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Used the rotisserie for first time tonight. I used basket splitter on my KK23 so only had back half lit, dome temp 400 (meater probe showed consistent 350 ambient) for about 1.5 hours. 6lb roasting chicken with a simple chicken rub. Came out great!! Super fun. didn’t use the drip pan, used foil to cover the half of the basket that was covered. Threw in a few cherry and apple wood chunks. IMG_6862.MOV

I’m blushing. Thank you. Here’s a slightly different angle.

A simple cook, chicken drumsticks. They were so moist.

These videos really helped me, they accompany the book The Elements of Pizza by Ken Forkish. I use the recipes from this book all the time, and the techniques in the videos in the playlist above, and I’m really happy with my results. Sent from my iPhone using Tapatalk

Thanks @tony b. We were so busy yesterday (planning a trip mostly), I didn’t see this until well after the cooking started. I wound up doing low and slow. Here’s a shot of the flanken - delicious. I was distracted when I took the chicken off and didn’t get a pic, my bad.

Nice looking cooks by everyone. Tony was yours delivered or was it take away?…… no cooking pics! [emoji33] I’m feeling inspire for more chicken! Sent from my iPhone using Tapatalk

Looks good @MacKenzie @Forrest I got this recipe from @MacKenzie so credit goes to her but it’s pretty easy to make in a food processor. https://www.seriouseats.com/basic-new-york-style-pizza-dough Some of the things I’ve learned as I’ve gotten better at the crust is the following 1. weigh your dough ingredients, be exact 2. try to focus on getting even dough ball once removed from food processor, then slice that dough ball into 3 smaller ones 3. take your time trying to get the three smaller balls even, the better I do at this stage the more even the crust comes out when I cook it 4. Refrigerate dough minimum of 24 hours up to 72 5. Take dough out 3-4 hours before cooking 6. once removed smash down on ball with hand a few times to flatten 7. Then carry edges of dough in hands, let dough stretch as you turn it 8. roll with rolling pin to get it nice and thin and evenly spread 9. twist crust 10. brush crust with olive oil 11. sprinkle sea salt on crust 12. add sauce and spread thinly 13. Leave pizza stone in KK (at cooking temp) for at least 60 minutes prior to cooking 14. place pizza on parchment paper on KK 15. I cook my pizzas at 500-515 16. cook approximately 10 minutes each, rotating the pizza every 2-3 minutes as there’s always a hotter part of the Kk, remove parchment paper last 1-3 minutes 17. I use the double drip pan for indirect heat pizza sauce recipe here (I double the amount of garlic) https://www.budgetbytes.com/thick-rich-pizza-sauce/

When I first saw my 32, I thought it was huge and I probably made a mistake by not going with a 21 or 23 like I had originally planned. I knew it would handle the larger cooks like a champ, but most of my cooks are for 2 or 3 people. I spun one chicken on Friday using the basket splitter for the first time, and couldn't believe how simple it was. I had 1/4 of the basket filled with charcoal and put the chicken on the rotisserie right above it, and it turned out great. What surprised me was how little charcoal it did use, less than what I would have used had I spun the chicken on my Kamado Joe. Yesterday I did a low and slow smoke on a tri-tip, followed by a reverse sear and didn't have to change the setup at all (replaced spit with racks), as the lit charcoal was on the far right of the basket and the meat was on the rack on the left. Then I seared it on the lower grate and it turned out perfect. To me, the bottom line is that the grill is huge, but it can be adjusted to fit whatever you are cooking, so I don't think there is such a thing as "too big" with a KK.

My first pizza cook on my KK turned out great, not perfect but very good. Some observations: -Getting a KK to 500-600 degrees is way easy compared to a ceramic Kamado and quick. Lots of charcoal, lots of lighting and voila! -This was my first cook above 400 and I’ve never done the so called burn-in. I was cooking between 500-600 degrees and didn’t really smell anything venting off. I will have to check the grill for venting. I don’t think I’m ever going to do a formal burn-in just little by little over hotter cooks. -I used a forum members sourdough crust recipe (happy to share). I think the pizza toppings cooked before the crust, so I think the stone needed to be hotter, I did preheat the stone in the oven while the KK was coming to temp. My OO Caputo flour was the flour designed for cooking at 500 degrees, I think for home ovens, this may be the culprit over the stone. Any thoughts? -I used the Ooni sauce recipe, very good, happy to share. - I want to try another crust recipe, what had been your favorite recipe for those of you who do pizza regularly? -Overall the pizza was awesome and I got many compliments. Sent from my iPhone using Tapatalk

Nicely done! I'm on the other end of the scale. No grill pics, just one plated one. Grilled chicken breasts for tostada's. Grilled the poblano for the salsa. The corn that I got at the market the other day was Meh, so tonight I grilled an ear for Elotes. Nailed it! A couple of margaritas to go with it sealed the deal! Gorgeous evening to eat outside, too!

This morning I got the call from the transporter that my Ultimate 23 is arriving 2-3 days…. After a couple of years of dreaming I would finally be able to cook on that beauty! Can anyone indicate me a topic or a link where is described how break in in the right manner in order to condition it at best? br Patrik

Yeah, what @Jadeite said!

First of all, congrats! Second you should have received an email from Dennis with an owner's manual. Everything in there will tell you exactly what to do. If you haven't received it send Dennis and email and he'll forward it to you and also include your forum name so you can get into the Owner's Area of the forum. Lots more info there too!

@MacKenzie I know you don’t use a rolling pin and it’s frowned upon but I’ve tried both ways and im 100% happy with my results with the rolling pin so I’ve kept it as part of my process since it’s working for me

Troble, one thing I'd like to add, I never use a rolling pin, just my fingers to flatten it out, I don't want to squish all the air out of the dough.

Right, US$ too.

After a nice long walk this morning we decided it would be a nice day to spin a chicken in the KK. I took some small potatoes and fresh zucchini from the garden and put them in foil with chicken broth and placed that in the drip pan. We put the veggies in while getting a good heat soak going as I wanted to cook the chicken for the last 30 minutes with no pan under it to try and crisp the skin. After doing it that way I don’t see any reason why I couldn’t cook the chicken for the last 30 or even 40 minutes without a drip pan or foil at all under it. the entire cook was done at 400 F. We were really happy with the results, unfortunately I forgot to take plated pics but here is the chicken 😁

This happened just after my Saturday Rotisserie chicken, Alabama white sauce and risotto cook. Love summers. Sent from my iPhone using Tapatalk

When we started looking at the KK back in March, I was thinking a 23” but my wife convinced me to go up to the 32”. By chance, while texting Dennis with some questions he let me know that he had a 32 available (a cancelled order) on the ship so I pulled the trigger. The alternative would have meant waiting until the fall. Others have commented about this - IT IS HUGE (and ABSOLUTELY GORGEOUS). I cannot imagine needing more cooking space; even the 32 is overwhelming, but we do not do much large-scale entertaining. Good luck with this decision!