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And with that information, I'd like to announce that both of my KK's and ALL accessories are now up for sale.

Lamb choppppps

The story of my 2020...

@BOC that’s a great tip thanks. I’m not the sharpest tool in the shed and I’m often partly drunk when BBQing so I stumble my way to the finish line quite often and don’t always find the easiest path, but the plane usually lands successfully. I will likely try your suggestion sometime in the future

My wife was watching T.V. and I spotted a beautiful Komodo Kamado on Keeping Up With the Kardashian’s. Sent from my iPhone using Tapatalk

@Buzilo that looks great. What’s in the top rack? @tekoboi think you should be able to achieve the same level of crispiness whether it’s rotisserie or vertical. It’s just a function of fine and temperature right? When I did rotisserie I usually did it at 425, I think I did one around 400. when I’ve done vertical I’ve been in the 375 range. It’s taken longer to crisp but looking back on my photos I don’t see a difference, but I’ve been using the double drip pan on the lower grate to block out the flames and try to force the heat to the top where the vertical meat stand is. It seems to have worked. I need to do the next vertical temp at a higher temp. I also found that allowing my meat slices to cook on the bottom tray worked really really well when I used the double drip pan to block the heat see pics below from most recent cook

Cooked Hispi cabbage on the grill grate and finished it off in La Chamba roasting pan, alongside some sous vide potatoes. Seasoned the cabbage with some Mexican oregano, champagne vinegar and salt and pepper rub to cook it and then poured on some bagna cauda sauce to soak into the crevices in the cabbage towards the end of the cook. Super delicious. Sliced up like a nice piece of meat. Served with a deep fried whole sea bass.

I never get tired of seeing prime brisket on my KK. I’m using a dry coffee cardamom rub. Sent from my iPad using Tapatalk

OK, I've not been to the forums for years. But a year or so I was having a problem holding a low and slow on my 15 year old KK and I posted to Dennis. Darned if he didn't call me to walk me through a fix. Turned out to be nothing more than un-attach and re-attach my gasket with some heat resistant silicon. Well, I did loosen the top to make sure it was square. The very next cook I set it to 225 and it never moved. I've cooked butts and ribs since then with no effort at all. I've known Dennis since he was just getting started with the KK business (16-18 years ago?) and know him to be an incredible business savie person and a man of great personal integrity. I don't know how much time he has spent helping me over the years but if he does that with all of his customers, and I'm sure he does, I don't know how his wife has not left him for neglect by now. Me and the other Kamado owners (the business he saved to become KK) gave him heck at first because we thought he may be a charlaton like the former owner, but no one ever regrets doing business with Denis, he will find a way to right any perceived wrong. So Dennis, this post is basically a shout out to you and to let you know how much I have always appreciated your customer service, I rate it 100%. Thanks again, Kurt

Hey you never know it could be Kanye’s.

I'm gonna hurl!

Same here!

@jonj glad I’m not alone there

Congrats and welcome to the KK family

The other thing is a desert, dough is made out of almond flour and egg (low carb) inside cream cheese and peanut butter. I hear you on the rotisserie. I think I would take it out to shave the chicken. Specially in the summer if we’re eating outside, shave some off, and throw it back for more

It is but trying to slice that thing at 425 while the lid is open over an open flame and you’re slicing directly into a foil tray that’s sitting on top of hot coals gets hot and a bit dicey to be honest. Be careful

Not sure if you guys saw but that’s what I did on my 42. Here is a picture. I am going to try rotisserie once I get the motor. IMG_1457.MOV

Hi Brian. I liked the rotisserie method because it looks great and you get a crisper finish when you slice the meat onto the pan below. That said, the vertical method is sooo simple and fuss free that it is a winner for me. I also think that the vertical method can work well in a 32 set up for two zone cooking. Cook slow on the "cool" zone and then move to the hot zone when you want to slice and give your meat a crisp edge. You are of course limited by the height of your spike in the vertical method while stacking a rotisserie on a 32 would feed a crowd and would look super impressive.

Thanks@Troble Makes sense as to why you made the switch. Not to send you back to your old ways but that top grate upside down on top of the basket worked very well in my rotisserie chicken over veggies in the double wall yesterday. But it is very close to the fire. I haven’t tried either for shawarma yet. I’ll probably end up with the trombo as well but very curious if you can tell a difference between methods. Sent from my iPhone using Tapatalk

I needed to abandon the rotisserie method because I could not use the rotisserie and lower grate at the same time on my 32 KK. Therefore I didn’t not have a natural place to set up a tray to slice the meat onto. So my original attempt was I dropped a foil tray directly on the coals but that became hard to manage/slice I pivoted to the vertical trompo king because of the need to have a solid collection device for the meat slicing. While it doesn’t rotate to help self baste I do believe that basting with marinade after slicing does the trick here’s some of my initial attempts with the rotisserie on my 32

This is what I use. It’s so so good. Sent from my iPhone using Tapatalk

I believe anyone who’s dealt with Dennis would agree..I know I do. Sent from my iPhone using Tapatalk

We all agree that Dennis is amazing.

I do believe my KK isn't taking this news well