Basher Posted August 12, 2019 Report Share Posted August 12, 2019 Thanks for sharing PVPaul. Size wise It handled the birds easily. Looks to be a hotter cook through the middle area of the KK. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 12, 2019 Report Share Posted August 12, 2019 Nice chooks! Can't wait to hear how the pastrami comes out. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 13, 2019 Report Share Posted August 13, 2019 Those chickens are looking pretty tasty, nice cook, Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted August 14, 2019 Report Share Posted August 14, 2019 On 8/12/2019 at 9:20 AM, Basher said: Size wise It handled the birds easily. Looks to be a hotter cook through the middle area of the KK. Cooking direct.. the outside area where the firebox is without charcoal will never have the same heat as the areas directly above charcoal. The uniform heat comes into play when you cook indirectly and use more of the heat from the walls. I remember seeing someone placing a strip of foil dead center over their charcoal to reduce the heat in the center.. I think they even put a bunch of holes in it to distribute the heat the way they wanted it. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 15, 2019 Report Share Posted August 15, 2019 Nice presentation. Looks awesome on the counter Quote Link to comment Share on other sites More sharing options...
PVPAUL Posted August 15, 2019 Author Report Share Posted August 15, 2019 All, thanks for your feedback, next time I’ll do a better job of an even fire across the width of the grill and will plan on setting up more of an “indirect” cook with foil or pans etc. I was out pontooning with a bunch of friends and had my son light the grill and while he lit it in 3 spots across the width it ended up not an being an even fire...I could of cleaned it up a bit etc but after pontooning.................... was just in a bit of a hurry...using the craddle for the first time......... I think you get my drift!!! Best, Paul 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted August 16, 2019 Report Share Posted August 16, 2019 Hi Paul...just my 2cents....ive done a few roti cooks in my 32 with the basket split length ways like this using a few SS pegs to keep these pieces in situ. Have since learnt to put the fuel in the back section now. Do all my picanha, chook and lamb chop cooks without any alfoil or deflectors, sorry i'll put some alfoil on the empty side to keep that area clean The KK's depth allows you to do so, long as your running a reasonable temp. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 16, 2019 Report Share Posted August 16, 2019 Good information thanks 1 Quote Link to comment Share on other sites More sharing options...
