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Let's start with Rak's Gyro. I don't have a lot of prep pictures because I followed Rak's recipe/technique exactly except for the meat. I used 16 oz ground lamb and 12 oz 85 /15 ground bison. Last night I prepared the meat. Here it is ready for 24 hours in the fridge. Today I got Cassiopeia heat soaked at 380* Put the Gyro meat in the freezer for 60 minutes prior to loading it in the rotisserie basket. Cooking along with some really good smelling rotisserie smoke. Ready to pull at about 60 minutes. Ready to carve. Carved off the outer layer of bark for dinner. Served with some accompaniments including a Greek Feta cheese dressing and a homamade Tzatziki dressing that Mrs skreef made. Now on to the rotisserie improvement. I was going to call it an experiment but it worked so good we'll call it an improvement. The problem with kamado rotisseries is that so little lit lump is needed to maintain a reasonable temp. If that fire is not directly under your meat you can experience uneven browning. I have noticed this already with my limited kamado rotisserie cooks. Also any part of the meat that is not directly over burning coals that drips fat that fat is dripping into none burning lump - a situation I really don't want in my KK. Here is my solution to that problem. I bought a Char-Broil infrared diffuser/grate from Lowes ($30). I threw away the grate and cut down the SS diffuser to fit Cassiopeia (19" KK). Note the ridges with the Mico holes. This takes the direct heat and more evenly distributes it across the width of the kamado. This also catches and burns the dripping fat just like it would if you had burning coals across the entire width. Tonight was a perfect example. Notice the direct fire to one side. Without the diffuser that end of the cook would have gotten more direct heat and colored up better than the far end which is basically indirect. With the diffuser the heat was distributed properly and I had even coloring across the entire meat (see pictures above) This diffuser was a huge improvement in rotisserie performance in a kamado. Charles - Prometheus 16.5", Cassiopeia 19" TT

It really is the only way I can get consistent butterfly cuts on pork loins or flank steaks. I've thrown pieces of meat into the circular file in the past after trying to do it with the meat standing up on the long edge. I've learned my lesson the hard way. Charles - Prometheus 16.5", Cassiopeia 19" TT