One of these days I will learn to use a bigger kettle, or at least more of them.

[addicted-to-smoke]

I'm in one of "those moods."




So I'm cooking 4 or 5 smallish sweet potatoes. I cut them lengthwise and season with butter and various spices the smart anonymous Internet people tell me to spice them with. They've been going indirect for a solid 45 minutes so they are CLOSE. You can't fit 4 or 5 smallish sweet potatoes, cut lengthwise, indirect, on a 22 without doubling them up. So I did.


Got 'em spaced out and also on the #3200 Warming Rack, or whatever they're calling the 3200 in Europe these days:




And I'm oddly having an existential @Jules V. moment, "wishing" (air quotes, heh) for a taco handle because even this lovely @zavod44 handle isn't insulating me from the heat.




Crap, where did I put the lid?




We do a lot of basic white rice. For a while now, it's been made in my favorite $12 thrift store find!




I'll get back on topic later, probably.

[addicted-to-smoke]

Right. So. There was protein, but it had to wait until there was room for it.








If I used two machines or a larger one, I imagine moving stuff around at my leisure, yawning at how easy and boring it all is. Do I need some drama? Don't answer that.

[mhiszem]

Lol interesting quandary


Sent from my iPhone using Weber Kettle Club mobile app

[Jules V.]

And I'm oddly having an existential @Jules V. moment, "wishing" (air quotes, heh) for a taco handle because even this lovely @zavod44 handle isn't insulating me from the heat.

Without the taco, you'll burn your fingers along with your Zav's.  I have a lid with a   handle strap height of 6 1/2" and the wooden handle still gets very hot.


Both lids got a taco transplants. Might be ugly to look at but at least it keeps my fingers cool and beautiful.

[addicted-to-smoke]

OK nevermind, http://weberkettleclub.com/forums/grilling-bbqing/who-needs-a-big-weber