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A leg of lamb soaked in Balsamic vin for 16 hours, rubbed with salt and Italian spice mix afterwards and let to stand for an hour then cooked indirect (1/2 basket on the 23) with a deflector at 250-65 under heavy smoke. For better results let the lamb marinate for 36 hours, it reveals a greater sweet tangy taste and for a more intense version you could poke with a fork prior to placing in a bag for it's long soak. Don't remove the fat it thins on it's own. The balsamic has sugars and will burn, this is good. I liked a 145-50 degree pull for a center pinkish appearance. Save the gravy from when it rests, it's very dark.

Believe it or not, did it last year. Had one of my FireBoard thermocouples take a crap on me but KK thermometer was solid. I’ll do it again before Christmas ribs for you and post it. Sent from my iPhone using Tapatalk

@tony b, I thought I recognized it!

The products of Friday's cook went into dinner last night. Here is the aubergine dip with walnuts on top. It was a hit, with some naan bread. We had five courses, each matched with a cocktail. Here is the fleet of limoncello sour drinks. Followed by roasted poussin and saffron rice with barberries and crispy onions. Luckily there was a break in the weather and I was able to get the poussin off the KK without getting soaked! The gluten free carrot, pistachio and coconut cake, half cooked in the KK and half in the IDK oven turned out nice. We finished with poached dried apricots stuffed with clotted cream and topped off with walnuts. Simple(ish) and tasty. All but one of the recipes came out of the book Persiana. I will try to find and post the recipes that are available online.

Cake ended up in the IDK oven to finish off while I cranked up the KK to cook the chicken and warm up the cauliflower. The chicken came out great after one hour on the top rack at 200C. Crispy, crunchy skin and juicy inside. Super yummy. Reminds you why it's good to have a KK.

As you can imagine, I have been a bit busy today. What with cooking, chatting and eating with my Aunt, running in and out to the KK and making up the next dish to go in. Now got to get out of daytime clothes into something more presentable for when our guests arrive in 15 minutes. So... recipes will need to wait until Sunday but here is a bit more on progress today. The legendary KK skill at keeping food moist worked against me with the cauliflower. After the first 30 minutes it was lovely and soft but no crisping, not like when it is cooked in the oven. I cranked the KK up after an hour and it was cooked a half hour later. Probably a bit too cooked, some of the onions were quite black. But it was all very tasty. So tasty that I am going to abandon the idea of cooking potatoes tonight and we will have the cauliflower with the chicken instead. KK legend is that you should not overshoot your temp or it will take you ages to get it back down. I have never really bought into that legend. To lower the temp today I wound the top hat down to just off the seat and closed off the bottom air supply to about a quarter. Here are my timings: At 15:12 the temp was at about 215C Half an hour later it was down to 200C. An hour later it was at 180C and finally, at 17:00, a full 1 hour and 48 mins later, it was down to my target 160C. So yeah, I accept that it does take a while to get the temp down when you have heat soaked a beast as big as a 32 but it is not impossible. Dark outside so I took a picture of the cake indoors before it went into the KK beside the pot with the lamb shanks in. The only problem that I have now is that the cake is cooking slowly and I need to raise the temp in the KK to put the chicken in. This is where I wish I had followed @ckreef's advice. If you have more than one KK or piece of BBQ kit, just light both, all. You will likely need it and it is better to have it hot in time than not!

So far so good. I was not brave enough to put the aubergines directly on the coals. Wanted more control over the cooking process so put the upper grate in upside down so that I was as close as possible to the fire. Cooked at about 200C for about 40 minutes, turning regularly. The flesh came out nice and easy, scooped it with a spoon. Here are the cauliflower quarters before the chilli butter was applied Into KK to cook for an hour and ten minutes at about 180C

It all depends on how you are burning your wood.. Have you tried the foil pouch method? The white cloud is wood alcohol fog, that's why it burns your eyes.

Winner, winner chicken dinner with a Mediterranean slaw of Balsamic, cheese and crunchies, TaeTa Tots and sliced cukes dressed in Apple cider vin, Franks red hot a shot of lime and some salt..yum. Let them soak in the frig for an hour. And if you wondering what happened to the trees taken down, here's about 25%