C6Bill

I just looked through the site and this is what I found, it doesn't say anything about Deluxe ???? https://komodokamado.com/products/charcoal-basket-splitter-32-for-rotisserie

Just guessing here but did you take the Delorean to the store again ????

I hope so, i was going to call Dennis and find out for sure before ordering. @DennisLinkletter

But it's snowing out

It looks great from here !!!!

I love just doing the breast, its just all meat

Well now that whatever cold/flu i had over the holidays is done with I can get back to cooking and eating As always my lady friend loves duck so as soon as i was feeling up to it i made some for her 👍 And cooked up some of the last winter squash from the garden. In my Christmas stocking was a maple bacon spice from Cuisinart that goes really good with the squash. As always I used Yardbird for the duck, I score the fat and season then vac seal and put in the fridge for a day or two before cooking. I flipped one breast over jusr for the pic, they don't need to be flipped when cooking, just keep it fat side down throughout the cook.

I want that side to side basket splitter !!!!

I have the FB Pro too but haven't used it all that much, no issues so far. But one thing i always do is place my food so that there is no bend in the leads, the weak spot for any probe is where the wire connects to the actual probe so i like them laying flat. I went through way too many probes with a different manufacturer and that was where they always failed.

Count me in on the "za" thing. No idea why but it bugs the hell out of me lol

the one in the video looks like the one we already have

Happy Holidays everyone !!!!

The picture looks the same, but i believe there is a new splitter for the 32 that splits the firebox from front to back instead of the standard side to side. I have the side to side splitter and i really like it but i want that front to back splitter really bad !!!!

I typically cook a couple boneless prime ribs for Christmas, this year it was two 8 pounders. About 3 hours to get an internal temp of 115 at 250 degrees dome temp. Then as already mentioned take off to rest and open vents up to get good flames and sear all around. I did the turkey first, then the roasts. I had to wait about 2 hours for the KK to cool down before i could cook the roasts. The turkey came out amazing, id rather have that rest for a few hours than having to rest the prime rib.

Well done David !!!!!

As I am someone who spends a good amount of time in the woods I am in full agreement 👏

Today is a special day so my lady friend gets her favorite meal, duck breast served on a board Forgot to take pics while cooking and even when serving but I grabbed leftovers and put them on the board for a quick shot after lol I always cover the duck breast in Yardbird after scoring the fat side. Then i vac seal and let it sit in the fridge for 24 to 48 hours. We were put happy with the results Kalamata olives, caramelized walnuts, grapes, Beechers Flagship Cheddar and Prosciutto Di Parma. The grapes do a great job of cleansing the pallet. And of course the duck au jus makes a great dip for all of it. It was a great day !!!!

@tekobo might be able to assist. She has been through the process more than once lol

Agreed, the cover is a must have. And I have the teak grate pullers and I think i have used them a few times, they are good for getting the half grate in and out. I have the Fireboard2 Pro and while it is really good at what it does i'm not a big fan of their software. I don't find it intuitive at all.

I typically spatchcock then dry brine for 24 hours. Everyone is always happy with the results.

Those are Legacy Signature SE's. Small company out of Illinois 👍

@Milton and @Dirtman62801 Welcome to you both, looking forward to more posts. You are going to love your KK's

No pig mascot for the KK but I do have Floyd the pig as a mascot for my stereo lol And Wilbur the flying pig in the front yard 😁

Happy birthday !!!!

Congrats, that is a beautiful looking bird !!!!!