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Boneless chicken breasts with cumin, coriander, pepper, brown sugar and a little salt. The same rub I used on the pork tenderloin. Tasty and moist, it is going to make a great sandwich.

Awesome looking cooks Mac! I can’t imagine those temperature anymore, after having been in Perth for nearly 11 years now I’ve gone soft to the cold. It’s getting down to 6c this weekend and I’m already feeling cold [emoji23] Sent from my iPhone using Tapatalk

Here's what I did with some of the chicken breast meat -

I mostly rely on measuring internal temp and the cook time predictions from my MEATER. In my IDK past I used to use these Hugh Fearnley Whittingstall estimates: http://iolarfood.blogspot.com/2017/01/roasting-meat-hugh-fearnley.html That should give you a good estimate, but checking internal temp during cook will be key.

I forgot to mention the one thing that seems to make the most difference to the speed of lighting - how I build the fire. I use coco shell briquettes which can be quite difficult to light. I find that seeding the centre of my fuel pile with part burned briquettes from the previous cook means that I can get the fire going much faster. I just train the MAPP torch on the part burned briquettes and they take really quickly. @DKMC2000, have fun experimenting!

I finished the Video on my NY Strip, Enjoy

Thanks for the advice! Turns out the store had all 3 lb boneless legs,rolled and tied, so I will using 3 or 4 of them, as we will also be heating a small already cooked ham as well. I will let you all know how they turn out! Any ideas how long the cooking time is likely to be with these smaller pieces on the grill?

We will have to wait till dennis can fix this i believe this is server related

Will do Bruce, and happy to do it.

@MacKenzie - what? no purple crack??

No harm, no foul, in my book!

Like "The Man" said, open the vents top/bottom and close the lid. I typically do several full turns on the top and open the half moon on the left knob. Once I get to about 50F below my target temp, then I set the vents for that temperature. You don't want to overshoot, as it's really hard to bring the temperature back down once the KK is heat soaked. No one uses the big ceramic heat deflectors anymore, as noted - just slows down the heatup process. Either aluminum foil on the lower grate or a drip pan works. Be cautious about pulling the lower vent door out, as ashes can get in the door frame making it hard to close the door fully and stop the airflow to snuff out the charcoal. If you want to "turbo" the airflow, pull the Guru plug out instead.

True, those of us with the smaller KKs can't get this same configuration; but, the 23" can do a decent approximation of it. However, the 23" has a round charcoal basket, so we can do front/back splits and not just left/right. This front/back configuration works great when you are using the rotisserie, as you can put the fire in the back, so the meat as it rotates in and out of the direct heat zone.

Here's a pic of the two zone in action. Note the half main on the left. Once I got enough char on, I moved the steak to the half main and closed the lid for about 5 minutes. With a reverse sear, you start on the cool side until you get to the right internal temp, then flash it over the coals to sear. This configuration also works for low and slow. I'll keep the temp down in the 250-300 range and put the meat on the half main. No need to reconfigure anything.

It is not necessary to leave the lid open. Closing the lid with the vents open will cause a bigger draft pulling air up through the coals. I never leave the lid open for any amount of time @MacKenzie I got you covered - no worries.

I cook lamb on my KK but couldn't have described it any better than @tony b has above. I don't usually add smoke but internal temp is key. Depends on your taste but I cook to 50C (122F) and leave to rest, after which the IT rises a few degrees and the meat is at the perfect level of rareness for me. Whatever you do, try not to take it to the dry and grainy stage.

Assuming that you will have the normal amount of side dishes/salads/dessert, etc. That's probably too much meat, as you're currently planning a full pound per person (pre-cooked). Two boneless legs should be enough. I like to keep it simple - make a paste of olive oil, fresh rosemary, crushed garlic cloves and S&P (maybe some purple crack if you have it). Rub the legs generously with it, both inside and out. Tie up the legs with good butcher's twine. Cook direct on the main grate @ 350F until an IT of 130F (lamb should be cooked no more than medium, IMHO). For lamb, I like to use a combo of oak and apple woods for smoke. Good luck and post pics of the big Bunny Day cook!