tony b

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!

Thought so!

Hope you've stocked the warehouse, because I just know that the orders will come rolling in after the Memorial Day marathon.

Nice ribs, MacKenzie! Like Jon said, keep that snow above the border, please!

Pass it on, man. In a couple of years, he'll be wanting a KK, too. I gave away my old POSK to a buddy when my KK arrived. He's still using it, but upgraded to a nice electric smoker after he got bit by the BBQ bug.

What a bunch of Size Queens!

Stunning view and that Bronze BB will just make it that much better! Second a couple of others' thoughts - load up on both CocoChar and Coffee charcoal, as pointed out (basically free shipping) - you will love this stuff. If you have any inkling on doing pizza or bread in the KK, get the stone now. It's easier to ship inside the grill than as a stand-alone order later (they can get broken in shipment, despite Dennis' best efforts to pack them solidly.) Many of us here are big fans of Fruita Wood for our smoking woods - http://www.fruitawoodchunks.com/ If you have any questions about different charcoals, check out the Naked Whiz's database - http://www.fruitawoodchunks.com/ btw - love the avatar pic of the albino banjo player in Deliverance.

I wish!

OMG, MacKenzie. Still getting snow!! No wonder we call it the Great White North down here. Great looking steak, btw. Love golden raisins and pistachios in my chicken salad, but never thought to put them on roasted veggies. Cool idea.

As another owner of the Dark Autumn Nebula KK, you're going to be amazed at it when it actually arrives. I bet it will be stunning even in overcast London!! But, to give you an idea of what it looks like in the sunshine, here's a photo of mine taken shortly after I got it. Picture was taken at sunrise.

Welcome to the Family! Sounds like you made a well-informed choice for your situation. We expect lots of pictures on its arrival in TX! And, of that all important virgin cook.

Yes, I'll have a dinner guest, but I promise to take pics of the assembly (stuffing the pork roast) and the cooking, as it will be the inaugural cook with the basket.

Hey, T, did you find out if you can get it up North? If not, I could send you a care package, as I bought a case of Dougie's on Amazon.

Well done, T! Planning a similar stuffing for a pork roast that will be the inaugural cook with the new (and finally working, we hope!) rotisserie basket! Great money shots for Dennis to post on Instagram and FB pages.

Serious pie, FM!! Looks like you haven't lost your touch.

Joking smokers, Wilbur! (I'll spare everyone more lyric quotes from I am the Walrus!) I've always maintained that kamado style cookers make the juiciest chicken of any grill out there and as we all know, the KK is the top of the line in kamado cookers, so we'd expect nothing less than the juiciest chicken. I literally think it's impossible to overcook chicken on a KK, unless you tossed it directly into the charcoal basket and burned it up!!

Sweet!

Had a dinner guest, so we just did the shrimp (marinated in Uncle Dougie's) as an app before dinner with some nice pilsner from the local brew pub. And, the Berkshire piggy St. Louis ribs, with Lane's Signature rub, were damned good, too. No pics, sorry. I rarely take food pictures when I have guests over for dinner.