smokeylips

Hi All,

My daughter is graduating from the Marine Corp boot camp and we want to have a celebration. I would like to due a couple of pork butts and several racks of ribs. Does anyone have suggestions as to placement of meats, temps, times etc.... Appreciate it!

So what do you think about beef ribs? The ones I have been able to find just don't look like they have a lot of meat on them compared to baby backs?

I did this pork rack a while back. I put Dijon all over it then some fresh Rosemary, S & P. Put it on the KK at around 325 with some apple wood. Tasty! I love this new toy! I like sitting in the back drinking and waiting with family and friends and of course me dog! This is one of the best things I have ever purchased.

I also made Firemonkeys Stuffed Chicken with Proscuitto. Everyone should try it. OUTSTANDING!

I did it indirect with hickory for about 4 hrs and it was about 5 lbs of meat. It had lots of flavor from the smoke but I like it when the outside is a little crisper. That is why I would sear it next time.

Cooked this beautiful cut of meat a few days ago. Turned out pretty well but next time I will do the reverse sear! I bought my baby a smoked bone at the butcher to, that's him enjoying it by the KK.

I was wondering how do you do potatoes on the KK when you are doing a cooler temp, 250, and do you worry about smoke on them? I am doing a prime rib right now with some hickory and wondering what I shoul do with my taters.

Thanks

Thanks for the tip Larry. I will keep it in mind next time.

I got the cabinet through Sam's Club but I think I got the last one. It has the bar area that holds wine bottles and glasses, both sides flip up so it gives you a lot of space. The lower cabinet has two shelves and last but not least the top back half opens up and it's a cooler, drain and all!

Here are some pics of my new KK and my teak cabinet, which I LOVE! The weather here has been terrible so I am being a trooper in the rain to play with my new toys. I cooked a brisket and started way to late. I pulled it off at 10 pm at 160, my family was getting cranky. I can't believe a 4 pound piece of meat could take so long. The flavor was good but I am sure it would have been a lot more tender.

This is how you have to BBQ in Oregon

third post to post photo..

Does he make covers for other outdoor items, like a teak cabinet?

Hi to all,

I have had my KK for a couple of weeks now and all of you and this forum have been a great help! Looks like Dennis and the KK have a loyal following. I really like all the cooking pics and instructions. Firemonkey looks like a great cook, I can't wait to make your pizza. I get my stone on Tuesday.

Looking forward to great food and new friends!