tony b

Thanks, @remi. I did find my copy of it. For others who haven't tried it - it's damn good chicken!

I hear yah. I haven't made roadkill chicken in ages. I'll have to dig in my files to see if I still have the recipe for it.

I put it on top of the fire, just before I put on the chicken. I also make an aluminum foil pouch with the leaves and allspice berries inside for the extra punch at the beginning.

Need some more information before I can offer suggestions. What protein were you cooking? Brisket. Pork Butts, ect? What temperature were you cooking at? For how long? What brand of charcoal and type of smoking wood (chips, chunks, pellets,etc.) were you using?

We're talking about smoking wood, not charcoal. To make "authentic" Jamaican jerk, you need pimento wood for smoking. Just sayin'! @jonj - was wondering about how much you'd lose to "sawdust" with the table saw. Wish mine had a vacuum attachment.

Oh, digital all the way. I need them both in my kitchen and in my brewing room. I have several, each with a different range, from pounds to milligrams.

You will find that pimento wood is very hard. I struggle to cut the chunks down with a hand saw. I'm reluctant to fire up the table saw to do it.

That's why we got Dennis to make the double-bottom pan. If you don't have one, consider it.

I definitely put a pan of potatoes under it to cook in the duck fat drippings!

Per his profile, he hasn't visited in 3 3/4 years.

Here ya, Doc! I just went through a repair job, too. Dennis called me personally and walked me through the process and shipped the part for free! Can't beat it!

That's a Dennis question, Doc. I have no clue why it's called that on the KK, as I don't think we've ever used Polder probes? The most that I've pulled through the port is 3 - one grate probe and 2 meat probes. It was a tight fit.

Me neither? Glitch in the software? Someone hijack ThreeDJ16"s account?

I have no idea. But why repost these old threads?

You're lucky to have scored it then. I practically horde mine. I only use it for long cooks (brisket and pork butts).