KK Team   Has this happened to anyone else.  This uneven burn has happened on my last two cooks. This pic was taken after a 5 hour indirect cook.  For today’s cook I let the pre burn go past my target cooking temp to attempt a more complete light.  Then dialed it down during 1 hour heat soak.  I do lite in 3 areas in the basket.  TIA ..read more

In between bouts of rain and sunshine, and with a bunch of decent sport on the tv, today was jerk chicken day. Marinaded overnight in Kenji's jerk chicken marinade recipe, then cooked high in the dome on a bed of bay leaves and allspice berries at 200C until more or less done, then charred on the main grate to get the skin crisp. Handful of bay leaves and allspice berries thrown on the fire every 15 mins to get the right smoke profile for jerk. Served with rice & peas and corn on the cob. 2 photos: most of the way through smoke to show the bed of leaves, and the finished tray of chicken ..read more

Aluminum foil for grills refers to aluminum foil that is specifically designed and recommended for use on grills. It is a heavy-duty foil that is able to withstand the high temperatures and direct heat of grilling without tearing or melting. Aluminum foil for grills is commonly used for various purposes, including: 1. Grilling and cooking: It can be used to wrap food items, such as vegetables, seafood, or delicate meats, to prevent them from falling through the grill grates. The foil helps retain moisture and flavors while protecting the food from direct heat. 2. Easy cleanup: Placing aluminum ..read more

First attempt at Roast Duck. A lot of prep but very flavorful. I'll be making this again   ..read more

For all who visited the great Dizzy Pig store in northern Virginia ... it is time to weep.  Not only did they move, but they totally changed their operation.  I loved going to Dizzy Pig because it was like going to the BBQ candy store.  They moved to a facility about two miles away but they are not carrying all the cool BBQ toys and various charcoal brands.  Instead they are concentrating on the production of their rubs and spices which they produce there.  They do have limited stocks of upscale Victorinox knives and things, but most of the front part or sales area of ..read more

Dennis, Great video.  Very informative and well done.  Looking forward to viewing the next ones.  Don't forget to do one on the basics of lighting the fire and controlling temperatures for various type of cooking, i.e. stakes, roasts, brisket, chicken, fish, veggies, rotisserie cooking, pizza, searing and bringing temps down [or up] from searing, etc., etc.  We realize our recipes will tell us the temps, etc; but show us how to get to and maintain those temperatures.       djami - Virginia ..read more

Very strange. My Fireboard 2 is plugged in and getting power, but the battery icon shoes "empty" and it keeps turning itself off after a few seconds (BTW, I am in the middle of cooking babybacks.....URK!....am going to have finish this one bareback. Anyone else have any experience like this? Any suggestions? I hate to spend $250 to replace it unless it is really necessary ..read more

I picked up a pack of 3 racks of pork spare ribs at Costco today with the intention of doing them up tomorrow on the 32. I haven’t made ribs before, and since it’ll just be me eating these (and then packing/freezing the leftovers for later) if love to try a few different glazes on them. If you’ve got a go-to or recommendation, put it here! Method-wise I was thinking of doing around 250 and skipping the foil-wrap so often used with other cookers, as I believe I have read here that that step isn’t needed due to the moist environment in a KK. I may spritz with cider vinegar and water if they look ..read more

I use the drip pan as a heat deflector but have noticed on some cooks I end up with hot spots towards the edges, especially with meats that cover the entire heating surface such as ribs.    I assume that this is due to the spaces between the drip pan and cooker walls.  Does anyone else have this issue and found a solution?  Foil overhanging edges of drip pan?  Thanks!   ..read more

In the middle of a brisket cook and just tired brain musings here. In theory, could you feed wood into the bottom of the fire box throughout the cook? Has anyone attempted this?      current brisket situation  ..read more