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I think that compared to other styles of Kamado, the KK retains more moisture- which is why many users here don't worry about a water pan when smoking brisket or pork. I guess the main thing is that you cooked one brisket and liked the results, so you will likely do the same next time. Personally, I've cooked 5-6 briskets now, and done something different each time (low/ slow vs hot/ fast, wood chunks in the basket for smoking vs hot/cold KK smoke attachment, Angus vs Wagyu- and various combinations there of). All of them were great- seems to be a pretty forgiving cut of meat when cooked on the KK...

Hi @Bunji I forgot to respond to your question about spatchcocked chicken. It is great on the KK. Up high on the top grate at high temp gives you really lovely skin browning. It is different to rotissering a whole chicken but does compare well. I made up the bit about accessories being available to order in the US. I just assumed that must be the case. Others will be able to confirm. Here in the UK it is a bigger deal to get an extra accessory shipped and Dennis usually helps defray the cost by including it in someone else's grill shipment so you only have to cover the cost of a UK to UK transfer. The excitement never fades. KKs are just such a delight to look at and cook with. Like a reliable old friend. You won't regret your decision, I promise.

Hurrah. Colour and TILE choice is very important. Part of your bond with your new friend and a rite of passage. I am thrilled that you have landed on the tile side of the fence. I used to have cobalt blue pebble but migrated to autumn nebula tile and am very happy on the dark side. The good news for you is that you can order accessories when you want and they should be with you within a few days if you are in the US. I wouldn't sweat it. Start using your KK and decide on next steps. I use the roti mainly for chicken but have done a suckling pig and lamb shoulders but those should really be done in the basket rotisserie for security. I generally use the smoke pot but if you want to keep it simple you could go the way @C6Bill recommends or use a foil pouch. The hot/cold smoker is good for specific purposes and, although I don't use it very often, I am pleased that I have it when I do. That said, a simple cold smoking tray that burns powdered wood does work well for the occasional use. Above all, have fun waiting, unboxing and using your KK!

It changes the pH on the skin. Helps it dry out more. I should have been more aggressive in wiping it off before seasoning the chicken prior to cooking.