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I've not experienced any problems mixing charcoals before, including cocochar with regular lump. I've never cooked that many butts at once before, so I do not have a lot of advice. If you keep them on the same level, just don't crowd them too much to block airflow between them. If you put them on the main and upper grates they will cook at different rates, so just be careful to monitor at least one on each level. Otherwise, you sound good to go! Butts are seriously hard to mess up, so you're going to be fine!

Looks amazing! Sent from my iPhone using Tapatalk

Great looking pizza !!!!!

Thanks! It’s an illusion- the fire just flared on that side from the oxygen and having the lid open long enough to take a picture.

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Hey guys. Wanted to thanks those that helped me with ideas for cooking Thanksgiving turkey. It turned out great. I cooked two of them. Definitely moist. Thanks for the help. I used applewood pellets in the cold smoker. I think though next time I may just use very little smoke though. As I did this cook though I came up with some questions which I will post in the other topic areas. Everyone was pleased with the end product.. komodo kamado for life.

I really wanted pork chops today and I found these nice thick ones at the butcher shop. And they also had chicken breast with apple and sausage stuffing. Do I figured I might as well cook both 😁And I also found a local source for some decent BBQ supplies so I grabbed the sauce, I like it !!!!!

This makes me want a 42” [emoji848] Sent from my iPhone using Tapatalk

Johnny, your post reminded me of an experiment that Charles did many moons ago. Discovering it freed me from the shackles of sweeping out my KK after every cook. He went 15 cooks, just sweeping the ash towards the back of his KK. And he only had a 19! See below for link. We haven't heard from him for a while but I am sure he is out there enjoying life. Cheers @ckreef, wishing you and Mrs SK well.

And, BTW, here are a couple of recent cooks from later this summer: beef ribs and a pretty decent brisket. With the brisket, it is always something, even using the BBQ Guru: this time I accidently left one of KK's air vents slightly open, and while I was off at the gym, the temperature crept up to 300 or more by the time I got back. The briisket's temperature was rising a lot faster than I had anticipated. Oh well....The fix? I just wrapped it a little early and thoroughly spritzed it in the butcher paper wrap. It turned out very well, thank you.

And then there's the rib issue. Typically, I have been smoking some babyback ribs- always from Costco, which has the best quality ribs for the best price- about every three or four weeks. The ribs come in packs of three, so I always do six or nine, save two for our household (one for later in the week) and give the rest away- to my daughter's household, four doors down, to the neighbors (I am VERY popular with some of them as a result). Early on, I got a recipe from an on-line barbecue forum and I was cooking them on the 3/2/1 method- 3 hours in at 225, two hours wrapped, 1 hour unwrapped to finish. They were coming out like mush....toothpaste grade. After the second attempt turned out the same way, I went back to my friends on the forum and asked "What am I doing wrong?" "Aw, man!", came the reply: "That's the recipe for St.Louis-style ribs: for babyback ribs, it's 2-1-1." So that's what I've been doing ever since, with subtle variations and improvements in rub, spritzing, and technique: I recently started turning them over meat-side down during the wrapped period, and they've been more moist as a result. Presto, innovation! So my babybacks have been pretty damn near perfect, consistently, whatever "perfect" is. However, there is a new wrinkle and all is not well in ribs paradise: HUGE price hikes over the summer. I had been paying about $2.79-$2.99/lb for babybacks for the last several years- so a 3-pack would be $26-$29, usually. Now, ladies and gentlemen, babyback ribs have gone up to about $5.50/lb.....nearly doubled! Holy Hell! Now a pack of ribs was $55 or so. That makes it a little more difficult to cook so many for give-away.....but wait. For some strange reason, St Louis-style spareribs have not gone up that much....they're still in the high $2 range. So I switched last time and did the spareribs, and guess what, they're excellent, and meatier than the babybacks, and quite good! Oh yes, and I am using the 3/2/1 method......

Here is award winning pit master Harry Soo’s setup video for his Weber Smokey Joe. Works fantastic on the KK for long cooks. No cast iron pots needed. Be sure to use a little less fire than Harry does when using the chimney to start things or the temps can get away from you in the KK. Also, there is lots of smoke in for the first hour when I am preheating but then it tapers off beautifully to a clean blue smoke. The method works fantastic. Enjoy.