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SVed tenderloin steak for 4 hours at 132F then put in on the lower rack on the KK to sear. All seared and ready to plate. Plated. Inside the steak looks like this-

Rob, Ken,..................I was under a lot of pressure!!!! Sue was bragging up my pulled pork to her co-workers so much, that if I had run out of lump and screwed up the cook............ who knows what that crazy redhead would have done????? I thought it might be a little too much lump.......but I was NOT taking any chances!!!l

Here I was just sitting in the sunroom, relaxing and enjoying a nice espresso when all of a sudden out of the blue I was hit by this request- " I'm interested in your setup. I have read on a couple of other posts that people have been unsuccessful keeping an Amazn rig lit in a Kamado." Who could resist, not me. I setup for smoking cheese and here it is- That stainless steel grid was used on anther grill but when I got the KK I had it cut down to fit. Probably the upper grate could have been used upside down. My thinking was to get the Amaz-n-Smoker near the incoming air. The bottom vents were open to give me max. intake the dome hat was open half a turn, not quite sure on that. It smoked very well for an hour and then started to die down so I relit the pellets and chips, both ends. Repeated this after 2 hours and 3 hours. It's not a big deal to lift the grate with the cheese on it and relight. GoFrogs, contrary to how it may sound, I am happy to be able to help if I can.