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Easiest way to get used to temp control is just to spatchcock a chicken or three. Or toss a bigger bird on there, like a 25 pound turkey 😁

The pan sounds interesting for sure. I hope mom is out and about quickly and the doctors don't get to see her.

I have no doubt that Satan uses Royal Oak 100% natural briquettes.

How about we get back on topic for the original poster ?

That would be my personal Hell for sure!

Agreed, Naked Whiz is dated. Also the quality of lump you can readily find keeps going up and up and there are an ever increasing number of brands, so the "range" has expanded. Royal Oak would definitely be on the mid to low end of the current market spectrum. For me, Royal Oak is the "lowest acceptable", mainly because it is the exact same product in the bag every time. You buy it, you know exactly what you are getting and it cooks and tastes the same way as the last 20 bags you bought. Consistency is a key attribute for me. To quote someone else above, I am definitely irritated from time to time at the qty of small pieces and dust in every 2nd or 3rd bag of royal oak. The key is - it's made of the exact same wood every time. No weird mixtures of things like in other cheap brands. Other cheap charcoal like Cowboy and Frontier are not just cheap and not very good, but horribly inconsistent. As a value shopper, I find Fogo black to be the new value brand if you want something solidly in the "good" range without paying a whole lot for it.

Beautiful color on that gobbler!

That's a food looking bird!

I used the non-perforated pan too fry some sausage and eggs; the sausage fried up fine but the eggs stuck a bit but I think that was due to not letting the pan get hot enough after washing it post sausage, They recommend bringing the temp up slowly and I needed to either wait a bit longer or bring the heat up faster The egg remnants cleaned right off with water. I used the flaming pan (that's the perforated one) on the KK to wilt some mixed greens last week when I smoked a small dry aged ribeye roast; it did fine with this admittedly easy task. I think I included a pic in the Miscellaneous cooks thread. I'm not sure when I'll do a more demanding cook with it; my mother had a pretty bad case of COVID-19 and, since we were afraid she was going to have to go to the hospital at any time, I didn't want to start something that I might have to abandon mid-cook. I ate on a pretty big smoked ham I bought at the grocery store for over a week! Fortunately, she's mostly fully recovered now without a trip to the ER other than some lingering brain fog.

Happy new year everyone - hope 2022 brings everyone much happiness and good health. We are a couple of months into our journey with the KK, and we are loving it. Particularly like the cattleman’s steak (rib eye on the bone), pizzas and ribs. Tonight was a cracking night in Sydney and we threw a few Morton bay bugs (I think they are called flat head lobster elsewhere) on the KK with a little garlic and ginger butter and grilled for 5 mins in shell side then a few mins on the meat side. Finished off with so chives, green chillies and lime - They were delicious!! Sent from my iPhone using Tapatalk