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Two more with an early 23" but note the snow is not melting except the lower part of the damper top where the hot air exits.

I’m in Michigan and use mine often in winter. If the pictures Dennis added didn’t give you all of the confidence you wanted, I’ve used it sub zero a couple of times because we have a Christmas ribs tradition. Usually something similar for Super Bowl, and last year I actually did pizzas for Super Bowl when it was below freezing. I haven’t ever had any issues. Takes longer to get to temp of course, but same stability as always once there. I’ve also never brought in my thermometer…so far it hasn’t required a change. But now that I’ve put that on the forum, no doubt this will be the year [emoji23]. Sent from my iPhone using Tapatalk

This is a non-KK cooker ... djami I luuuuuuv the smell of BBQ in the morning

A feast for sure and with matching drinks! I need to get on that invitation list!

I found this bottom round roast in the freezer and upon inspection noticed it had been there for quite some time, just over 1 1/2 years, no worries, it was carefully wrapped in a vacuum shrink pkge and showed no sign of freezer burn. I like a small low fire while roasting, starting with charcoal briquettes and building upon that with small splits of various kinds of wood until the base changes to all wood coals. I used two spices Americo and Gringo from Arizona, from when I was there last as well as some salt. I stole Tekebos' idea for cauliflower but came up short when my wife didn't want the heat, a neutral spice with a cream sauce was the only available option, next time we'll leave the tin uncovered for a charring of the veggies as opposed to steaming them. After the roast was finished it was wrapped in foil and allowed to rest over the coals at a safe distance staying warm until it ready to carve. It was warm day and there aren't many left, so here it is with a few pics.