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Did a 7 pound rotisserie chicken today. Started hotter than usual for me, 425F and after half an hour started to close down the vents to drop the temp. to 350F. Sprinkled inside and out with granulated garlic, onion powder and black pepper with some summer savory added inside the cavity. Roasted. Plated.

So Wilbur had additional waiting pain due to a fire at the port. I had what I will argue was a worse waiting experience. I originally ordered an Autumn Nebula and changed to a Terra Blue while the boat was on the water. I went through the same painful waiting process as the boat and then the trucks moved my grill to my house. The day of delivery finally arrived. I was like a kid on Christmas morning and was about to burst with excitement. "I wonder how big it will look in person? I hope I made the right color choice. I can't wait to see it on the deck. I can't wait to unpack it! I hope I'm one of the truck's first deliveries. What do I want to cook first? I hope I don't blow my first cook. Should I name it? What will the venting process be like? HOW IS IT ONLY 8:30 IN THE MORNING!!!!????" Anyway, the truck finally shows. The driver was helpful and accommodating and put the crate just where I wanted it. I checked to make sure the crate wasn't damaged and their were no errant tiles on the bottom. I tipped him and sent him on his way. Ahhhhhhhhh. After all of the waiting it is sitting right in front of me. "Hmmmmmm. There sure seems to be a lot of brown on the tiles. In fact, I don't see any blue at all. Oh no! You have to be kidding me!!" Time for a closer look between the slats in the crate. I look. I acknowledge. I am defeated. This is the wrong grill. Dennis got the correct one out of the warehouse and on the way quickly, but I got to stare at an unwrapped KK for the better part of two weeks waiting for mine to arrive. It could be worse......just sayin. And yes Bosco, the torture for the newbies is divine. Benton

I bought the Anova with Bluetooth using a $25 discount code earlier this year. I felt a little cheated when it was $60 off a month later, and now the WiFi version is out for less than I paid. So I'm a little pissed. That being said, I think the WiFi and Bluetooth are gimmicks. How hard is it to set the temperature using a dial. And why would you need to monitor it? You set it and forget it. Turning it on or off remotely seems like a food safety nightmare. Unless you plan to only cook large quantities of food, I'd suggest investing in the 6qt square Cambro for smaller cooks. I started with the 8, then bought the 6. Less water comes up to heat faster, takes up less counter space, puts less strain on the heater, and keeps the circulation velocity high. I use a binder clip to attach a ziplock to the sides. I also cover the top with aluminum foil. Works like a charm.