tony b

Looks very tasty, indeed. As others have commented - pork & apples, a marriage made in heaven.

Thanks, Rak. Since my first name is Roy - an Anglicized version of the French word, Roi, for king, I guess that it fits! LOL

Most of us use small (2 Qt) CI dutch ovens, which are too small to straddle the handle, plus, like others have noted, you want the smoke directed back into the fire to clean it up and I'm not sure if the pot would get hot enough if not in direct contact with the coals, as it take several hundred degrees (F) to ignite the wood to the smoldering point inside the DO - like in the 450F (225C) range, well above the air temperature inside the KK during low and slows.

Still a few bottles of '82, '88 and '90 Bordeaux left, haven't even touched the cases of '89 Bordeaux yet, plenty of '90 CA cabs, and vintage Port, plus a smattering of other stuff from the mid-90s (lots of Ridge Zins, from when I was in their wine club.) I'm sure that I'll find something appropriate.

@MacKenzie - you can always add bacon to any sandwich, especially when it's your yummy homemade piggy!

I'd eat that!

I'd wear those! And Yes, I just bought some new pairs of shorts that have elastic in the waist band!!

Thanks, another new spice blend in the rack! (As if I needed another one - ha, ha!)

Asian market did have the banana leaves - a whopping $1.50 each! I have a pork loin roast in the freezer that just might get turned into Kalua pork this weekend.

Zucchini chips look great, but there's a serious lack of protein on that sammie!

When in Rome, make lemonade, or something like that??

Oh, my dearest MacKenzie, most of us do not have your restraint; hence, the Forum adage of telling newbies to go buy a bigger belt now, as they will surely need it soon!

Run down to the nearest Bed, Bath & Beyond and buy a cheap pizza stone. It will get you by until the good one shows up. But, be warned, they are thin and I've had one actually split on the upper grill after heat soaking when I opened the lid and a rush of cool air hit it. It went "tink" and the next second, it was in 2 pieces. On the upside, it does come with a nice wooden peal. Plan B - deep dish pan on the deflector stone. Plan C - aluminum foil on the deflector stone, if you aren't doing deep dish.

Never seen "shots of sea salt" before, but I'm cool with it -

I ordered the "hot" version of the SYD rub, 'cause that's how I roll!

I thought all pot was "magic!"

Thanks for the recipe. I copied it from the website, too. Just ordered some SYD Hot rub from Amazon. I've seen the banana leaves at the local Asian market, so I'll have to go shopping this week.

I might try your approach sometime, as I'm a center of the grill guy right now. To be honest, my burn patterns seem to be kinda all over the place - sometimes left, sometimes right, sometimes just radially out from the middle in all directions. Hence, my pronouncement about it being fairly random, unless you introduce a driving force that alters the flow distribution, like the Guru or putting the heavy stone deflector right on top of the basket handles.

Good eye, Bosco!

As one of the first to own the smoking gun, I might have to be the guinea pig for this experiment. I do need to get a flow control valve, as my pump is a single speed.

Looks great. Care to share the rub recipe? I have a stash of Hawaiian red sea salt just for doing this. I've used Emeril's recipe in the past.

But, when folks keeping asking you questions about the 270, are you going to tell them that you upgraded to the KK and send them over here? But, it should be! Beauty and talent win the contest every time.

Yummy!

There are so many variables at work here, that it's practically impossible to pinpoint exactly - how the pieces are stacked, density of each piece, size of each piece. Combustion like this is a fairly random process, but if a burn pattern develops, it will follow that pattern. The heat stone will affect the airflow, too, especially if you put it right on top of the charcoal basket handles, which has a strong influence on the burn pattern.