tony b

So, we've now uncovered the first big design difference between the "standard" 23" and the HiCap 21" - the shape of the charcoal basket. While I use the side-by-side split 90% of the time, it's nice to be able to do "front-to-back" on occasion. Given the airflow profile inside the KK, there is a difference in how each cooks, in my opinion, as I've not actually measured temperatures to see if my theory is correct. My impression is that there is practically no difference in left fire vs right fire in a side-to-side basket split, but there is a difference in a back fire vs front fire in a front-to-back basket split, with the back fire being hotter than the front fire arrangement (for the same draft door/top hat setting). This is based upon the shape of the lid. There is left/right symmetry, but not front/back symmetry. Maybe Dennis has studied this and can tell us if this is actually the case??

Haven't gotten to cook out in over a week, so I'm definitely into withdrawal right now. Saturday and Sunday are open, so I know one of them will be a whole chicken, as I want to try Wilbur's baking powder treatment on a whole bird. Plus, that roti chicken that MacKenzie did on her new grill was just the icing on the cake! May do a tri-tip (or regular steak) for the other cook - DNK at this point. Eager to hear how those Umai bag steaks come out, Robert!

Yes, but you do the "basics" as well as anybody! At least you're cooking. I haven't cooked in over a week. Going into withdrawal! And, I hope that I never stop learning about food, cooking, spirits, beer, wine, and all those other wonderful things out there!

As expected, amazing! But, given how trussed up it was, I'd have called it chicken in bondage vs rotisserie chicken! Did you put anything inside the bird? What's the rub on the outside?

Welcome back into the game!

Woo, Hoo! So, what's in the queue for the first set of cooks?? We're all dying to see them!!!

Next time, those folks get the ribs slathered in ketchup, seeing as they aren't particular about how they are seasoned! See if they change their tune then!

Good one, Poochie!!

Or decide to get a little frisky with you, LOL!!!

Can't wait to hear how it turns out, Robert, as I am like you and not a fan of wrapping during cooking, only in the rest period.

Like I said, she's got iron hands to be coring out habaneros without gloves on!

Yummers! Just starting to get some sungolds off my plant, too!

While these burgers rock, I'm waiting with bated breath for that roti chicken!

Stunning, Wilbur! OK, so now I'm off to Amazon to buy the damned book! Good thing I have Prime to save on shipping!

Nice job, Wilbur! Question - noticed that you reverse stacked them. Did you get any "contamination" of one rub dripping onto the other rub underneath? Or was your sample and comparison based upon only the racks on the top grate?

Hello, Pebbles! We're all so happy for you MacKenzie! But, now that you have Pebbles, when does Bam-Bam show up???

Great tips, as usual, Syz!

Gorgeous. Hope she does well in the Challenge! Gutsy lady, noticed that she was cutting up chiles without gloves!!

"Shhhh! Be verwee, verwee quite. We're hunting Wabbit!" E. Fudd I grew up hunting rabbits (we raised beagles for hunting), so I've had it just about every which way you could think - fried, stewed with dumplings, pot pie; but never as pulled - in a taco or as a BBQ sandwich. Great idea, ckreef!

You know, in all the years that I've owned it, I've never tried my DO smoker without the flour paste. I may just have to experiment and see if it's tight enough without it. Boy, would that be a DUH moment!

I am so freaking jealous! The only time I tried to do a skin-on pork belly, I couldn't get the skin to crisp and puff up like that - hats off!!!

Go to the source, contact Fred at BBQ Guru.

Fingers crossed that tomorrow is actually the big day for you MacKenzie! We're all just about as excited as you are!