MacKenzie

Fantastic dinner, what a great cook

I voted for the 23 but not because of the shape but because the table top pix looks too close to another make of grill. Personally I love the shape of the 22 with the wider base. It looks more solid, more muscular to me.

That's the spirit, Jon

Bruce, when you try out your wings you won't believe how moist the meat is under the skin. For the last batch I did all put some spices, herbs on an set them on the grill set at 350-375F for about 45 mins. I couldn't have been any simpler. If you were doing the special you would pay more attention to preparation but this was just an easy tasty cook. The KK will keep your foods more moist than you might expect.

Yes, do try it. Squash is great and it's easy to do on the grill.

Great setup and I agree with your thougth's on a summer home. It often turns out to be another place you have to keep up and all your real "goodies" are at home. In Canada, 10 C is shorts weather.:)

I use the Mapp torch and it is pretty easy to get used to but the alcohol balls will work, you won't ruin anything.

So you have a male hummingbird, they always show up first for me, then maybe a or later the females arrive.

I have read is a bird book that the mix should be 1:4 sugar to water and you can feed more sugar at the start of the season before there is lots of feed from the flowers. Higher concentrations are hard on their livers and should only be done at the start of the season.

I have seen it all, what a great cook, dstr8, genius.

Gotta love grape seed oil.

My humming bird population has doubled, 2 males have been joined by 2 females.

Thanks, everyone. CK, I know you don't like squash but it is really easy to grill and I'm sure SK would love it. It makes great veggie leftovers too.

I thought I was going to be using my wing rack until I cut open the package and found separated wings. But before doing the wings prepared the last of the 2015 squash from my garden. Sliced and cleaning out he seeds and stringy pulp. Dressed with butter, maple syrup, and black pepper. Added wedge potatoes, onion and wings to the grill. Grilled at 375F until done about 45 mins. Wings are done. Cooked these at 375F for 45 mins. Done and plated. .:)

CK, you are making me hungry for pizza but that's not on my menu:(

I thought that was very thought full of CC to post the link, now if I could just him to play the program on the PBS station that I get, I'd know he has the real power.:)

A master craftsmen at work that makes it so much more special. The feel of the wood on bare feet must be wonderful.:)

I can see that I'm in good company “Far and away the best ceramic cooker I’ve used. It’s made with ceramic developed for NASA. It will hold temperature to within a couple degrees and run for 3 days [Yes, days!] on one load of charcoal. Clad with mosaic tiles, it too is a thing of beauty.” EXACTLY, my feelings.

This is inspiring me to get busy and cook. :):)

I took it to mean, leave it in the grill. I know the temp might go up a little but you must keep the chicken temp of 145F for 8 mins it must not go lower. It is like sous vide, you must maintain that temp for at least the time stated.

Not a dumb question at all, if you want to know something just ask.:)

I just fill the basket with lump like normal, put the rotisserie in and start the spinning,

In the 22 the basket splitter only goes one way front to back and while U have not tried it with the rotisserie I don't doubt it would work. What are you thinking, Shirley?

tinyfish, that is a tasty looking cook. Grilled chicken and cauliflower and the chicken topped with onions, mushrooms and melted cheese, yummy.

Shuley, I really don't do big cooks so that means I really don't need the 32 and the 23 is pretty much the same except for the high dome. I like to do my pizzas up high and also my breads and some times things that I want to do direct but get as far from the fire as possible.