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Most smokers don't turn but I do like Stephen's drilled cylinder bracket solution but for production a CNC cut and folded plate that accomplishes the same thing is much easier and cost effective.. I sent my guys this simple drawing.. They will get a sample made up, we'll play with it and then get them out to all the Cold Smoker owners who want one

My wife said I could add a 32" KK to go along with the 23" KK that I already have. For those who have more than one KK, where one is bigger than the other, which is your go-to and how often do you use the other ? I do have a BGE XL and rarely use it. I know there are times when I could use a KK with more space. As for accessories, I am thinking of getting the Basket Splitter, a Drip Pan, a Cover, Pizza Stone. I also would like to add a Spit Rod for the 23". Any other accessories I might want to look into ? Thanks.

Sounds fancy, huh? I tried out some gyros on the rotisserie today and followed Rak's recipe. I really wasn't too sure about mixing the meat with a mixer but I decided to just try it out. Turned out excellent so there really was something to it. The smell was making me bonkers at this point. And the pitas wouldn't fold so I made some gyro "wedges". This was perfectly acceptable. Tasty!

Those videos may be a bit dated. The pictures at the OneGrill website show that it has holes at each end of the basket to pass your own spit rod through. They have two baskets. One for 5/16" rods and one for 3/8" and 1/2" rods.

Fortunately I found a previously rotisserie organic chicken beast in the freezer. It is time to eat up those squash in the coldroom before they go back. I warmed up the frozen chicken in the Sous Vide bath while the rice cooked.

I like that look of that dinner, very tasty.:)

The problem with the burner as a lighter is that it only works if you are lighting the whole basket for high temp cooking. Charcoal only burns down so if you want an extended burn you need to light the top of your fuel. For cooking, you loose all the advantages of the grill because you suddenly have high airflow and when you burn propane the exhaust is full of water vapor too.. If you want to do a low and slow cook at let's say 235ºf and it's below zero the volume of charcoal needed to heat soak the grill in a reasonable amount of time would be much more than you need for 235º.. You would heat soak and scream right past up into the 300's. Another way to do it is to use an old school sheet metal charcoal starter. First try filling it 2/3's of the way, light it and set it on a drip pan sitting on your charcoal basket. Let it rage in your grill until it's heat soaked.. then pour the remaining charcoal into the charcoal basket set your chimney, put in your food and cook.. You will want by trial and error to end up with only a large orange volume of burning charcoal remaining in the starter.

Did you see the new OneGrill universal that does tumbling and flat cooks? http://www.onegrill.com/Universal_Performer_Basket_1_2_3_8_p/5pb816.htm

Skirt, Flank, Flat Iron - these are all regionally available cuts. Where I live ..... Almost never Flank, sometimes Skirt, almost always Flat Iron. Yup we eat a lot of Flat Iron. Awesome cut for various marinades. Sort of like a blank canvas waiting for some paint.

The tube on mine is straight, but suspect I got an early model.

I'm a big Tri-tip fan. Can't say that I've cooked many skirt steaks, but eaten them as fajitas many times. Do like a nice Flat Iron, when I can get one - pretty hard to come by around here. @MacKenzie - just seems like a very long time for a steak cut - typically 2 - 4 hours. Based on what you said, I'm assuming it wasn't "mushy" in texture after that long in the bath?

Aussie, I have this one http://balance.balances.com/scales/1432. I originally bought it for another purpose and I wanted one that was very accurate but now I use it for all my baking. It really is over kill. If you decide to buy another scale make sure it will do the range of weights that you will be using and the "tare" feature will make your life a lot easier. That feature is a much in my opinion. Your baking range will go from less than 1 gram and up to maybe 3 000 grams, somewhere in that range is very useful. Maybe someone else can chime in with their recommendations. Weighing ingredients take a lot of guess work out and makes the recipe more reliable, so much more repeatable. It also quicker to measure the ingredients.

Re: Permatex Golfpro - I used a 4ounce tube and had a bit left when I put in the new gasket. Aussie - Permatex is the brand name. It is a high temperature gasket material; there are different models, each with a different temperature rating, just have to look at the label. The placement of the gasket is such that you don't need the highest temp rating, I think I used 600-700 degree f.

A magnum is such a difficult size! Too much for one, not enough for two.

Spun a gobbler Rubbed it with slap yo daddy APR and threw it on the rotisserie. Hopefully, my new rotisserie spit rod will be here this week. In the meantime, I used the basket. After about an hour and 15 minutes at 400, it hit 160 and came off the grill.

Sunday fun day...................................tried out a crock pot wings recipe for lunch: Cooked them too long in the crock pot and they fell apart under the broiler. ...................but very tasty! Then for dinner we smoked a 14# turkey. Stuffed it with apples, oranges & onion. 4 hours at 325* with apple wood smoke. Turned out great: Made mashed potatoes with skins (with assorted colors), dressing and gravy from the drippings. Asleep on the couch by 8:30pm with the big belly blues