MacKenzie

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.

Yes, Shuley, I do have one of the original 22 and it was that fact that it is the same depth as the 23 only 2 inches less from left side to right side but it has the high top and that I really wanted that. I believe my charcoal basket is bigger too, it is the same shape as the bottom of the grill. I am very happy with it!

Shuley, it is not that hard to wheel the KK, the hard part is to get it started and from there it is easy. I keep mine in an outdoor kitchen and especially in the winter I need to move it out a little to cook. I'm moving it to keep the dome hat from hitting the winter shades that are over the windows. Once I discovered the vast improvement in taste there was no way I was going to be using the kitchen stove to do my meats, poultry, etc. I know it's a little more work to light the KK than to turn the knob on the kitchen stove but the improvement in flavour is well worth it. I live where we get lots of snow and lots of freezing temperatures in the winter but I still use the KK all winter long. The KK is another appliance in my cooking arsenal, one that has made a huge flavour improvement, definitely not a fad. If great tasting food is your goal you won't be disappointed with the KK.

CC, what a great cook, it does look extra tasty:) :)

Punmaster, those are great shots.

Yes, you can arrange your food on the different grate levels which makes it possible to adjust the distance the food is from the fire. It is a great advantage to be able to do this. I find it possible to do more direct cooks than I was used to doing.

Geo, sounds like you had a nice and simple cook but at the same time very tasty.:)

Fiddlehead greens are the furled fronds of a young fern. I boiled them in salted water for about 10 mins. then I added them to a dish with butter, pepper and a little granulated garlic.

Stiles, thank you. I cooked extras this time so you are more than welcome to drop by. I'll even do some fiddle heads for you.:)

I was really taken with yesterday's drumsticks and put another batch on today. Here are 8 ready for the grill after the Frank's Hot Sauce overnight marinade. On the grill. A friend dropped by just as I was done with my garden work and he gave me a big bag of fiddle heads that he has just picked. Those drumsticks are like little sacks filled with moisture. Plated. These are just sooooooooooo moist.

The second humming bird that you sent my way is now here. I think the only thing for them to eat is my syrup:)

Thanks, dstr, I have made a paper copy and a saved file.

dstr8, I am going to have to try your KK heat soaked method. It sounds wonderful. I hope you post pixs of the chicken you are now planning. It will help my motivation.

ck, the plated pix sure has activated my salivary glands. Delicious.

I mainly heat soak when I'm doing bread or pizza.