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As Fall is encroaching upon us, I cooked some Italian Sausages I picked up from a local sausage maker yesterday and paired them with acorn squash with parmesan flan on the KK tonight. Perfecto!

No, use the splitter such that you’re using a half ish basket. I suppose it doesn’t matter that much because you’re only going to use whatever it takes for a given cook, whether half basket full or full basket. Sent from my iPhone using Tapatalk

I have a 23 Ralph like Toney has so it might be different considering the acreage difference. Sometime I'm in a hurry so I open the vents up quite a bit and get the coals rockin, then I shut the vents to my general running temp of 250 and let it heat soak and settle in. I'm thinking it's around 200, works for me if I don't get distracted. After a few times you'll just know where the runway is and you'll be cruising. Nice backyard outpost, enjoy your new toy.

I enjoy overthinking! (Plus I can't help doing it.)

Thanks @Tyrus I appreciate that. I thought of cool names to name it, but nothing stuck. I remember reading a forum article here years ago about how a guy named his KK "Puff" for the dragon, and that's always stuck with me. However, all of the dragon names seem like too much and unrelatable so instead, I've decided to refer to it as "The Forge." I think that's pretty badass/medieval sounding as well, and very fitting for me as I have 3 different flamethrowers and tend to cook with 900°+ high temperatures on my other grills. Now I just gotta get a sign that says "The Forge" to place above it. Thank you very much for the inspiration! Love it!! One question. If I want to speed up the process to get to 225°, and I leave all of the vents open, at what temperature should I start closing the vents off to be safe? 140°? Last time I overshot it, I was around 160°-180° or so (I wasn't paying too much attention) before I closed it off to 1/4 turn + 3rd hole open at the bottom and I landed at 250°. I'm pretty sure I'm not the only one who does this expedited airflow process to get to starting temps, and I know that these KKs heat soak like no other. Thanks in advance.