GoFrogs91

Tony.....porchetta yet? I can't wait to see it. I've been wanting to try one as well. Suckling pig is also on the wish list.

Quite a show. Looks professional. Licensed to play with fire. Priceless.

Look great. Why up top instead of main grill? I haven't tried anything that flies yet. Was thinking of spatchcocking a chicken this week.

Ordered mine with my grill and have used it for pizzas. Worth buying for sure.

Sorry Wilbur. That stinks to get so close and get delayed. I hope they get it moving quickly.

Thanks. Sun dried tomatoes, garlic, spinach, cream cheese, and goat cheese.

Setup: 400 degrees indirect. Pork on main grill with sweet maple chunk. Pulled at 135 internal. Stuffed and tied. After the flip. Sorry, a little blurry. Resting. Surprise inside.

Awesome Tony. Have never done buffalo mozzarella only. Looks amazing. Great brown on the crust.

Looks perfect. With the temp that low, you shouldn't have any issues burning the rub. You want the juicy asteroid look that you just achieved. Try the same with a chuck roast for some amazing pulled beef.

That is Awesome! Just begging for some horsey sauce.

Tony, Interesting experiments with the non-traditional meats. I never would have thought to try pot roast. Would you do it again? Sweet knife by the way.

Tony, I have one, I just haven't used it yet. I'm wondering about getting a second basket and leaving the splitter in it full time so I can just switch back and forth.

The great thing about the 23" KK is that the surface area is so large. I lit the fire at the front of the grill and put the pork on the grill in the back. No need for a deflector. I pulled them off at 110 degrees and ramped up the coals to where they were flaming. Took about five minutes. Back on the grill over direct flame.

Setup - Lower grill, indirect (Lit the fire on one side and placed meat on the other) at 275 with peach chunk to 110 internal, followed by direct heat to char. Pulled at 140 internal temp. Wal Mart didn't have whole pork tenderloins, so I got these center cut ones. Actually liked the uniformity of size.

No sweat Smoky. Worth the investment from my perspective. I like having the extra real estate.

Here is a picture of both the heat deflector and new baking stone. In comparing the two, they are the same thickness. The baking stone is a bit larger and either has a coating or has been polished smooth.

Got it. Thanks.

Deflector was in place on handles of basket while cooking. This is the new baking stone that is shaped like the upper grill. Heavy duty. About 1.5 inches thick. Great heat retention and it fills the entire upper grill.

Looks great Susan. Do you guys get your beef ribs someplace in particular? The only ones that I find at the grocery store are cut in half.

I'll try direct next time. Temp probe plug was in.

Yum. That bacon looks ridiculous!

Setup: Heat deflector, new baking stone on upper grill at ~650 White pizza with tomatoes and basil. Went a little thin on the cheese. Resulted in the over brown edge. If you are a purist and don't like much on your pizza, this one isn't for you. On the grill. Thin crust delight. Next time, I might take it up to 700 degrees. Surreal experience this morning. Shut the grill down about 8:30 last night. Went to put the grills away at about 8:00 this morning. Opened it up and felt heat immediately. Hmmmmmmm. Guru port plugged....check. Bottom vent closed......check. Top vent tight.....check. Back door closed.....check. Head scratch. Scratch. That felt good. One more scratch. Not sure about this one. Baking stone and upper grill hot enough to require silicone gloves to remove. Heat deflector warm, but able to handle. Initial thought was that air was getting in after shutdown, but would have expected a really hot heat deflector. Mystery?

Thanks for the advice

Holy cow Tony! Daunting. Did you have an "oh shoot", or something more poignant, moment when you first tried to move it?

Stable around 500. Cooked on lower grate, not searing grate.