Sharon

Hello all, first cook on our new rotisserie. A few challenges here. First the motor, clockwise and reswerwing the drive shaft and the basket. Used locktight between motor and basket and that did not help. Onto new fixes, thank you Tony, we reversed motor polarity and were able to get the rotisserie motor to work properly. Here are pics of our new chickie. She is a good sized girl, 5.75 lb., trying to get closer to a small sized turkey. Pronounced delicious! The

When will it be available? In time for Turkey day here in the USA? Just dreaming.

Excellent. Thank you so much for the info. Dennis recommends going to onegrill.com for the motors. Just wondered if one of their shafts would work. BTW, Dennis is working on a turkey/chicken hanger. Saw a photo of the prototype last week on another thread. Should be an awesome additional tool to our arnensal! sharon

I cheated. Went to Sur La Table and bought their Hasselback potato slicer ($12.95 USD) Can only do smaller taters on it (about 4 1/2") but fast and easy. Alternatively, put the tater on a big spoon or between 2 chopsticks so not to slice completely through. Add lots of salt, pepper, and other goodies between the slices along with a butter/olive oil glaze on the slices and you're good to go. A nice presentation for guests and much tastier than plain baked potatoes. Glad you liked it.

Love it! Looks amazing. Where did you find your rod and spin basket? Direct or indirect heat? From photos looks like indirect. Low and slow (250) or higher in the dome? Sharon 22" Hi Cap KK

Finally getting to upload some cook pics, delicious, simple spatchcocked chicken and hasselback taters. Pulled the chickie off at 150 degrees at the breast as Kenji Alt-Lopez suggests (actually he suggests 145 at the breast), let her rest, and then carved. Still learning to cook at high altitude (5500 feet), different than my usual 1500 foot altitude. Also although I am not new to to Kamado style cooking, this KK is different, so well sealed, less lump is needed, so much less lump needed in my Weber style charcoal starter. I love my KK! Sharon 22" high top KK

Dennis. Looks great! I love it. It may be a challenge to store if it doesn't come apart for flat storage. Have you taken this under consideration? Sharon

MacKensie, move to private message Now off topic. No hard feelings all, like our conversation. Sharon PS I removed your email address.. You don't want it posted in a public forum Dennis

No problem, Dennis is the original, "you ask for it and he will build it". I have no doubt he can accommodate. On another note I asked him to look at a "turkey/chicken/meat" hanger. He informs me that one is being considered. Another must have accessory. How are you liking your cold smoker accessory? Sharon

Does anyone have a pic of the rolling cart? I know Dennis has one for the 19" TT , no offering for the 16", and no pics on his website. I need to get with him. Darn you MacKenzie! You are "evil"! Sharon

Mackenzie, you are talking me into the 16" table top! LOL. You are so bad! I want what Dennis built for you, but I will need it on a rolling cart. Dennis, are you listening? sharon

Here in Arizona, it's a very different climate, most think of hot, dry, lower desert. We live in a high altitude (5500 ft) but it is still often very dry, not so hot but often very dry and high UV index. There are some times we get down to 4% humidity. Makes your skin dry up and look like a snakes skin. Need to add humidity to everything I cook. A pressure cooker is my best friend. Baking bread is a huge challenge, so keeping my outdoor cooks moist is also a challenge. I would love to hear from others who have mastered these challenges.

You are do right, just need to get my two existing homes sorted out and packed into our new to us home (half the size of the other two combined). That being said, I love your setting. Well done! sharon

Mckenzie, I agree, it is easier to breath at sea level. Our son, comes to Arizona to train in high altitude for cycle racing, he also lives at sea level in Maryland. Cooking is different here, water boils at a lover level and food drys out. A water pan is my friend, even in a KK. We often obsessed over photos of Nova Scotia for many years when we lived in Connecticut and dreamed someday of sailing there on our boat to visit, but sadly did not get a chance to before we were transferred. Such a beautiful part of the world. Sharon

Thank you all for your kind replies! I am overwhelmed trying to get everything up to speed. In our new home (still unpacking), I am unable to get an email connection to my PC, therefore unable to post pics on that I took with my big gun camera, online. Only able to be online with my iPad and iPhone. So frustrating! Working on that as I write. Pulled pork and ribs came out great. Ribs were gone in a flash, before I could even get pics. Have married pulled pork with traditional BBQ sauce with a bit of Cooks Illustrated "sweet and sour coleslaw" not overly juicy or sweet on top. A perfect taste and crunch on top of the pulled pork. Have sandwiches in a photo of that (when I can finally post again with photos) Hubby declared he had never had such a great sandwich. I can post the coleslaw recipe if you think that Cooks Illustrated won't object. Mckenzie, I love your setup and photos. Looks like your KK's are under cover. Are they under roof? Makes me want to go back to Dennis today and order a 16" high top TT. Makes so much sense to me. Still have to recover from the cost of the 22" high top first. We have the same tile and color. I would also order the same, it's beautiful! SHARON

Cook is going great. Starting to wish we had purchased the 32" Bad Boy! So many things I want to cook at once. Oh my, there are only the two of us. This is going to work out just fine without being obsessive..

Yes they are aromatics. A bit of broth, wine, water, carrots, celery, onions, garlic, and fresh rosemary. We live in the mountains in Arizona, very dry and high altitude (5500 ft) and cooking is a bit different here. It is beneficial to have a bit of liquid in the drip pan. I shall finish my it off with a dry drip pan to crisp up the skin. Thanks for your comment. Sharon

So our KK has gotten off to a slower start than anticipated. Had to go out of town to help hubby with some potentially very serious medical issues. Sprung him from the hospital a few days ago. All should be okay. Back to KK. I have officially named her "Pleather". Her beautiful pebble tile looks like well worn leather. Pleather is a high end faux leather, thus the name. Today, I am doing a pork shoulder (bone in) and will shortly throw on some St. Louis meaty ribs. Shoulder is already looking great at only 110 degrees. Plan on powering through the stall rather than wrapping. Here's preliminary photo of the shoulder at 110 degrees to whet your appetite. Will post lots of photos in a different thread once all is done. Sharon 22" High Top KK Fire Magic gasser Humphies cabinet Pint RJ K7 and K3

Grape seed oil is a neutral high heat oil, a first press olive oil and is wonderful and my favorite oil, however it is a low heat oil, lovely flavor, after taste tests, my favorite is "California Ranch" brand. I keep my grape seed oil in the fridge, and it is highly recommended that it is only good for 6 months once opened. I write the date on the side with a sharpie when I open it. Also it is great for high heat stir frys. Just my two cents.

You are so kind! I'm going to love this forum! Sharon

We have jointly gifted this beauty to each other! As I write, out first cook, a brined, spatchcocked ckickie is cooking very steady at 325 degrees. We have an optional double drip pan of veggies, potatoes, onions, etc,under her to roast and catch the drippings. Neighbors are able smell this delicious aroma, and I expect will be knocking on the door very soon! Sharon

I think i might butterfly a chickie and some roasted potatoes and onions in the double drip pan, easy and fun for a first cook. Good way to break her in. Stlll haven''t named her. Suggestions? And add to some fresh and roast in the smoker in along with the bones I wish to smoke. Makes for a great broth! sharon OBTW, I take all the trimmings I have in this freezer ( onion,, garlic, carrot, celery, etc)'

Gorgeous KK, where in AZ are you? I'm Prescott and just received our new 22" Hi-top yesterday afternoon, already cooking on her! Will post some pics tomorrow. Sharon

Color, I believe it is Autumn Neb Pebble. Dark bronze at any rate. He wanted colbalt blue, but not available in this d-model. It will be beautiful! Update, hubby has revised travel plans and will be here late a Friday to assist in upveiling this beauty! So excited! Sharon new 22" Hi Top

Can't wait! I had great success cooking w/ my K7 (about the same size) I expect this our new KK is going to be amazing! Did not want to move a 17 year old Richard Johnson K7 140 miles, have moved it 2x before. No problems with it, great cooks, but too iffy given it's age and history. I may offer it a as an incentive to purchasers of our Phoenix home. Besides, I want'd the newest and best technolgy available out there (I told hubby it was our last K to match our last home). Kids didn't get to choose the color but they will argue over who gets it eventually. Took a bit to convince hubby that this was a better way to go. Dancing on air rather unpacking boxes. Now back to unpacking at our retirement home so I can play with the KK. Thank you to all that have shared and been so welcoming. I'm a self described foodie, nothing better than spending a day in the kitchen or outdoors and I will love and contribute to this forum! Almost wish I had put a smaller range in the kitchen, will be cooking outside on KK more, I expect. Sharon KK 22 Hi Top soon to be here