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Wings tripped with an everything seasoning and cooked top shelf to mature. Then split, one side left alone the other swashed in a Chardonnay rosemary and thyme jelly after cooked. The thing is, any jelly will do for flavor especially for wings, a little heat on the stove in a sauce pan with a splash of Chard wine, and brought to temp..leave, then toss at end. Any jelly will do, red to fig jelly, grape jelly to merlot etc. The sweetness is suttle but obvious, you can double the exposure by thickening the sauce, your direction. I did add a bit of dry blended rosemary and thyme to spark the sauce while heating and in addition you can lightly sprinkle those crushed/blended dry herbs over afterwards for some taste, they'll stick to the sugar....be careful.

By coincidence, we also smoked some beef ribs (SRF) this past weekend. Similar cook as SteveL outlined. Came out well if I do say so myself, but that's a lot of meat. Will be freezing some for later. John

Haven't made these in a while, sweet stuffed peppers with Italian sausage and things, topped with fresh mozzarella and cheddar.

yes still using it. they sell butane grills if you want to do indoors. but they don’t cook as well as charcoal..

Looking good brother! Sent from my iPhone using Tapatalk

Thx. I’m in love with this thing! Sent from my iPad using Tapatalk

This too will pass! Sent from my iPhone using Tapatalk

Sent from my iPad using Tapatalk

I’ve been waiting for the right day to break out of the cold tundra of Rochester, NY to fire up the KK for some great cooking and today was the day. I bought some dino ribs from a local grass fed farm, salted and peppered them with a touch of crushed red pepper, and put them on the grill at 250° at 7:30 am. 10 hours later, including 2 in the stall, they came out perfectly. Happy Valentine’s Day to all ! Sent from my iPad using Tapatalk

There was a photographer back in the 1970's who, when asked why he took a certain picture, replied "Because I wanted to see what it looked like as a photograph." Something like that.

Here are the results of my first attempt at measuring the differences in temperature measurements at different distances from the inside of the dome. This was a fairly short cook, so it doesn't really show how the plots may converge. There was more difference than I expected, considering the small distances involved. I stopped because the temperature was getting close to the limit of the part of the thermometer that is supposed to be inserted into food. The the sudden changes in the grate probe readings at 146 and 160 are due to taking some salmon on and off the grill.