tony b

Both cooks look excellent, but I have to give the nod to Aussie, as I'm a junkie for all things lamb, especially shanks!

@CeramicChef - Sounds like you have been anointed the neighborhood party house, my BBQ brother! My only rule is BYOB. I'll feed you til you bust a gut, but not gonna share all of my alcohol! @Bruce Pearson - given the issues you have with that fence to get your KK to the backyard, it might actually be a good trade with your buddy! And, trust me, we'll peer pressure you into using that KK, no worries it's going to join the rest of the "collection."

If it ain't broke, don't fix it, as the saying goes. There is a small downside to opening the guru damper all the way - windy conditions. Even with the top vent almost closed, you can vacuum drag enough air through the guru fan port on a moderately windy day to cause your temps to increase beyond the guru's setpoint and it will stop running. Then, fingers crossed that your fire doesn't go out before the temps drop back down under the setpoint where the fan will start running again. Or, if it stays windy, your fire won't go out, but the temps will just keep creeping up to match the airflow caused by the wind. I've seen situations where my temps went up by 50F, so this advice is from firsthand experience.

It will hold a turkey just fine. You'll use the whole 8" basket (take out the 6" reducer). And, MacKenzie is spot on about the adjustable clamps securing things nicely. This design allows some things to be "spun" that you wouldn't be able to using the standard rod and prongs, like MacKenzie's racks of ribs. I'm looking forward to putting some 1/4" mesh wire inside the basket and roasting chile peppers in it.

I hope he lives long enough to collect it all.

They are very pretty for what they're intended for, but that's just how Dennis rolls!

You know, Charles, you could make another batch of that peach jam and send the jars out to your KK friends - hint, hint!

You can use the SV circulator to "hold" those burgers off the grill, rather than using the oven. That way they won't dry out and will stay warm without overcooking.

Indeed. You'll get the hang of it in no time!

In fact, when I had the kitchen remodeled, I did not install a conventional sized oven, as I didn't use the old one for very much once I got the Kamado. I have a GE microwave/speedcook oven/vent hood over the cook-top range and a Cuisinart counter-top convection oven. Never regretted the decision.

What temperature did you have the oven set at? 10 minutes isn't that long. ???

Add me to the "big fan list." Plus, it helps with dinnertime planning. Since the main attraction is ready anytime, you can focus on prepping the sides and enjoying an adult beverage with your guests.

Excellent! @MacKenzie - enjoy life, eat dessert first!

Hope everyone had a happy and safe 4th! Dennis, enjoy that cute puppy! At least you didn't have to worry about all the fireworks scaring her. I'm fortunately that my dogs don't mind them, nor thunderstorms.

I bet it's good on chicken, too. Sort of like Mole.

Ding, ding, ding - we have a winner - Robert! Outside the Box. Dennis' tagline for all the innovation that went into the Gen II KKs.

Mine, too! Thinking it will be a great use of those Frequent Flyer miles that I built up all those years when I was working.

My, what a busy weekend you guys had!

My only add to this discussion is that if it's a really windy day, you might want to choke down on the guru fan damper to 50%, as the wind will draw air through the fan even if it's not running. And, as you've already learned, once the temps get above the guru's setpoint, it just stops running and can't bring the temps back down again.

The BA basil is not as strong a flavor as other varieties that I'm growing.

Welcome to the Obsession. Those double 32"s look spectacular. Can't wait to set the pics of them in their final home spot and them in action!!

Robert's advice is spot on; you clearly did not have the vents shut completely and/or latch the lid securely in the 2nd position. Don't fret it, as it's a common mistake for new owners.

Miss going to the peach orchards. We did that a lot as a kid growing up in So Carolina. I especially miss when we'd get home and make homemade peach ice cream!! Mom made the BEST peach cobbler, too!

There's no such thing as spending too much money on something that will bring you that much joy, even if it is fleeting. I've done it many times. Never gotten to the French Laundry, but threw some serious cash at a dinner at Bartolotta's in Vegas once. Never regretted a dime of it! The memory of that excellent meal with be with me always, as I'm sure that your's will as well. Bon Appetite!

Ya just never know, I might actually try that one day. It's only lettuce, right?