K'man

Nothing, just food grease.

I haven't made this yet but I see left overs finding their way with a little Ricotta into some manicotti shells. I love recipes like this, so versatile.

This grill was sold by Canadian Tire a couple of years back under the name Master Chef. I see it's no longer available. I remember seeing one at the store here in Gander. Don't recall the price. Canadian Tire is a national store brand here.

Me too!

Worth watching for sure! Thanks for sharing.

Worth reading. https://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwig89b6ifbwAhXNB80KHcT3C2AQFjAEegQICBAD&url=https%3A%2F%2Fwww.goodhousekeeping.com%2Ffood-recipes%2Fa32733%2Fwire-grill-brush-dangers%2F&usg=AOvVaw39On4nDJ91ClIehUBsahnR https://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwig89b6ifbwAhXNB80KHcT3C2AQFjAMegQIIRAD&url=https%3A%2F%2Fwww.consumerreports.org%2Ffood-safety%2Fwire-grill-brush-danger%2F&usg=AOvVaw1KdFUXDYf8w4BSOqJ0dE5w

Your not the first one to have this happen. Apparently that's why the wooden scrapers have become popular but I mostly just burn the heavy residue off by running the Kamado up to 600˚F and holding it there for 20-30 minutes. I use a wire brush too but I buy the welders style with the wooden handle. When the bristles start to wear down I cut off the couple of inches and go again.

I wouldn't go that far. I've never cooked anything over 550˚ and that was pizza. If it's just a burn off 400˚F should be plenty. Just hold it there for 20 minutes or so. Some Kamados can self destruct if left unattended and allowed to free burn.

Interesting ... the average chicken here runs 3.5-4 lb. Even back on the mainland it was hard to find chickens larger than that. I'm a spatchcock believer, well almost, I cut mine through the breast and do not remove the backbone. I love to pick the bones and the part that went under the fence last never sees the platter

Smoking chicken is a learning experience for sure. First time out I would not use any smoke. The other thing smoke tends to make the skin rubbery. Cook your spatchcocked chicken at 400˚F like "adm" said and it will be excellent. Dry your chicken with paper towel and leave it in the fridge for 3-4 hours after you spatchcock it. This will help give you crispy skin. When we say indirect use a an metal or tin foil pie plate set on top of your diffuser and foil it over the top leaving an airspace between the bottom of the pan and the foil to catch the drippings. They won't burn that way or interfere with your cook.

Say what? I leave the backbone in and go through the breast. Better bones to pick

Those were thighs B'y

If you are still looking Amazon.ca has them in three colours with free shipping if you are a Prime member $239.04. They also carry the smokin stone and a really good quality outdoor cover. The Akorn Jr. has my vote too. About the only thing I can't cook on it is a whole turkey. It's especially handy with a second rack.

From my point of view a smashed burger is just renamed. When I grew up they were cooked on a flat top grill and we thought of them as fried. Today they're just thicker cooked over higher heat.

Can't beat fresh made pasta.