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I bet they tasted as good as they looked and they looked really good 😊

In addition to the multi-zone cooking Tony mentioned, all that room is very nice. The pancake cook in the pics is the first time I've made pancakes and they were all still warm when I ate them. Clean up is easier too! I do have to admit that I waffled about getting one for years due to that very valid point, but I really like pancakes and have always struggled with them - I always burned the first one and I struggled with keeping the first ones warm while the latter ones cooked. I tried several large frying pans as well as a griddle plate for my gas grill. The pans didn't really help with the "keep warm" issue and the grill griddle plate was a pain for grease management. I've always struggled with not playing with my food while it's cooking and having several things going on the griddle at the same let's me play with one thing that needs constant attention while leaving stuff that needs to be undisturbed while cooking alone. (I think that's also a reason I like cooking on the big Santa Maria grill - I can play with the fire instead of the food). I'm having a blast cooking on this thing!

No pix = Didn't happen, just sayin'!

There are no pics, but I made the King Arthur Crumpets with sourdough discard. I'm unsure how authentic they are, but they are very delicious. They are a thick, fluffy pancake—great use of sourdough discard.

Smothered, Covered, Chunked, Baby!!!

There are burners that you can turn on/off/adjust to create different cooking zones, just like we do in a KK.

The skin on the smoked chicken rendered beautifully. I did not eat the chicken immediately and I think that helped. Cooling the chickens down slowly and then refrigerating them meant that the moisture was retained and when we cut into them to make sandwiches for supper, the breasts were moist and delicious. You also got that "chicken jelly" near the bones and beneath the skin which added to the taste. The smoke flavour was good but I might try this again without extra smoke. Also plan to try tandoori and suya whole chicken. Options abound!

Looks lovely- but can I ask a question? I've never understood how a griddle is any different to a large flat frying pan?

So I gotta griddle - a Halo 4b converted to natural gas using their conversion kit. This is a really different type of cooking for me and I'm enjoying it a lot. Still learning and doing small cooks - it's good training in case I need to get a job at the Waffle House.

A relatively small cook on the big grill. PXL_20240429_203858075.TS.mp4

It was time for more pork roast and chicken breasts 😁

Where was he when I needed to get my BB32 into the back yard lol

@tekobo How did the skin render ? They look good.

I tried out the MSR camping pot with my chicken smoking cook yesterday. I had let the fire get away from me and it was burning very hot when I put the pot on the coals. That is not normally a problem with a cast iron pot but the MSR pot heated up fast and gave off acrid white smoke. I left it to settle down and by the time I went back to check, all the wood chips were burned and there was no more smoke to be seen! Not a good start but I tried again, having got the fire back down to a low and slow temperature. I decided to use pellets instead of wood chips and this time everything went well. Once the smoke started to be generated I put my nose next to the top hat of the KK. No stingy eyes and nice smelling smoke. I didn't use any sort of screen to keep the holes clear and, as you will see from the photograph below, all the pellets burned well and there did not appear to be any smoke escaping from the top of the pot, meaning that the smoke was hopefully being driven into the coals below to achieve the desired clean smoke. This is a relatively small pot and so should fit even in the smallest of KKs. I bought mine in the UK on Amazon. LInk here to @PVPAUL's giving details to purchase in the US: Kudos to whoever first suggested this. I thought it was @Cheesehead_Griller but I can't find an "origin" post to link to.

I good friend of mine went to their Saturday show. Awesome!

Another advantage of using a levain might be keeping the starter consistent if you're accumulating and using the discard for other things, like crumpets!

Stunning!

My assumption is that the purpose of the levain is to increase the amount of active yeast so that there will be enough activity to rise the final dough faster than the gases can leak out. So it would depend how much active starter you had on hand. Of course, many of my assumptions have turned out to be incorrect.

Wow- they look divine.

Don’t know if I’d say there’s an advantage to it vs. what you suggest, but making a separate levain from my starter is usually what I do. My starter is 100% hydration and fed a mix of 70/30 white/whole rye, and the levain branches from that to whatever the formula calls for. Maybe a *slight* advantage to this is that the levain timing is very predictable. For example, a 1:2:2 levain at 78 degrees will be ready in about 5 hours.

Then he sat down and ate a whole brisket! Almost as good as Troble's Phish concert but a different kind of "amazing." This is still a cooking channel lol.

Kind of like IMAX but better. No need for the acid the effects are uncanny, you must have loved the show....thought I saw you in the top row. Definitely worth the price of admission, how do they do that, amazing.

@Syzygies

What's a YouTube live track that would convince this old Deadhead that Phish is more than a Pepsi/Coke thing for people too young for the Dead?