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I have no trouble getting crispy skin on my chicken at 275 using the pit cook type method I described above. It doesn't allow a lot of moist air in, so dries the outside nicely. I even spritz it with vinegar during the cook. It also has a salt based rub on it. But also, this is a long cook (2-2.5 hrs) for chicken and the breast can end up being dry. So I prefer the leg quarters and making chicken salad from the breast.

Just wanted to add a few pictures now that we are approximately 40%-50% completed. 32” Big Bad-Zeus still sitting in his crate. I will share the latest updates again in about a week! Make it a great KK week!

Well, in an earlier post some of you voiced comments / concern about my keeping my 32” KK at a vacation home. My reply was that I do most of my entertaining at our vacation home and that works for me. Well, as my time at vacation home is winding down for the summer I started having mixed feelings about leaving my KK behind 😪..........solution.....I pulled the trigger and purchased a new KK the same color but in the 21” supreme size 😀 . The other good news is that this is available from inventory so no long waits. Tonyb was right......I’ve been bitten by the KK obsession bug and need to have A KK to cook on all year long! I’m excited to have the 21” to compare to the 32” KK. Cheers, Paul

Here is the link to previous discussions on Smartfire v guru. I'm going to try Smartfire and will provide feedback once it's tested.

According to Smart Fire no adapter is needed for the newer KK’s with the fan port. The fan should work the existing fan port.

Wise choice. Less wise choice would be to go with my fantasy of having every size KK, each in a different "favourite" colour way. Not yet but very high on must cook list. It is a bit like making bread or pasta. If you do it regularly it is no big deal and you just get on with it. With a new thing like making tortillas I am afraid to fail and keep putting it off. Soon, very soon.