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Thanks, Bunji. I used my little KK, the 16 inch one, set temp about 390-400F. If i recall correctly it took about 30 mins, flipped them once. Before putting the wings on, I marinated them in Frank's Hot Sauce for a few hours, then rolled them in Panko before setting them on the grill.

Demi Glace, made from deboning 60 days dry aged rib rack and pellicles. Takes a while to make but worth it...

Rolling in panko, what an idea! I can’t believe I never thought to try that. Guess it’s time to pull another pack of wings out of the freezer!

If you place the KK a bit more to one side versus the other then you could get by with 12" of extra. If you want it centered I think it may be a bit too tight for ease of use.

the thing is if i dont make stock or sauce from the bones and trimmings, then they just go to waste.. i keep fish bones in the freezer for this reason 😄

hard to say, because you wont really know how much space until you’ve adjusted the roti bracket, the roti pin, and the motor. and account for the clearance you need to remove it the whole thing and enough clearance to get your hands underneath to lock wingnuts..

If not possible to adjust the sprinklers, invest in a Sunbrella cover for your KK - a good idea regardless!

I’ve only used my cold smoke generator twice thus far. The first time the results were absolutely incredible, despite the fact that at some point during the cool the smoker went out. The second time the results were indistinguishable from a cook without generator because the pellets simply would not stay lit longer than a minute or so. Same pellets both times. I suppose it could be moisture in the pellets but I don’t own a microwave, so I will need to find some other way to dry them out

Until you fix your seal you’ll just be chasing your tail. And check the temp of the meat with a good meat thermometer, don’t just rely on a probe. And I’d also suggest you adjust your sprinklers, nothing good can come out of that.

I've done a cold smoked salmon using the smoker attachment. But this was 5 years ago, so don't ask me any questions about how I did it - I've slept since then! LOL

Lovely cooks all around! Nice job folks! Making me hungry. I do like a Carribean goat curry. @alimac23 is that a Cavalier in the piggie picture? I've owned 4. Sweetest dogs around! Unfortunately, they don't live all that long typically. This is my current baby - Buddy. He's about to turn 2 years old.

I bought a whole ex-dairy nanny goat and it arrived beautifully cut and just as I had asked. Most of it is in the freezer but I had a load of cubed shoulder (bone-in) and cubed leg to turn into curries. Had fun yesterday cooking four separate recipes. First I started by browning the meat for my Nigerian goat stew in the KK. Came out very well and with much less mess than browning in a pan in the kitchen. I missed a trick though. I should have put a touch of smoke on the meat at the same time to create the "authentic", cooked over wood smell from party food back home. I bought the Grill Rescue grate cleaner a while ago, as recommended by the KK shopping channel. I have not been hugely impressed in the past but it did work well for cleaning off the grates before the next stage of cooking. This is the Nigerian tomato and scotch bonnet based stew, cooked in a tall pot in the IDK. All the big bones are the stock bones that I left in to add flavour. Fished them out before packing into freezer containers. And three tasty dishes, cooked over 2-3 hours in the KK. Top left in the blue cast iron Le Creuset is the sauce for a goat biryani, to be layered in with rice and crispy brown fried onions. Bottom left in the green cast iron Le Creuset is an Indian goat curry with spinach added at the very end. To the right in the La Chamba pot is a deeply flavoursome West Indian goat curry. I normally avoid putting my Le Creuset stuff in the KK for fear of getting the exteriors blackened but using the KK as a large oven with a steady heat but no flames meant no blackening to worry about. And yes - all four dishes are super tasty. Most packed away in the freezer now, waiting to dispense joy at a moment's notice!