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After carefully reading and studying all of MacKenzie's bread making tips plus all the other forum member posts on bread making .................................here is the precision beer bread recipe entry that got me kicked out of her bread making class............................................ MacKenzie's Beer Bread Recipe Drink one beer and then pour another beer into a bowl. Open another beer. Add secret bread mix to bowl being careful not to spill more beer into bowl Set beer down and stir mixture with fork for 30 seconds. Take a drink of beer and then perform second kneading of mix with fork for 10 seconds. Ignore lumps but make sure you are well hydrated. Dump mixture in greased bread pan. Pour melted butter on top. (If out of butter, substitute beer) Stick into 375* oven for about 3 more beers Remove from oven to let cool. (try to remember to use pot holders when removing pan from oven) After placing bread on cooling rack, break off decent sized piece and add 2 tablespoons of butter and burn roof of mouth tasting it. Grab beer and try to cool down the flap of skin hanging from roof of mouth. While preparing the rest of the meal, tear off a couple more hunks and add more butter. Wash down with more beer. Carry half eaten loaf to dinner table. Sit down to dinner. Just stare at food because the bread & beer has started fermenting in your stomach. Manage to eat but then cuss out loud, because you just remembered that you forgot to take a picture of the bread with all the other food before you ate everything. Take picture of your sorry looking, tore up, remaining loaf of bread. Post on forum,

Bosco exaggerates. I’m a pediatric oncologist, so if I wanted something to ingest on weekends, I’m not messing around with glue. I have access to far better things. (This is a *sarcasm* alert, just in case the medical license monitors are reading this forum. ) Ed, congratulations on your new KK grill! You are going to love it. Whatever enjoyment you had with your BGE, just multiply it by a factor of 12 or so. That’s what you have to look forward to.

My wife promised our friends that I would make ribs for their party last weekend. “No problem,” I thought, as at this point I’ve made ribs enough times that I’m pretty comfortable with the process. Of course, that thought led to everything going wrong. Sunday morning. I had planned to get things going around 7 am. Of course, I oversleep and wake up at 8:45 instead. I go to light Smaug. At that point I remember that the propane tank/weed burner that I use to light the charcoal is out of propane. Rush trip to the home center to exchange the propane tank. I get Smaug lit and going. It’s raining. Luckily, I have a KK grill, so the rain won’t get into the top vent. I quickly make up a rub and prep the ribs. I’m really in a hurry now because it’s close to when Mass is starting, and I have to make a decision: rush the preparation of the ribs, or wait until after Mass and be late for the party. I decide to rush it. My wife and kids have already left, because they are serving at Mass and need to be there early. I skipped taking the silverskin membrane off the back side of the ribs, which I normally would do, and hope that the ribs will be okay. I oil down the ribs with olive oil, sprinkle the rub onto the six racks I’m making, and get them into Smaug. I make it to Mass just in time to beat the end of the opening hymn. All through Mass, I’m worried that I have the vents set incorrectly for a low and slow cook. I wanted to make sure the grill was at 225ºF. I shouldn’t have worried. KK grills are so reliable that the same vent settings get me to within 5-10ºF of my intended target. Smaug was running a little high when I got back from Mass, but it took a minor adjustment to dial him back down to where I wanted him. The good news is that once I had the temperature dialed in, I didn’t have to do anything except wait. Here’s the result after 5 hours. The ribs turned out great. My friends loved them. When they told me how much they appreciated all the effort I went to making these ribs, I just said, “No problem.”

You just described, exactly, how Sous Vide cooking works. However, if you cooked the chicken on the KK at 350-ish degrees, for an hour or so to get it up to 145F IT, you won't be able to lower the grill temp back down to 145F. There's just too much mass in the grill; it won't cool off that much for hours, even after you snuff out the coals. On the brightside, another 8 minutes of cooking time isn't going to make doodly squat difference in the IT of the bird at 350F. So, there's no risk of "over cooking" it.

Just wanted to post a couple of picture of the roti basket installed, as I seem to have WAY more room between the bottom of the basket and the charcoal basket handles - probably a couple of inches. I can easily fit ckreef's infrared grate or my original drip pan under without any hint of interference. Don't know what's different about mine, but it is what it is.