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Found out last night that the father in law was coming round for dinner today. Ducked out at 8pm and bought a 2kg pork shoulder and a small cabbage. Home made rub, 8.5hrs at 250 with Apple wood chunks (bit hotter when wrapped to get it sorted), made some coleslaw. Dinner sorted, everyone happy (like always with the KK).

Happy to have received the 32 after a ‘long’ wait. Look forward to start cooking. Verzonden vanaf mijn iPhone met Tapatalk

Thank for all the great ideas. I did a one minute turn 90 deg, flip 2 minute and adjust based on desired finish. NY strips were about 1.5” thick and turned out great. Temping was tougher than usual even with the thermapen one. Great results and beautiful grill marks

Aussie, I’m considering that exact model David, The pooch is a great watchdog….when she isn’t sleeping. Cheesehead, the have a good Lorex on sale at Costco right now. POE system Not bad at all Jeff. But that creature was too scrawny to put on the pit. Mac, I may go that route no matter what I get. The system I have now attracts lots of spiders building webs across the cameras.

Agree with CaptMorg82 - in my experience the key is more with charcoal size and distribution than it is about how much charcoal. I always cook with a full basket but its important to ensure there are some good sized chunks at the bottom that allow smooth airflow. This also means taking care to dig down and redistribute the unburned charcoal between cooks to ensure the small bits clogging the basket grate are out of the way (at least in the centre). The only times I've had issues with my fire are times i've been lazy on that step.

I've been reasonably happy with the nighttime video, but I don't have anything to compare it to. Here's a recent example. 1639754621.mp4

Like the saying goes around here - You can't put too much charcoal in the basket!

Is it ever a bad day to have sausage with peppers and onions ? I don’t think so lol Added in some mushrooms and a friend supplied potato’s from her garden. The sausage are Polish Sausage from Southside Market & BBQ in Elgin TX i combined everything except the sausage in one of my Detroit Style pizza pans and seasoned with Lemmon pepper and herb&garlic seasoning both from Meat Church. Heated the KK up to 350 with a little post oak. Placed the pan in for an hour on the upper half grate with a drip pan under it on the lowest grate. once the hour passed I placed the pizza pan on top of the drip tray under the half grate and placed the sausages on the half grate. After 15 minutes I rotated the sausages and left for another 15 minutes. By then I felt the potatoes were done enough to drop the sausages down on the lower grate right over the flames. Gave them a good sear then placed them in the pan with everything else. And for desert some friends gave me some fresh blueberries yesterday so I made Jordan Marsh Blueberry muffins. I haven’t had one of those muffins since I was a kid. And while everything was resting I dropped off half the muffins to the friends who gave me the berries 😁 it was a fun day of cooking !!! EDIT: forgot to mention adding a little chicken stock to the veggies