tony b

The "true" sign of summer has arrived - local corn! YES! On the grill with some peaches for the salad and some chicken thighs.

A lot has to do with your dough. I'm not the go-to for advice in that category, as I'm not the best baker in town by any means. I usually cheat and get a Poppa Murphy's pizza (take it out of their silly cardboard pan.) As far as the KK goes, I use the KK stone on the top grate. I aim for about 550F dome temp and let the stone heat soak for about an hour before cooking. As @wrandyr said - YMMV. I have a 23" KK.

Big Ole Hunka Meat! Nicely done!

@remithat porchetta looks perfect! I'm envious, as I've never had one come out looking nearly that nice!

@jonj - Yep, only game in town, as far as I know.

OK, these folks have stepped up their game. They've now secured a license to import pimento wood from Jamaica! Hallelujah! However, hang on for the sticker shock! It ain't as cheap as it used to be! But at least we can get it again! I had been hoarding my last few chunks of it for special cooks. They're also including the leaves in the order. These have been more available than the wood, but a nice add-on. Toss in some allspice berries in the mix and you're rockin' it, mon!

De nada! That's what we do here in this Forum!

What @C6Bill said. Finding pieces of kiln brick in charcoal bags is pretty common, regardless of brand.

To quote Pink Floyd - "I think that I'll buy me a Lear Jet!" LOL

Post pix!

@tekobo - Just Effing Amazing! I'm dying to try that octopus!

Size Queen! 🤣

So true. One of our members (ckreef) actually did an experiment where he intentionally tried to dry out a whole chicken on the KK. It was impossible.

We hit 80s today, so had to grill out something special for the occasion. Sirloins marinated in Shio Koji and spices. Grilled veggie medley of spuds, poblano, onion and asparagus. Served with a side of shrooms and a nice Napa Valley cab (9 years old). Steaks on the lower grate. Plated.

@NapDogg - nicely done. One observation. You have MEATER probes inserted into the chicken perpendicular to the rotation. I've had experiences where the juices/fat (especially with your butter basting) run down the probes and burn, which actually coats the probe and throws off the readings. I now try to put the probes in parallel to the rotation to avoid that situation. YMMV

I've owned a 23" KK for a while now (2012). I've never had an issue with the rotisserie motor not handling the load, but I've never taxed it near its limit either. I generally only use the basket splitter when I'm using the rotisserie. I like the food to rotate in/out of the heat zone. I arrange the basket so that the coals are in the back of the grill. I have on rare occasions used it in a left/right arrangement for a non-rotisserie cook, but in general, if I want indirect cooking, I just use AL foil on the lower grate with the regular basket (no splitter). This allows me to use all of the top grate area; whereas if you use the basket splitter left/right, you've lost half of the cooking surface. This arrangement does come in handy if you're reverse searing just a few steaks. YMMV

That's our Dennis - always looking to make improvements to a product that's already outstanding, tops in its class!

$$$$

What she said - WOW!

Last night was pork short ribs and corn on the cob. Don't know where the corn came from, definitely not local (not til late July). It was sweet, but a bit tough (age?). Pork was cooked indirect at 250F for 3 1/2 hours with smoker pot of hickory and apple wood chunks. I was busy in the yard, so I used the Guru to manage the cook. Plated with salad and hush puppies (air fryer).

@Tyrus there's always a jug of sweet tea in my fridge! And right now, I'm a fixin to go out and do some yard work.

Hope everyone in the US has a great Memorial Day weekend, with lots of great cooks! Everyone else, have a great "regular" weekend! I kicked mine off with smash burgers on the cast iron griddle on the sear grate (upper grate upside down on the charcoal basket handles, for those who are new here). Being a Southern boy, I had made a batch of pimento cheese (or 'minner cheese as we say back home!), so onto the final burger it went!

The charcoal basket on the 23" is round, so with the basket splitter in place, you can rotate it any direction you want. Unfortunately, the larger KKs are more oval and not so flexible. I recall Dennis working on a front/back splitter for the more oval baskets, but I don't know if it ever hit the market? I recall some members "gerry-rigging" a splitter for this purpose. Good luck!

Thanks, @Tyrus, aka The Hippy-Dippy Weatherman!

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