Firemonkey

Magic erasers work like a champ! My wife uses them all around the house with good results. I dont know what makes them work either, but they get all sorts of tought o clean stuff up.

No que for them...and the guy in the Black and Silver...I hope he is downwind everytime you cook something good, and share it with your fellow Arrowheaders!

Tell me you are still a chiefs fan and not letting oxygen deprivation cause you to wear orange and blue

Whoa, PC...he is still drooling on the window with DJ and I. He didnt get one, he just went over to Whiz's place and fondled it. ...this should get good

It is damn cold in the peninsula, too! I had to close a few windows last night! The skiers on the lake even look chilly

Ask Whiz about those time estimates

Well, that depends what else I am cooking along with it. I do it both ways, but I think I prefer direct. If doing direct, I flip it half way through.

Tobias, Check out this thread, with some pictures of the setup I have found success with. I place the heavy stone as well as a normal oven pizza stone on the main grill with a couple of spacers between them. Let the whole thing get preheated for about 30 mintes at about 475-500-525. viewtopic.php?t=353

With 2 whole weeks at home, and 100# of smoke wood (cherry, apple, grape, persimmon, and pecan) that I carted home from Missouri via American Airlines, the question is more like "What will you NOT be cooking" So far, Ive done Chicken with Apple smoke, pork loin with grape smoke and an accompanying blackberry merlot sauce, and burgers. I plan to hit BJs and pick up a case of pork tenderloins (a bargain by the case at $2.49/#) and some proscuitto. The proscuitto is to wrap stuffed chicken breasts, and the tenderloins are always a great quick and easy meal, since they cook fast and can be encrusted with just about any glaze/flavor.

Funny - Not only have our two admins not ante'd up yet, but if we look at our top 10 posters (based on post count (+/-4000 total )) FIVE of them (myself included) are still on the outside looking in! But that should be changing soon...I am doing my best to get legit. I placed my order, at least I think I did? Its a good thing all of you owners are so good about posting pictures and giving the rest of us something to talk about!

The only thing I have seen off the shelf, was at one of the local big box stores...Sams club if I recall correctly. They have stainless kitchen centers around some of their huge gas grills, and they were priced separately so you could just get the corner, or countertop section. I live in FL, where outdoor kitchens are fairly popular. If you are even remotely handy, you could build something yourself in a weekend or two. A pressure treated frame, stucco or stone walls, and a tiled top. Im sure a google search would find several DIY pages.

Spatchcocking is the plan. I used to only remove the spine and flatten the bird, but I now like to remove the keel, as I think the bird lays flat much easier. For seasoning, I agree that flavors just dont penetrate the skin well enough. What I do is soften about a 1 1/2 Tablespoons of butter in the microwave, and my spices to it and make a paste. I then smear the paste all over the bird, under the skin. The butter paste makes it easy to insert the spices through a small spot where the skin is separated, and distribute it around. It also adds a nice juicy flavor, too. I tend to cook my birds a bit higher, about 325-350 or so. I get the grill up to temp, and allow it to heat soak for about 30 minutes. Then I add 2-3 smoke chunks (apple, peach, cherry are my favorites) and when they get rolling i add cold chicken right from the fridge - so it can spend a little longer in the smoke and develop a nice smoke ring.

If you are using chips, you are wrapping them in foil first, to keep them from burning up too quickly, right? I suspect that just making the pouch flat enough to drop down beside the deflector would suffice. A foil pouch (with holes punched in it) just laying beside the basket should get hot enough to produce smoke.

Well, the most suitable setup will depend on what you are trying to cook. You can set the large heat deflector on the charcoal basket handles, and then the area above it will be indirect. You can use the outer perimeter of the grill for direct. Curly's suggestion of a half stone covering part of the grill can work as well. I keep a pizza stone that cracked in half for just that purpose. If you have both an upper and lower grill, as well as the upper/sear grill, you could use the lower grill as indirect, place the stone on the main grill and use the upper/sear grill for indirect. Dont overthink it...just go for it.

Well, with a name like Firemonkey...Those pictures are almost internet porn! I might even make one of them my avatar.

The key question is "was the flame ever blue?" If it was before you drilled it, then you will need a smaller orafice, adjustable regulator, or some other way to get a leaner fuel:air mix. If the flame was once blue after your drilling, then you likely have spiders, or ash or something blocking your air intake. I dont have Dennis' burner here, so I dont know if it is as simple as getting a new part, or if you would have to fix what you have. If you had to fix it, you may be able to braze it and redrill a smaller hole. You may try something simple like just opening the draft door a bit to get more air in there? You say you drilled it to get more heat, just curious - how much heat were you getting from it? From Dennis' new drying process post, it looks like the burners are capable of 800*

Re: Another Point of View.. No flames from this direction. I am all about doing what I can to minimize my impact on the Earth. However, avoiding cracks on my grill is not something I am willing to sacrifice Ranks right up there with driving to work rather than riding the Metro bus. If I wanted that, I would stick with the crack-riddled mexican grill that I have. Compared to the refined cookers Dennis is delivering - my Mexi-K IS a metro bus!

Too rich Yellow flame means you are burning too rich - confirmed by the soot you found. Check your burner for obstructions, and you might check your regulator as well.

I havent sealed my grill - and dont even have a KK yet, but I concur with Curly. The spray on stuff in a can will make your job much easier. I thought it was a gimmick, but my Mom used it on her entire house and it worked great. Water beads on it, and its easy to apply - spray on, wipe off the tiles. About $10 can - might take a little more than 1 can to cover your entire grill. Only problem was for venting the horrendous fumes but you're outside so you should be fine.

I have the same one...made by BBQ Grillware. Lowes sells them for about $19, but I have seen them at BJs for less than $10. Pretty good light output from the LEDs, but dont leave it in the elements. Mine started showing some rust after about 10 days of being left outside.

I thought is was some sort of snake cam that DJ cooked up. I feel better now - I thought DJ may have been holding out on us.

Yet another perfect example of why two Ks (KK)are better than one (K)! Now, is that a piece of DRYWALL proecting the handle protrusion?

leejp, you didnt own one of the competitors grills did you? Just wondering, 'cause with this company, you dont need to worry about keeping the packaging so you can return it later. ...Not that keeping the packaging would have helped you get warranty service with the other company In fact, I think removing the cooker form the crate has voided many-a-warranty

If you shelled out the cash for saffron, you no longer qualify as a cheap bastard