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Thanks to Dstr8's method of cooking chicken, I cooked the most evenly cooked, juiciest chicken I've ever had, wife was very happy. So tonite, I'm merging methods. 1c ap flour, 1/2c corn starch, 1/2c Txbbqrub. I'm going to soak the grill at 500°, put the chicken on, close the vents, and go for 45 mins. We'll see!! Rob

It's up!

Today was the day I finally did a pizza cook. Toppings KK pepperoni, mushrooms and Thai hot peppers. Baked on the KK at 525F for 8-10 mins. Baked and sliced.

You are absolutely right I was so hungry i did not include the veggies in the shot. I can tell you though they did not last long. They were simply delicious. There is a story to the straight rod. It is an original DCS rod and attachments. I bought it from a bbq supplier. I then took it to a local machine shop and had it machined to fit the kk. I find it more practical than the basket. Easier to use and clean. The whole experiment was cumbersome and frankly quite expensive. If there is a lot of interest may be Dennis could start to offer it as an alternative to the basket.

This little critter is one of the more brave ones. It comes running as soon as I come out in the morning to fill the feeders. Right now I have them sitting on the greenhouse step while I fill them up. There are about 6 running around the yard along with 2 chipmunks and lots of birds. Sounds like a zoo but actually it isn't that bad and they are fun to watch.

I agree on the rutland and cut them in half. The KK needs very little to get things going. Its all about the airflow

Yes, it is all in the proportions and the eye of the beholder, I should have been more clear, the ratio of the base to the rim is what looks more muscular to me. In any case they are all gorgeous. It's just that mine is the most gorgeous.

Watch Steven Raichlen cook on a Komodo Kamado on this season’s Project Smoke on PBS Komodo Kamados can be seen on the following shows 203, 206, 207, 209, 210, and 212. http://www.pbs.org/show/steven-raichlens-project-smoke/episodes Heres the first show: http://www.pbs.org/video/2365750461/

Would it have helped if you spatchcock the chicken.

Thanks, kjs and CC. I did enjoy it The cheese was Monterey Jack.

@5698k - Rob, I'm going to go to school on you. I looking forward to the next installment. Thanks for playing the mad scientist here!;)

Not only can you try it again but you can eat a tasty white chicken now. I'd like to give this method a try too.

Ok, thank goodness I said experiment! After 45 mins, the bird looked the same as when I put it on, no browning. It was a bit crispy, but little flavor, it would need twice the rub. The bird was beautifully cooked, but, no pics, I'm reserving the right to try again. Rob

Gonna park it here a bit... Rob

I have the same problem with mixed drinks. 1:4 Booze to water...............................any stronger and it is hard on my liver!!!!