C6Bill

A few pics of the one I did yesterday. @tekobo the reason for the rest after getting the internal temp is that if you rest before searing, to the point where the internal temp starts to drop again, you can sear much longer without risk of the internal temp going up higher. And of course there was bread, I’ve been making a whole grain sourdough lately and marbled rye, they have both been big hits 👍

Looks great David !!!!!

I always reverse sear prime rib. I was that perfect medium rare from edge to edge as mentioned earlier. Off set indirect at 235 until 115 degrees. Then set it aside for 20 minutes then get the flames going really good and sear on the lowest rack (the upper rack turned upside down) just above the flames

That looks amazing !!!!!

I forgot to take pics as I was cooking the duck but here are the results. We like serving duck on a board, it was a special occasion type of meal. We were celebrating my 30 years of sobriety reached the previous day. Unfortunately we didn’t feel much like celebrating as we lost one of my dogs the previous night. Isn’t Karma a bitch 😔

@Tony8919 you’re not a dip your toes in the water kind of guy are you LOL it all looks fantastic !!!!!

1) I use the basket splitter a lot for indirect cooking. If I am doing duck or a single chicken l’ll split the basket so the coals are on my right and i’ll use the half grate on the left side. Works great for me 2) I have smoker pots and never use them, I honestly don’t think they help. In the 32 every time I put on in the middle it would force my fire over to the right side. But some swear by them. 3) I use a looftlighter and light one spot on each end 4) Sorry, no idea how to answer that other than to say don’t over think it

Let someone else do the cooking last night, got together with some old co workers for a holiday dinner, yearly tradition. The key word is old lol Not the worst steak I’ve ever had but not as good as what I regularly cook on the KK at home.

Looks great !!!!!

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