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We had 40 cm of the white stuff. This time it was NOT the light fluffy stuff. This a shot from the blizzard we had 2 weeks ago. This morning the view is sunny and bright.

The only thing I remember about Kawasaki is a poster of a cow wearing socks LOL!! Your bike is beautiful Aussie! Nice color!

Near Bashers house, huh. Mac, when your finished there I'll hire you to move mine, don't forget your shovel. I pay good.

I just use a 3/8th spanner I think tyrus recommended it yonks ago correct me if I'm wrong .does the job perfectly Sent from my SM-T835 using Tapatalk

My view this morning, I had the generator sitting in front of it in case needed. I would have moved it if I needed to start it up, not that it would have gotten hot in that weather lol luckily I didn’t need it.

Kawasaki let's the good times roll. Do you remember the jingle?

Forgot what a hot day was Aussie, imagination will have to do. Sorry to hear about the ban, here's my ban...well not really a total ban. The KK I can still reach

Brisket pics.

Agree fab bike - be careful although it's probably safer than a horse !

Go gang-green!!

Let the roos be warned!

For my brisket cooks on my 32”, I load up the charcoal basket full and light it in one spot in the middle. I stopped using a fan control regularly because I found my temperature actually stayed less consistent with a fan in, but I still use it if I’m headed out on the boat, running a couple errands or doing an overnight after an evening of too many cheers. Without the fan, I use the second to largest hole on the ride side vent on the bottom, and open the top about a quarter turn (adjust as you see temp settling or rising but it’s always close to a quarter turn). This keeps me about 235 at the main grate which is usually where my food sits. When using a fan, once it’s light and going, I close the bottom vents and the top vent is more like an eighth of a turn or even less. The top just bumped open enough so that the smoke has a enough room to escape and the fire can breath, but really letting the fan drive the temp by closing the bottom and just having the top open enough so the oxygen flows through. Both ways I have had great success, especially with brisket. Another recommendation is put the brisket on cold. I’ve found it helps with the smoke ring…no prod or data points o could share on it, just my observation that I’ve stuck with. Even though a smoke ring really doesn’t matter, who doesn’t love seeing one. To wrap or not wrap? I always used to wrap before my KK, my first couple of cooks I did but as I learned, I never wrap anymore unless I am only cooking a flat. If it is a full packer (which it almost always is) or the point, my goal is to not even open the lid until it’s to temp. This doesn’t always stay true because often times, I’ll be throwing on a rack of ribs or some chooks mid brisket cook, but it is how I approach it. Sent from my iPhone using Tapatalk

Welcome Dabble! It should not matter where you light it, I frequently light it on one side for low n slow. 1-2 inches up top and one of the mid size holes on the bottom typically keeps me in the 225-240f range. Here is the last brisket cook (I should have wrapped earlier - slept right through that alarm!). The dome temp on this was 240f, the MEATER in the brisket was reading 225 most of the night. Hope this helps. Good luck!