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Rotisserie chicken, over peach wood. Rubbed with salt, pepper, butter, garlic, olive oil, rosemary & lemon thyme from the garden. Butter slices tucked under skin over breasts air fryed potatoes tossed in olive oil, garlic powder, truffle salt, oregano and Parmesan cheese. baby carrots with momofoku savory seasoning roasted in chicken drippings

@Basher this was a monumental cook, I’ve been cooking on my KK now for over a year and I just figured out I could put my drip pan on top of that metal cage thingy that goes over the coal basket. I’ve always been envious of you using your drip pan under your rotisserie but my drip pan does t sit on the 2nd gate and allow the rotisserie to spin, the only way to it it is on that metal top piece that the heat deflectors would sit on. the carrots were amazing all charred and cooked in the chicken juice. Really happy with it all

Yes, I’ve done this. I actually did this and used the double bottom drip on top of it…probably didn’t need to do both but I felt better about the pan not being directly on the fire [emoji1787]

Agreed Mac, and yes Troble, having the indirect option mid cook makes the rotisserie a no brainer. Good to see you worked out a method with the 32” I still reckon you can get the upper grate flipped to sit on the fire basket and place your tray or foil on this to allow more room for an indirect roti cook, with veges around the edge. And well timed veges with the roti are very tasty. Sent from my iPhone using Tapatalk

Troble, great cook and just look at the gravy possibilities sitting in the bottom of that pan.

Next level…. Again Troble. Well played. Sent from my iPhone using Tapatalk

Nicely done @jeffshoaf

Go the goat Jeff. I’d like to see photos of that. Sent from my iPhone using Tapatalk

Yeah, it's a bit overkill for one steak and sides especially since i have to lug everything downstairs ( the KK, kettle, and gas grill are all conveniently located on the deck upstairs). That being said, it was a great steak - the taste was noticably better than over charcoal and the double heat management (coal placement and grate height) is very easy. I might have to get a Santa Maria attachment for the kettle! My plan for this is for larger cooks and pool parties. I'm hoping to have a family reunion with 30 or more people this summer and was thinking I'd smoke some butts for pulled pork overnight on the KK and grill chicken and veggies on this new beast. My sister likes the goat she's got at Indian restaurants and she's already wanting to get a whole one for me fix on this.

My Santa Maria from Arizona barbeque was delivered during a storm on Friday and i got it uncrated and moved into position Saturday with my brother's help. I definitely needed the help since it weighs almost 800 lbs and we had to move it through an area landscaped with brick chips. It'll be later in the week before i can season the grates and do some grilling but i think I'm gonna like it!