tony b

Mostly the extra thermal mass. There's still plenty of room for airflow.

HATE snakes, of all kinds, doesn't matter if they bite or not! Nice side benefit of living here in Iowa - snakes are very rare - too cold in the winter.

Of course I hear about the romaine recall AFTER I've eaten the salad! Well, so far, so good - no tummy issues. Will definitely be tossing out the rest of it though.

We actually had a nice day today, so celebrated by grilling some lamb chops. Plated with roasted potatoes and carrots. Charred the romaine for the salad, too.

If you use anything like the Kurly Kate, or similar (brass bristle brushes, etc.), PLEASE be extremely careful to wipe the grates afterwards with a cloth, like MacKenzie said, as there have been folks end up in the Emergency Room after unknowingly eating a stray piece of metal that ends up in your food and causing major problems in your gut. I play it safe with a Grill Floss; others just use an open ended box wrench to scrap their grates with.

My only thought is that a bird that big might be too big for the upper grate. You could do a test by trying the still wrapped bird (even frozen) on the upper grate and close to the lid to see if you have clearance.

I seriously need to do that, too! Both the food fridge and the beer fridge - I'm afraid of what "ancient relics" I'm going to uncover in both of them!

No deflector stone. Put the pizza stone on the upper grate where the radiant heat from the dome will cook the top of the pizza at about the same rate as the crust getting done on the stone. The stone will also heat up faster without the deflector. If you're having a sticking problem, consider using parchment paper - will help slide the pizzas off your peel, prevent sticking on the stone and won't interfere with crust development. If you're worried about the crust, you can always remove the parchment paper after about 3 minutes (once you see it starting to dry out.)

Yes

A true Renaissance woman!

First, I've never done a rotisserie turkey on my KK. That said, here's my normal setup for doing chickens - basket splitter, fire in the back, as you suggested. Drip pan on the non-fire side (when I do potatoes or other veggies). Dome is 375F. Good luck!

That looks like meat candy for sure!! AWESOME!!

Says the post has been removed - food porn, perhaps??

Loving it!

Was it this one?

Me, too!

Two steps away from a Turduckhen.

If you were curious - the high today is 17F with a windchill of 7F. But the sun's still shining!

Woke up to a new fresh 5". High today was 21F. Low tonight of 5F. It's snowed over 4" three separate times already in the last 2 weeks. Talk about insane weather!! But, Hey, the sun's out right now - LMAO!!

And Dad hasn't been??

Told you that you were living on borrowed time, MacKenzie! Our last hurray for the season today - actually hit 50F and it's very sunny out now, but a tad windy. Deep freeze arrives Monday - bloody wonderful!

Thought you Aussies had a pair! Bunch of wussies!

No, mate, bloody cold is when it gets below zero Fahrenheit. We won't see that (hopefully) until after the new year. But, this artic blast headed our way early next week is going to get down into the single digits at night!

Always remember this sage advice when dealing with a building/landscaping contractor - How can you tell if they are lying to you? Their lips are moving!

Very nice. Welcome to the Obsession. I have a baby Grill Dome and haven't cooked on it in years!