tony b

@tekobo and @Troble both recently did one. Check out their posts about it.

I'm a big fan of Yardbird - my "go to" for chicken. Never had an issue with it dripping off on a rotisserie cook and I often inject my chickens with Butchers BBQ marinade. You must have had a very fatty bird? For crispy skin, you need to hit it with high heat at the end of the cook. I typically cook my chicken around 325F for 45 minutes and then ramp up to 375 - 400F for the last 15-20 minutes to crisp the skin.

That's just how it behaves. It will do the same thing if you heat it up without the grates and once you put them in, the temperature will drop noticeably. You're just adding cooler mass inside and it absorbs the heat, so the air temperature drops.

Great cook! But please unshackle your KK! 🤣 btw - autumn nebula square tiles do cook the best!! Just sayin'

Good luck. No help here on the splitter question - I have a 23" KK.

I use this gadget. It works very well. Uses 3 AAA batteries. They last for quite a number of cooks. https://smile.amazon.com/gp/product/B00D5FS7HA But, unfortunately, Amazon says that it's not available right now. No luck on Ebay either. 😢

With your side-to-side only basket splitter, I'd definitely take it out and go full basket with a drip pan like @Basher said.

Very nice grill! You're going to have immense fun with that!

Good plan.

It's been one of mine for many years. And I do try to live by it.

You're more that 3/4 of the way there - already have the plywood sheets and the burley dudes to help. Not sure about that bobcat looking gizmo for moving it though. IF you do decide to strap it to the bobcat - do NOT run the strap through the handle. It's not load bearing and you can damage the latch.

Well, live and learn. I just went and took a picture of mine and it's vastly different than the ones in your picture. Yours must be specially made for use with the side tables. Mine has a solid plate on the back that you attached directly to the grill using the hex bolts.

The curved end should be up and against the side wall.

Can't wait to see how it finishes out. Hope you get that crackle!

I don't know if they work this way on a grill with side tables (I don't have them), but you can also hang racks off them. I typically don't as a storage option, as the cover won't go on it with them there, but if I need to move a rack out of the way for a brief period, they come in handy for that.

It's really not that hard to do. I bashed mine in with a hammer.

Good show. They're good friends so they can give each other tons of sh!t and get away with it!

Peaches and pork chops - great combo! Direct cook on the main grate, peach wood chunks (what else?), 325F. Peaches get cut up for the spinach & arugula salad with shallot vinaigrette made with peach balsamic vinegar (again, what else??) Topped off with a nice Viognier. Perfect light summer dinner!

I don't and wouldn't recommend doing it either for 3 reasons - 1) most importantly, it's going to mess with your airflow and top vent settings, even if it's not running. Air will be pulled through the side holes into the KK. 2) it's just in the way sticking out and you could damage the KK if you (or the dog) accidentally bump into it. and 3) your cover probably won't fit over the KK with it in place?? (DNK for sure, as I've never tried to put my cover on with the smoker in place?)

Check out the BBQ Guru. It was probably the 1st one of its kind. I've owned mine for over 10 years. Works great. Has the damper built right into it - a must have. It a 10 cfm fan, which is more than plenty of air for a heat-soaked KK.

I was wondering if someone would make that comment?

Will definitely keep that option open. With the lockdown from last year over, I have a lot of trips to make up for now!

Got to play with my new toy tonight - Easy Kabob. Just ran across it on YouTube and thought WTF, let's see if it actually works as well as in the videos. Cut to the chase - It Does! The tricks are a bit obvious - keep the meat cold and don't make it too wet/sloppy. Mixed up a 50/50 batch of ground beef (90/10) and ground lamb, with some basic seasonings. Stuffed it into the gadget and ran the skewer through it. Works as advertised. Ignore the blobs at the ends of the skewers, that was just me slapping on the leftover meat onto the ends. The nice even part was made by the Easy Kabob. On the main grate at 325F, direct. No smoking woods. Short cook. Plated with rice pilaf and served on Trader Joe's Naan with homemade tzadiki sauce. Side Greek salad. My favorite hot weather (it's in the upper 80s here - insane for this early!) wine - Vinho Verde.

Thought that I had told you - they cancelled it as a live event. 😢 It's only virtual again this year. Disappointed is putting it mildly - 2 years in a row now! Fingers crossed that next year in Pittsburg will actually happen!