Tucker

Orlando Charcoal share I would be interested in several boxes, say half-dozen. Does that help?

Organization How about horizontal, adjustable, removable shelves? I post a few pics of a cabinet that is in progress still (losta of other priorities popped up). Pics are in the General section under Outdoor Cabinets/Carts. I chose this method so that I can re-arrange the shelves if needed, take them out for cleaning, etc... For each bracket that holds the shelf, I routed the bottom of the shelf so it would sit down on the bracket and not move. I considered sliders, but thought the bracket would be easier, but left room in the design to add sliders later if I wanted.

Oven...... We haven't used the oven for anything but baking a cake or two, and biscuits. Everything else goes on the KK.

just gorgeous!!

Brine recipe Naldo - i would also like to have the recipe for the brine, looks fantastic!!

It's been a while since we cooked out, been busy recovering from a water leak when we were in Brisbane at the beginning of June, more to go, but needed a break! We did two small racks of lamb tonight using David Synder's 'Wet rub with Rosemary' and his 'Roasted Rackof Lamb' recipe. Juicy and delicious!

Stone Shape Very nice!! I think Marvin would like to get a stoned partner.

Outstanding - Thanks Dennis cheers

Spring fix for EZ-Que I did not get a shaft with the spring on it with my Q kit. Are they still available?

EZ-Que CJ - the EZ-Que is a great move, I purchased the kit with both size rotis baskets and the AC powered 50# motor. Have done two 7-8# chicken simultaneously, did a gyro loaf, a turkey and look forward to doing more on it. Have to let you know though, the shaft between the motor and the rotis slips out of the hole in the side of the KK so a collar or rubber band fix needs to be applied. There is a post on this forum dealing with the matter, i have used the rubber band because i keep forgetting to buy a collar when I am at the hardware store. CONGRATS on your pending jubilation, enjoy.....

Gasser ..................... and you know what, we have not used the gasser yet - ----

PICS? hOTSAUCE post some pics o your kk in it's home field

BBQ Cart - Photos I have some photos. Disclaimer: this is "works in progress" you must use some imagination to picture final outcome. I have no blueprint, it is coming directly from the brain cells to the saw. also, the demensions are approx since I have not consulted my notes for this post. The finished solution will have a slatted top attached to the four upright posts, the top will extend 2"beyond horizontal aspects and will have beadboard siding and 70/30 front doors. Wheels are two locking 360degree casters in front, two non-locking 360 degree casters in back. Grill tools will hang on inside of 70 door. All finished in cherry stain and Satin polyurethane (to match porch ceiling). Dimensions (includes casters and top): Overall height - ~37.5" Overall depth - ~36" Overall width - ~44" first pic - straight on, blurry. the shelfs are all adjustable, so re-arrangement of space is easier. second pic - front focused on short side rotis, gas burner, room for wood chips on bottom. third pic - front focused on long side drip pan, heat deflector, sear grill on bottom, then mid-grill, then top grill, with rib rack rotis motor and drip pan on top fourth pic - side view illustrates room left in front of shelfs and the pitch from front to back of the top that will promote anything that drips through the slatted top to run off the back and allow for easier cleanup of the top. I will post finished solution. This will sit on porch to the left of the KK to provide easy access to all required tools, preparation surface and beer bottle (or other beverage) support when required

BBQ Cart I have looked on many sites for something to house the components of our KK. No luck, so I have gone to "ye olde workshop" to create a solution. I am not at home right now, but will post a few pics of it "in-progress". It is designed to house all components, some wood chips, no lump. I store my lump behind teh workshop in a rolling garbage can - very easy to move. sorry about no pics right now.

Rotis size Yes, it is the large one there.

Rotisserrie cleanup Rotisserrie clean up is a breeze. Disassemble and handwash. I recommend taking all of it apart, including the hold down rods from the wingnut shafts to get all the juices and H2O out.

Almost 90 days now Time flys when your having fun!! We have done turkey's chickens, briskets, ribs, salmon, tuna, burgers, gyro rotisserrie....... Everything we cook on our KK has been easy and great flavors, half the fun is the actual cooking and smelling the odors while it cooks! Have hardly used the indoor oven and have not used the gasser once. If you are on the fence, get off it and order a KK, you will not regret it.

Cook time & temp Approx 2.5 hrs at 375-400 degrees

Drip pan Forgot.... drip pan is made from a old cookie sheet cut in half long-wise, then bolted together through the end lips and covered with foil.

We decided to do some rotisserie chicken today. I needed a drip pan that would allow the heat to get to the chicken, so I made this... [the beer is for relative size only ]. It sits right on top of the fire box handles. Here are the birds... before and after. They are presently cooling while we make the biscuits and gravy, yum.......

rotis shaft issue when there is a final fix, i need one also. my rotis shaft is slipping out , but using the 'rubber-band' method it is staying in. Would like a more sophisticated solution though

The bottom closures allow a snug fit across the bottom so wind won't get in there, etc... And the handle will also be handy (no pun intended, huh?) to hang it on a shepards hook. Doggie has his own 'custom' fur cover--- see it's black and shiney

I have to apologise to John for taking so long to post these pics. He did a fantastic job on a cover for our KK and our Bar. Nice snug fit on both, the bar cover he created using photos and measurements, the covered velcro closures are all John's innovation.

jiarby - i think the variable here was the flames, i've never crusted up a steak with the vt sauce before. i will however try the DP canadian rub, always lookin for new flavors! j - thx for the temp tips i appreciate all the feedback tkr

Thanks for the advice Firemonkey, much appreicated. I will just have to try more steaks to get it right - aw shucks