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Yep. Plus, don't forget that you can use the upper grate as your sear grate if you really want to put a hard crust on your steaks. Just turn it upside down and it sits right on top of the charcoal basket handles - mere inches away from the fire.

What he said! Also love the idea of an al pastor pizza. Yum!

@Troble killer bark on that brisket! @remi I believe that, too. Great use of leftovers. I'm going to make a pot of beef stew for dinner tonight using a chunk of smoked brisket that I found recently hiding in my chest freezer.

I’ve been experimenting off and on with a “Peruvian spiced brisket” over the past four years or so and today I got a little closer to truly nailing the flavors I’m looking for soy sauce pat down followed by Peruvian spice rub of aji Amarillo, aji pancake, salt, pepper, garlic powder, little brown sugar tasty bark!

Most of us just use a sheet of aluminum foil on the lower grate when we want to do indirect cooks on the KK. As @tekobo said, almost no one here (save a few diehards) use the supplied heat deflector stone (not to be confused with the pizza stone - different material) - not even Dennis uses it. A simple aluminum pan works, too, if you want to catch the drippings or get the double-walled pan from Dennis if you think you'd like to roast veggies using the drippings. I have no issues doing reverse searing on my 23". The basket splitter creates enough separation between the "hot" side and "cool" side. The only issue is cooking area. If you want to do a lot of steaks (more than 4 ribeyes/NY strips) at once, you might run out of real estate (assuming you're using the basket splitter). You can do a lot of steaks if you don't use the basket splitter and just use the main and lower grates - roast the steaks on the main at lower temps, pull the main grate out when they're almost done to final temp to rest, crank up the grill temps and used the lower grate to reverse sear. That's my opinion. I've never owned one but have cooked on them at other folk's places. Plus, one of my biggest gripes about BGE is that this is considered an "essential" accessory, but you have to buy it separately - price gouging IMHO. Dennis doesn't do that - every accessory is a true add-on, nothing essential for doing basic cooking on a KK!

Your cooks are looking great @MsTwiggy so you are certainly doing a lot of things right! I wouldn't sweat the charcoal issue, you will find your sweet spot over time. I close my lid straight away after lighting and remember dire warnings of messing up my gasket (or burning my hands) when I first joined the forum and was told not to leave the lid up with a fire going. We don't have access to Dennis' coffee lump or cocochar in the UK. I buy a commercial brand of cocoshell briquettes that has worked very well for me over the years. I smile when you US folk talk about pallet shares. I was once so desperate to try Dennis' fuel that I pestered him until he told me it made no sense unless I wanted to buy a whole container load. That would have been one hell of a "pallet" share! I have learned to be happy with what we have here and may one day find my way to into a US KK owner's house to see how the other half live.

We have been concerned about the number of emails we've received from people in the last year lamenting how our last price increase put the grills outside their budget. Our material costs increased dramatically during the pandemic, mostly from outrageous shipping charges. These inflated production costs forced us to make our first price increase in over 10 years. Responding to this feedback, we have been pushing suppliers to review and reduce their pricing now that shipping has dropped. (actually less than pre-COVID) We have reduced the previous price increases by 50% with these savings. We hope this helps make our grills accessible to more people. Please let any interested parties know about this adjustment..

First Pulled Pork of the year 😊 I prepared the meat, my wife the coleslaw and buns. Delicious:)

Here is my roti cook! Dennis suggested a loaf pan fits on the basket splitter deck! I have two cast iron loaf pans by Lodge that worked beautifully for this. Roasted brussel sprouts and cubed taters. Bird was dry brined and seasoned with Herbs de Provence blend. I used Blues Hog lump and preheated for 90 minutes as I had some grocery shopping to do before I was ready to put the bird on. Used a combustion wireless thermometer and was super pleased with how the signal was not blocked by the Kamado. It utterly fails in my metal cookers and so this a real triumph! Lit from the top this time by dumping hot coals from a chimney and I am pretty sure i got longer burn time than previous cook with this same charcoal. There is nothing like the Komodo roti!! I think I prefer the spit to the basket based on ease of cleanup alone. i am getting closer to those long burn times with everyone's help. Thanks again to the wonderful people here for your timely suggestions 🔥🔥🔥

some updates. after 2 weeks of curing (too long, but whatever), i butterflied and rolled it. now it should be another 2 months drying until target weight...

Now that is a sneaky way to introduce a new grill to us. A 38! Something else to covet. Thanks @DennisLinkletter! I always find it easier to visual size with food on the grill. This is my 32 fully loaded with about 6.5kg (14lb+) of chicken thighs. They were touching edge to edge when I started the cook.