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First I want to wish everyone a Happy Easter !! I hope and pray all is well . Enjoy the day with your loved ones. Also today was my first cook using the KK cradle. I prepared 2 chickens both were about 4.5 lbs. I seasoned one with Kosmos spg and added oregano the other with shake that which is S&P& Butter from the flat top king and added oregano. Placed 1 Meater pro probe in each breast and set temp to 158. Filled basket with leftover Fogo Black,Rockwood and Jealous devil XL lump. Lit the lump set Bottom vent left side 1/2 open and set right side with large whole open and damper open 1 1/2 turns. It took 15 minutes to reach 325 so I shut left side vent completely and set right side vent to 2nd large whole and closed top damper to 1/2 turn. Put cradle in!! Was sunny and 66 degrees when I started. About 1 hour in temp dropped to 50 degrees wind kicked up and the rain came. No rain was in the forecast nice surprise. Cooking temp was 350 degrees and held rock steady. The bird on the left finished 15 minutes before the one on the right as the left side was red hot and the right side was lagging behind. Total cook time was 1hr 20 minutes. But using the cradle and its unique design made it so easy to stop the motor loosen the arms pull the chicken and slide the other to the left Side!! If I was using a spit I would have had to shut it down remove the entire spit and then put it back. I need to learn how to get an even burn across the entire basket any tips would be much appreciated. The main reason why I used the cradle today was I am Greek and we celebrate Easter next Sunday on the 12th. So I intend to do a Lamb and wanted to get some idea as to how this works. The birds were juicy, tender and crispy skin. I did open the bottom vent all the way on the left and right to see how the KK would respond when calling for a higher temps so with 6 minutes left on the one bird. And to see if Could get the skin even more crispy the KK responded and before I knew it the temp was 450. Unbelievable!! Here are some pictures!! I forgot to mention I used the 6'' cradle!! George

Dinner tonight-Cooked up a delicious duck on the KK and served it with a port orange reduction sauce. Accompanied the duck with grilled artichokes with charred lemon aioli, hasselback potatoes and asparagus. Happy Easter everyone! Sent from my iPad using Tapatalk

Was just discussing this with someone and thought it might be a good idea to get it out there again..

I needed some quick meals to stuff in the freezer and pork loin is great for that. I take the whole loin and cut it into 4 2.5 lb sections and cook it low and slow (250) until I get to about 145 internal. It will carry over a little. Then i slice it up and vac seal it. I like to cut it up and add it to salads

Happy Bunny, everyone! 🐰

American Wagyu brisket from Costco, coffee wood smoke, coffee cardamom rub. This was a good one. Sent from my iPad using Tapatalk

Not deterred by the pending snow, fired up the KK to do some jerk chicken on pimento wood, of course! And because it was the Ides of March, plated with a Caesar salad to go with the pineapple salsa. Glad that I got this cook in, because this is what I woke up to this morning.

C6Bill, Lovely idea👍👍

Today I grilled a tri tip from a local grass fed farm. I dusted it with a beef rub and marinated it for a couple of hours in W Sauce, then reverse seared it to 115°. I let it rest for 15 minutes until I got the grill up to 600 and seared it for a couple of minutes on each side to pure perfection. [emoji2962] Sent from my iPad using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

I suggest you explore using a Baking Steel for your Neapolitan pizzas.. you will get the leoparding on your crust at half the grill temp.. the steel will transfer to your dough the same temp as a porous baking stone at 800-900f and much more safely.. https://modernistcuisine.com/shop/baking-steel/