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For many, many years I'd buy a 16" unglazed terra cotta planter saucer from Home Depot, and double-line it with heavy duty aluminum foil. "For many years" as in, many of those years it would crack and I'd buy another. Still a cheap but effective solution...

I primarily just use aluminum foil on the lower grate. Back in the day, I'd have used the regular drip pan. Plus, I now wrap my briskets in pink butcher paper right after the stall.

Of course....sadly only a pic of the outside. A fair representation of the inside though is this SRF Wagyu strip. Sent from my SM-G973W using Tapatalk

What Tony said!! The techniques are similar across cookers so if it takes two years, you have two years of cooking knowledge to drop on the KK. While I'm just a commoner in Ontario with no affiliation to Alberta or the beef industry, we can still kick it [emoji6] Here's a few of tonight's 80 day dry aged Kansas strips cut at 2". I like to think I'm slightly better informed than average lol Sent from my SM-G973W using Tapatalk

The beauty of this Forum is how readily folks share their experiences and recipes and willingness to help others. I'm constantly learning new things about cooking from these amazing folks!! You will, too! Save up those nickels and dimes, you'll have that KK before you know it!

Ceramic my wife and I have fond memories of Calgary in a former life as Carnies. The Calgary stampede was on the early bucket list we ticked off in 1997 after Klondike Days in Edmonton. Also Toon Town and Buffalo Days in Regina. Smoked turkey legs in a massive off set stick burner was one of our Carnie products along with beaver tails and fairy floss. BTW, don’t be fooled into thinking we are all wizards when cooking on Kamado. Many of us are still very new to this style of cooking. In saying this, there are plenty of very experienced heads here as well. No doubt this forum makes us all better cooks on the KK. Sent from my iPhone using Tapatalk

CeramicTool, where there's a will there's a way.

I have family in Calgary and spent a good amount of time there, always had a great time at the Stampede. Welcome!

I have a good friend who grew up in Alberta, perhaps a bit north of you. He said the hardest thing about the bears was that they wouldn't leave through the wall they used for entering.