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Over the weekend, I decided to do my first rotisserie cook on the KK. We decided to go with a whole chicken. The bird was brined overnight and rested in the reefer uncovered for about 8 hours to let the skin dry out some. I used butter and Running Wild Peach Rub under the skin and just the rub on the outside. Unfortunately I did not get any plated shots as I was running behind and had hungry people waiting. The chicken was extremely juicy and tasted wonderful. I really like the Running Wild Peach. The skin was not as crispy as I would like so next time, I will forgo the foil drip pan and cook it direct while bumping up the temp for the last 10 minutes. Here is the chicken waiting to go on. Spinning for 30 minutes. Ready to come off. Resting, waiting to be cut.

Tasty looking bangers, MacKenzie. And don't think that I didn't notice the ketchup!!

@Bruce Pearson - jury is still out before I unconditionally endorse this gadget. But, so far, it's done a respectable job. The reason that I jumped on this in the Kickstarter was the fact that you could use it with the rotisserie because of no wires to get wound up.

As others have said – absolutely well-deserved continuing recognition! Tongue firmly planted in cheek - Dennis, don't rest on your laurels as I just received an email today claiming that the most-advanced ceramic grill is the "Monolith Grill - BBQ Guru Edition." But as I sit back and reflect on what I read in the email and then watched on YouTube, I suppose it would be akin to putting voice control recognition on a Yugo? Though, I'm sure the grill on its own performs well for its price point. Even though I've not been active on the forum over the last few to several months, I want to say that I continue to thoroughly enjoy Pele, my beyond beautiful 23" Ultimate in Terra blue…

and now, Donny, you know the rest of the story.

Uhhhh, @DonnyUK, that would be MS MacKenzie! I think Mr MacKenzie loves what MS MacKenzie cooks! You're entitled seeing as you're new! And the Lady MacKenzie can most assuredly cook.

Another OctoFork cook on the KK today, some spicy cheese sausages with the sweet potato plank cut chips and a fresh salad. Plated.

Many thanks Chef - I am waiting to get my patio finished so am relying on my builder who smashed his foot last year and is still healing, Iv already had slabs of Indian sandstone laid but for some reason they have not stuck to well so they need to come up again and cost me shed loads of hard earned but will be worth the wait, go to convince her indoors that it will be a great investment and will be a family heirloom

I would break it down into 1/2 cup portions and then vacuum seal. They sell small pre-made vacuum seal bags.

Greetings, So, as with many others on the forum, my path started with an initial interest in ceramic cookers prodded by a brother-in-law who liked one that was on "special" at our local warehouse club. I have to say I was unimpressed with the cooker they offered, especially when I Googled it and saw all the reviews. In my search, I noticed a picture of a beautiful, blue cooker. I hit the link and the rest is history..... six months later both of us have beautiful, 32" BB's in Dark Terra Blue. On a side note I talked the B.I.L. in to buying one first, that way I could figure out what options to get with mine. So, I know everyone likes details and pictures so here goes. As I mentioned the B.I.L. got his first so my first impressions were, OMG that is the most beautiful, huge, quality piece of equipment I'd ever seen and WOW are there a lot of pieces and WOW it is heavy. So, I knew I had have one but, maybe a 23" is really as big as I should get..... A couple of pics of the B.I.L. and his new best friend with his first brisket cook. Purchase, Delivery and Unload: After a few weeks of looking and second guessing myself on what size to get I went with the 32", dark terra blue, basket divider, side tables,baking stone, rotisserie, cover and several boxes of coconut charcoal and coffee wood spits. My decision to go with the 32" came down to the premise that you only get one chance to " buy horsepower", after seeing the flexibility to size the cook to whatever you need with the basket dividers and ceramic inserts it just makes sense if you have the room. With the side tables it takes up quite a footprint.... Delivery took about 6 days from California and everything arrived in good shape. So, with the tools shown I began the unpacking process. My plan was to do the unpack and setup by myself, and get some help to move it into place. As you might notice, I had the delivery guy roll the pallet into the garage. One thing to keep in mind is that typically you have to lift the crate up and over the top of the cooker. Inside the garage, I didn't have the head room inside the garage, now you know what the sawsall is about....IMG_0149.m4v Just make sure you have plenty of clearance for your blade path and wear gloves and safety glasses. Any saw will do the job. I won't bore you with the other details of the unpack. Let's just say that, I got it in place and yes, you need to plan and have help for that. The next weekend was a long weekend for Memorial Day (Thanks to all for your service!) so I had a chance to spend a lot of quality time with the BB. I'll let the pics speak for how great the weekend was. Cutting into the belly.....IMG_0110.m4v I'm so looking forward to many more great memories and really appreciate all the insight and experiences from the members of the forum. Last but, certainly not least, I too, am a Big fan of Dennis, have had several conversations with him and all have been enlightening and insightful. The quality of my experience is only matched by the quality of his product....

So I went down to my local butcher to get some plate ribs for Monday and while I was there I decided to get some of their house made sausages (jalepeno chipotle and basque) for a quick dinner tonight. Man, they were good. I cooked them at about 250 and served them the way we had them in Texas- with white bread pickles and onion. I also baked some red lobster cheddar biscuits on my Akorn. I've been better at trying to use two cookers and keeping the cooking outdoors lately. Anyway simple pictures of a simple yet delicious dinner. I'll definitely be keeping this in the back of my mind the next time I need a quick summer dinner. Also, yet another time that I set the kk while I ran to the store, and came back ready to cook!

It's still a damned big grill for a newbie! Can't wait to see more cooks!

As Aussie says, Nicely spun chook!

Baked bread today and after being away all weekend so there were lots of chores to do including baking bread. Therefore I wanted a quick lunch, scallops on the Baking Steel, sweet potato fries in the air fryer and salad from the deck salad bar. Scallops and fries cooked in the same time, 10 mins. Just coated a small section of the Baking Steel with Ghee and fried the scallops, covered part was through with a stainless steel bowl to make sure they would be done when the fries were done.

I hear you Aussie. I smile every time I look at my KK I love it!

Tee time , or is it tea time??

I have the KK basket with reducer I also have a flat basket I have had for years they sell them locally here for 20 dollars the ones I see on here look exactly the same I was lucky that Dennis sent me the first prototype straight rod .I am in savings mode to get myself some octoforks Outback Kamado Bar and Grill

Unfortunately GA had a late spring freeze which wipped out 80% of the states Blueberry crop. So bad farmers can apply for federal agriculture disaster assistance. 80% of my Blueberries died, can I get assistance? This was a really mild winter so my two large Blueberry bushes flowered early (like all Blueberry bushes in GA did). Then came a late spring frost warning. I went out and covered the bushes. Didn't help. Turned into a one night hard freeze and the next day I cried looking at what wasn't left. Oh well there's always next year.