Eddie mac

Sorry I am at work trying to respond quickly.

I always bring the hams and shoulder up to 195 to 200 that why I protect everything else no matter size smallest I roasted was35lb largest I done was210lb

Lol with bbq sauce stripe Belly down back legs going forward towards the head front legs straight up by his head if whole it will be a very tight fit if you go half I would bring front leg back back leg forward tie them together trim under ribs to expose loin pack ground sausage under ribs over loin so loin don’t dry out or bacon instead of sausage if not ribs and loin will roast to fast and dry out before shoulder and ham cook after 3 hours start mopping don’t forget to oil skin and rub to all exposed meat I would inject shoulder and ham

I would place it racing style I do a lot this way on my offset.Never done one in a kamado of any type I also will be looking forward to this cook

What size KK do you have

Lol me to

MacKenzie I love seeing your breads one of these days I am going to try and make some. I make many pan of cornbread but never crusty bread

That look delicious nice job

I am new to the KK but have had 3 major kamado I always cook kid closed so I keep my lid closed on the KK also

Thanks for explaining the differences between the 23 and 32

Wow look at all those (TOOLS) my wife calls my stuff gadgets lol

Top vent controls vacuume correct

Lol

Hummmm I see certain settings points in the manual for specific temps using the left vent.I know different fuels burn differently but I usually use same charcoal (fuel) so when Dennis says take a mental note on temp and that vent setting you should get that temp always.Kind of the same idea here right

Let’s start by saying I am a civil man do not want to start any wars but I will be firing up a special smoker and hanging some ribs GO PATS

Sure will I figure if I we can set top vent to 1/4 then just turn to certain hole and get the temp for low and slow temps would be easier and fine tune with left vent.Now poll should I go 1/8 or 1/4 turn on top vent so all vote

Very nice looking mear

I will report back

Whole for me

Great job all around I want to do a 12lb turkey on the roto next I have one in my freezer will have to thaw and brine after superbowl

Thursday if weather holds out I will fill basket in the am and run 1/4 turn on top vent go thru each hole record temps starting with the tiny hole first

Very very nice bacon looks awesome and the chicken looks awesome now will you throw the bacon in refrigerator to cool completely before slicing? Now the chicken what temp did you go in the KK

I am going to Experment

Anyone ever ran the KK on the right side with the holes to see what temp you get on each hole with the top open at 1/4 to 1/2 turn I am curious might play with that Thursday if no responds and post each hole temp

I’ll take a bowl of the gorgeous delicious stew with a hunk of Saturday bread yummmm