Hogsfan

This looks darn close to the perfect plate for me. 

Nope. 

 

It's a third option for using the basket splitter - you can split the entire basket horizontally (don't use the blocking plate or vertical divider), giving you heat for the whole grill area, but only using half a basket of charcoal, but raising it up higher to be closer to the sear grate. This if for those times where you want to sear a bunch of steaks, but don't want to blow through a full basket of charcoal to do it. I've never used mine, since I've never had to cook more that 3 or 4 steaks at once, which all fit on the half side option. 

Thanks Tony. That makes sense. 

Wow that looks awesome!

Do you have other pieces?

No. Just those. Just in case this is clearly obvious to everyone but me, I'll tell you what I did. I put the center vertical divider in, I used the solid stainless half moon to block airflow on the non-charcoal side and I put one of the half moon wire grates on the other side to raise the charcoal. closer to the meat. 

Clearly I'm (mentally...not literally) missing something because there is an extra piece (the other half of the wire half moon) that I don't know what to do with. I'm clearly not connecting the dots on this.  Can someone help me out?

Thanks in advance.

Do you have all these pieces?Screenshot_2015-10-02-06-12-15.png

Yes. 

Yeah, there are 2 half moon pieces made out of wire metal. I think they are probably to raise the charcoal higher in the bowl, but I'm not sure why there are two of them.

Isn't that basket splitter amazing for doing hot/fast sears on steaks!

 

Lovely looking plate there, hogsfan!

It worked really well. I am a little confused though because I seem to have an extra half moon and I'm not sure what it's for. 

Hogsfan, wow, those are some ribeyes, and that looks like the perfect cook. :):

That means a LOT coming from you. lol 

I used the charcoal basket splitter for the first time and it worked like a charm!

Yeah, it was great.  I've done a lot of briskets before but this was my first with a KK and I am very happy with it.. 

Got it. Thanks to both of you. 

It was gone so fast I barely had time to get this pic. Sorry.

Many small bends? Would either of your mind showing me a picture of how what yours look like now? 

Update! Smells awesome.

Sorry for your troubles, but that brisket looks great.

Im curious however, how much did that brisket weigh pre-cook?

approx 15 and I probably removed about 3 before it went on. 

Progress report this morning. 😀

Thanks guys. Will do.

I cook my briskets, and most everything else for that matter, at 275°. I think you'll be very happy with your results. I'm also curious as to what will end up being your vent issue, but rest assured, Dennis will take care of you.

Robert

Yeah, we talked today about it over email. It will be fine.

As for the brisket, I can't wait! My wife has been bugging me for this since we ordered the smoker.

It's brisket time! I'm having some issues with my upper vent which Dennis is going to help me fix, but momma is tired of waiting on brisket so we are doing this tonight. I'll keep you guys posted. Here she is at 9:30 pm seasoned with some bovine bold.

More pics to come!

Is there a different probe I need to buy or should I just run it under the lid?

Wow! Those look fantastic! 

Nice looking cook.

Great minds must think alike as I cooked a Tenderloin tonight also.

I just saw your thread. Wow! Your dinner looks better than mine. That was just amazing. 

Get you mind out of the gutter!

lol. I just tried it and it totally fits. Not sure why I thought it wouldn't. 

We have a lot of church and neighborhood activities over here so I could see us filling it up a few times a year... Especially if cooking several different bbq meats which I've never been able to do before. So you think it would be better to go no drip pan than no heat (refractory) deflector?