C6Bill

That looks great !!!!!!! please tell me more about those pears, how long do they take ? I’m thinking after a cook I am planning for my birthday I could roast some pears too 😁

@remi great job on the porchetta !!!!!!!

I just went and checked, both of mine were 3.5 inches. but the stop on the motor side was much further down the shaft on one of them so it made it appear too long. I’ve been using the one with the painters tape. I probably don’t need the tape, just need to get better at adjusting it lol

For some reason I ended up with two shafts, one was too long and one too short. For the one that was too short I put a little painters tape on the shaft so it did t go as far into the motor. That made it perfect. I think there was one in the box with the motor and one in the spares kit. But I ordered so much stuff I could be wrong about that

I’m a big SRF fan, that looks fantastic !!!!

We went without a drip pan for about 25 minutes then 2 hours with the drip pan. And my temp stayed a solid 380 the entire cook. When i did open it to insert the drip pan i did it fast but also closed down the vents just a little so the fire wouldn't run away from me. Then as mentioned earlier we removed the drip pan for the last 15 minutes. For the 3 to 3.5 pounder I would think you may only need 30 minutes with the drip pan. We pulled this off with an internal temp of about 125 on one end and 135 on the other. The carry over took care of bringing the lower side up to 140. And the side that carried over higher than my target of 140 was still really good. The only thing i will do different next time is leave out the smoke pot for better fire control. And maybe pay better attention to the fire ,instead of paying all of my attention to my guest, while we were cooking. But we did have 2 hours to fill while it was cooking

That looks like it is coming along real good 😊

I bet that tastes as good as it looks and it looks amazing !!!!!!!

Great, now I have WTF102 envy 🤬

Congratulations!!!!! It looks great on that platform !!!!

Thanks, it was a great day 😁

That is some really good looking beef !!!!!!

One more pic

The desert is a Fireman Derek's Salted Caramel Pie, it's good Now taking all the leftover to my sisters house for dinner lol

Well to say it was good would be an understatement. And we archived crackling I should have payed more attention to the fire as it migrated to the right side but I was a little distracted while it was cooking. It was a birthday party after all 🥳 The fire wanted to burn more to the right side of the smoke pot but that's ok. It still came out extremely moist and tender. We took the drip pan out for the last 15 minutes to get the nice crackling. It was so good, I will absolutely be doing this again !!!

I’ll be using coffee char for the first time tomorrow. I hope I don’t like it as I know I can’t get more right now LOL

Yes, I will thaw and unwrap. I should probably light the fire at some point too.

Looks fantastic !!!!!

Thanks @Basher and @tekobo I’m really looking forward to this cook. It is for a special friends birthday 🥳 She is not exactly thrilled about getting a year older so I want to make this a extremely happy and memorable day.

Well from what I have been reading I think I have a plan in place. It is a 9.1 pound Porchetta from Snake River Farms. But of course any words of wisdom would be much appreciated. I did a test fitting to check center of gravity, I still might just use the spit but we will see. the torture chamber might be a little overkill for just a 9 pound roast. Thanks in advance Cook direct on rotisserie Add drip tray if there are flare ups or getting too crisp 385 to 400 degrees, 3 hours ??? Set it out for 10 to 12 hours to draw moisture out of skin prior to cooking Pat dry and add a little baking powder to the rub to help crisping the skin, I have pork lard for basting is needed.

Good info, thank you 😊

The lid was opened a good portion of the time as I was trying to really crisp the bacon. So no surprise that the handle got hot 😁

Nice looking loaf !!!!! I'm still afraid to try my bread in the KK. I'm sticking to the oven for now

My butcher had some nice steak tips on a stick and the jalapeño and shishito peppers were fresh picked from a friends garden. The peppers were stuffed with cream cheese and cheddar then wrapped in history smoked bacon. This was my first multi level hot and fast cook. Next time I’ll wrap the handle of the KK with a hand towel, it got more than a little warm lol Also used the smoke pot with the KK Coffee Wood chunks. I was happy with the results 😁

My go to is Wicked Good, it is somewhat easy to get around here. If I can’t get that the I’ll get Rockwood. And a Looftlighter for starting it.