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Heylo Paul.. You wrote "lump wood".. I believe you meant to write lump charcoal or lump wood charcoal. The technique Robert is talking about is for lump wood for smoking. Small pieces of charcoal will reduce the airflow, which reduces the volume of charcoal you can burn, but this will only prevent you from getting higher temps 300º plus.. unless it's really small like marbles you should've no problem maintaining a low and slow cook..

Thanks, Tony, I'll make not of your instructions and have a go soon. I forgot to push select Submit Reply, that's why it took me so long to respond, Tony.

Who doesn't like a pickle or some veggies done up in a jar as a pickled salad. It's summer and as an alternative for an extra side these always work. Make it yourself 50/50 white vinegar to distilled water, salt, sugar and all the spices, coriander, pepper corns, mustard seed, tumeric, celery seed cummin seed, dill, or whatever growing in herb garden, throw it in but ease your way into this..all things don't pair well with each other. Salt is generally 1 tspn to 2 or 3 for sugar depending upon how sweet you prefer. Good for around 30 days and 3-4 to mature , a week is better.

About 20 - 25 mins on high. Toss halfway through. I usually just dry rub to start and then toss in sauce at the end.

Wings wings getting coated with Panco. on KK

I have some bacon curing just now. The meat hanger is going to be ideal for cold smoking the bacon when it is ready for that stage.

Yup. I have owned five KKs in total. Sold my first two - a 21 and a 23 in blue pebble - and bought these three in tile. I am therefore fully qualified to say that tile cooks better. I sought advice from the forum before I bought my first two KKs. I was right to get two but wrong not to have got the 32 in the first place. I thought that the "go big or go home" rhetoric was just that, macho rhetoric. I should have listened. The 32 is the ideal KK and does most everything I've ever wanted to do.