C6Bill

@Troble Sorry for the delayed response, for the chicken breasts i won’t be making “chicken salad” I’ll just be chopping the chicken up and putting it on a salad. sorry for the confusion 😁

Congratulations and you picked the best tiles !!!! You got the shape and color that cooks the best 😁

Chicken breasts were on sale today so I cooked up a few to save for grilled chicken salads this week. Cooked at 400 indirect until internal temp got to 135, they carry over to 140 while resting. the were rubbed with yardbird and a little Meat Church Lemon Pepper.

Unless you are one of those War Eagle kind of people, then forget the Roll Tide part of my post lol

Beautiful pork loin @RandyS, Roll Tide !!!!!!!

That looks great !!!!!

So sad that you never got to cook it 😟 😂

Get a pair and use them to hold your corn on the cob 😁

This is interesting, I never though to cook on like a brisket. I typically make pepper stout beef with them. I think it would be a good cook for the first weekend of NFL Along with Mac&Cheese of course 😁

Lots of beautiful meals being posted !!!!!!! Just a simple sausages with peppers and onions. I get the sausage from South Market BBQ in Elgin TX. This is a mix of their country sausage and the jalapeño and cheddar. Followed by watching the sun set at the lake in the 442 😁

Let’s see if I can get this video posted FullSizeRender.mov

Always cooked in the pan then removed from the pan and put back in to crisp the bottom. I don’t cook with cause on the pie, I use sauce for dipping after 😁

Am I the only one who slides their DSP out of the pan and puts it on the stone for another minute to get a little extra crisp on the bottom ? I’ve been making them for a few years now, I bought a pizza oven when the lesser ceramic cookers failed to deliver the results I was looking for in a pie. But I will be making them in the KK going forward 😁 sorry for the crappy pic, it is a screen shot of a video

Don't do air tight on the wood, there will still be some moisture in the wood and you'll end up with fuzzy wood 🥺 Ask me how I know lol

How do I unsee that 🤨

Rolling down off the crate shouldn't be too bad, I used 2 people for my 32 but I am sure i could have done it by myself. But don't forget to take lost of pictures !!!!!

And the side tables are teak so some oil could help restore their luster. But I am far from an expert in that

Congrats and welcome. Starting from the bottom you have the rotisserie bracket and the three shafts, two are for the cage that I see in your picture, the third one is for the rotisserie spit which you do not appear to have. At least not pictures. But the two shafts that are used with the cage attach with the cotter pin also pictured. There is a great video posted by @tekobo that shows how all that sets up. Can you add a photo of the interior so folks can see what you are dealing with inside ? There are many here who know a lot more than I do and I’m sure they will chime in soon. This is a rather exclusive club so not as busy as a BGE forum but the members here are great as far as sharing knowledge of not just the KK but of cooking in general. Lots of GREAT cooks here 😁

Well the headless pig I posted was 15 pounds in a 32BB so you could probably do a 25 with the head easily in a 42 ?

@johnnymnemonic He hasn't posted in over 3 years so I'm not too sure you'll get a response 😔

No, the painters tape is just due to me being a little "off" lol I think now that I really know how to setup the thing the painters tape isn't needed. And starting the measurement at the 7 inch mark probably doesn't make it easier to read lol

One of the two I posted is identical to the ones you posted.

That is a great looking meal @Troble !!!!!

I forget to mention that I also received two brackets. one in the roto motor box and another in the spares kit. The one in the spares kit is the one I used as the other sat much too close to the KK similar to the one in your photo.

Thank you !!!!!!