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Tyrus, you certainly did get a great smoke ring.

This little critter is called a Chuck Fillet Roast and like most po'boy briskets it's cooked the same way. It stayed on the offset today just giving me another chore to do while I was raking leaves and cutting the grass. This took 7-8 hrs to probe seemingly well, but in the end my wife was hungry and it didn't get the opportunity to rest....what can you do. Salt, pepper garlic rub and it was done, nice bark and smoke ring served wih the best leftovers I could find. A litttle dry as expected with no rest, however it was all alone in that massive cooker, but the gravy did help. Oh well, next time

German Rabbit Stew, hadn't cooked this in quite some time so it's pictured here with potatoes one day and linquine the next. Cooked on the KK, lid off at first for some smoke injection, then stirred and finally sealed to tenderness. It took a while to find a vendor that supplied rabbit in the area, quite a few calls here and there but I was pleased with the result. You know rabbit is nothing like chicken except in texture so don't be confused surrounding the taste, and do come prepared with a sharp knife or cleaver to separate the joints which are unfamilar to chicken because it is a bit puzzling. Come to find it was an Italian base Deli in Plymouth Ma that carried the rabbit along with many other sausages and attractions in the showcase. I'll be sampling their sausage along the holidays or maybe grind my own, Kielbasa or Sweet, doesn't matter, either one is a treat. Bon Appetit

No offense to Humphreys, as they were once the only adapter available for the Billows fan to our KKs, but ThermoWorks offers a adapter to fit their fan to the guru port (https://www.thermoworks.com/billows-mounting-kit/) for $8.99 (versus the $34.95 Humphrey's version). I've used it for 1 1/2 years with no problem.