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I went to our local fish market looking for a fresh fish. This is what I found: 5 lbs fresh pompano. I could not believe my luck! Thank god it was not any bigger.

Looks like your fish cook went very well and while you don't have much room for a bigger fish you sure have lots of room for another one or two.

I gave up on fat separators long ago. I rely on "leverage". Find a ladle or ladle-like spoon that fits into a large glass or measuring cup. If one is buying from scratch for this, buy a "jam jar" glass and one of those hanging stainless steel ladles ending in a half sphere spoon, that fits partway into the glass. Now, use the ladle to skim the surface of the stock, by setting it just far enough into the stock for the very top film of stock to flow into the ladle. Do this all over the surface, pouring the result into the cup. The goal here is to eventually get all the fat, and some of the stock. It's ok if one ends up with half fat, half stock in the cup. That's a huge improvement on the ratio in the stock pot. Now, let the fat rise to the top, in the cup, and this time ladle off just the fat. Be conservative; one you've removed most of the fat you can always add more stock, to get the remaining fat near the surface. Or one can just dump the stock and bits of remaining fat back into the stock pot, and do this again. This is way easier to do that to say. Why it works is obvious once you see it in action. I can't imagine dedicating space in my kitchen to a bulky fat separator that doesn't work as well.

Thanks, Charles (he said sarcastically), all I need is another BBQ rub fix for my addiction! But I had to laugh at the label on the Char Crust packages - "Seals in the Juices"

Nice job Aussie. Good looking plate

I do want to try a true low-n-slow before the experiment ends just to see. Hopefully I'll do an Aussie Lamb cook this weekend at 300* For about 4 1/2 hours.

The "energizer" KK just keeps going and going lol

Charles, I was moving grills last night and came across my "wiggle rod". Started thinking about your experiment and how it relates to long low & slow cooks in the KK versus my Primo's & Kamado Joe. The wiggle rod is a must have/use tool when I have done long cooks in the past on the Primo & KJ without temp. controllers. If I didn't knock the ash off the coals, using the wiggle rod thru the bottom air vent, the fire would die or the cooking temp drop drastically. Some members on the Primo site would actually lift their table and jolt it down to knock the ash off. And that was just on one long cook. You are 6 cooks into your experiment and still have not experienced an issue. You didn't come out and say it.....but this experiment would not have gone more than 2...maybe 3 cooks on another brand kamado. That great KK feature of having 100% air flow go through the charcoal!!!!!! Another wonderful, cost saving advantage of cooking on a KK......no "wiggle rods" I have a lot of money invested in this wiggle rod and now it is obsolete.........

The thighs cooked perfectly. My neighbor has a big pear tree that needs some pruning, I will be helping her prune it.

Loved the funky noodles!