tony b

One of the best parts of summer is Peaches! So tonight's cook is grilled peaches and pork chops - a marriage made in heaven! Local corn, peaches with Dizzy Pig Pineapple Head, and Suya Pepper pork chops. Plated with a nice salad with a raspberry vinaigrette and some herbed goat cheese with a Balsamic vinegar drizzle on the grilled peaches (FAH-BU-LOUS!). The Moscato was a perfect accompaniment - peach, lychee, and honeysuckle flavors to compliment the peaches and cut the heat from the Suya pepper rub.

I 2nd the advice to wrap AFTER the stall, typically in the 165F - 170F range. I use pink butcher paper, ala Franklin's method. Great results. I'm sure your party folks will love it.

Standard hot dog is 1" in diameter and 6" long. I think they'd work. @Bruce Pearson - I say try it!

@KlausVanWinkle - excellent cooks!

That's big enough for a hotdog. Not a lot of room for "accessorizing," but a plain dog with some mustard, onions and relish would work.

I second Robert on the gas burner. I can't name anyone on the Forum that has one and the rear door is often the source of air leaks that can mess up your temperature control, especially when you want to shut down the grill and smother the fire. I got the kit from Dennis to seal mine up. In fact, it's so seldom requested that Dennis is not longer including the rear door as the "standard design." It's really not that hard to preheat a KK, you just have to factor the time into your cooking schedule. I live in Iowa, which gets much colder than Vancouver, and I cook on mine year round without the gas burner.

How big are they, MacKenzie?

@tekobo - the problem is ya'll don't speak plain English! And, a true Southern biscuit is NOT a scone, honey! It's so much better than that!

Break a leg, kid! That's one helluva Guru Challenge entry!!

WELCOME to the Obsession! You'll understand once your KK arrives and you start cooking on it! A 42" - WOW! We don't see many of those on here, so can't wait to see the uncrating pics and those all important first cooks.

Just to second many other's ideas here - Your list of accessories is a good start. Only add-on would be lots of boxes of cocochar, coffee wood chunks and charcoal, if allowed to be imported to Australia?? Yes on the basket splitter! It's a "must have" in my book. I like having both the roti spit rod/forks and baskets - use both equally. I also got a 3rd party accessory - the Octo-Forks, but I'm not a big fan of them. I always manage to cut myself either putting the food on the forks or taking it off after the cook. Plus, you end up having to tie many food items on with silicon bands or butcher's twine to keep stuff from falling off during the spinning. Kinda defeats the purpose of them in my book. I was an early adopter of the cast iron smoker pot and think it's a great tool, but I did get the cold smoker accessory when Dennis brought it out. I'm using it about as much as the cast iron pot - my challenge (which you won't have with a 32") is that I only have 1 port (your 32" will have 2) - so I can only use either the smoker or my Guru fan on a long cook. And on that topic, I've owned my Guru fan/controller for many years (longer than my KK.) I use mine on most longer cooks (> 4 hours), just for the piece of mind of not worrying about runaway temperatures. Since it's a 3rd party item, you can wait until you get your KK and then decide if you want one or not. I was an early Kickstarter backer of the MEATER wireless thermometer probes. Only way to actively measure food temperature during a rotisserie cook that's on the market as far as I know. All the other "wireless" temperature monitors have wired probes. If you don't have one the new Maverick XR-50 is a very nice setup. And last, but certainly not least - WELCOME to the Obsession! You'll understand once yours arrives and you start cooking on it!

You left out the single best reason to own one of those Lodge pans - biscuits, child! I've owned mine for so long, I can't remember when I got it.

Lovely baguettes, MacKenzie!

Yummy looking pies there, Aussie!

Excellent job! FWIW - I never wrap pork butts on the KK, only to hold in the cooler afterwards. BUT (pun intended!), I ALWAYS wrap beef briskets in pink butcher paper after the stall (170F - ish) for the remainder of the cook (203F).

Where's the suckling pig that comes with it, Dennis??

Mozzarella is good smoked, too. I've done pepper Jack as well.

Sans beets, please!!!

That macaroni salad looks pretty tasty, too!

I consider the pizza stone, rotisserie basket & rod, basket splitter (with maybe a second charcoal basket), and cold smoker to be essentials. Plus, don't forget to load up the pallet with as much cocochar, coffee wood chunks and charcoal, as will fit.

Yummy looking hunka meat there!

Did I see cauliflower in the ingredients list? Is this a MacKenzie recipe??