tony b

Great! Welcome to the KK Family. Like MacKenzie said, we LOVE pictures of the arrival and first cooks! One last thing, if you didn't do this in your order - Get as much Coco Charcoal and Coffee Wood chunks and charcoal as will fit on your pallet(s). Cheapest you will ever pay for it, and we all love this stuff. Nothing else like it out there to cook with.

Sounds like you've gotta plan. Can't wait to see pics of the final results!

Are you going to use the basket splitter for 2 zone heating or the full basket? The full basket will shorten the cooking time. Cooking temp can be anywhere from 225F up to 350F, depending on how much time you have for the cook. Obviously, the higher the temp, the shorter the cooking time. Most of us cook to the internal temperature (IT) of the meat, not strictly by time. For a pork butt, you want to shoot for an IT of 190F - 195F, pull the butt off the grill, wrap in foil, then a towel, stash in a cooler and let rest for at least 30 minute to allow the IT to get to 200F - 205F, for pulling/shredding. This technique will also hold the meat for up to a couple of hours, so the best advice is to start early and allow plenty of time for the cook, so as to not have hungry family/guests waiting for the butt to finish. You didn't say whether this butt is bone-in or out. That will have a big impact on cooking time. Bone-in takes longer. Also, this is a small butt, so it should cook faster that a full butt/shoulder. My best guess - at 225F - 250F, plan for about 4-6 hours, at 300F - 325F, plan on 2-4 hours.

Smarter than the average bear, eh, MacKenzie!

Very nice!

Wow, never had a bear in the backyard ,,, Yet! But, yesterday while working on the deck, I spotted 3 turkeys in the neighbor's backyard. Two were practically on his deck.

I got my 45 on, so I can rock on!

The Darth Vader of KKs!

^^ +1. My exact routine, except I just wait for like a 100F drop in dome temp to ensure that the charcoal is out.

@Aussie Ora -

Tasty looking legs, for sure. I'm a fan of Sucklebusters rubs, but I have to say that I've never used that one. Their SPG gets used in my kitchen almost daily! Love Hoochie Mama and Texas Gunpowder. I have the BAMM (Habanero rub) - but be aware, it's serious hot!

Sweet! Love Santa Maria style beef!

Beautiful work, Dennis.

They turn just about everything purple!

Nice pro shot of that plate, Charles! I would have never thought to pair lime with carrots?

Nice Purple Crack Eggs, ya'll! Take note Charles! It's all about the Crack!

Nice eggs, but WHAT - No Purple Crack??? DUDE!

Love David Chang! That episode with Bourdain at the Western Sizzler was priceless!

Tasty bits, for sure!

Nice all around, but love the eggs on that nice china plate.

I cook pot roast on the grill just like brisket. Great stuff!

Neither. That's why I use the upper grate, so the chicken is as far away from the direct heat as possible. Nothing wrong with using something as a heat shield, it's just that I usually don't. BTW - haven't used the heat deflector stone in years. Takes way too long to heat up the grill with it in there. I use either the original drip pan or just some aluminum foil on the lower grate. If I'm worried about flare ups, but don't want to go completely indirect heating, I use one of these grates on top of the charcoal basket handles. Jon came up with this idea some time back and cut one to fit my 23".