tony b

The "true" sign of summer has arrived - local corn! YES! On the grill with some peaches for the salad and some chicken thighs.

A lot has to do with your dough. I'm not the go-to for advice in that category, as I'm not the best baker in town by any means. I usually cheat and get a Poppa Murphy's pizza (take it out of their silly cardboard pan.) As far as the KK goes, I use the KK stone on the top grate. I aim for about 550F dome temp and let the stone heat soak for about an hour before cooking. As @wrandyr said - YMMV. I have a 23" KK.

Big Ole Hunka Meat! Nicely done!

@remithat porchetta looks perfect! I'm envious, as I've never had one come out looking nearly that nice!

@jonj - Yep, only game in town, as far as I know.

OK, these folks have stepped up their game. They've now secured a license to import pimento wood from Jamaica! Hallelujah! However, hang on for the sticker shock! It ain't as cheap as it used to be! But at least we can get it again! I had been hoarding my last few chunks of it for special cooks. They're also including the leaves in the order. These have been more available than the wood, but a nice add-on. Toss in some allspice berries in the mix and you're rockin' it, mon!

De nada! That's what we do here in this Forum!

What @C6Bill said. Finding pieces of kiln brick in charcoal bags is pretty common, regardless of brand.

To quote Pink Floyd - "I think that I'll buy me a Lear Jet!" LOL

Post pix!

@tekobo - Just Effing Amazing! I'm dying to try that octopus!

Size Queen! 🤣

So true. One of our members (ckreef) actually did an experiment where he intentionally tried to dry out a whole chicken on the KK. It was impossible.

We hit 80s today, so had to grill out something special for the occasion. Sirloins marinated in Shio Koji and spices. Grilled veggie medley of spuds, poblano, onion and asparagus. Served with a side of shrooms and a nice Napa Valley cab (9 years old). Steaks on the lower grate. Plated.

@NapDogg - nicely done. One observation. You have MEATER probes inserted into the chicken perpendicular to the rotation. I've had experiences where the juices/fat (especially with your butter basting) run down the probes and burn, which actually coats the probe and throws off the readings. I now try to put the probes in parallel to the rotation to avoid that situation. YMMV