amusedtodeath Posted March 22, 2018 Author Report Share Posted March 22, 2018 I think a spatchcocked chicken. I don't think I can break it in until Friday, which is killing me, but I'm a bit overwhelmed with the various ways to use the grill levels and options of heat deflector vs. basket divider, etc., that the extra day of time to look and ponder may be useful to prepare me for that first time. In the end I will use this wonderful bit of work in every way possible, so it's just a matter of what to try first. I'll probably do ribs this weekend also, but it will be time to do the burn-in by Sunday so I can start doing steaks, pizza, and other high, fast cooks. Had to rush this little update, but I will post pictures tomorrow. I'm so happy. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 22, 2018 Report Share Posted March 22, 2018 A spatchcocked chicken will be delicious and it will be moist. Everything cooks better on the KK. 1 Quote Link to comment Share on other sites More sharing options...
cschaaf Posted March 22, 2018 Report Share Posted March 22, 2018 Can't wait to see what you crank out on your KK. Whatever it is, "You'll get the chance to put the knife in" Sorry, I can't help but to think in Pink Floyd lyrics when I see your posts - and Animals is one of my favorite albums of all time. 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 22, 2018 Report Share Posted March 22, 2018 7 hours ago, amusedtodeath said: I'm so happy. There should be a new symbol for KK-induced-happiness. Looking forward to seeing Her Blueness. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 22, 2018 Report Share Posted March 22, 2018 (edited) 16 hours ago, cschaaf said: Sorry, I can't help but to think in Pink Floyd lyrics when I see your posts - and Animals is one of my favorite albums of all time. Here, here!!! One of Gilmore's best guitar solos is in Dogs. IMHO Edited March 22, 2018 by tony b 2 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted March 22, 2018 Author Report Share Posted March 22, 2018 (edited) 5 hours ago, tony b said: Here, here!!! One of Gilmore's best guitar solos is in Dogs. IMHO I very strongly agree! Gilmour's guitar on that entire album is like none of the others - a jagged razor slashing through George Orwell's and Roger Waters' vision. Here's something for you and cschaff. Madison Square Garden 4/11 and 4/12, 2016 David Gilmour Edited March 23, 2018 by amusedtodeath 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted March 23, 2018 Author Report Share Posted March 23, 2018 I'm so very happy with our new kk. As has been said before, but it's so true, this is the finest made cooker in the world in my view. It's like those bands that people said "you don't really get their greatness, until you see them live". We'll, you just can't quite get all the way to imagining how awesome this cooker is until you actually lay eyes and hands on it. I couldn't wait and rushed through a spatchcocked chicken to break Her Blueness in. I put the heat deflector on the lower grid, instead of directly on the basket, then drip pan with water on the main grid and the chicken on the upper grid, 300-325.Turned out very nice. Ribs tomorrow. Planning to burn-in Monday. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 23, 2018 Report Share Posted March 23, 2018 (edited) It is truly beautiful and isn't that just the neatest artistic dog. I will let you in on a trade secret, most of us do not use the heat deflector stone, if you want to do indirect the stainless tray alone will work and it will take less time and fuel to get your KK up to the desired temp. Edited March 23, 2018 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted March 23, 2018 Author Report Share Posted March 23, 2018 (edited) Now that's one nice tip. On my previous cooker, I had to use the stone also so the drip pan wouldn't warp. I can see where there is more space under it in the kk so what you say makes sense. Do you put your drip pan on the main grate and meat on the top, or is it even okay putting the pan on the lower level and use both the main and upper for meat if one needs to? If the pan can take the direct heat of the lower level, I would love not having to fool with the stone anymore! You always keep water in the pan while cooking I guess? Edited March 23, 2018 by amusedtodeath Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted March 23, 2018 Author Report Share Posted March 23, 2018 Glad you like the dog - we have a cool rooster too, but it's on the other side of the porch covered up by mass quantities of detritus from the great unpacking of the crate... going to be the weekend before that all gets cleaned up! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 23, 2018 Report Share Posted March 23, 2018 (edited) There is a lot of distance between the fire and the main grate and you may not need anything between the fire and food. That is one of the things I love about the KK. You can cook with nothing between the fire and the food. If you have something that will drip a lot of fat you may want to catch that in the drip pan. It depends too on the temp you are using. If I was doing a spatchcock chicken around 350F I might not even use the drip tray. I don't use water in the drip pan. It will just evaporate and you sure don't want to opening the lid to check on that. The KK will produce the most moist chicken on its own if the lid is kept closed. I am sure others will chime in with their experiences. Edited March 23, 2018 by MacKenzie 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 23, 2018 Report Share Posted March 23, 2018 Will second everything that MacKenzie said - No need for either the deflector stone or water in the drip pan. Will make your cooks simpler and easier to manage without them. If you want to cook indirect and aren't worried about a lot of fat dripping onto the coals, then you can also just wrap the lower grate with a sheet of aluminum foil instead of the drip pan. Equally effective and a much easier clean up. Or, combine the 2 ideas and line the drip pan with aluminum foil for easier clean up. Whatever trips yer trigger, as they say! 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted March 23, 2018 Author Report Share Posted March 23, 2018 1 hour ago, tony b said: Will second everything that MacKenzie said - No need for either the deflector stone or water in the drip pan. Will make your cooks simpler and easier to manage without them. If you want to cook indirect and aren't worried about a lot of fat dripping onto the coals, then you can also just wrap the lower grate with a sheet of aluminum foil instead of the drip pan. Equally effective and a much easier clean up. Or, combine the 2 ideas and line the drip pan with aluminum foil for easier clean up. Whatever trips yer trigger, as they say! So, if you were to cook a couple slabs of St. Louis ribs, Meathead style, 225 for 5-6 hours, how would you set up your kk? Wrapping the lower grate with foil is a cool idea. For my size kk, the most convenient level to cook on is the main level, but the upper would still hold a couple slabs. I'm wondering what effect on cooking time there is, if any, if not using something between the fire and the ribs? This is such a fascinating and helpful conversation. Thank you all for your comments. Quote Link to comment Share on other sites More sharing options...
5698k Posted March 23, 2018 Report Share Posted March 23, 2018 Tony and Mac are giving you excellent advice. I would at least put a piece of foil on the lower grate, or a drip pan would work. The stone, nor water is necessary. If you have a rib rack, use that on the main grate, if you want to put some on the upper that’s fine. Anywhere between 225°-275° is fine, 250° is roughly 4 hrs, so adjust from there. Cook time won’t be affected by the number of slabs, the temp, once stabilized won’t be significantly different between grates. Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted March 24, 2018 Report Share Posted March 24, 2018 I'm doing 5 slabs of baby backs later today. No stone, no water, just foil on the lower grate. Probably will use the rib rack on the main grate. 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted March 24, 2018 Author Report Share Posted March 24, 2018 I'm doing a spatchcocked turkey today, and I will jump in with both feet and take y'alls advice. Foil on the bottom grate and bird on the main. I love this. No hassle situating stone or drip pan and constantly adding water! Thank you! Quote Link to comment Share on other sites More sharing options...
Shuley Posted March 24, 2018 Report Share Posted March 24, 2018 The only time I use the deflector anymore is when I'm using all three grates for low and slow, then I put the deflector on the charcoal basket handles because the meat on the lower grate is closer to the fire. Then everything is perfectly stable at the lower level as well. As for the spatchcocked turkey-I recommend checking it earlier than a traditional turkey. Mine tend to cook fast than I expect. 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted March 24, 2018 Author Report Share Posted March 24, 2018 2 hours ago, Shuley said: The only time I use the deflector anymore is when I'm using all three grates for low and slow, then I put the deflector on the charcoal basket handles because the meat on the lower grate is closer to the fire. Then everything is perfectly stable at the lower level as well. As for the spatchcocked turkey-I recommend checking it earlier than a traditional turkey. Mine tend to cook fast than I expect. Thank you for the advice! As for the turkey, normally I would do poultry at 265 for around 2 1/2 hours till breast is 150 or so. Once in a blue moon I'll do a low and slow at 225. I'm pondering trying Meathead's method of 325 for 1 1/2 hours till breast is same. A little scary doing a bird at that high heat, but what the hell, I'm cooking on something new, why not try a new recipe also?! I'll get the temp right regardless as I'll have a probe in the breast and one exposed at grill level for cooker temp. It's all about tender and juicy for us. (and done) Quote Link to comment Share on other sites More sharing options...
tony b Posted March 24, 2018 Report Share Posted March 24, 2018 I typically cook poultry in the 350F - 375F range, as there's little worry about the bird drying out on a KK; and I get a nicer crust on the skin if I ramp it up to the 425F range for the last 20 minutes or so. I also like to cook poultry (spatchcocked or pieces) on the upper grate as it promotes more even cooking being nearer to the dome walls, so no turning is usually needed. Whole birds need to be on the main grate to avoid burning the top of the breast by being too close to the dome wall - at least on a standard 23" KK (don't know about the high top versions or the 32"?? Best part of all this - there's no 100% "right way" to do any of this!! Experiment and see what give you the results that you want and stick with that technique, period! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 24, 2018 Report Share Posted March 24, 2018 I usually cook my chicken in the same range as Tony, 350-375F. 1 1 Quote Link to comment Share on other sites More sharing options...
