tony b

Got that one under your belt. Well done.

Just ordered mine.

@ckreef - that money shot is just outstanding. A sure fire winner in the Challenge.

Never seen bacon like that before with the loin on the end.

But it's still damned funny!

Excellent story.

@KevinD - you could always convert that corned beef brisket to a nice pastrami. Just rinse off the corned beef seasoning, a quick soak in some water to pull out some of the brine, then rub down with lots of black pepper and ground coriander seeds. Then, a nice slow smoke.

@Gnomatic - maybe that's the name of your SECOND KK!

I'm having trouble remembering the thread, but do a search as some one here did an extensive set of trials to replicate the commercial steam oven environment. I seem to recall something about chain links and a cast iron pan. I'm not a big baker, so I never went that deep into it.

Seriously tasty looking cooks. Good luck with the rest of the burn in; looks like you've got it under control.

WOW! That's a lot of meat. Digging the idea of leveraging the sister for the 32" BB. Hope it works!

I'm a Counter Culture Coffee guy (they are out of Raleigh NC). Lots of single farm coffees from all over the world - Central/South America, Africa, Indonesia. Selection varies with harvest times. https://counterculturecoffee.com/store/coffee If you like the darker roasted styles, try Baby's Coffee out of Key West (they have a bigger processing plant in Louisiana). https://www.babyscoffee.com/ If you want to try something a bit unique, go for Pinion Dark Roast out of New Mexico. https://smile.amazon.com/Piñon-Coffee-Dark-Whole-Bean/dp/B00PBFANKQ

I ended up trimming about 3/16" off my hexagonal shaft to get my rotisserie basket to fit. Just keep trimming it down until it just fits.

No worries now. Best wishes on the Mrs recovery.

@5698k - no harm, no foul in my book, bro! We are a cult. Welcome to the Obsession, HalfSmoke. Like the others, I'm betting on a Fall delivery in time to cook that Thanksgiving Turkey, Christmas at the latest. The only regret anyone every has in buying a KK is that they waited so long to do it!

Burnt Ends = Meat Candy! Nice bark on that brisket, too!

Welcome to the KK family. Stunning blue color. Can't wait to see pics of that first cook.

Welcome to the KK Family. Nice Terra Blue KK. Good job on that one. Liking the Swineapple idea.

Next time, instead of foil, use the pink (unwaxed) butcher paper. It's Aaron Franklin's technique. It is a great compromise on the TX Crutch - you don't lose the bark like foil wrapping and the butcher paper soaks up a lot of grease and holds in the heat to speed things up a bit.

Will definitely being doing this in the near future. @Jon B. - How do I swing an invite to next year's Champagne Breakfast? Sounds like a winner to me!

Nicely done. Gorgeous bark. A big 3rd thumbs up vote for the Syz's dutch oven smoking pot. Works like a champ.

Excellent cook. No guilt paying homage to the original ceramic cooker. Without them, there would likely be no KKs today.

@Nuprin As you can see from our thread on the Forum, your Anova will still get plenty of use. So don't be putting it on Craigslist just yet. @5698k

Awesome job, Shuley. Now inspired to do some huli-huli chicken.