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Nice cooks Mac! Here had a nice evening, rediscovering the fun of cooking on my Brawny Bambino aka 16TT. Started with homegrown sweetcorn, cooked in their husks. It was super delicious. No seasoning or butter. Just naked out of the husk. Then I blackened some peppers for a pepper pesto that I'll be making tomorrow. The human scale of the 16 is great, I just turned the peppers with my fingers. And now for a sight that Mac will hate. My dry ager is full of fish. Salt cod from Spain and, at the bottom, tonight's dinner. Rainbow trout fillets left in for half a day to dry the skin out. I oiled the grates and sprayed the fish with oil before cooking. Very pleased with the results. The fish was basted with a soy sauce and mirin mixture and the finished product reminded me of a less intense version of the grilled eel that the Japanese serve. Yum.

Tekobo, everything was going great until I hit the dry ager and it was all downhill from there.

Tried my hand at a focaccia. Veggies & herbs with a dusting of parm. Another reminder of why I don't like to bake! Dough proofed overnight and was very wet and sticky. I probably added another cup of AP flour during the kneading and it was still a PITA to work with. On the KK at 350F for an hour. It picked up quite a bit of smoke - you'd have thought that there was bacon on it - ha, ha! Despite the stubbornness of the dough, it came out pretty good!

I have been neglectful with postings so here goes- Chicken thighs on the KK and veggies. Smoking things up. Plated. Scallops and fries. Sauerkraut coleslaw. Drumsticks and pasta salad. Pulled pork and pasta salad. View over the KK.

Learning all about my kk and loving it. You tube and this Forum are really helpful. Finding accessories to maximize our cooking joy, is of course fun also. This first picture was of it's original location.... outdoors uncovered and wet... Now it lives on a screened and covered back porch.

I have a quite full proof focaccia recipe, but it’s really wet. But since it’s essentially without kneading (just folding), it’s not an issue. Your result seems very nice

I've used this one for years. Works great for me. I can generally get a 30lb bag of charcoal in it with my spare charcoal basket w/splitter. COMMANDER 40-Gallon (160-Quart) Black/Yellow Tote with Latching Lid in the Plastic Storage Totes department at Lowes.com

You’ve been busy @MacKenzie beautiful food as usual thanks for sharing

Don't do air tight on the wood, there will still be some moisture in the wood and you'll end up with fuzzy wood 🥺 Ask me how I know lol

Nice cooks everyone! Entirely too many to call out individually, but plenty of examples why this is the best forum…now I’m hungry!!!! Sent from my iPhone using Tapatalk

High-quality insulation reduces airflow which creates better barbecue. Charcoal always burns at the maximum volume for the allowed airflow, if you can burn less fuel to maintain your cooking temperature, you will have less airflow, less evaporation, and Bingo.. more retained moisture in your meat. And that's better barbecue. And commonsense would dictate that less airflow gives the vapor that's released from the charcoal more retention time therefore more opportunity to condense on your food. Condensation of course is how the vapor is transferred to the food. So less airflow not only gives you more retained moisture but more smoke flavor. And that's better barbecue.

Nicely done with the uncrating. The heavy heat deflectors make excellent pavers - you won't ever use them inside the KK for a cook. No one does, not even Dennis! For indirect cooks, just use the drip pan or a sheet of AL foil.

Done some time ago to house the 23, easily moved with two shelves for storage and room for another shelf