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After the Sear Then Bake thread I wanted to see just what was easily possible. This was chicken and dumplings (Bisquick drop dumplings). Sear the chicken then finish the dumplings phase in a DO at 250* Started with a quick high heat sear on some chicken. I then put in the diffuser, lower grate in the high position and my DO with the gravy and vegetables. Set the vents for 250* and waited it out. (top slightly less than 1/2 turn, bottom at 3/8") After about 40 minutes it was sitting right at 240*. I let it sit there for another 30 minutes. I then added the cut up chicken and the drop dumplings leaving the DO top off. The end of the dumplings first phase. I then put the top back on and finished up the cook. No real money shot as this was really all about the technique not the cook. A forward sear followed by 250* was easily accomplished. I could have just as easily stopped it at 225*. I'm going to use this method on a few different cooks in the future. Pulled beef street Tacos come to mind, or possibly a really thick steak instead of doing a reverse sear. Charles - Prometheus 16.5", Cassiopeia 19" TT

Fill it up every time all the way to the basket handles. The unused will be waiting for your next cook. Charles - Prometheus 16.5", Cassiopeia 19" TT

I load mine to just under the basket handles, such that the deflector sits unobstructed. Any less, it feels like I'm leaving with a half tank of gas. Rob

Congratulations, croadie. Yoda really adds to the already-lovely setting. You're gonna enjoy some serene time out there while Yoda works. Just one question... How did you lift the lid back onto the base? Seems like a lot more than I could lift. Enjoy. Geo

Nice pics croadie beautiful KK with a beautiful Portland backdrop, love it!