FastGlass

2 hours ago, ckreef said:

Yes it's a 3/8" square hole. The bracket and adapter shaft along with Springs and various other parts will come with the rotisserie setup.

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Just happens I'm doing a rotisserie chicken tonight. Figured now was a good time to get the KK setup. Snapped you a couple of pictures which should give you an idea how this works. I have the smaller OneGrill motor but everything should be the same.

Reef's Bistro

Thanks all! And I'm a picture person....thanks a ton ckreef!

I think I just need to hang loose and wait for the stuff to arrive. Happy the bracket will be included...

Hey all, not 100% on where to post this, but just received my motor for the Rotisserie setup that seems won't be available for at least a month. While waiting, it looks like I'm going to need a bracket that did not come with this Onegrill heavy duty, waterproof dealie. Anyone know what I'm looking for here? Also, not sure how the shafts or Springs are to be used with this, but neither shafts fits in this that I can tell...it has what appears to be a 4 sided hole, that would fit something like a 3/8ths type socket wrench/shaft....?

23 hours ago, tony b said:

So, what are the plans for the outdoor kitchen? Inquiring minds like ours would like to know!

Hey Tony,

Right now I'm leaning towards a fairly organic, natural locally sourced stone version of something like this, in a semi circle...a KK'S about 6 feet on each side of the chimney, with proper height work space on either side. Simple, but nice brick/stone compass mosaic in the center of an abutting circular patio....possible pergola over whole thing. You'd step down off the deck on increasingly larger split stone grain wheels, onto said patio, walk across to the semi circular wall of grillage and chimney....Lots of fun, hanging lighting etc...

Working on it...

Well, not the "Final" resting place, but they be where they be until next Spring when we redo the back with a porch and outdoor kitchen area...

Ha....I worried. Called Dennis at 2am Eastern time. The pebble had 4 spots where it vented that it pulled up a bit off the ceramic. He was so cool to explain everything. I followed the procedure to a "T"....except where you are supposed to take temp back down if you see lifting. I kept it steady....530 for 3 hours, 50deg more every 30/40 minutes...let sit at 750 till started to cool. Now, the grills are at 250F, I'm going to try again to get the lifted parts back down, but honestly, it's only slightly visible at all...but I can FEEL it when I push that area...it won't stay down in those 4 spots. I opened up the holes to definitely release vapor, but those spots are just not sitting on the ceramic alike they used to. I'm being assured it's no big deal if not visibly discernable as a bubble. On to clean up and grout....

Also, what am I going to do with this drip pan!!!? I can't use this! It's a GD work of ART!! No way I'm using it for its intended purpose. Fortunately I got the double drip pan to catch the yum, but if anyone on here loves great coffee as much as great food, you may have heard of this guy, Kees Van Westin, who makes these insane hand made espresso machines....this reminds me of that immediately.

Break in....Rock steady at 530F +/- 10deg. for 2 hrs now.

Forgot I needed to do this before grilling. Our trusty 22.5 Weber Smokey Mountain saved the day...

Lots of venting on the pebble, virtually none so far on the square tile.

Couldn't get a more perfect day or weekend for THIS delivery!
Happy 4th of July all!!!!
(OK...one day early, but still:)
Click on the pic for fuller resolution...They're worth it!!



 

Looks REALLY close. There was a delivery snafu, and now I'm doing a song and dance with the delivery company to try and get these in time for our big 4th celebration. It's due to arrive in the area at 8:18 tomorrow night, and after pleading with the lady at Daylight, and then Cape Cod transport, there is a small hope that they cold be delivered Saturday as Noone is delivering anything till Teusday otherwise! 

Two things.

1) Has anyone tried to do a clam bake in their KK with or without the seaweed, which definitely adds a brine salt taste I love)?

And 2) Just had our general contractor, upon showing him very excitedly the pics of what's coming, tell me that there's another guy who's place he worked on on our island with these...some "Steven Raichlen" guy.

...WHAT??!

I thought he was in Miami or something?

Hi all, sorry, been away with the family. For those asking, the business is still in its fledgling stages, but we smoke alot of fish....Alot! Also, Tandoori styled meats and such as well. Over the last couple years, I've been asked to cater. It's now getting to the point I'd like to do this out of one location, and get folks to come there for food and coffee (our other specialty).

They'll be at the house until I get the swing of things. 

Pictures when it's all done, I promise...

Just wanted to say hi. Finally moving from our guru controlled set of large offset Horizon pit and a 22.5" Weber Smokey Mountain, to a couple of 32" KK's! Fledgling business model/residential use, and we can't wait! Here's what's comming...