tony b

My 2 cents. I do use the door on occasion, so I'd vote to keep that. Dennis, the handle interference problem with the side orientation that Wilburpan proposes could be solved by having a stationary rod (or 2) next to the handle to provide clearance, then start the door 2 or 3 rows in from the side. But, again, I see nothing wrong with the mixed direction version you proposed. I think Wilburpan's door orientation makes more sense on the 32" KK than the 23" model. The way my grill sits in the corner of my deck, I'd like the North/South orientation for cleaning purposes. Attacking from the sides works, but isn't ideal. As far as using a spatula is concerned, I've never had an issue with the current East/West orientation causing a problem. So, the summation is - toss up! I'm OK with the current design, but can understand that the mixed orientation version would have some benefits, especially in the Big Bad 32.

Dennis, when is the new on-line store going to be up and running? I've been holding off on a couple of purchases (this new drip pan and the new pizza stones that also conform to the grill shape) waiting for the new storefront.

Seriously sticky (and yummy) looking piggy bites there!

Don't fret it. This isn't "Beat Bobby Flay." Just cook tasty food for your friends and family; that's all that truly matters!

Serious eats, dude! Lovely crust on that rice!

Cook them in "chowdah!"

Sounds like you're also a Master at Peking Duck. And, tricked out accessories, too - DAMN! Wish I had a compressor or a good manual pump (bike) to pump up the skin. It would certainly work better than anything I've tried so far.

Gotta love $10 Tuesdays at Papa Murphy's!! ALL their large pizzas - ANY style, including 5 ingredient DIYs, are just $10 each. Like CC said, even Papa Murphy's pizza tastes better when cook in the KK, especially at high temps that your oven can't do!

Did you do it traditional style? If so, how did you pump up the skin? I've always had trouble with that part of the process. Listen to Wilburpan, he's the master of Peking Duck!!

Despite Wilburpan's trepidation, many of us here in the Forum (including Dennis) have bent our temperature probes enough to snake through the port. Just like good BBQ - go low & slow and everything will be OK, even on a cheaper unit like a Maverick. Just apply even pressure and slowing straighten the probe. It doesn't have to be completely straightened out to fit through the hole, only to like a 45 degree angle. http://komodokamado.com/forum/topic/4481-thermoworks-probes/#entry42553

Nice looking first cook. My suggestion for cook number 2 is to go for a whole chicken. You'll be blown away by how juicy it comes out. Look on the right side of the lower body, just a couple of inches below the lip. You'll see a small black rubber plug. That's where you run your wires through for your temperature probes, so you don't crush them between the lid and the body. The plug has a split in it to wrap around the wires and you put it back into the grill during the cook, or you'll throw off your air control. Yeah, the KK is that sensitive! Welcome to the addiction!

Thanks, especially coming from the man that did a whole suckling pig stuffed with pork butts! Hats off, dude!

I use parchment paper with my homemade pies, too. A whole lot easier than cornmeal (IMO). Cheated and did Papa Murphy pizzas last night on the KK (upper grill @ 550F on the KK stone, with a chunk of red oak). (Sorry, no pics as they were "commerical.") But, I did amp them up with lardon made from the leftovers from the porchetta cook, with more added cheese (Grana) and a liberal sprinkling of dried red chile flakes. Tasty!

Hardcore, man! Cooking a whole turkey just to make gumbo!! Love it!

Porchetta by any other name! Just wish my cracklings had come out that well! Props, dude!!!

Yes, it was a whole belly (13.5 lbs). I did cut it down to fit (leftover pieces slated to become bacon soon). It fully covered the loin initially, but it shrank a bit during cooking to expose the top of the loin. No harm, gave it a bit of crust on the top. It might not look that way in the photo, as I didn't "square up" the ends of the belly first, so the skin doesn't completely envelope the loin, but the belly did. Plus, I didn't do such a great job tieing it up; it was a little loose. Details to correct the next time.

Here are the "leftover" pieces of pork belly from the porchetta cook. They are slated to become bacon soon!

You mean like this one?? Sorry, no logo in view, but the shape of the grill should give it away. But, I'll remember that going forward.

Got a nice break from the cold weather (it was actually above freezing and in the 40s this weekend!), and I was tired of looking at that whole pork belly in my freezer, so I finally broke down and made the porchetta. OMG! I don't know how I'm going to eat this without have a major coronary! And now, the food porn! First, you need a large piece of pork belly, skin on, fresh (not brined). This one is a whole belly (13.5 lbs) that I scored from a local butcher before the holidays. Here it is trimmed to fit the pork loin roast. The rest went back into the freezer to become bacon down the road. Smeared with boursin cheese w/garlic & herbs, homemade pesto w/pistachios, and sprinkled with dried sage. All dressed up and no where to go. The shot for Dennis. Onto the KK, indirect, with Guru set to 250F, with hickory and peach wood in the smoking pot. Alright Mr. De Mille, I'm ready for my close-up. Exterior was dusted with Hawaiian red salt, fresh black pepper and garlic powder. Done. Internal temperature 180F. And, finally the money shot. Insanely rich. Unctuous. A heart attack on a plate. My only disappointment was that the skin didn't crisp up enough (chicharon), more like pork taffy - it was very soft and chewy, literally sticking to my teeth! So, I cut the skin off and cubed it. Will try deep frying it to see if I can achieve chicaron bliss!

Hang in there, buddy! Nice job on the Canadian Bacon. Tell us about the cure you did on it?

I've always been a fan of using cornstarch on fried chicken (learned it in a chinese cooking class), but will give the baking powder trick a try. Nice weather tomorrow (by that I mean it's above freezing!), so I was planning to fire up the KK anyway.

Yeah, what he said. My only add would be that if it's a windy day, I don't open the Guru damper all the way, maybe 1/2. Don't sweat small differences in cooking temperature (+/- 25F), all that matters is the internal temp of your meat in the end. That's the fun part of this adventure, learning all the techniques and tricks to add to your culinary tool box - low & slow, hot & fast, Texas crutch, reverse sear, etc. It's all good! BTW - nice looking roast there! Looks like you're well on your way!

Craig, did you get the ANOVA? Great tool for both the kitchen and the brew room in my case. I use it to get my strike water to the exact temperature that I need.

I'll probably be a lazy putz, too! Been too damned cold to stay outside to fire up the KK. Maybe tomorrow, warming up to the mid-20s - Woo, Hoo!

If you don't post pictures, we might have to "raid your dormatorium."