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Tee hee. Popped back to take a look at the forum after a bit of an absence. Good to see you are all as silly as usual! Best of the season to you all.

I got this from one my kids for Christmas, I thought it was very insightful knowing where their fathers head is at most times and how it works. No, not the can but the mini BBQ Weber. It's actually a salt and pepper shaker, the two pieces hold together with a small yet strong magnet and snap back together after use. Wouldn't it be nice to have one as a KK I was thinking, just a thought. The only problem might be the tiles being so small, could your elves handle such a delicate item? Well, anyhow I wouldn't mind if it was made out of plastic, I'd have one on each end of the table.....it would look sooo cool. My kids say,,,,Dad nobody says cool anymore, but I say I know that's what they're thinkin and say no more.

That would be us, we are holding the fort down anyway we can. Season's Greetings to you too.

Chilli on the KK with cast iron ware and some natural smoke injection. It was a Kent Rollins recipe, great base I like to expand on just a little. One pic with a flash, the other without.

Well i typically do prime rib but we went in a little different direction this year. Started with an 18 pound brisket then a pair of 14 pound turkeys And of course there was bread

This must be the year for Christmas Rib Roast. Smoked (apple & cherry) a smaller (4 pound trimmed) boneless rib roast this year at 200°F, then seared for 7 minutes total at 450°F. Covered and held until it reached 128°F. Served with farm-style green beans, three cheese potatoes, and a 2008 Spottswoode Cabernet.

Merry Christmas. Santa delivered two primes, a 9.5 and 8.5lb so both were cooked on the 23 KK. The first on the 24th without a sear but cooked at a variable temp, the second with a sear on the 25th. Both tasty, and were festive meals for all, each a bit different but easy work when finished on a KK.

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Spinning a cow An hour later…

Here's my latest contraption combining the Meat Hanger frame and Charcoal basket's heat deflector support frame. They are held together using tensioning hooks and stainless steel cable. I have only put it up together last Friday and will be testing it today. Hopefully it holds!

Top rack, even with lip, not upper rack. 235 till 165 then wrap and pull off at 202 degrees. But at last count there are 3427 different ways to cook brisket 😁