hbob

I am cooking a goat leg tonight. I usually do one of my rubs sear and then wrap in foil slow on my old Weber. However, now I have a KK and will be cooking tonight. What is the proper temp, technique etc for a goat leg (like a small leg of lamb).

I have this too. Ran grill for 8 hours at 250 then upped it to 400 and the smell started. Is it external to the chamber, so no need to worry about food getting the taste??

A few parts question What is the pint bottle of clear liquid? Vodka? What is the small spring, about three inches long? Neither shown in parts photo. How does the ash screen mount? Inside?

Looks like the extra pieces are external to the main operation, for EZ rotisserie and grill handing.

I see from the PDF manual I just received, it is recommended to warm up the grill for 24 hours at 200 degrees. Can briquettes be used for that since they burn cooler? Any ideas on what to cook that low and slow, or should I just let it be warm and wait till I can fire it up for real?

Thanks for that Drunk_J. It is a start. There are quite a few small pieces to be attached that I don't know what to do with. Is there something printed that should have come with the offical word on operation and assembly? Some of it is obvious, other items are not. How tense can spring be set, before I break something?

I just received my OTB Supreme, however there is no included assembly information at all. Nor is there any information on how to use the grill. I can't find that information on this forum or the website. Does anyone have a link to setup or have a PDF of the documentation. I have searched the forum with no luck.