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Thanks, ck & Stiles, those drumsticks were wonderful. I've had that holder for years and it also works for wings.

My challenge cook for May. . A stack of lamb, potato, and cheese layers served with a tomato sauce. . . . . Got the 19" KK flying low and stable. . . I made a pesto style feta cheese spread. . . Simmering the tomato sauce. . . Pre melted some Muenster cheese. I tried doing it in a pan but that was a complete pain. Then my brain started working and I threw it on the 200* KK for a few minutes. . . Parboiled some monster potatoes until just Al Dente. Peeled and cut into potato disks. Griddle seared to crisp them up a bit then put them in the KK to finish cooking. . . Seasoned lamb patties griddle seared. . . Nows the fun part, building the Napoleon. Start with a potato disk and feta cheese spread. . Add Muenster cheese. . Lamb patty and feta cheese spread. . More lamb, potatoes and cheese to finish it. . . Put that in the KK for a few minutes to melt the cheese a bit. . . Served with tomato sauce. . . I hope you enjoyed this cook because the Reef's loved it Sent from my XT1585 using Tapatalk

Marinated 4 chicken drumsticks in Frank's Red Hot Sauce for a few hours before putting them on the grill. Ready for the grill. On the grill. Did baked potato and that was served with a side of squash. Instead of dipping the potato in a saline solution I just dipped a moist potato into the salt. About an hour at 350-375F and the drumsticks are done. The drumsticks were unbelievable moist. I was amazed. 2 more today for dinner. I enjoyed these so much that I'm doing something that I rarely and I mean rarely do and that is I'm doing another batch of drumsticks tomorrow.:) There must be something in the water.;)

I only leave the main grate in. If I low and slow I will also add the lower grate to hold a drip or I use the stainless double drop pan. I have been talking to Dennis and thinking about adding lower grate with foil for low and slow and a piece of foil. No more deflector if it works heat soaking... All Kamado's benefit from a nice heat soak. It helps maintain temps during cooks and provides a more even heat distribution

The second humming bird that you sent my way is now here. I think the only thing for them to eat is my syrup:)

As others have said, you only use the grates you need in whatever combo - example drip pan on the lower grate, food on the main grate. You will need to use the main grate to support the upper grate, when you use it in that configuration. Another tip, the upper grate is also your "searing grate" - flip it over with the long handles/legs pointing up and set it on top of the charcoal basket handles. I usually only do long heat soaks for pizza/bread on the stone. Sometimes for whole chicken on the upper grate, if I'm doing it indirect. Even for low/slow cooks, I'll just let the KK come up to near target temp, with grates in place. Then add the food. dstr8 - you beat me to the punch. I was looking for a recipe, as I recognized what you were doing on the KK as very similar. It's also similar to what Emeril does. http://www.foodnetwork.com/recipes/emeril-lagasse/perfect-roast-chicken-recipe.html

I thought I had pics of the chicken roast off but after checking...nope. So next time. Its Judy Rodgers' recipe (Zuni Cafe Cookbook adapted to my KK ;); Judy who died a few years ago at age 57 was the owner and chef of the famed Zuni Cafe in San Francisco; I've been there several times...): http://cooking.nytimes.com/recipes/1015770-zuni-cafe-chicken I've cooked chickens a multitude of ways over the years including brining, slow roast/smoking, frying, etc., etc., and since trying Judy's recipe a number of years ago its my 'go to' roast chicken recipe. Coupled with a heat soaked KK...its just crazy good worthy of: Repeat, repeat, repeat...

Besides pizza and long slow smoke/roast sessions where I thoroughly heat soak my twenty-three...the flat out best roasted chicken is when I get the KK heat soaked to about 500º...place the whole, meticulously dried, salted, herbed & rested, bird on the top large grate...shut off all air...and 45-60 minutes later you have what I believe is the best roast chicken. Even beats out my rotisserie attachment! Moist (even the breasts), tender, juicy, crisped skin...damn its looking like I just talked myself into a grocery store today run for a whole bird Different tools for different applications. But the KK does it ALL!

I mainly heat soak when I'm doing bread or pizza.

I strictly use the grates as I need them. There's no need to have a lower grate in when only using the upper. Heat soaking isn't necessary when cooking hot, or grilling in general. You want to heat soak when doing a lo/slo, but even then, I'm not sure it's completely necessary. When your grill is soaked, you'll see your temp come back more quickly after adding proteins, making your cook times more consistent. Rob

Much love here for Dennis' coffee-charcoal too! My only regret? I didn't order more!