shuley

Personally, I wouldn't do two rounds of rotisserie chicken.... I'd do pork butts if you want to go easy and have consistent results. I am not familiar with how much grate space the classic has, but some rib roasts are also a great crowd pleaser

Pork butt if you want to do a low and slow. Spatchcocked chicken if you want to grill.

I have a Cuisinart and I like it.

What a cool toy! Looks kind of similar to my BILs Santa Maria style grill.

Is this your first kamado? If so, I'd try a butt first while you are dialing how to maintain a low and slow. They are far more forgiving. If you have cooked on a kamado before, then no need to heed my warning.

The only thing I wish I would have learned earlier was how awesome kamado cooking was. I feel like I wasted years on my gasser. Everything else I learned, I feel like I earned? Maybe that's a weird way to phrase it but I'm ok with the fact that I had to learn specific things. It made it more memorable.

Nice!

I generally also do whole chickens on the rotisserie. I have spatchcocked whole chickens, and than made them cook much faster than I expected. I can't remember the time because it was years ago. So good though.

Wow. I bet they cook a lot faster this way. Is there any downside to cutting up the ribs?

Nice!

I feel like I need to do some experimenting.

Those look great! I have smoked burgers indirect rather than cooking them hit and fast and it's yet another awesome way to cook burgers. That Guinness sauce does look yummy!

Whatever it is, it's a delicious thing.

It's so funny because I just happened to make them on the same night, with no intention of putting them together. However when I sat down to eat, the John's Roast pork memory flashed in my mind. So glad this coincidence occurred!

I do like a Philly cheesesteak when I'm in PA (both sides of my family are from there) but the pork sandwich was on a while other level. Definitely amazing.