tinyfish

So true Tony. Thats what made the biggest impression on me was the chicken. The chicken is so moist its hard to believe sometimes that its cooked.

Looks who's smiling ear to ear about their upcoming delivery.

Thanks Poochie. Chicken comes out very moist.

Well I finally got to do my first rotisserie cook on a chicken. I purchased the One Grill motor since my original motor was not strong enough. The chicken was rubbed with Yardbird rub.. The chicken is done Some chicken and vegetables

Elaine I just did my high heat burn in and Dennis said fill your charcoal basket full and get your temps upto 500f-550f and keep them there. It takes a while for the KK to heat soak. You will smell like an acrylic/paint smell that normal. When you can't smell that smell anymore your done. Inspect your KK for spots in the grout the have a white residue thats where it vented, look to make sure the grout sealed up, if not use some of the grout to fill in.

On my XL BGE I have purchased a wok set up and its cool to be woking outside. You are able to do the high heat cooking because the wok sits just above the charcoal but no low heat adjustment.

Congratulations on your delivery but like Robert said pictures would be nice. What colour did you get?

Does anyone wok cook in their 23" KK. I was thinking of trying to do a wok cook on the charcoal basket handles. If someone has done this what size wok fits. Any other suggestions or opinions are welcome...

At 35 days in the bag the outer layer is very very hard.

Some good cooks you have going on.

Sounds like you had a great time with great food served.

Wilburpan you out did yourself this time the pork looks excellent.

Gofrogs what a nice setup you have.

This is a tuff answer after you look at the specs. If you need the extra height in the dome then 21" if you need the extra grill space then the 23", If the height or grill difference can't help you decide then go with the one that looks better to you. The two models do have a slightly different look to them. If you do end up going with the 21" don't forget to get the optional lower grid.

As MacKenzie and 5698k have said the info is on the web and in the online manual for the KK can't find the link for some reason maybe someone can post it please. The job is very easy just a matter of removing the spring and pulling the pin.

MacKenzie are you sure you are not a little Italian because that pizza looks suburb! !

Wow great news MacKenzie. ..its getting closer and closer.

Thanks MacKenzie but I cut out my pasta/rice course. I ate too much on vacation.

Wow CK looks like you the Akorn and family had a great time and great food food was had. That fish his name was...dinner.

Aiden everything tasted great.

Today I cooked up some of the striploins that I aged in the Umai bags for 35 days. I rubbed the steaks last night with Cimarron Doc's Sweet Rib Rub. For the veggies I did some hassleback potatoes, corn in the husk and zucchinis. The steaks I cooked direct at 425f on the lower grill Now I sit down to eat

Hey Tony did you try the Cimarron rub yet?

That does look amazing I must say. Ok I volunteer my house for you Dennis to see how your teak handles the Canadian four seasons.

Nachos with a smoky flavor.