tony b

Excellent. Love the setting. Next time, double check to make sure that you have the vents and lid firmly closed. As efficient as the KK is, it shouldn't have stayed that hot overnight if the coals had completely gone out.

Well done. A big thumbs up on the Lundberg rice. I'm a big fan of their stuff.

Nicely done, CC. Why wait until lunch? Nothing better than steak and eggs for breakfast.

Welcome to the Obsession, Aussie Joe. Can't wait to hear which style/color you pick. And don't forget those all important pictures when it arrives.

Another Challenge winner.

Dennis, you're such a perfectionist. No one else would notice that silly mm.

Congrats. Too bad it wasn't a KK sweep. Next time.

Wonderful storytelling and love that view.

Double check your original box of spare parts and tools to see if you already have the cradle shafts? If not, then make sure you specify that in your order.

Not trying to be a size queen, but size does matter when it comes to heat capacitance/retention.

I am not able to confirm this, but memories tell me that the heat transfer coefficients between most iron based materials isn't that different.

Great tips, Wilbur! I do love grilled squid and octopus. Never tried to make them myself.

@Boz - are they de - boned? If not, see if the butcher will do it for you (or do it yourself if you have time). But either way, see if the butcher will give you some of those elastic mesh bags for holding them together (better than twine). You will be able to get more on the grill and they will cook faster if de-boned. The mesh bags will allow you to slater the insides with tasty seasonings before bagging them up. Best guess - de-boned, 5 on the main, 3 on the upper. Bone in - probably 3 on the main and 2 on the upper. I wouldn't recommend using the lower grate, as those will cook faster than the rest, which means completely unloading the whole, very hot, grill to swap/rotate them mid-cook (or to just pull them off when done) - PITA!

Consider my order placed!

“Here’s to alcohol: the cause of, and solution to, all of life’s problems.” - Homer Simpson

How is this any freaking different than what folks have been doing on a Weber forever and calling it two-zone cooking? As the saying goes, "Haters gonna hate!"

@CeramicChef - I am Spartacus! Excellent, all around, MacJeezie! Need to break out my ice cream maker - haven't used it in years. That SV steak looks killer, too!

Thanks. Sounds like you cook a lot like me - LOL! I tend to just experiment and toss stuff together - whatever pops into my head. Your marinade sounds a bit like a chimichurri sauce, with an extra heat kicker with the habanero oil.

Chicken looks seriously tasty. What's the green stuff in the marinade?

Thanks. Bad news though, went back to the store and all the cheap salmon planks were gone! The guy behind the fish counter said he'd make some up for me - at full price ($8 each). I said, No Thanks, but bought a nice filet of the wild AK salmon to put up in the freezer instead.

@CeramicChef - I particularly liked that last part - "... and then used it as a mixer."

I hadn't originally planned on doing a planked salmon for dinner, but i was in the market and spotted these in the case - Marked down to $4 each - Alaskan Wild King Salmon on its own alder plank! Had to go for it. Did some nice veggie kabobs to go with. Went Asian flavors with the dinner. Bourbon Teriyaki glaze on the salmon with some Yardbird Fin & Feather. Kabobs were sprayed with canola oil and dusted with Lane's Qnami. On the KK, direct, with some alder wood chunks, @ 325F. Finished. Plated with some coconut ginger rice, with a bit of Togarashi. Headed back to the store today to see if they have any more of these. If so, I'll repackage with the foodsaver and toss in the freezer, as it was a nice tasty piece of fish!

Those are nice, well roasted, pieces of chicken! Looks seriously tasty.

Same here, never done cherries, but sounds great!

Gotcha!!