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

Greetings from Upstate NY. Finally pulled the trigger on a 32” BB Komodo Kamado. I’ve been actively cooking on a BGE for well over a decade. The BGE that I purchased many years ago was getting tired and it was time for an upgrade. Looked at all the other available options and nothing compared to the KK. Currently anxiously waiting on its arrival, can’t wait! Regards, Justin

All, You'll find the rub recipe here:

I finished the Video on my NY Strip, Enjoy

Hello, So I did the High Heat Brisket yesterday. A few comments and Pictures Cook: 350 temp, 4 1/2 hour long cook, Main grill used, Heat Stone and Drip pan used, Put 3 chunks of cherry wood on fire just prior to inserting the meat. Rested for 1 1/2 hours under foil in foiled container. Results: Phenomenal !! Slices were pull apart tender. Ate all of my meat and did not touch a knife. Rub is so tasty (Coffee/Cardamon), and can't wait to cook again. For a 4 1/2 hour cook and the way this tasted.....why would you want to cook for 10 or 12, or more hours? This is so good. Give it a try. MadMedik Sent from my iPad using Tapatalk

...and Lane's Ancho Espresso!

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!