BOC

More than a tortilla a minute! Impressive! Looks like you will have some happy guests in a couple of days. Sent from my iPhone using Tapatalk

“It doesn’t suck” is about as common of a reference for me as “delicious.” Sent from my iPhone using Tapatalk

1. Basket splitter for indirect, but I tend to roll with a full basket for smoking because I don’t want to find out the hard way I should have…Dennis also sells a rotisserie splitter now that splits it front and back. I’ve started to use it more when grilling just because I like the real estate better that way for certain things. (I suspect this is completely personal preference though) 2. I’ve used the cold smoker, the smoker pot and just wood chunks under my lump. Most often, I just use the large chunks under the lump charcoal for no other reason than laziness because there is no extra clean up. And I haven’t found the flavor profile to be anymore or less off putting, but it is a cleaner with the smoker pot done correctly. I’ve also done some foil patches…but make sure you use the heavy duty if you head down that path. 3. I use a propane torch and light in many spots. It is not the exact same temp in all spots, especially when grilling and not just cooking at a steady temp. But I expect that and is part of the fun in cooking with fire for me. If you are cooking at a steady temp, just make sure it has been on long enough to heat soak. You’ll have to move things around a bit during the cook, but for me that is part of cooking. Chicken wings are my best example of this because I cover the entire grate, so I end up moving them around a couple times and taking them off a few minutes apart as needed. 4. I’m no scientist, but since the air will follow the path of least resistance through the grill, I believe so will the smoke. Which makes me believe that the top each will have the most smoke because that is where it will collect on its way out. However, as many times as I’ve have multiple racks of ribs and a brisket on at the same time, ribs on top, I’ve never not been happy with the smoke profile on both. Or when I’ve cooked ribs on the main vs up top, I can’t say the flavor profile changed drastically. That said, I usually cook them between 250-300 and at 215 it might matter more. Sent from my iPhone using Tapatalk

Believe it or not, did it last year. Had one of my FireBoard thermocouples take a crap on me but KK thermometer was solid. I’ll do it again before Christmas ribs for you and post it. Sent from my iPhone using Tapatalk

I’m in Michigan and use mine often in winter. If the pictures Dennis added didn’t give you all of the confidence you wanted, I’ve used it sub zero a couple of times because we have a Christmas ribs tradition. Usually something similar for Super Bowl, and last year I actually did pizzas for Super Bowl when it was below freezing. I haven’t ever had any issues. Takes longer to get to temp of course, but same stability as always once there. I’ve also never brought in my thermometer…so far it hasn’t required a change. But now that I’ve put that on the forum, no doubt this will be the year [emoji23]. Sent from my iPhone using Tapatalk

Killer setup! A lot of my favorites. Sent from my iPhone using Tapatalk

Bought a bag of the Lumber Jack once based on this review. I didn’t have the same experience as the reviews. It wasn’t bad, but not worth the price point and was mostly medium chunks. My go to is not usually in reviews anywhere, likely because it isn’t available in retail stores similar to KK’s. I mostly use https://kalamazoogourmet.com/products/kalamazoo-quebracho-charcoal/. It’s consistently very good. I also pick it up locally and don’t have the shipping costs…that could definitely change my mind on things if I had to factor that in every time. My favorite I’ve ever cooked with was still the KK Coffee lump. It was a sad day when I burned through my last bag of it. I’m sure I’m a bit bias too, but I just really liked the flavor profile, especially for yard bird and whitefish. Sent from my iPhone using Tapatalk

Pulled a few examples from Instagram page. Two. 32’s one 23’ that could be similar for a 32’. Make that 23’ a 32 in the pic and buy a 19’ for the left side [emoji23]. I’d imagine Dennis could put you in touch if you wanted to reach out and they were okay with it, but I’ve never asked and could be wrong. One thing I’ve read that others noted, make sure you consider the rotisserie motor if you are planning on ever wanting to use it. Need enough room for it to be on and to connect it. The same would be the for the propane insert and cold smoker but I’d imagine those are a lot more obvious and easy to leave clearance for. Sent from my iPhone using Tapatalk

Smaller corns are always the best ones! Looks great tekobo. Sent from my iPhone using Tapatalk

Looks amazing! Love the patio and of course the KK looks stellar! Sent from my iPhone using Tapatalk

Here are the rotisserie chooks and elote from the weekend. No plated pictures, but that is just because it was gone before any could be taken [emoji6] Sent from my iPhone using Tapatalk

Was going to post my ribs and rotisserie chooks cook…but I can’t even do it after seeing everyone’s recent cooks above. Amazing eats all. Something to aspire to. Sent from my iPhone using Tapatalk

Very nice! Sent from my iPhone using Tapatalk

A leg of lamb would probably be a good add to your list. Sent from my iPhone using Tapatalk

How’d the yardbird turn out on the hanger? Anything noticeably different from a rotisserie or spatchcock to highlight? Also, how’d you manage to get a picture of the endangered heat deflector in the wild [emoji38] Sent from my iPhone using Tapatalk