aldovr

That's correct. Works like a charm if you have to do more than a couple of racks.

Here's a mess of babybacks on my OTB for my guests.

Pan for the drippings Used the pan to collect the good flavored juices from the bird and the herbed butter I smeared over the skin. Made a roux in the pan, added turkey stock I had going and the resulting gravy was excellent, much preferred to the store bought gravy. Wasn't too dark in my estimation. Don't think adding water to the pan would have made a difference.

Kooked up a smallish (#10) Diestel Hen for the family. Modified Mad Max method. Brined for 10 hours, coated with butter mixed with Raging River Dust, cavity stuffed with herbs, apple and onion, into Kamado at 325-350 until temp registered 178 at thigh. Used ECC mixed with Lazzari oak, chunk of apple wood. Turned out great. Wish the bird was bigger. No leftovers for sandwiches etc.

How about some pix of your fix, please!!

New KK extruded My experience with this new stuff is that it's pretty difficult to light. With my trusty old chimney started it took three sheets (drizzled with oil as usual) instead of the one I usually use with lump. Otherwise, the EZQ chicken turned out great. Didn't add any wood this time.

The huge 95 box pallet arrived today after some muck up. Divvied up for distribution. Called all parties to come and get it. Will cook this weekend and post results. Pix of Dave (Syzygies) taking his share

My first kook was two large racks of spareribs and a smallish brisket from Costco. The ribs got the Grey Poupon/dizzy dust treatment while the brisket was coated with EVOO then Goode's brisket rub. Went on the grill late, 3ish at 225 or so. Took off when it got dark around 9 pm. the ribs were done but the brisket could have used another 2 hours to tenderize. Second cook last week were chickens. Sorry no pix. Today, used EZQue for the first time with a cross rib beef roast. Two and a half hours at 300 to 325 until internal temp hit 145. Marinated for 24 hours with mom's secret recipe (lots of chopped garlic). Could have taken off at 140 since the temp went up to 154 while resting. Still very moist and delicious. Will try to post pix next.

Ready to share some of the new low filler extruded.

I searched the forum but couldn't come up with the answers. What is the function of the rear door? Is it for ash removal? If so it isn't level with the floor of the kooker. Can this be done thru the lower draft door? What tool is best suited for this? Thanks in advance

Just ordered my OTB to supplement my 30 yr old clay Kamado. I've been lurking/researching before making the leap. Almost made the big mistake by getting the K7 during their "Sale" but no one even answered my emails to take my money. What a relief!!