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Once I got a Breeo smokeless insert for my firepit, I realized there’s no such thing as being set for wood. That would be gone in a couple months at most😁 Despite what my wife may say, theres no such thing as too much wood. FIREWOOD! As a bonus I haven’t bought lump in a long time. I harvest coals to fill the grills when I’m done with the fire.

The KK isn't ceramic so i wouldn't be as worried about it as I would with a thinner ceramic cooker. I love setting a controller and letting things cook overnight when it's real cold out. Pork butts are great for a blizzard feast lol

Everybody -- thanks for your comments. Will do -- will keep 'er covered when not using. I have one of Dennis' fantastic covers. It is a few years old and still looks new. For beau coup years I have cooked during cold weather and the snow using an aluminum or steel grill. Was worrying about the extreme winter temperature changes when cooking and its affect on the KK ceramic and tiles. Y'all convinced me to fire up the KK year-round. djami I luuuuuv the smell of BBQ in the morning ...

This is a relatively simple dish took cook. I tried to recreate this from a dish my wife ordered in Aguas Calirnte, which is the town at the base of Manchu Pichu i took a chicken breast and rubbed salt, garlic powder and cumin on it. Then sliced the side and inserted goat cheese. I let the rub settle in for about an hour then put in fridge for another couple hours before cooking made some tricolor quinoa, let it cool down or even get cold. Then took eggs and mixed them in a bowl and prepared a bowl of flour.next to it took the quinoa and spread it on a plate took out chicken and dipped in flour first, then soaked in egg, then pressed on the quinoa, when I flip the chicken over to press the other side in the quinoa I use my hands to make sure I cover the entire breast with quinoa. Put into baking dish. Bake at 350 for 15-20 minutes and finish under the broiler for another 10 minutes at 376 so the quinoa gets crusty on top serve with mashed potatoes and a little homemade gravy and you’ve got Peruvian quinoa crusted chicken breast stuffed with goat cheese

I must be the only jackass here that puts smoke wood directly on the coals. If I use a chimney with very little lump in it to start a low and slow, my smoke wood is already in the smoker. I pour that small amount of lit lump in a "corner" and it'll grow to find my pieces of smoke wood. After an hour when my smoker is up to temp, usually 240, I put the meat on and forget about it. I have nice blue smoke by then. I've never had a harsh taste from doing it this way. My bride is very sensitive to it and wouldn't mind letting me know. I use locally grown hickory, cherry and oak with zero problems. If I'm doing a hot cook, like chickens, I do the same thing except I light much more lump to get the fire started and going at 375. Whatever works is good.