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And excellent choice of tiles, the terra blue squares cook way better than any of the other ones
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I wish I got the stainless top on my side tables, like you i liked the look so i just went with the standard. As far as a second basket it really isn't much trouble to get the reducer in and out, i wouldn't bother. I have the rotisserie and I use the rotisserie basket and reducers much more often than the spit. It is great for things like Porchetta. And I don't have a cold smoker, i have tried the smoke pot method and i'm fine with just adding wood chunks directly into my lump basket.
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@tony b I’ve never heard of rubbing baking soda on the chicken. Does it normally work well? Then you just rub it off with a paper towel before cooking? glad to hear you’re back in business soon -
What an oversight on my part! My KK will be square tile in light terra blue! I considered going Cobalt, and was briefly tempted by the gold flake, but the photos I just kept coming back to were the light blue ones. EDIT: First of all, huge thanks to everyone for the input and suggestions so far! I hadn't even been considering the stainless-topped side tables! Those are getting a lot of love though, so I might have to opt for that upgrade over the standard teak, which I do love the look of. @tekobo @David Chang Do you primarily use the roti for chicken, or are you regularly cooking other stuff on it? If the former, are the results significantly better than just cooking the bird spatchcocked? And if the latter, what have been some of your favorites? I've never owned/coocked with a rotisserie, so it might just be my own ignorance that I'm not thinking of much I would use it for. Storage of the second coal basket was definitely something I had in mind, so I think i might skip that and if the single-basket-shuffle becomes too big a pain I can alwasy pick up a second basket down the line @tekobo, do you use a smoke pot instead of the hot/cold smoker when you're doing a hot smoke? I would be picking this up with cold smoking in mind, but with the thought to use it as my primary hot smoking method as well since I have it. Is it too inconvenient to regularly use for this, in your opinion? The baking stone I end up torn on still, since I do have the previously mentioned steels already. -
Well, a bit of a setback in yesterday's rotisserie cook. My spit rod (hex) has worn down on the end that goes into the motor connection and was slipping. I went out to check on it after about an hour and it was hardly turning, so one side of the chicken was getting cooked faster than the other. So I took it off the spit and just roasted it on the grate. Came out OK. I had rubbed it overnight with baking soda and salt to dry out the skin. I didn't remove enough of the salt rub before seasoning it with Yardbird, so it was a bit overly salted on the skin, but the meat was fine. Will use up some leftovers tonight to make a pasta dish for dinner. I've ordered a new spit rod. Should be back in business soon.
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@remi - likely anecdotal. Just wanted to hear how he made that conclusion, as most of us here NEVER use a water pan to cook on a KK (bread baking is the exception.)
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By Cheesehead_Griller · Posted
When I bought my grill I spent way too much time debating between the available accessories. After six months of having my grill, I've determined the following: Basket Splitter Cover Side Tables WITH Stainless Tops (Best Upgrade IMO) I purchased the baking stone, rotisserie cradle & reducer, and the cold smoker when I ordered my grill. Sadly, I have not used the cold smoker or rotisserie yet. I've used the baking stone a few times which was quite nice but not an essential. -
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I'm assuming he means that his experience with it proves that it is essential... I seriously doubt there is any real scientific info out there (you would need a double blind taste/ texture test with at least 20-30 identical briskets in each group, all cooked on a KK of the same size with identical charcoal/ smoking woods/ temps... and as fun as that experiment would be, it ain't gonna happen).
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