EGGARY

So using different Brands of Charcoal can create different results ? I guess I just have to play with it.

Is it possibly blue to just use the Vent Dial with the various holes on the right for smoking ? Will it create enough air ? Would like to get to 225. Which hole ? Setting for Top Vent.

My wife was in Ottawa,Canada thus past week. She picked up a jar of Fulton’s Maple Grilling Spice. Looks interesting. Any Canadian KKers know anything about this Spice Blend ? I bet it would be good on Chicken and Fish. Anything else ?

I love The Meater. It does what it's suppose to do and it is easy to use. I have had all of the other Remote Thermometer and so far this is working great. I even ordered the Block, which I am still waiting for but the Company wants to get it done right. I would not wait until Christmas. The MEATER can be used when using the Rotisserie. I have started using the MEATER when grilling Steaks, especially when doing Reverse Sear. Once it reaches a certain Temp, I take out the MEATER to do the Reverse Sear.

Look up PRETZEL. I am not a big fan of Lox but the Lox would be best put on after the baking of the Pizza/Bagel. It does look interesting. Next time bake the Pizza Dough with the Sesame Seeds and/or Poppy Seeds. Let it cool a bit. Then put some Cream Cheese, the Lox, and some Red Onion, and if you like Capers, go for it.

Thank you so much MacKenzie. LOL That wasn't my chicken. I was writing about the MEATER. I just hope all my chickens look that good. I will use the picture as an inspiration.

Nice cook. Are you enjoying the Meater ? I see that you used it on the Rotisserie. I have The Meater and just love it. It is the ideal Thermometer. It is very easy to use. I had an issue with mine and was able to get a Replacement as their Office is in Studio City, Ca. I was able to go there and have them check out my thermometer. Just waiting for the Block.

I had a Salt Block at one time. It dissolved when our kitchen was flooded. It's like every gimmick that comes out. I buy them, use them a few times and that is it.

Welcome to the KK Family. You are going to enjoy your new KK. You made the right choice in getting the 32". I had a BGE XL and went for a 23" KK in 2012. Last year I added a 32" KK. I enjoy firing up Trevor.

That is what I did. Thank you.

It is always best to cook by Internal Temperature and not time. Invest in an Instant Read Thermometer.

I have not made Pizza on my 32" KK. Do I need to use the Heat Deflector ? I am making two Pizzas. Can they both be cooked at the same time ? Trying a 24-Hour Pizza Dough Recipe. I hope I can get some info soon. Thanks.

I know your Tri Tip will come out really tasty. Here is a Rub I use for Santa Maria Tri Tip. Might want to try this in the future. Santa Maria Rub (enough for a 4 pound roast) 1 Tbsp Kosher salt 1 Tbsp finely ground black pepper 1 Tbsp garlic powder 1 Tbsp onion powder 1 teaspoon cayenne 1 Tbsp dried oregano 1 teaspoon dry rosemary (or fresh, finely minced) 1/2 teaspoon dry sage Read more: http://www.simplyrecipes.com/recipes/santa_maria_style_tri_tip/#ixzz4wqEU1SUQ

Welcome to the KK Family. I first went with the 23" KK. Had the 32" was available I would have gone with the that instead. That was 5 years ago. I got the 32" this past February.. I do use the 23" as well but I prefer using the 32" and with the Basket Splitter I don't have to use a lot of Charcoal. It's better to have more space then less.

Hey Mac ! Nice looking Ribs. Were they smoked direct or indirect ?

http://blog.kingarthurflour.com/2017/07/28/khebez-arabi/?go=EC170730_B1&trk_msg=J3DCT07F2JO47FR4HUJKMMQ3A8&trk_contact=D1DDASBLCR8NRIAMHDB2D7AVQ4&trk_sid=I14001HI5TKM6AVD27TG7JQOSG&utm_source=listrak&utm_medium=email&utm_term=http%3a%2f%2fwww.kingarthurflour.com%2fshop%2flanding.jsp%3fgo%3dEC170730_B1&utm_campaign=broadcast&utm_content=ec170730-breakfast-recipes

I am doing a Boneless Leg of Lamb. Direct or Indirect? What would be best ?

Happy 4th of July ! When using the Rotisserie I do the cooks Direct. When would a cook be done Indect when using the Rotisserie?

From PitmasterX Check out Pitmaster X on Facebook !!! SUPER EASY TANDOORI CHICKEN !!! Total cooking time: 2 hours 10 minutes Preparation time 0 hours 50 minutes Cooking time 1 hours 20 minutes Suggested tools USA: Poultry stand - http://amzn.to/2lwtXIs Ingredients: Chicken - 2 whole Greek Yoghurt - 1/2 litre Garlic paste - 2 tablespoons Ginger paste - 2 tablespoons Tumeric powder - 2 tablespoons Smoked paprika powder - 2 tablespoons Salt - 2 tablespoons Mustard oil - 4 tablespoons How To: (can also be done in the oven) 02h10m - Mix the yoghurt with the spices and rub it on the chicken 02h00m start up your barbecue and set it to smoke at 160C / 320F 01h20m - place the chicken on a poultry stand and over indirect heat. 01h10m - Smoke the chicken until the core temperature is around 75C / 167F. 00h10m - Let the chicken rest 00h00m - Enjoy!!

Looks interesting . Flatbread Recipe: Manakish Zaatar PRINT RECIPE Manakish Zaatar Makes 8 (7 to 8-inch flatbreads) Flatbread 1 cup lukewarm water 1/2 teaspoon sugar 1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons) 3 cups unbleached all-purpose flour, plus more for dusting 1 teaspoon salt 2 tablespoons extra virgin olive oil, plus more for greasing Zaatar topping* 1/4 cup ground sumac 3 tablespoons dried thyme 3 tablespoons dried oregano 2 tablespoons toasted sesame seeds 1 teaspoon coarse salt 1/2 cup extra virgin olive oil *Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds. Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy. Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size. Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats. Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes. Meanwhile, combine the zaatar topping ingredients in a small bowl. On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter. Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges. Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches. Serve warm right away or else cool on racks.

Is it as easy as it is in the video ? The end product does look impressive. Thanks for sharing.