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This project began by saying to my wife, "wishful thinking" at least four times and then after she secured allies the pressure became too much... I finally relented to build. Began about three weeks ago with a little help from my friends it finally came around to what my wife desired as a permanent structure as opposed to the 10x12 metal frame fabric wrapped Gazebo that had to be taken down and put up every year for the last 6 years. I figure if I live to 100 my time invested in this might be reached to some eqivalent, what the hell, it's just about done minus a few pieces here and there. So it's 16 x14 with 6x6 beams sunken down 3 1/2 feet in the corners, 2x6 rafters, and triple 2x6 beams all pressure treated for a long life and strength. The roof was prime 27mm steel gauge and it all encircled the old brick patio built 6 years back. The structure has possibilities for a great cooking area, it has a ridge cap above to release smoke and vent the pavillion, but alas it's destined for dining...pity. Aside from putting a drill through one my fingers the project went generally very smooth, it was a small drill and production never suffered. No industrial accidents here, I sure hope the food sure taste better under this beast.

grilled some 60-day dry aged ribeyes for lunch. been traveling to china for a while and haven't touched my grill in weeks..

I ended up cutting it with kitchen shears and putting it in a food processor. I'll know next year to dye my Easter eggs with this stuff. I wish I would have read Tony's post before I did this. I eventually got all the red out by using Dawn Powerwash and some scrubbing. However, the chicken I fixed with this stuff was really good. If fact, after I blended it with some hot and spicy sauce and a little apple cider vinegar, I dipped some chips in it and it tasted great. I'm pretty sure my mouth and throat is stained red for the next century, but it was worth it. Thanks for all the tips.

I reuse also, should have mentioned that 😁 But I like to scoop out some used and put it back on top as it tends to be smaller. It’s probably overkill on my part but I’m retired, I have the time to be a little fussy lol

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bought a stonefish today. probably the most venomous fish in the market. my wife makes soup out of it (medicinal properties she says...🤷) anyway, it tastes like a firm monkfish. best when steamed with ginger and scallion. but if you don't take out the deadly poison barbs and skin, it will probably kill you. but i'm sure the old lady with the rusty cleaver knows what she's doing..😇 👀

Sorry to hear that your plans didn't include a special home for the KK and you're having to sell it. 😪 Good luck.

Looks great! It will look even better with a KK under it

That is beautiful and sturdy. Very well done, young man!

That will keep you out of the elements, well done. 👍👍

Use lump, not briquettes....unless the briquettes are made from lump charcoal. It'll say something like "All Natural Lump Briquettes." But regular Kingsford, Royal Oak, Walmart...no to those briquettes. Fill the charcoal basket. You can reuse lump and it won't overshoot the temperature if you don't light too much at the beginning. If you're reusing lump, stir it around so the ashes fall to the bottom before you light it. If you want 225 and use a chimney, light about a cup or so of lump and dump it one corner. Plan to wait at least one hour for the smoker to be ready to cook on. Open up the vents, top and bottom until you reach around 175 then start closing them down. You don't want to over shoot it. If you're doing something big like a brisket or Boston Butt, place an aluminum pan under it to catch the grease. You just made it indirect. I light one side of the basket and plan to place the meat on the other side. You'll get plenty of other opinions on how to do this because there's more than one way. Good luck!

WOW !!!!!! that looks fantastic !!! I want something just like that but it is more than a little beyond my skill level lol

I'm a blend of tekobo and C6Bill's methods. I fill the basket similar to C6Bill and re-use the leftover charcoals, ala tekobo. YMMV

As Tekobo stated, no need for the heat deflectors. Only a few members actually use them. They are included as a courtesy as many start with a BGE and get used to using them. You just waste fuel by heating them. And I use the basket splitter for indirect cooking with the top grate upside down over the coals and the round drip pan under the food. For something full sized like a brisket or turkey the double drip pan works great, i don't have one so i just use a pair of stainless serving trays, i think it was @Poochie who suggested that and it works great, I line it with foil to keep it from getting caked with gunk, like my regular ones. And by keeping it clean you can also use it for catching drippings and roasting your veggies in it. They are not nearly as nice as the double bottom drip pans Dennis offers but they work.

The KK has been quiet for a couple of months as we were travelling for 6 weeks, and prior to that clearing the freezer of leftovers to leave some space for the house sitter… Finally had a chance to fire it up today for Mother’s Day- my partner loves a scotch fillet steak, so I made her surf and turf with prawns done in a cast iron pan with chilli, garlic, parsley and shed loads of butter. A great success!

Finally some real spring type weather here in the northeast so i had to make some chicken wings !!!!