C6Bill

4 hours is the most I have ever gone too but I have a good cooler so it was still too hot to handle without gloves so I don’t see why a couple more hours would be an issue. Maybe my next one.

I have not but if one opened here I’d give it a try 👍

Weird, I've never seen one like that. What size is it ?

That bird looks delicious !!!!

Made some duck for a special occasion today, once rested I like to slice it thin then wrap it in prosciutto di Parma with a hard cheese and olive tampenade. Served with more olives and grapes. Lunch was followed by pumpkin carving, I like Halloween 🎃

I’ll be following this closely, I typically spatchcock turkey but have wanted to try spinning one. Curious to see your results 👍

I know how you feel, i bake two to four loafs of sourdough every Friday and i cant remember the last time i actually kept a whole one for myself lol

Getting a nice sear on that steak lol

Beautiful !!!!!!

Just something simple for dinner last night. I put them on the half grate for awhile then char them a little. These are Texas hot loins and country sausage from south side market and bbq in Elgin TX

I ordered one last night using the code they emailed me for already being a registered owner. After shipping and tax it still only cost $70 😁

I think you'll like the post oak @remi I use it for all of my beef cooks.

Hey, whatever works for you 👍

I hired one of these to put mine where needed. The top of the crate is a ramp so it was easy to roll off. You might want to consider building a ramp for the steps

And excellent choice of tiles, the terra blue squares cook way better than any of the other ones

I wish I got the stainless top on my side tables, like you i liked the look so i just went with the standard. As far as a second basket it really isn't much trouble to get the reducer in and out, i wouldn't bother. I have the rotisserie and I use the rotisserie basket and reducers much more often than the spit. It is great for things like Porchetta. And I don't have a cold smoker, i have tried the smoke pot method and i'm fine with just adding wood chunks directly into my lump basket.

One is usually enough for science lol

Looks good 👍 You trimmed off 5 pounds of a 15 pound brisket ?

Beautiful !!!!!

Keep it simple, just use your double bottom drip pan and set your temp at 235. You’ll be fine. The less you open the KK the better, don’t open it to add wood, just add your smoking wood when you build your fire.

Decided to have a little birthday feast today I forgot to take a pic of the marinated 3 bean salad but between the tomato salad au gratin potatoes and 4 and a half pounds of steak there was hardly room for the ice cream cake !!! I've been using the top grate upside down right on the firebox and have been really happy with the searing 👍

For cuts like the back strap I use Meat Church Holy Cow and grill it hot and fast. I put the Holy Cow on at night and wrap in pink butcher paper and let sit in the fridge overnight. Take out 3 or 4 hours before grilling.

Grind it with short rib or chuck roast and make burgers, same for moose 😁

I think i gained 5 pounds just looking at it 😬

Decided to do something a little different, I smoked up an nice Alabama Round Steak (bologna) I started with 4 pounds of Seltzers Lebanon bologna, scored then rubbed with mustard and then Bad Byron’s Butt Rub. I smoked it for 3 hours at 270. Think of it like a big smoky summer sausage 😁