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I received my KK a couple days ago. Made chicken the first night and beef chuck yesterday. I have more leftovers in the fridge than I know what to do with. So today when I started getting excited about possible cooks - seared steak, ribs, spatchcock chicken - I realized I don't need any more food and might have to wait a day or two before using the KK again. My heart started beating fast, shortness of breath. Like a panic attack. Withdrawal symptoms. So here I am sitting in my car in the parking lot of Whole Foods debating whether to go in and buy those meats. Or should I resist the urge and wait a couple days? Help!

Fingers crossed on tomorrow's bird cook. Weather forecast is sunny, but cold: 15F (5F with the windchill) when I'll be firing up the KK.

Thanks guys. Been pretty busy and my cooking has really dropped off. Also moved into a new house and we're just getting ready to start on the landscaping/pool so it looks like . . . well it looks like the Nevada desert, not a great backdrop for cooking videos. Glad to hear it. Great trick that I swear by now, no more breast done, thighs not. I'll be doing a pizza video soon. Did one the other day but had a few too many adult beverages and the ending didn't turn out that great so I need to re-record.

I'm partial to my Jack Daniels and Maple Syrup Brine found here - http://komodokamado.com/forum/topic/2336-jack-daniels-and-maple-syrup-brined-turkey/?hl=%2Bjack+%2Bdaniels+%2Bmaple Video of the cook here -

Wanted to thank everyone. Best turkey we have ever had. Moist. Juicy. Crispy skin. Beautiful mahogany color. Cooked for about 3.5 hours at 300 degrees. Basted a few times. Foiled the top towards the end. Everyone agreed. Once you have a smoked turkey, you won't do it in an oven again! Sent from my iPhone using Tapatalk

One question at a time. Yes, with a good fire in your basket, opening up the top vent all the way and pulling out the drawer on the bottom vent, you'll be amazed at how fast the temp screams up. We're talking a matter of a minute. You can actually watch the dial on the dome thermometer moving. One tip - take out the dome thermometer before it goes offscale high. You can affect the calibration if it ranges too far; and while easy to recalibrate, it's just better not to have to. On that steak cook above, I ran back into the house for just a moment (I'd forgotten the plate) only to come back out and see my dial reading 200F - but it wasn't 200F, but 1000F as it had over ranged that far!!! To Robert's point, it's a matter of control and trying not to over/under cook the steak. When it's down in that roaring flame, it's really hard to stick a meat thermometer in there and check the temps. Otherwise, you're just guessing cooking solely by time. With the reverse sear, you know where you are after the initial roast. And, as long as you are careful with the sear, you're going to be pretty close on your final meat temps. I'm using this technique almost exclusively now that I'm doing sous vide, but was already a convert before that. YMMV.