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I have a 23" Metallic Bronze in Singapore if you'd like a viewing.

LarryR, Thanks a million for the ice on turkey breast tip. I completely forgot about this essential step. Do you like the turkey with the pecan wood over the cherry?

Nice work!

I agree with what everyone has said here, but with regards to whether or not a certain amount of smoke wood is / is not enough, I tend to think it doesn't make a whole lot of difference if you are cooking at 350, which I agree is the ideal temp. I throw a couple of chunks on 10 mins before I start my cook to let the acrid stuff burn off. Ideally, I'd start at 400 for 45 mins, then lower the temp to 325 to finish the cook, but the KK is so damned efficient that you can't reduce the heat quickly enough, so 350 is the sweet spot (for me anyway). I have found that no matter how little or more smoking wood I use, I still only get maybe a 1/2" smoke ring in the turkey. It has to penetrate the skin first. Most of us are cooking at 350 - 400 for a reason -- to get that nice crispy skin. Once you crisp it up, you can't expect too much smoke penetration, although if you have an open wire vertical turkey setter, you can get some additional smoke penetration from the inside out, but I think that is negligible as well after the first 45 mins. Just my two pennies...

We had some extra space in the container that arrives Jan 28th and so we slipped in some extra grills. I'm guessing there won't be another shipment in the near future. This is what is available..