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Good to see you holding the tradition for Australia Day Aussie. Here is the original add that generated a massive swing across majority groups to eat more lamb. After all, AUSTRALIA was carried on the sheep’s back for 100 years. Sent from my iPhone using Tapatalk

Here is the finished venison. 1.5 hours in smoke, sous vide overnight at 52c, then finished on a grill. It melted. Other mixed beef and pork too- Smoked over hickory. Sent from my iPhone using Tapatalk

My wife made Zuppa Toscana soup Friday night. The kids asked for a KK pizza to go along with the soup. It made a great meal. I will try to get permission from Hannah to post the soup recipe. It’s always a family favorite.

Today it was brisket day. Started last night with grill at 245 F and took it out after 15 hours at 203 F. Have done brisket multiple times never had got such an awesome brisket before. Main difference; the grill; in spite of some troubles I had with temp control, KK makes an awesome brisket.

Marinated some lamb chops and some prawns for the salad . Sent from my SM-T835 using Tapatalk

I was given a new smoked onion salt by my son in law whom acquired it from the manufacturer he designs the product containers for. I applied the salt to both the salmon and the steak. For the steak I ground the salt into a fine powder and applied that with some cracked pepper. The salmon recieved this salt as in it's chunky form with a few additions. I used my meater for gauging the steak doneness as demonstrated. That was the left hand model, I also have a right hand model. Last pic without the flash and thanks for lookin

Ha. I don't know if you Americans also use the expression "giving it the finger". Looks like you are giving the MEATER the finger. And with justification, looking at how well your cook turned out.

What the man said!! Cheers Mate!

I'll second that!

Have a happy Aussie Day guys!

The avocado is a nice touch. You have great taste in beer too. I like the hops used by Lagunitas.

It was a rainy cold day here so I took the easy way out and made a smoked meat sandwich with chips. Used the air fryer for the chips.

I have used a controller once in the two years plus that I have owned my KKs. All the fuss of fiddling with wires and fans just doesn't seem necessary when the KK behaves so reliably once you work out your top damper settings for different temps. Technique is the same as many people describe elsewhere on the forum. For a low and slow light in one spot, open up top damper and bottom vent until you are about 50 degrees off your target temp. Wind back top vent to just off the seat for low and slow. Have fun with the toys but it may well be easier not to use them.

Nope! One of my "go to" beers at the ball game/hockey game. (fyi - homebrewer here and official beer snob. LOL!) btw - nice job on that brisket!

Just curious - Do you get any "burnt oil" flavors in the food? What about creosote build up on the dome from the burning oil? Just trying to sort this technique out from using "charcoal lighter fluid," which NO ONE here would ever be caught doing!

@glx - You mentioned "heat deflector" - are you using the heavy ceramic one that came with your KK? If so, don't! It's part of what's driving your initial heat-up time to excess for no good reason. Even Dennis doesn't advocate using it. Just put the drip pan or even just some aluminum foil on the lower grate; works as effectively as a heat deflector (you're mainly trying to block the direct infrared heat from the coals) and doesn't take much to heat up along with the rest of the KK. Also good advice from Alohapiggy, especially in windy conditions. I have a 23" with a DigiQ-II and never open the fan damper more than 1/2, will drop it down to 1/4 open if it's really windy. Let us know how the brisket comes out. Pictures, please (we're into food porn here on this site!)

Now I have a hankerin’ for lamb!

Make sure the damper on your fan isn’t wide open. I just bought a cyber Q and I’ve noticed you have to dial the damper on the fan more than half closed. I also own a 21 KK.

I guess the obsession took over from cold tony. Well done. Here is the venison oiled, spiced and going on. Oh, and that’s a prime beef rump going on too. Cleaning out the shed in prep for backyard Reno and found some chunks of a Acerola Cherry that I’d stored a few years ago. It smells delish. Sent from my iPhone using Tapatalk

After almost a week of freezing rain and snow, I finally got a break in the weather to fire up the KK for dinner! I had a piece of picanha in the freezer, so onto the KK it went after getting a generous rub of flaked salt, freshly ground pepper and some garlic seasoning. Lower grate, direct, over coffee charcoal, with mesquite and coffee wood chunks, Dome around 400F. Plated with a nice side salad, crusty bread, smashed roasted potatoes and sautéed mushrooms! Up close and personal!

@Tucker Tried Tucker's steam method last night. Cooked 10 eggs for the test. They were not super fresh........"best if used by" date of Jan 31st. Found my veggie steamer, added water to the bottom of the steamer, brought the pan to full boil (was also cooking in the new pressure cooker @MacKenzie made me buy 😁) 10 eggs in and covered. I cooked/steamed these for 12 minutes. Into the ice water for 5 minutes. They turned out very nice. Very easy to peel, soft yoke, firm but tender whites. Only one egg gave me some trouble coming out of the shell. With a taller pan, could very easily cook 18 eggs at one time. Might have to retire the electric egg cookers!! Thanks for posting Tucker!!!!! PS - I cleaned the stove after looking at these pictures

Had a late couple of extra mouths to feed tonight, so one of these went into the KK frozen. Both turned out superb. Sent from my iPhone using Tapatalk

Stunning KK and great looking plan, just keep in mind that food cooked on the KK does taste better, just saying.

The family took a trip to the panhandle of Florida this weekend. I found some good looking local raised beef at the Seaside Florida farmers market. The Wagyu ribeyes looked great and I took a few home. Cooked them up tonight with some cabbage and sweet potatoes. Simple setting with small plates. Steaks were well marbled and amazing. I cooked them direct sear after a dry brine for 12 hours with just a little pepper and garlic. I picked up one of their fresh chickens too. I will cook it up latter this week.

KK pizza again at the weekend. It never fails to impress how good pizzas are from the KK! Sent from my iPhone using Tapatalk

Yum nicley done Sent from my SM-T835 using Tapatalk

Meatloaf is the dinner offering for today, along with PC sweet potatoe and a little spinach. Glazing meatloaf. Dinner is plated.

Friends over tonight. Two boned out pork shoulders. One seasoned with green, black and purple peppercorns and chillie. The other is kid friendly. That’s an apple in between them for air circulation. Sent from my iPhone using Tapatalk

Using my welding gloves, I grab a medium-size chunk of lump charcoal and smack it against the wall of the grill to break it into little tiny pieces. I carefully pile these in the middle of the grill on top of the charcoal. These can be lit using a lift lighter or the heat gun-type lighters a map torch or a wax starter. Because the pieces are small they light almost instantly. Now you want to hit the small burning pieces with a blower.. this could be a cheapo hair dryer or even a bellows. I personally use a Milwaukee shop blower. It's lithium powered and has a variable speed trigger and is about 30% the size of a standard leaf blower. Great tool. When the burning charcoal gets the increased airflow it glows madly and immediately lights all the charcoal below it, which immediately glows madly also and in 90 seconds you have a grapefruit volume raging and you are off to the races..

Plus, I don't like that it makes the crust mushy and I'm not a big sauce guy to start with.

I have to offer my thoughts on the 3-2-1 thing. I honestly don’t know how this got so popular. It’s a boat load of work, plus the timing is very specific. Particularly with a kk, there’s no worry about moisture in your cooks, so foiling is absolutely not necessary. I’m a huge advocate of simply letting the kk be the star of the show, which will make you the star of the show. Sent from my iPad using Tapatalk

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I would say no need for foil in a kk Excellent cook Tom