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It was delicious and I have since had thicker hand sliced portions. The difference between super thin slices on a machine and thicker slices cut by hand is like night and day. The former is much more like charcuterie, light in the mouth and a bit more of a snack while you get much more of a chew and, I think, more of the meat flavour with the thicker slices. I like both. To respond to @Tyrus point: Yes, sous vide doesn't give you much sensory fun. And you are limited by the size of the water bath. I am pleased to have been able to keep the KK at such a low temp and might try to simulate other sous vide cooks in the future.

Amazingly I am visiting Texas next week for a conference- I am based in the UK. I already have 2.5kg of chef’s presses waiting at my hotel, looks like there will be more stainless steel added to my baggage!

My New Preferred KK Smoking Technique On Long Cooks: Using the Half-Basket Splitter, I now bury one wood split under 12-14 pieces of CocoChar (that's all it ever takes for a 12-16 hour smoke!😲) and once the CocoChar's ignited and burning good I just place one larger wood split right on top of the stack. It may seem unorthodox, but I've done this "numerous" times now on my Ultimate 23" and the result consistently rivals any "Offset" smoked beef or pork I've "ever" had-and I've had A LOT, lol-with none of the "constant fire management" headaches of an Offset... Once temps locked in (rock solid 250 degrees for 12 hours no problem using the "pinhole" intake opening and top exhaust barely open, so there's almost no airflow required) it seems the KK really is burning just the wood splits for it's main fuel source (like an Offset) because the smoking wood is all but gone at the end but a surprising amount of "useable" CocoChar always remains, end result being that "OMG" deep, clean and delicious "Offset Smokey" flavor and bark I love without the smoke being overpowering at all...BTW: I also no longer wait for my smoke to go "completely" clean to put on the proteins (see "Jirby" of Goldee's BBQ on youtube) but just when it's starting to go opaque and smelling great (the smoke goes fully clean and near invisible translucent blue after about 45min to 1 hour like clockwork on the KK every time.)😊 Hope someone else tries this method on their KK, love some feedback-and to make sure I'm not crazy, lol!👍🙏😊

Let's make this even more confusing, I ordered this for my Weber Summit grill, made by Flame Tech grills for a number of purposes on the Weber. It's a drip pan, water pan, and the 4 in high wall is for piling charcoal in front to split for two zone. Useful little gadget well made from 403 SS, has all the numbers backwards, but obviously of a cheaper grade. It's 17.5 inches wide, 4 inches at the high wall, 1 1/2 inches lower wall and 11 inches from the high wall to the lower wall center arc. They may sell these on Amazon now, at the time I spoke with the manufacturer. Excuse the dirt, it's been sitting outside for the last 4 months.