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I use the grates that I need for each cook. If I’m not using them, they’re not in the grill. Ideally, I’ll heat soak for low and slow cooks. In my hands, that means letting the grill sit at my target temperature for about an hour. This isn’t time wasted, as what I usually do for cooks is light the grill, set the vents for the temperature I want, then do food prep. By the time I’m done with food prep, I’m at least pretty close to being done with the heat soaking time. Having said that, I did a rib cook recently where I didn’t have time to heat soak, and the ribs still turned out fantastic. I did light the grill first, and then prepped the ribs, but it was only 30 minutes or so of heat soaking. You can hang the unused grates off the hooks on the side of a KK grill. I built a storage unit out of 2x construction lumber and 1x pine boards from Home Depot.

I saw this floating around the internet and adapted it to my shepherds pie recipe. This turned out really great. My wife hates shepherds pie so I am the only one that eats it. These will be easy to freeze and defrost when I want, rather than a large pie

I fall into the foil the bottom grate camp as well. I put foil on the grate and put a disposable aluminum roasting pan on top of the foil as a drip pan. With the main grate and upper grate, I still have two levels to put meat on. Super easy clean up. Heat deflectors are included with all KK grills, but I rarely use them. Benton

I am new to the KK, just got mine a week and a half ago. I tried the tinfoil heat deflector method on the bottom grate and it worked like a charm and easy clean up. this was Dennis's recommendation and i will be using it from now on.

Our humming birds showed up this weekend also!!!!!i

Wanted to try Coffee char with burgers this evening. Saw a post recently about smoking burgers over Coffee char, but couldn't find it. Remembering what I could, here's what I did... Using basket splitter to create 2-zone cooking, filled one side of basket with Coffee char. Lit lump, and waited for temp to increase to about 150° Put burgers on lower grate over indirect heat, to smoke while temp ramped up to 300° Slid burgers over direct heat. Didn't keep track of time. When done (Miss Jean likes them medium-well), moved them over indirect side to melt cheese i gotta tell you, these were REALLY tasty burgers. I'm reluctantly posting a picture to keep people from giving me that "No pictures, didn't happen" phrase. When you see the double slice of cheese, and the mound of grilled onions, you're probably going to say that's too much, but remember that's the way we like 'em. I'm loving that Coffee char! What wonderful flavor!

Fiddlehead greens are the furled fronds of a young fern. I boiled them in salted water for about 10 mins. then I added them to a dish with butter, pepper and a little granulated garlic.

I love my double bottom drip pan. I usually foil line it for easy cleanup. Acts as a drip pan and deflector all in one. Sent from my XT1585 using Tapatalk

A heat soak for me is for low and slow and say I am baking ie. pizza or bread. The longer you let it soak, the more stable and convection like it becomes. As for chicken, I do my chicken at 375 on the main grate. I basically let it get to temp in about 10-15 min then cook those suckers! Last... Dennis recommended this and several others have stated it in the past as well. with a KK you really do not need a deflector stone in place when doing low and slow. The reality is that the fire to main grate distance is far greater than that of a standard ceramic. With that said, many have use foil over top of the lower grate as a deflector and cooked low and slow with the meat on the main grate. How cool is that? I do have a double bottom steel drip pan that I have not yet used, but I may just foil wrap that (to keep clean) and bypass the lower grate, foil or deflector

Looks tasty. Really good picture, no shame in posting that. I really liked the CoffeeChar and wish it was easier to get in smaller quantities. Sent from my XT1585 using Tapatalk

TY everyone - best thing about the challenges is I get to try out some meals I probably wouldn't normally take a chance on. Sent from my XT1585 using Tapatalk