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You are a great salesman @Troble. We have just booked our flights.

Johnny that is great looking chuck! I will post some pics on Sunday. Hear are some pics of my first few cooks.

Pork butts with mustard binder and DAS BBQ rub from a home town joint. Pork loin roasts with DAS BBQ high octane sauce with espresso infusion as binder with Jansal Valley coffee chili rub. Both came out good. I slightly overlooked the loins. Flavor was awesome. This batch of pork BBQ from the shoulder butts had great bark but I think I prefer wrapping and going a little lower temp to pull than 203F. A little too much fat rendered out of this batch and wasn’t quite as moist as I usually want. Flavor and bark were incredible though. Chewy. Bacon-y. Smelled like Heaven. Sent from my iPhone using Tapatalk

I usually cook my briskets at 275. I did a couple of chuck roasts a few days ago at 275 with my billows. I had my KK top vent open between 1/4 and 1/2 turn. I had all bottom vents closed other than the billows being in the guru port. I had the little yellow billows damper open about halfway. I had the basket splitter set up so that charcoal was only on the right side and the food on the left. I have a 42 not a 32. But this cook was very consistent for me. I light my fire with a looftlighter. I light about a baseball sized amount of charcoal. At the point that I light the fire, I already have the smokeX2 and the billows running. after lighting the baseball sized amount of charcoal, I close the lid and let the grill warm up to temp prior to putting the food on. in this case I didn't wait all the way until the grate thermometer was reading 275 - it was close though and the thick white smoke had subsided letting me know we were getting nice blue smoke. (about 30 mins or so). The Billows kept it pegged within 5 degrees of 275 for the 3 or 4 hours these took to cook. One of my first cooks with my KK was brisket and if I were doing a brisket I might set up the grill the same as I did then. I might put foil across most of the lower grate and use the full firebox just to be sure that I had enough fuel so that no reloading was necessary. I think putting a few pieces of wood on the bottom of your firebox and then putting coal on top is a good approach. I have done this with the cook in the pictures in this post and with the pork cook above and I got plenty of smoke flavor and it was not acrid tasting in the food. About the fire meandering around in the firebox - don't overthink it. In a previous cook I noted that since the oxygen from the billows is going to be coming mostly on the right side of the grill, you still probably want to shade your brisket over to the left hand side of the KK when you're using the billows b/c the fire is going to tend to be closer to where the air is coming in. I'd light a baseball sized amount of charcoal on the right center of your firebox and go ahead and have your billows going. Put the food over to the left center of the KK 32 once the temp reaches close to your target. Just use foil on the lower grate and a drip pan underneath your food as your deflectors. Happy cooking.

Poor Tony is freezing his Boston butt off and you're wearing suntan lotion.

I think he just means in the bottom of the basket, not under it

You don’t need a probe for searing. After you get the steak to your desired internal temp let it rest until that internal temp starts to drop again. Then you can sear for a good long time before that internal temp tries to climb again.

Welcome Dabble! It should not matter where you light it, I frequently light it on one side for low n slow. 1-2 inches up top and one of the mid size holes on the bottom typically keeps me in the 225-240f range. Here is the last brisket cook (I should have wrapped earlier - slept right through that alarm!). The dome temp on this was 240f, the MEATER in the brisket was reading 225 most of the night. Hope this helps. Good luck!

Baja Omakase (cover your eyes @MacKenzie)

Sweet jesus- all this food and travel is making me so jealous.... still locked down here in Melbourne (longest lockdown anywhere in the world at >260 days over the last 18 months). One can dream!

Perth smashes heat record, recording fifth consecutive day over 40C, with another scorcher forecast for Sunday https://www.abc.net.au/news/2022-01-22/perth-records-record-fifth-consecutive-day-over-40-degrees/100775652 Sent from my SM-T835 using Tapatalk

@Dabble, did one of your dome assist springs come off?