BOC

The weather finally warmed enough for me to finish that paver patio and get the big blue pig in its final resting spot. Now just need to get the boat in the water, and some bloom on these flowers and the summer will be set to be epic. Giving my first brisket on the KK a try this week [emoji1303] historically my briskets have been great but the learning curve has thrown a few curves my way on other cooks, so we will see if I can still hit a home run. Sent from my iPhone using Tapatalk

Amazing setup! For the ham, safe to assume you went for the pre cooked/cured? The pink color kind of gives it away unless of course you cured it yourself. Either way, well done! Sent from my iPhone using Tapatalk

Dumb newbie question, but I’ve been wondering about it and saw it on this pic as well. The wet content on the that oozes out of the vent knob area...anyone know what that is? Meat sweats? [emoji41] I have a lot more of it with the coco char than any lump I’ve used. Assume it’s just condensation making it’s way out but why not ask the forum. Sent from my iPhone using Tapatalk

These look great! Sent from my iPhone using Tapatalk

@Tony B and Jon J I thought that was a requirement for this kind of hobby. Safety first, drinks second, food third. Sent from my iPhone using Tapatalk

Thanks@Troble Makes sense as to why you made the switch. Not to send you back to your old ways but that top grate upside down on top of the basket worked very well in my rotisserie chicken over veggies in the double wall yesterday. But it is very close to the fire. I haven’t tried either for shawarma yet. I’ll probably end up with the trombo as well but very curious if you can tell a difference between methods. Sent from my iPhone using Tapatalk

Have this for the big bad. It can fit all grates at once, or double bottom drip and a couple grates. Great for cleaning...storing it when not in use is less great, but it may become a doggy pool. Bon Tool 11-409 Tub Utility - 36"... https://www.amazon.com/dp/B0016BQN80?ref=ppx_pop_mob_ap_share Sent from my iPhone using Tapatalk

Figured I’d add one as a newbie. Have the tub below for my big bad and used the PBW mentioned by others. Worked great as described on the grates and roto spit. Bon Tool 11-409 Tub Utility - 36"... https://www.amazon.com/dp/B0016BQN80?ref=ppx_pop_mob_ap_share Sent from my iPhone using Tapatalk

My question. Was the vertical method that much better than your previous rotisserie method? Was the juice worth the squeeze? Sent from my iPhone using Tapatalk

Rotisserie chooks round 1. Prime rib rub inside and out. 325-350 for 2 hrs. 5lbs each. Rosemary garlic veggies roasting under on the double bottom...learned two things. 1. Temp dropped about 50 F degrees on the dome thermometer when I added veggies. Hard to say if it was actually 50 cooler. 2. Don’t get distracted and forget to stir your veggies [emoji23] All turned out delicious. The chicken was fantastic. Cheers to all! Sent from my iPhone using Tapatalk

@tekobo Looks great! Not sure who posted the wings too, but well done. Love the food on this forum. Sent from my iPhone using Tapatalk

Back from a brief Florida vacation and cooking ribs per the neighbors request...for the neighborhood of course. Sent from my iPhone using Tapatalk

Amazing. Love paella! Sent from my iPhone using Tapatalk

Don’t have one with the actual metal but here is the original Dennis made. Basically works the same on the 32” so I can say it is an accurate representation. https://www.youtube.com/embed/pGtZduDWUZw Sent from my iPhone using Tapatalk

Looks great! Waiting on the final home didn’t stop me from firing it up. I expect the same from you. Sent from my iPhone using Tapatalk

Thanks gents. I was expecting more of what you mentioned above. I’ll check all of my possible airflow spots on the next cook and see if anything changes. Sent from my iPhone using Tapatalk

Question for the pros. How long does it usually take for the fire to snub out once you close all vents? I found a smolder this morning after doing a 300 cook yesterday and closing all vents at 5pm. I wasn’t expecting it, but maybe I should be. Sent from my iPhone using Tapatalk

Got the wide to have room for the tables. Sent from my iPhone using Tapatalk

And the pics...burn in still in process. Jotted my temps all the way up to pizza. Then pizza. Now the finale! Sent from my iPhone using Tapatalk

Plywood movers are critical [emoji23] Sent from my iPhone using Tapatalk

Forgot to add the additional unboxing and move to the back yard pics. Having good neighbors is easy with a KK. Sent from my iPhone using Tapatalk

Still not its final home since there needs to be some thawing and pavers placed, but let the burn in begin! Going all in with a first trial on pizzas since I’ll have it hot enough too. Wish me luck! Sent from my iPhone using Tapatalk

Understandable. Mostly, I just like having sharp knives and a variety of style, but I’m not too far down that rabbit hole. Different styles because there is often a best tool for the task...and there is the 12 yr old at heart and shiny object factor too. Like a good cooker, a good knife will last a long time. And I intend to keep most of these for a long time. Sent from my iPhone using Tapatalk

It is, indeed. Guy in Canada makes them, each piece of wood has two rare earth magnets in it to hang a knife in each slot. He also does a bunch of live edge from rare burls or woods that hang your knife on the side showing outward like most magnetic racks. I like his stuff, but there are plenty of magnetic options out there. Sent from my iPhone using Tapatalk

It is, indeed. Guy in Canada makes them, each piece of wood has two rare earth magnets in it to hang a knife in each slot. He also does a bunch of live edge from rare burls or woods that hang your knife on the side showing outward like most magnetic racks. I like his stuff, but there are plenty of magnetic options out there. Sent from my iPhone using Tapatalk