C6Bill

Looks great !!!!

I’m thinking that is going to be really good 😊

Beautiful !!!!

Or try putting in on a higher rack up in the dome near the end to crisp it up a little ?

Yesterday being Thankschristmagiving I was in charge of bread and the turkey. Now everyone is free to travel and see grandkids for Thanksgiving and Christmas 👍

I believe the smoke absorbs best when the surface is wet not cold ? But I could be wrong, and i believe it would keep absorbing the smoke until 165 degrees, but once again i could be wrong but that is the temp i had always read was key to absorbing smoke. That is also one of the reasons many people will wrap at 165 as your not going to get any more smoke flavor anyways. But if it works for you go for it 👍

Yup, we are going to need info on the dip. I myself wouldn't eat it as i have a purple food rule, only purple foods i eat are M&M's and Black Raspberry ice cream. Other than that no purple food for me !!!! But the lady friend likes it so i would be willing to cook it

No pun intended LOL

The KK isn't ceramic so i wouldn't be as worried about it as I would with a thinner ceramic cooker. I love setting a controller and letting things cook overnight when it's real cold out. Pork butts are great for a blizzard feast lol

Come on down lol

The distance between the meat and pan probably has a significant impact on how much smoke can get on the meat.

Yesterday was one of my sisters birthday, i made beef ribs and some bread for the small party. Hard to tell from the pics but that was a 10 pound slab of ribs lol The SRF beef ribs are sooooo good !!!!

Using a meat tenderizer and putting butter under the skin has really helped my skin. I cook indirect at 375 to 400 till done. And lately i have started putting the bird on the lower grate for a minute or two direct at the end just for some additional crisping. Similar to what you see in this pic with wings. The rotisserie does a nice job on skin also

I get my pit probe in place while my temp is coming up. When it gets around 175 I’ll turn the controller on and close my bottom vent, almost every time lol Then as Tony said get the top vent just off the seat and set your controller temp. Then after my temp is steady I watch to see how hard the fan I s working, if it is running too hard I’ll open the top vent just a little more. Here is a screenshot of a brisket session you can see how stable the Fireboard is capable of running. Building a good pile of lump plays a big part in it too.

Those ribs look great !!!!!

I'd rather have soggy skin that blow a duck !!!! COme on, someone had to say it lol

@McdddyI use them for veggies with a double bottom tray and just the wire rack for chicken wings. It is so easy to just rotate the wire rack for the wings. Then i crisp them at the end by just moving them directly over the fire. 👍

I doubt it, he hadn’t visited this site in over a month. If he did get it I’m thinking he would have a lot of questions on repairing it lol

They sure look good !!!!

1) I dont think Flameboss does a good job on the lid open detection, but there is a setting to lengthen the time the fan stays off buried in their menu. I'd stick with the fireboard, it seems to do a better job of that, but that is just my opinion. My main issue with flameboss was their probes. I really liked the product other than the probes. But i think fireboard is a better product. 2) Just remember if you are using a controller close that bottom vent, if that is open at all while using a controller you will have trouble maintaining a consistent temp. I did it once just from force of habit, opened the bottom vent for 235 and then setup the controller and walked away, couldnt figure out why my temp wouldnt settle down until i went back and looked and saw what i had done lol 3) Ditch them both until you learn your vent control, do a short low and slow with ribs during the day so you can master the vents, they are really easy on the KK so you'll have a real good idea after one cook without a controller. I just took pics of the vent settings for future reference until i had it figured out.

Good point on the damper David

If you are using a controller make sure those bottom vents are closed and never touch them. When you go to wrap the ribs open the lid snd take the ribs out and immediately close the lid. Once wrapped open the lid and put them back in and close that lid. After I do that I always close my top vent about an 8th of a turn. Then walk away. Hope that helps

Lee was nothing here 👍

Booooooo

That is horrible !!!! Stay safe !!!