tony b

Excellent job for being "rushed."

Touche!

Well Done, Ken!!!! Missed your posts, so I'm glad to see you making up for lost time!

You just described, exactly, how Sous Vide cooking works. However, if you cooked the chicken on the KK at 350-ish degrees, for an hour or so to get it up to 145F IT, you won't be able to lower the grill temp back down to 145F. There's just too much mass in the grill; it won't cool off that much for hours, even after you snuff out the coals. On the brightside, another 8 minutes of cooking time isn't going to make doodly squat difference in the IT of the bird at 350F. So, there's no risk of "over cooking" it.

Yes, Rick, there are 2 different styles of drip pan. The original round one you see in my picture that comes will every KK, and the "upgraded" one you refer to that's the shape of the grates. I just bought the double lined version, but haven't used it yet.

Not going there, even though Sir Mix-a-Lot is screaming in my head.

Good to know. I might give it a shot next go around. But, it might have to be a solo run.

Insane amount of seriously killer beef! Funny that he thought you were stealing his pricing info - LOL!

My spin on the Penzey's spice folks motto - "Show Them The Love. Cook Them Tasty Food!"

Thanks, All. Jon - Yes, I did use the regular drip pan. No interference with the rotisserie basket at all (for the short time it was running!) Susan - I soaked the basket in a bucket of PBW (Powdered Brewers Wash - amp'ed up OxyClean) for several hours. Everything sponged right off. Looks almost new again. Called One Grill this morning and TAH-DAH, we have a motor that spins in the "correct" direction. It was pretty simple, actually. I am posting the instructions in the "Maintenance" thread for posterity.

So, how many models in the stable now, Dennis??

You'd better, if you know what's good for you. Otherwise, I be feeding the first bites of anything that I didn't cook myself to the dog first!

If they weren't so bloody expensive! No one near me carries it, so it's an internet buy, which means crazy shipping charges.

If you look at the graphs, you'll see that the outermost probe on the breast initially went up faster than the thighs. Several factors - the breast was closer to the heat source (this was an oven, not a grill) and larger surface area. The outer breast rate of increase begins to turn over as the inner parts of the breast start to heat up. The thighs overtake at a point where their smaller mass has compensated for the smaller surface area, when the entire bird appears to be heating up more uniformly. Not completely sure how the bone mass is affecting the results, but there might be an effect here. I was also surprised that the inner breast temp lagged so far behind initially. I would have expected the open cavity to have help heat the inside a bit faster than the middle. What this tells me is that stuffing the cavity with other things will not have a serious impact on cooking time.

I don't think I can do that, since the spring plate side has a round hole and the motor side has the square hole - so I'd literally be trying to put a square peg in a round hole!

Well said, Bosco!

Now, if only I can solve the rotational problem so I can actually USE the damned thing to cook with!!

Thanks, all! I'm going to call One Grill next week and see what it takes to reverse the rotation. That would be the best solution. I'll let ya'll know what I find out and if it's as easy as it sounds. The drilling tap holes with set screws and spot welding are definitely not going to happen!!

So, I finally got to use the new rotisserie basket on a cook (more on that part later). Was inspired by ckreef's stuffed chicken, so I started out with the filling materials. That's fresh sage and lemon thyme from my plants. I had an epiphany later after this picture was taken and tossed in some green peppercorns into the food processor. I bought a nice 6+ lb pork loin roast at CostCo, and cut it in half for this cook. Other half got FoodSaver bagged and frozen for another day. Cut open the roast for the stuffing. Slather on the stuffing. Next, the piece de resistance - the bacon weave. Coat everything with "meat glue" (Transglutaminase) to hold it all together. And, viola! Into the rotisserie basket. Onto the KK, @ 350F indirect, with a couple of chunks of hickory. Off the grill at an IT of 165F. That shiny new basket ain't so shiny anymore! It's soaking as I type this in a bucket of PBW. Uncaged. When I cut it open after about 15 minutes rest, the stuffing flowed out like lava! But, it was still damned tasty. No plating pics, as I had a dinner guest and I had dallied long enough with the pictures already. OK, now for the not good part. The rotisserie basket started to come loose about 15 minutes into the cook. The square end bracket started to unthread, as my motor spins "backwards" (counter clockwise - towards you when viewed from the front of the grill.) So, I left the roast in basket and just placed it on the main grate. But, the lid wouldn't close, as it was too long! So, in oven mitts, I had to get a wrench and take off the square shaft. The lid then closed. The violent flopping the basket was doing when the shaft started to loosen, cause some of the bacon weave to come undone, so I had to scurry and stick pieces back on with toothpicks. Not a fun way to start a cook! Now, the dilemma - do I just use blue LocTite on the square shaft threads in hopes that it will hold under load, and live with the difficulties of having to unseal it if I want to use the lower connection on the basket; OR, do I ship the motor back to OneGrill and ask for one that spins in the "correct" direction?? (The other option of taking the motor apart and reversing the rotation is not very high on my list, unless someone here who's done it, says that it's a piece of cake - no specialized tools or soldering needed!) Looking for a little help here, folks!

Just wanted to post a couple of picture of the roti basket installed, as I seem to have WAY more room between the bottom of the basket and the charcoal basket handles - probably a couple of inches. I can easily fit ckreef's infrared grate or my original drip pan under without any hint of interference. Don't know what's different about mine, but it is what it is.

This is right in line with what those of us that cook using the Sous Vide technique know - it's the COMBINATION of temperature and time that are important for ensuring both tasty food and food that's safe to eat.

Same here! We expect to see lots of pictures and looking forward to future chats! Welcome to the KK Family! (We say that because it's true - we're family here!)

I'm a fan and promoter of Aaron Franklin's method for brisket. Once you get through the stall, around 165F - 170F internal, wrap in pink (uncoated) butcher paper until the IT reaches 205F. Pull from the grill, wrap in a towel, and let rest for 30 minutes, then slice. I'm with Robert, burnt ends are Da Bomb, so that's a good use for the point after the flat is done. They separate easily at the end of the cook. Cut the point into large cubes, toss in some rub and/or sauce, into a nice open pan/baking sheet and back onto the smoker for another 30 minutes or so. Heaven! Pictures, we expect to see pictures of the final result!