tony b

Like Bosco said. Pizza stone, which is different than the deflector, direct on the upper grate.

Keep trying, you'll get one.

Thanks for the tip, MacKenzie. Can't wait to try it. Out of town for Thanksgiving. Will give it a try when I get home.

At least it wasn't a Tofurkey joke!

Tasty looking lamb chops!!

Yeah Charles, you've got Susan at a disadvantage right now, so she pretty much has to eat whatever you cook - LOL!

Dennis posted elsewhere that he recommends setting the lid down on a thick pad of blankets to protect the edges. If you have some thick slabs of styrofoam, that'd probably work, too.

Nicely done, AGAIN, MacKenzie! Will have to keep practicing my PC eggs after the Thanksgiving holiday. I hear yah, Sharon. I was peeling 5# of large shrimp today and looked at the pile of shells in the sink and seriously thought about stashing them away for stock. I use it to make my Cioppino and Seafood Gumbo. I'm a big fan of Miss Vickie's PC cookbook. https://www.amazon.com/Miss-Vickies-Pressure-Cooker-Recipes/dp/0764597264 I also have this one from America's Test Kitchen. https://www.amazon.com/Pressure-Cooker-Perfection-Americas-Kitchen/dp/1936493411

I've always been called Tony. Only folks that ever called me Anthony were trying to get under my skin. I see your Brothers point!

Hey Tony, the one in my pic can be yours from Snake River Farms for a mere $99.

rutland starters are fireplace starter cubes - sawdust and paraffin. https://www.amazon.com/Rutland-50B-Safe-Starter-Squares/dp/B00138MO16 Not familiar with the Bento lighter? Bosco will have to enlighten us.

Stunning location. Just don't get too far off the beaten path or you might end up staring at the end of a gun (pot farm guards). Rather face the bear!

Well done, indeed. You just described my first rotisserie chicken cook! I was almost ready to chuck the whole mess into the woods in my backyard before i was done! Ended up just spatchcocking the damned thing and cooking it on the upper grate! I applaud your perseverance! A couple of observations - the Loctite needs to set up for the full 24 hours to be effective. It's not like Super Glue. Also, not surprised that you had to pry the wings out on the motor to slide on the mounting bracket. I'm not sure how many of us had to do this, but I was one of them.

Sweet!! Going to be fun hearing about your mid-winter cooks on Little Ms. Pebbles!

Sorry, would love to help, but the 32" is a completely different animal than the 23" when it comes to these details. But, you shouldn't worry about the fire going out. There's plenty of airflow around the stone when it's on top of the charcoal basket handles.

Here are my tools for lighting. I like this MAPP torch, as I can aim it precisely at the spot I want to light, but from a safer distance (see earlier post in this thread about sparks.) https://smile.amazon.com/gp/product/B00008ZA0F And the FiAir is handy if you don't have electrical power nearby for the hairdryer option. https://smile.amazon.com/gp/product/B00D5FS7HA As for "why not light from the bottom?" - my ass is getting too old to get down on my hands and knees to light the grill from below, plus it's hard to see what you're going. And, removing the lower vent door every time you light the grill will eventually loosen the snug fit that holds it in place.

It helps if you close the top vent LAST in your shutdown sequence after you've closed the lid to the 2nd latch position and the lower vent. You don't get the internal pressure spike this way, since the trapped air can exit via the top vent.

Can't wait to see him nice and brown!

Glad to hear that you got it to work finally. We've all been there, a bit frustrating until you dial it in. Then, it's worth all the work and swearing to get a nice chicken like that!

I've tried it. A decent blackening rub, similar to most others that I've tried/made - Emeril, Prudhomme, etc.

Officially it's Anthony, but I go by Tony (among other names that have been given to me over the years by "friends" - LOL!)

Thanks for the tips, MacKenzie!

I was doing something similar (used a spoon), but not exactly the same technique. Will definitely try this trick next time. Just curious, when doing whole eggs in the shell, how much water did you put into the bottom of the PC? I put extra water in mine, up to the midpoint on the eggs, which were sitting on the steamer plate.

It's the door in the back for the gas insert, that almost none of us use. When you shut the lid and latch it to the 2nd position with the top hat closed, the pressure spike inside can push open the door and leak enough air in to not snuff out the coals. The "out of sight, out of mind" dilemma - who checks the rear door that you never use? @DennisLinkletter - given that almost no one uses this feature, I'm surprised that it's still a "standard" on the KK and not an option for a custom build, similar to the dual-fuel arrangement. I suspect that it would involve remolding almost all the KKs to eliminate it?

Did an "in the shell" PC cook this morning. 2 mins on High and fast release, with quick rinse in cold water under the tap. DISASTER! Shells seriously stuck to the white - a total PITA to remove. AND, the yolks were a tad too done for my liking (close to your's MacKenzie). Thinking I'm going to stick to using the foil covered ramekins.