke house, you shoulda hung a few sausages from that tree for the picture. How much, Captain? Anything else you forgot about?

My favorite is the Halibut. Only two? Since it's preserved , mail off a piece to Mac. Did you pre:salt any?

If your looking to add a smoke flavor with a fruit type wood and have it fully cooked but still moist I generally cook at 275 for about an hour depending on the thickness. You want the fish to have a little give when you test it with your finger and obviously you cook on the offset side. Internal temp will be around 145. Cold smoking salmon was recently done by Basher under seafood with great success but, I don't think that's your intention. Just remember that with fish you don't want to overcook or stiffen it to the touch. I like to use Truffle salt on top with black pepper and Garam Marsala for prep, works for me. Good luck

Two inches could be the deal breaker for size and volume. A bigger brisket up top, a bit more room on the roto and having just a little more insurance is always a help. I can remember asking myself, "Do I really need more room." Yes I actually have, I would have preferred the 32, having the extra room is something you won't regret.

Not all salts are born or made alike. There are so many with taste differences and purposes. This one paired well with both, light on the onion and with a touch of smoke making it a surprise addition, thanks for asking

Love lamb with a little sweet side, just did a leg at 145. Have to side with the gentlemen and his point of view, I agree. I agree your presentation was what I liked most, lamb baby yah

No left overs? Healthy appetites one and all. Comfortable feeling ain't it

Patent is pending

Fine meal. Looks moist and tender with a great brew to take it away.

I was given a new smoked onion salt by my son in law whom acquired it from the manufacturer he designs the product containers for. I applied the salt to both the salmon and the steak. For the steak I ground the salt into a fine powder and applied that with some cracked pepper. The salmon recieved this salt as in it's chunky form with a few additions. I used my meater for gauging the steak doneness as demonstrated. That was the left hand model, I also have a right hand model. Last pic without the flash and thanks for lookin

Can almost taste it, lean & mahogany in color, eye candy

Think I'll kill this duck story now but, before I go a few additions are in order. First I took the time machine back into the archives and found various techniques and procedures applied with lots of success from many contributors. One of the finishing touches that I had ignored was to raise the temp at the end to crisp the skin. The technique of hatching the skin looks promising to quicken a crisper skin also. Some chose to use the rotisserie, others used stands, while others offset or cooked direct, so it appears there is a number of ways to cross the finish line holding your duck. The skin inflation prep seems a little Dr Frankenstien to me because I would have take the duck out to the garage and hook em up to my compressor using other implements to help raise his skin. Mel Brooks would like the idea. What I did notice was that Toney grasped the pebble from Wilburpan's hand and has a long history in the duck world so to speak which may in itself make him a duck officionado. Try as I might with one foot in front of the other I think we'll plod ahead and conquer this duck problem. I bought another, so there are three now in the freezer, you might say, "all my ducks are in a row."

That's an idea Tekebo and will keep it in mind next time. Once the lid is closed I have no fear flare ups, the Oxygen starved containment area has always given me confidence even in the toughest conditions. A gas grill on the other hand is.......an explosion waiting to happen. I see duck at the market sporadically Basher and generally smaller in size so I was never attracted however, these were larger and the price was, oh so nice. Can't pass up a bargain. I haven't forgotten about your Salmon now, the cold and snow make me think it's a spring time event.

I remember reading and enjoying wilburpan's posts when I became interested in purchasing my KK. It's unfortunate he hasn't posted in quite some time, I do hope all is well. Yes, I recall the Peking duck he posted and since I have two ducks in the freezer I just may give it a go. Unfortunately there's not alot of meat one of these critters but, the meat is very tasty. Will be checking the archives for ol wilburpan again. Thanks Have a great trip and best of luck. That sweet marinade was fine for me and good for the roto because the constant turning gave it an even cook and a handsome color and didn't allow the sugars to burn. I would have liked to have charred up that skin some although, but, the fat content was like a continuous self baster. Any ideas for browning up the skin without going over the recommended max 170 temp

No, just the basket splitter exposing the duck to the fire and with the potatoes on the opposite side. Any pictures of detail and quality are compromised by the early setting sun and smoke/steam.

Lazy by marinade and any special prep except for roto on the grill was the exception. I'm no expert at cooking duck and to tell the truth it has to be ten or so years since the last so, I looked up the recommended temp for allowable cooking and found it anywhere between 135-170 degrees F. This was for good reason, the general rule or belief is that duck doesn't carry the bacteria a chicken would so it's regarded safer at lower temps and it's placed in the beef and lamb catergory. Anyhow, a few pics of what I used, how it progressed and plated. The duck at market was frozen on sale for $1.99, 6-7lb range.. I bought 3. 20 hour soak, not overpowering but extremely tender and juicy. Good and cooked to 160-5 thereabouts. That was cole slaw on the plate, temp outside for us indomitable KK users through sleet and snow and I know...to many pics. And 310 degrees to temp for the ducky

Do protect your investment with a cover unless other accommodations are in line for it's well being. You'll find maintenance work not a common occurrence for repair but, for general cleaning and such that would be by choice. Additional items you'll gather as you go along such as for large parties possibly a rib rack to stand your meats on end. The list is long so buy what you need and when you need it, they all will be used.

Have to agree with you Einstien. Logic will get you from A to B. Imagination will take you everywhere.

Wooden handles just don't stand up to the washers abuse. Knifes are sacred, a rite of passage...I can remember my first buck knife, now where did I leave that?

Mac,.... come on, we all know your affection for fish. That is made of wood and with a couple of hooks you have a lure. Maybe if your lucky you could hook an octopus with that, have you tried Octopus,,,yum

Bacon and egg? I prefer 3 or 4 but if they all look like that one You can cook em up for me anytime. I'll pass on the sardines and take on some capers instead. Good job Mac. Strange habits them Brits have, must be something in the soil.

Chicken on the KK, can't do better n that. Nice looking patina going on in that 32