tinyfish

How did it turn out?

Very interesting.

Way to go Charles looks great.

I've cooked alot of low and slow briskets but never a high heat brisket. Yours came out perfect.

Someone must have helped you with the eggs because that not like you to over cook the eggs.

Simple and tasty.

Too funny!!! Very nice cook off.

Ribs look great Rak. You and @bosco were in my neck of the woods you should have called me, I would have met you guys or you could have come by my place...next time.

Great cook. The meat got a nice smoke ring.

On my initial lighting I let my temp overshoot my desired temp a little/ I am not concerned if I overshoot 225f. The KK is not heat soaked at all so the temp will drop down after I set my vents. I let the KK(23") heat soak a good while after lighting at least an hour or more. After putting that much meat on the temps will drop for quite awhile. The problem with the fan is that it will get to much charcoal lit to get back to your desired temp. I have a fan controller that I don't use anymore but when I did I only turned it on after the KK was fully heat soaked. With the fan controlling temps the bottom vent was closed and the top vent just barely open so I can feel the fan pushing the air out. Many low and slow cooks,,cook anywhere between 225f and 275f as long as your in that range, all will be fine.

Nothing better then a two cook day. The food as always looks wonderful.

Bravo!! That is a fantastic cook and entry.

Those ribs came out perfect.

That does look like a dish to try, well done Reef's.

Your family is eating well that is for sure.

The bark on the chicken couldn't be any better.

Breakfast of champions looks real good.

Way to go Kevin. I like the idea too about cheese as the crust.

Very nicely done.

Sounds and looks terrific.

Yum yum yum, I wish I could have some.

Those skewers look so good.

Susan that cook looks excellent. You did that fish proud.

@tony b thank you sir...

Thanks Charles, its a hard choice. The pan is an enamelled cast iron pan. I won that on the KG.