MacKenzie

Dave H, did you see the latest post from Dennis? My mantra is Temp is Airflow. If it's not leaving the grill it's not going thru the charcoal. There are no mysteries here, charcoal always burns at the maximum volume for the allowed airflow. I suggest making smaller adjustments after the grill is heat soaked. There are many factors but remember that hot air exiting the grill creates vacuum, this vacuum grows as the volume of burning charcoal increases. It's like having a little built in blower. I use the large pencil hole for everything except high temps which I pull the door open or open the half dial all the way. Other than that going in I only use the top damper. Another problem is that different grills have different diameter damper top chimneys so what's 1 turn on the 23" is less on the 32. Before you follow too closely settings on posts here on the forum best to keep in mind or know what grill the person is cooking on. The size of the charcoal and resistance it creates is also a factor.

Troble, just so long as your brother had a nice birthday dinner.

You didn't taste it, the chef always gets the first bite.

Troble, looks like you nailed that duck.

I think it really depends upon the background colours of where they will be located.

That ice cream has started the salivating glands working over time. Chalk one up for a grate cleaner. I had steak last week that was cooker on a grate from a gasser and I'm sure the last 10 years of grilling was still on the grates, my steak tasted like it.

What a fantastic plating, definitely making my mouth water.

Tried the Bonfire on a wooden deck this evening. There was a welders blanket underneath not that the bottom gets hot but even though one is burning hardwood there is the occasional spark. There is comfort on the deck as opposed to the lawn, no critters are going to come out of the bushes.

Did some drumsticks, marinated in Frank's Hot Sauce then sprinkled on some Stripe Garlic and Silk Chili.

Troble you sure are cooking up a fantastic storm. Every thing is looking very tasty for sure.

Things did get a little twisted on that gasser.

What Tony said except I do like the Octoforks.

Stunning, I love those shots. Cooking on a gas grill.

Looks like the perfect cook corner as well.

Gorgeous, love those pebbles, did you know they not only look awesome but they cook better too.

I am on the other side of the fence, in my experience I find it easier to clean than I expected. It even fits in my dishwasher if I want to go that route. Usually I do it in the kitchen sink, mine is for the 22 it might be different if my cradle was for a bigger KK. Mind you I do like the spit too, it just depends upon what I am cooking.

My Bonfire arrived safe and sound on Mon. and it has been fired up twice already.

Lovely oasis.

Gorgeous and your dog loves it I expect. Lots of running space and water to cool off in.

Happy Canada everyone, it's July 1st. Hamburger buns just out of the oven.

I see a carrot too.

Tasty looking lasagna, Troble.

Sprinkled a chicken breast with lots of spices, chili, garlic, pepper, salt, fennel, cumin, dry mustard, paprika and basil. Coated with finely freshly ground corn and then wrapped in parchment paper. Hit it with the rolling pin, driving the corn and spices into the chicken as well as tenderizing and flattening the chicken. A little ghee and oilive oil in the Vermicular, heater to 475F added the chicken, left untouched for 4 mins., turned the heat down to 300F, flipped the chicken and let it cook covered for 4 more mins. The chicken was very moist and tender. I will be doing this again. The Swiss chard is fresh from the garden.

Awesome, I love the different areas, each one is so interesting and different from the others.

My dream setup if I was doing it at ground level would be a 32 and the 22TT with the tall dome. I would definitely want one to be on the smaller side even though I know I can divide up the 32. Two is a must but not the same size.