tony b

Looks like it! 🤣

True, but it was more about the grilling than the salad anyway. Went out to get more tomatoes from the plants and something (chipmunk?) had been snacking on them! Little Bastard! The local feral cats aren't doing their job!

Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant.

2nd Robert's suggestion - strongly consider getting a new one. You'll be extremely lucky to find a used one and you won't be saving that much money, most likely. Plus, there's the issue of proper crating and shipping, so it doesn't get damaged in transit.

Looks juicy. Did you also manage to get crispy skin?? Nice cook regardless.

WOW! We're not worthy!! I've cooked in some bad weather before, but never a hurricane! Stay safe!!

Everything you mentioned and @C6Bill pointed out, can easily be repaired/replaced. I didn't see the charcoal basket. If you don't have one, that can be replaced as well. Good luck and please post pictures once you get it up and running again!

The "true" sign of summer has arrived - local corn! YES! On the grill with some peaches for the salad and some chicken thighs.

A lot has to do with your dough. I'm not the go-to for advice in that category, as I'm not the best baker in town by any means. I usually cheat and get a Poppa Murphy's pizza (take it out of their silly cardboard pan.) As far as the KK goes, I use the KK stone on the top grate. I aim for about 550F dome temp and let the stone heat soak for about an hour before cooking. As @wrandyr said - YMMV. I have a 23" KK.

Big Ole Hunka Meat! Nicely done!

@remithat porchetta looks perfect! I'm envious, as I've never had one come out looking nearly that nice!

@jonj - Yep, only game in town, as far as I know.

OK, these folks have stepped up their game. They've now secured a license to import pimento wood from Jamaica! Hallelujah! However, hang on for the sticker shock! It ain't as cheap as it used to be! But at least we can get it again! I had been hoarding my last few chunks of it for special cooks. They're also including the leaves in the order. These have been more available than the wood, but a nice add-on. Toss in some allspice berries in the mix and you're rockin' it, mon!

De nada! That's what we do here in this Forum!

What @C6Bill said. Finding pieces of kiln brick in charcoal bags is pretty common, regardless of brand.

To quote Pink Floyd - "I think that I'll buy me a Lear Jet!" LOL

Post pix!

@tekobo - Just Effing Amazing! I'm dying to try that octopus!

Size Queen! 🤣

So true. One of our members (ckreef) actually did an experiment where he intentionally tried to dry out a whole chicken on the KK. It was impossible.

We hit 80s today, so had to grill out something special for the occasion. Sirloins marinated in Shio Koji and spices. Grilled veggie medley of spuds, poblano, onion and asparagus. Served with a side of shrooms and a nice Napa Valley cab (9 years old). Steaks on the lower grate. Plated.

@NapDogg - nicely done. One observation. You have MEATER probes inserted into the chicken perpendicular to the rotation. I've had experiences where the juices/fat (especially with your butter basting) run down the probes and burn, which actually coats the probe and throws off the readings. I now try to put the probes in parallel to the rotation to avoid that situation. YMMV

I've owned a 23" KK for a while now (2012). I've never had an issue with the rotisserie motor not handling the load, but I've never taxed it near its limit either. I generally only use the basket splitter when I'm using the rotisserie. I like the food to rotate in/out of the heat zone. I arrange the basket so that the coals are in the back of the grill. I have on rare occasions used it in a left/right arrangement for a non-rotisserie cook, but in general, if I want indirect cooking, I just use AL foil on the lower grate with the regular basket (no splitter). This allows me to use all of the top grate area; whereas if you use the basket splitter left/right, you've lost half of the cooking surface. This arrangement does come in handy if you're reverse searing just a few steaks. YMMV

That's our Dennis - always looking to make improvements to a product that's already outstanding, tops in its class!

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