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Oh boy............. - 19"KK TT - Primo XL - Primo JR - Kamado Joe JR - Weber 22" Kettle - Weber Gas Q - Weber Char Q - Weber Performer - Weber Smokey Joe - 2 ea. Weber Summit gassers - Cook Air (wood burning) - Cobb I think I have a problem........................

Cook number 11. I started with some mac-n-cheese. I pulled the mac-n-cheese then cranked the vents open and cooked a few burgers . I used the Classic All Star burger seasoning from McCormick's Australian Division. Great tasting burger. I used the seasoning but I did not follow the directions on the packet which has you add bread crumbs and an egg. That would have made it a meatloaf patty. @Aussie Ora I know you don't but I hope other Australian's don't think we put bread crumbs and egg in our burgers.

I used the deflector a lot when I first got my KK. I burned a ton of charcoal (full basket gone in 8 hours at 225). It seemed to keep the heat contained in the firebox and limited convection. I now use the smallest drip pan I can find to collect the drippings from whatever I'm cooking at the time. I place it on the rack under the main grate, or on the main grate if I'm cooking on the upper. The further away from the fire the better. My fuel consumption has dropped dramatically, the food is better, and the grill is far more consistent. Others may have a different experience, but this has worked very well for me.

Tweedie Bird

My 23" KK is the almost exclusive grill/smoker at my house. 99% of my cooks are done on it. I own a small Grill Dome, but haven't fired it up in years. Have offered it to a couple of buddies, but they didn't want it - too small. I also own a yakitori like ckreef (his post got me to buy one). It's fun for parties - does a great job with anything on skewers.

Ck this is quite a tasty experiment you have lovely results the food looks fantastic i bet you make it past 20 on this lol