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Exactly. I got the idea from someone else on our KK forum a couple years ago...apologies to that person for me not remembering who to credit! Drilled 3 holes in the top...then lid side goes down into the lump coals. Seems to work very well and although the cast iron dutch oven with flour paste seal-off probably works better...the MSR pot is better for my somewhat lazy ways This:

Here I am on a Friday night waiting for guests to arrive. Cold beverage in hand and I've been playing with the dampers on my new 21". I'm using KK extruded for heat and peach wood for smoke (ribs). Temp floating around 240F. When I added two good size peach chunks, I got the billowy white smoke we don't want. Then I started playing with the dampers. The beauty of this new dual damper is you can go with a really small opening on the bottom. This allowed me to open up the top a full two turns and I'm still hovering around at 240. When I did this, the smoke really started streaming and went from white to light, but still looked a little dirty. Now I'm barely seeing any smoke and wondering if im really running that clean holy grail smoke, or if my chunks have burned up altogether. I'm not willing to open the lid as I'm on a timeline, but look forward to checking the basket when finished to see if my peach chunks are still burning. Will report back.

I've done both baking powder and corn startch methods. I like cornstarch better. I also do cornstarch for a crispy coating to my Wok meats.

Grandson coming today for 1-2 weeks. Depends how old blends with the new. He just turned 19. Planing on cooking classes and fishing trips. He is already working in both ares of his own freewill and accord. Hope he gets into the magic worlds. My cooking includes the Komodo Kamado and my fishing is the way I fished in Europe. Really get into that coarse fishing. 1000 times more productive than American fishing. Going to be a great two weeks with my grandson. Life is good

I thought it was exciting this morning but I just received a phone call from Montreal so I'm thinking my grill is half way across Canada.They were looking for info that I didn't know and in steps Dennis to the rescue, he is dealing with them for me.

dstr8 - whatever gets the job done works just fine, right?!

All good advice. We pay extra on both of our mortgages, knocking down principle at a faster rate. A few years ago, we refinanced the house that is now a rental, going from a 30-yr fixed to a 15-yr fixed with a lower payment. We had already been paying more than required on the 30, and just keep paying that much on the 15. The new mortgage is a bit bigger, and refinancing isn't an option right now, but we are doing larger payments. I need to look into doing 2x/month payments to see if that is better than what we are doing now.

I'll let Dennis chime in when he is ready to share more design details, but my personal goal with the gas addition is to enhance the versatility of the KK platform. I brought up the idea of using laser cut stainless steel plates to Dennis. You could vary the slit size for each type of food. Large for meat, medium for veggies, thin for fish, and a solid griddle. Each grate could be either full size, or half size, allowing you to mix and match. Imagine frying eggs and home fries on the left griddle while grilling a steak on the right grate. Who doesn't like steak and eggs for a weekend breakfast? With gas, you could control the temperature of each side independently, and be ready to cook in 5 minutes. Do you have any specific use cases where gas would be a nice option?

If you look in the manual, Dennis shows that very thing. Bottom closed, top open, more smoke, and vice versa. Robert

Porchetta is like the ultimate in porky goodness. Awesome looking piggy! I've tried making it twice, with mixed success. First one was a pre-made version from Trader Joes, which came out pretty good. Then I tackled one from scratch with skin-on pork belly. While the roast came out super yummy, the skin didn't get crunchy/crispy like it was supposed to. More like pork taffy, ha, ha! Did something fundamentally wrong. May try again one day.

GoFrogs, that sure look scrumptious

Frogs - that's just pure rolled goodness! And it just not fair you post those pics and not offer to share! Wonderfully done. Kudos!

To quit I must go to the day I die other han that I just laid off for awhile. Now going on around 30 years and not willing to see if I still like either.. All good things are bad.