tony b

What Robert said. Check the seal and make sure that the lid is fully closed (not in the 1st position). That butt should have been done in 6 - 8 hours. Definitely.

I've done a cold smoked salmon using the smoker attachment. But this was 5 years ago, so don't ask me any questions about how I did it - I've slept since then! LOL

Yes, get to know your grill before embarking on the venting. You can do as many cooks under 350F as you'd like before needing to do the venting.

Lovely cooks all around! Nice job folks! Making me hungry. I do like a Carribean goat curry. @alimac23 is that a Cavalier in the piggie picture? I've owned 4. Sweetest dogs around! Unfortunately, they don't live all that long typically. This is my current baby - Buddy. He's about to turn 2 years old.

Welcome to the Obsession, Bowtie! Looking forward to getting to know you and seeing your cooks. Your experience with all those other grills will jumpstart you in getting a handle on the KK. Once it arrives, sit down with a cooler of your favorite adult beverages and get to know your KK vent settings. Light a small fire (tennis ball size), just bump open the top vent off its seat and a 1" opening on the bottom (less sensitive) and see where it lands. After about 30 minutes, bump the top open a bit more and let it settle out again. Keep doing this until you get to about 400F (about the limit for heating the KK up before venting it a very high temps - another day with a cooler of adult beverages - see the theme here! LOL). Around 300F you might need to bump the bottom vent open a tad more. Take notes until you get a feel for it as you cook more.

ScotchBrite pads work well to clean the temperature probes.

That sounds EGGcellent!

Dude, that's a shit-ton of mole sauce!

Tried Rodney Scott's Porcini Garlic Herb Pepper rub on a steak last night - double thumbs up! Giving Gunpowder a run for my #1 steak rub!

@Bruce Pearson - good to see you still hanging around. Definitely need to cook something on your KK. As the saying goes - It's just like riding a bicycle!

WOW!! That's a lotta piggie!! 🐷

Excellent. Coincidentally, I just bought some of Rodney Scotts BBQ rubs and they arrived today. Plan to do a couple of chicken leg quarters to check two of them out. If folks are interested, they are being sold by The Spice House, up in Milwaukee. I'm a fan of this place for buying a lot of my bulk spices, along with Penzeys. Search results for rodney (thespicehouse.com)

Lovely smoke ring!

I'm a big fan of their lump charcoal. Pretty much all I use anymore, as I can get it at the local BBQ store. So, I'm assuming that these briquettes will be good, too. What says Naked Whiz?

Puttering around on a knee scooter for 6 weeks doesn't sound like a lot of fun to me either!

I've not done this particular recipe on the roti, but it should be just like any other spun chicken cook. If you have the basket splitter, do a front/back split with the fire in the back, so the chicken rotates in/out of the direct heat side. You can baste the bird as often as you want. I typically shoot for 375F on a chicken cook on the rotisserie. No harm in bumping it up higher (400F - 425F) if you want to shorten the cooking time. Skin will get a bit crispier at the higher temperatures. Don't forget to post pictures. One of the tenants on this Forum - no pictures, it didn't happen!

😆 In all seriousness, I hope your surgery is successful and you recover quickly!

I remember having to hand crank our family's ice cream maker as a kid. We all took turns. Last person turning got to "lick the beater!" We eventually upgraded to the electric motor - while easier, it took some of the fun out of it.

Lovely. To celebrate the day, it was lamb chops. To make them "festive," I "colored" them with Moroccan green and red harissa pastes. On the main grate, 325F, apple wood chunks. And springtime means asparagus! Plated with roasted potatoes, crusty bread, Greek salad, and a nice merlot.

Only been there once, but it was great! The grilled octopus that I had in Thessalonica was probably one of the top 5 meals that I've ever eaten!!

Sounds very similar to Cheerwine BBQ sauce from NC. Cheerwine Brown Sugar BBQ Sauce Recipe - Perfect for the Grill which you can buy on Amazon if you can't source the Cheerwine soda (very similar to Dr Pepper). https://www.amazon.com/Cackalacky®-Cheerwine®-Grilling-Marinade-Barbecue/dp/B07DJNWJM4

While not in the same league as these restaurants, I was inspired to make a batch of Peruvian Chicken with Green Crack Sauce for dinner last night. The chicken had been marinated for over 24 hours. One of my "cheats" on the green crack sauce is that I like to add in some Trader Joe's Jalapeno Sauce. Adds a nice kick and has a similar texture to the mayo/sour cream base of the crack sauce. Direct, 325F, 30 minutes. And springtime means asparagus!! Plated with roasted potatoes and the crack sauce.

I do like a good pisco sour. Never had a passion fruit one, just the "regular" citrus.

What were you drinking?

To use the Ninja, you have to make and freeze the ice cream/sorbet base first for 24 hours! So, it's just a high-speed blender/drill press, in effect. You're just changing the texture of the ice cream. Plus, it sounds really loud! For $180, I guess I'm not seeing it?? I'll be curious to hear what folks who buy one think of it?