tony b

Weekend Warrior used to be my go-to. Can't get it here anymore. 😢

Told ya!

I'd give it a go. What do you have to lose?

Indeed!

Firefighters scoured an Australian neighborhood looking for a gas leak. They found a durian instead. (msn.com)

Color is one thing, crispy skin is another - the Holy Grail of grilled chicken. The latter requires higher temps - above 375F. Direct heat helps, too.

Nothing wrong with hot & fast cooks.

Excellent looking birds from both of you!

Ain't that the truth!!

I'd ask them what the dimensions of that plate are first, as it would need to be big enough to cover up the half-moon opening in the draft door?

Those parts of the bird have more fat under the skin - hence, crispy. Never tried this, but I bet if you injected some butter under the skin of the legs, you might get better results?

Cool, but would it be possible to come up with a "bolt on" retrofit so those of us (who've upgraded to the dual dial door) with old single-dial draft doors gathering dust could repurpose them? I was thinking we could remove the wooden knob and bolt on, in the existing hole, a cover plate that has the tube bracket welded to it for the fan? If we needed to seal it up tighter, we could just put some Permatex around the edges of the new cover plate.

My best guess is that the legs aren't as thick as the rest of the bird and they don't have much fat, especially at the ends, so they will have a tendency to darken (burn) more so than the rest of the bird. One of the reason that you see folks putting AL foil on the ends of the legs of their Thanksgiving turkeys in the oven. If it's something that bothers you, you can always truss the legs together with butcher's twine, which will keep them closer to the body and not sticking out in the heat like antennae!

I'd eat da sh!t outta that!

Ain't that the living truth! If you don't believe me - open the thread on knives and sharpeners!

Worth a try, just don't pull it out all the way - it can be a PITA to put back sometimes and you can cause a small air leak if the tube(s) get tweaked.

In the webstore, there's several colors of grout available in tubes - black, light grey, dark grey and a dark mustard (not sure if I've ever seen a KK with it?), so if you're having a KK built, you might be able to pick from one of these colors??

I'm liking the idea of converting the old single port draft door (I upgraded years ago, as well) for using the Guru fan. Maybe @DennisLinkletter could fabricate a replacement for the dial that we could just plug the fan into??

No in-progress cooking shots, as it was drizzly rain all afternoon. Ribs were on for 5 hours, wrapped in pink butcher paper after 3 hours with smoked beef tallow slather, and rested in the cooler for 90 minutes. Cook was indirect @ 275F with smoker pot of hickory, mesquite & post oak chunks. Plated with rosemary/thyme mashed potatoes with shitake mushroom gravy. Leftover coleslaw from the other night's cook. Nice Rhone red blend to go with it all.

Easiest answer - call Dennis!

That does seem odd to me, but I'm not familiar with cooking on a 19" TT. The airflow dynamics might be different. Maybe other 19" owners can help??

+1

While I can get the "normal" Firestone Walker beers here, not much chance of scoring those "historical" ones. Lucky Dog you! Spun chooks with green crack sauce - doesn't get much better than that!

I was inspired. Got beef short ribs on the KK now for dinner tonight.

Surf & Turf night. Seafood truck came to town and I loaded up on fresh shrimp. Surf = bacon wrapped shrimp with cajun seasoning & a slather of sauce. Turf = Denver steak with Dizzy Pig Raising the Steaks. Direct, lower grate, mesquite wood chunks. The "washed out blob" in the pic is the slice of rustic Italian bread from the local bakery - one of my favs! Plated with a nice baked spud, shrooms, and side salad. Decent Beaujolais to wash it all down with.