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Do people suggest wood pellets over wood chip for the smoke generator?

Also if anyone is struggling to clean their smoke generator there are cleaning agents for coffee machines designed to remove oily build up residues and they dissolve the tarry creosote type build up. Eg Puly Caff powder.

I am currently warm smoking salmon. With the smoker pump set to its lowest flow rate I have all the vents at the bottom of the KK closed and the vent at the crown open 1/4 turn and the temperature at the grill is 116-118 centigrade. I can’t get it any lower, the temp just crept up from 105 and I didn’t want to risk closing the top any more. The recipe had suggested 105 as the cooker temperature. I an assuming the smoke generator is pumping in a significant level of oxygen to the coals.

This is genius, was it a design intention or just luck?

Amazingly I am visiting Texas next week for a conference- I am based in the UK. I already have 2.5kg of chef’s presses waiting at my hotel, looks like there will be more stainless steel added to my baggage!

Exactly

Can we do a container share with Ilya at some point?

@DennisLinkletter are there any plans to make a pan that fits over the rotisserie basket splitter so for example potatoes can sit in the pan and get the juices that drip off the rotating protein, or to collect the juices to make a gravy? I have small oven trays but they still slightly overhang over the coals and any pan can’t have a raised edge or it gets caught by whatever is on the spit.

My smaller oven trays had bigger lips which would get caught by the bird as it span. I need to find something smaller but with a lower rim. So a little further tweaking is required. Made club sandwiches today and the leftover chicken from the roast was incredible, so succulent, mild smoke flavour and could be cut into near paper thin slices. I’ll try to calibrate the thermometer on the KK this week. But last night I reverse seared a couple of steaks and the grill temp in the indirect zone according to the bbq guru was 115, but the ambient temp according to the Meater probe was 95. I think the heat from the direct heat on the rack was being conducted along the grill rods to the indirect zone. The temp at the lid was much higher. The bbq guru and the MEATER were in accord on the internal temperature of the steaks

So apart from roasting beetroot in the coals (recipe said give them two hours but they were more charred than my charcoal after one hour) I had an immensely satisfying first foray. The cold smoker was used with apple chips. I did discover a huge difference between the lid thermometer and the ambient temp at the height of the rotisserie spit. The KK was reading 200C but the Meater 2 plus was detecting 143C. I think a little higher temp next time might help the skin crisp a little more but my wife described it as the most chickeny tasting chicken she had ever eaten. The bracket the rotisserie motor attaches to needs a little tweak so it is perpendicular to the spit, plus I’ll have to find a way to stop the engine slipping so far down on the bracket. So this will involve bending the bracket a little more and attaching something to control the height of the motor. Otherwise it was just perfect, easy temperature control and adjustment and the sourdough loaf came out brilliantly too. As a child my parents had a simple rotisserie grill and a childhood favourite meal was “round and round chicken”. Today felt like this memory got elevated to a ridiculous level. At what temperature post cook is it safe to place the cover on the KK?

KK 32” is due to arrive tomorrow, with covers, rotisserie cradle, rotisserie spit, rotisserie basket splitter, metal topped side tables, baking stone, smoker Rotisserie motor is here I have an old bbq guru but will see how I get on without it, will probably use it to confirm grill temps in the first few cooks so I can make note of vent openings and temperature. I also have the Meater 2plus Chicken is brining with lemon, bay leaves, pepper and juniper, and I am just about to shape a sourdough loaf and will do a retarded prove in the fridge So If all goes to plan KK arrives tomorrow after lunch, and I’ll do the initial burn. Will then fire it up again, char beetroot in the coals, grill some peppers and spring onions (scallions), rotisserie chicken with some beech smoke and catch the drippings to roast off some new seasons baby potatoes. Then I’ll raise the temperature and bake the loaf in a challenger pan. I am a little bit excited

Challenger pan has arrived. Am very happy with the results.

I have nef domestic steam ovens in my Kitchen. But I think their steam is inconsistent so had been looking into the challenger pan already. The comments here have cemented my desire/decision to buy the challenger. I imagine either in the KK or my ovens I’ll cook bread in 15 minute relays, using the challenger for the first 15 minutes for each loaf. challenger due to arrive tomorrow, KK next month.

@DennisLinkletter is the half grill included in the 32”?

I am ordering a 32” big bad, am getting the normal basket splitter, rotisserie spit and basket, the rotisserie basket splitter, baking stone, cold smoker and side tables. Is there anything else I should get, is the half rack useful for when grilling over direct heat but you also want to do indirect cooking at the same time? thank you…