MacKenzie

Rak, that is a stunning cook, looks so appealing, fresh and tasty.

I would like to get me hands on some SS wire also, wouldn't wings be great?

Here is something I just thought- I am planning on getting a full pork loin and turning it into Canadian Bacon. Normally I just set it on the grill to smoke but this time I think I'll put it in the rotisserie basket and smoke it that way. We'll see how it goes perhaps I'll get a chance to pick one up tomorrow and start the cure so in about 10 days or so we'll see how it goes. I wouldn't want to do this on a rod because I don't want a hole right thru the whole loin.:( I just wish I had that new smoking tool that Dennis is making. Kevin, I can remember making different stabs to get it right on the old rotisserie. Yikkes. Like Kevin, I can see positives to both the basket and rod which is why I have ordered the rod version too.:) BTW, there is an adjustment for changing the centre of gravity on the basket rotisserie.:)

I'm with Tony, especially a dessert that looks as good as that one, eat it first.

Does anyone remember last year when ck did the same thing with the peaches, made all that wonderful jam and we waited and waited and waited for the taste samples to appear. I finally gave up about January and it wasn't an easy thing for me to do either.

ck and sk, what a full fun filled weekend you had and lots of fantastic eats. Perfect.

Sounds to me like you are doing very well with this new grill.

I like being able to drop a chicken in and using the clamps to hold it in place instead of trying to drive the shaft thru the middle of the chicken to get it balanced.

That's what happens when you feed them at the table. I keep mine on a strict diet of nutritious food and lots of exercises.

OTB, I'm guessing - On The Boat.:) Looks like you will have some serious decisions to make.

That is what it looks like to me, Bruce.

Well isn't that interesting, Thanks EGGARY.

Perfect, all is well that ends well.:)

Happy 4th of July everyone and be safe.

Yup and it looks so pretty.

Are you sure all the vents are closed, sometimes it is hard to see that the bottom ones are closed all the way. Although I wouldn't think you could maintain that temp. if they were only open a slit. No it's not too much lump in the basket, it must be air getting in form some where or there would be no fire. Was the lid shut down all the way, or was left open is the first catch and not shut down to the second catch?

Wow, that is some wok.:)

Shuley, as Bosco mentioned a rod version is on the way. I also suggest the 8 inch with the 6 inch reducer. I have done a few chickens and really like how well they come out using the rotisserie also did 2 rack of ribs that came out just fine. I highly recommend the rotisserie unit and wouldn't want to be without it. I have an order in for the rod version too. I don't think you would be disappointed in the rotisserie. Here is a link to the ribs. I you do a search and you'll see several chickens on the rotisserie. http://komodokamadoforum.com/topic/6683-rotisserie-ribs/#comment-72175

I know what you mean. You spent that much on a grill, you spent what on a coffee machine, now I have no need for a purse.

Shuley, what a fantastic cook and you weren't even there for all of it. Everything looks so tasty and I understand perfectly why you cleaned your plate. I'm sure your friends will be thrilled with the butt too.

Exactly. :)

Perfect,ck

CC, it looks like you had a very tasty and healthy dinner with the bonus of rescuing the maple plank for another cook.

Beautiful, looking forward to more pixs.