C6Bill

That looks great !!!!!

I just dropped my duck temp from 375 to 350 and we thought the fat rendered better. I might try 325 next time. We like duck

Yesterday was my lady friends birthday so i cooked up her favorite, duck breasts. I cooked these at 335 instead of 375 to render just a little more of the fat, cooked for 30 minutes instead of 20, the results were really good. She said they were the best ones we have ever made

I would call and see what they have in stock in NV. They probably have some 32's ready to go 👍

After the pork loin went over so well last week we decided on pork chops yesterday. Cooked indirect for 45 minutes at 250 then seared a little on the lower grate. They did not disappoint

Looks good 👍

I probably could have trimmed off a little of that fat cap or cooked it longer to render it some more but we are extremely happy with the results. I will go back and buy up any they have left for the freezer. Its called Chairmans Reserve, I've never heard of it but i ;ike it. And they have tomahawk chops that were fantastic too !!!!

One of the local butcher shops had whole pork loin on sale for $2.19 a lb. So i had to throw one in. Cooked at 250 until the IT was 138. Then tented in foil for an hour. most of this went into vac seal bags for quick meals when needed. It is some really tender and juicy posk

I forget more often than i remember lol

Do you add a little baking soda to your dry rub ? It changes the PH of the skin and helps it crisp up a little.

Interesting, did you cook direct the whole cook ?

This is from 2012 so i'm not sure we are going to get a finished pic, unless he's still cooking it lol

Congrats !!!! I would suggest giving Dennis a call. You might want to buy a spares kit that would have the grout and maybe some spare pebbles to fill in the missing ones. I think you are also missing the wooden handle on the lower vent. It also looks like someone dropped it at some point from the bent latch but that isn’t a big deal. Anyways, good luck and welcome to the world 0f KK cooking

I really hope this tariff war ends soon. It isn’t helping anyone.

Looks great !!!!!

@remi that might be the best looking porchetta i have seen !!!!!

Great looking chicken Steve !!!!

It looks good Steve 👍

Looks good 👍

My lady friend asked for a turkey sandwich the other day

I saw your pic in the other thread you started. I replied to that one, you are fine. I'd also suggest watching a lot of the instructional videos here on the site, Dennis makes the process really simple.

The grill is absolutely fine. But two things, there is no need to be cooking ribs overnight. And I wouldn't suggest using the lower grate, the main grate is perfect for ribs. Try this. Four hours at 250 then wrap in foil and cook for another hour. You can adjust from there 👍

It really is the easiest kamado when it comes to temp control. Whatever works best for you is the best method

I believe he has a 23 as he was looking for a new latch a few weeks ago. @bbqking103

I don't use a controller often, just for overnight cooks, especially if it snows. And as already mentioned, if i spend $200 on a chunk of meat I will sleep fine with the Fireboard handling the temps. I'm over 60 so i'll be up at least once in the middle of the night to hit the bathroom and it is nice being able to just take a peek at the phone and see how my cook is going and not have to even think about going outside. No issues with connectivity for me but i don't think i have ever tried the Pulse with a foil wrap, I use butcher paper for wrapping. Maybe I'll give that a try just to see how it works.