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Another option for you to consider Poochie: before you put the meat in the KK you could give it an all round blast with a blow torch to get it all attractive and brown from the start. I think that a) has less risk of over cooking the meat at the edge because it will be cold at that stage and b) removes the need to jack the KK up to a high temp at the end of your cook.

Nice color on the roasts and turkey. I'll cook it to around 110, open up the vents and blast it with heat. Then I'll let it rest and maybe just slice meat instead of slicing steaks. Lots of good idea people. Glad I can count on your guys and gals when I need to!

Pork loin cook using the new Ninja grill's "roast" function.

Ah yes, I also picked up on recent forum threads about the F-B splitter for roti cooking. https://komodokamado.com/products/charcoal-basket-splitter-32-for-rotisserie I have added this essential item to the (ever growing) accessories list. I will check back with Dennis about the side to side splitter New deluxe" version. I sent him a message but seems he may be taking a break. I have months to sort this out so its no stress. Unfortunately I got the 'ol covid for Christmas so my boredom is channeling into the minutiae of KK planning and preparation.