C6Bill

I’m sorry but it seems strange to me that you would join this forum and ask for advice on building a competing product. Shouldn’t you discuss those types of questions off line with Dennis ? I know you stated you were not building a competing product but then start asking about fire box design. @DavidMcKay

That is just plain sad 😞

Well I finally went and did it, I turned 60 today lol while not an “everyday” cook I am too tired to start a new thread lol So it started with a really nice tomahawk from Snake River Farms. We used cocochar with coffee wood in the smoke pot. Indirect at 250 until an internal temp of 120. Then while getting the coals hot enough to sear we cooked a duck breast for later use. We started the meal with a blue cheese wedge salad then we had some cheesy potatoes and a Swiss chard with mushrooms. And a creamy horseradish sauce. We finished with a key lime pie from Fireman Derek’s in Miami, shipped up through Goldbelly. It was a great day to say the least And I still don’t feel a day over 59 lol And yes, the AC/DC shirt is a must for private birthday parties lol

Looks great from here !!!

That is some mighty fine looking chicken !!!!!!!

It’s been a busy week as I am replacing the sliding door that leads to my deck. But Sunday I did spin a chicken and baked a loaf of pumpernickel for chicken sandwiches 😁 And managed to get some apple picking in 👍

@Troble Sorry for the delayed response, for the chicken breasts i won’t be making “chicken salad” I’ll just be chopping the chicken up and putting it on a salad. sorry for the confusion 😁

Congratulations and you picked the best tiles !!!! You got the shape and color that cooks the best 😁

Chicken breasts were on sale today so I cooked up a few to save for grilled chicken salads this week. Cooked at 400 indirect until internal temp got to 135, they carry over to 140 while resting. the were rubbed with yardbird and a little Meat Church Lemon Pepper.

Unless you are one of those War Eagle kind of people, then forget the Roll Tide part of my post lol

Beautiful pork loin @RandyS, Roll Tide !!!!!!!

That looks great !!!!!

So sad that you never got to cook it 😟 😂

Get a pair and use them to hold your corn on the cob 😁

This is interesting, I never though to cook on like a brisket. I typically make pepper stout beef with them. I think it would be a good cook for the first weekend of NFL Along with Mac&Cheese of course 😁

Lots of beautiful meals being posted !!!!!!! Just a simple sausages with peppers and onions. I get the sausage from South Market BBQ in Elgin TX. This is a mix of their country sausage and the jalapeño and cheddar. Followed by watching the sun set at the lake in the 442 😁

Let’s see if I can get this video posted FullSizeRender.mov

Always cooked in the pan then removed from the pan and put back in to crisp the bottom. I don’t cook with cause on the pie, I use sauce for dipping after 😁

Am I the only one who slides their DSP out of the pan and puts it on the stone for another minute to get a little extra crisp on the bottom ? I’ve been making them for a few years now, I bought a pizza oven when the lesser ceramic cookers failed to deliver the results I was looking for in a pie. But I will be making them in the KK going forward 😁 sorry for the crappy pic, it is a screen shot of a video

Don't do air tight on the wood, there will still be some moisture in the wood and you'll end up with fuzzy wood 🥺 Ask me how I know lol

How do I unsee that 🤨

Rolling down off the crate shouldn't be too bad, I used 2 people for my 32 but I am sure i could have done it by myself. But don't forget to take lost of pictures !!!!!

And the side tables are teak so some oil could help restore their luster. But I am far from an expert in that

Congrats and welcome. Starting from the bottom you have the rotisserie bracket and the three shafts, two are for the cage that I see in your picture, the third one is for the rotisserie spit which you do not appear to have. At least not pictures. But the two shafts that are used with the cage attach with the cotter pin also pictured. There is a great video posted by @tekobo that shows how all that sets up. Can you add a photo of the interior so folks can see what you are dealing with inside ? There are many here who know a lot more than I do and I’m sure they will chime in soon. This is a rather exclusive club so not as busy as a BGE forum but the members here are great as far as sharing knowledge of not just the KK but of cooking in general. Lots of GREAT cooks here 😁

Well the headless pig I posted was 15 pounds in a 32BB so you could probably do a 25 with the head easily in a 42 ?