C6Bill

I hope this helps, this is more or less how i start every cook. Starting a Low and Slow Of course start the fire before putting the pan and foil in lol

I have a strong suspicion you are not heat soaking prior to cooking, watch the series of video's Dennis put out. It will give you a much better understanding of how to get a fire started properly and how to set the vents (exactly as Remi described) I will typically start my fire and set my vents and walk away for 30 to 60 minutes. Then tweak the vents a little if needed and then get ready to cook. So maybe 90 to 120 minutes before anything goes inside the KK. Learn your vents before using a controller. The fireboard is a great device but you need to know your cooker first. And if you are using a controller of any kind make sure your bottom vents are closed, if not you will be chasing temps to a point of exhaustion. I started with a BGE then moved on to a Primo XL and then the KK, the KK is by far the easiest of them all, it truly can be set it and forget it. Do I use a fireboard, yes I do. I like using it as in New England our temps can swing 30 or more degrees overnight, and i like to sleep lol Just remember, less is more, KISS, Keep It Simple Silly. You'll get there.

No no no, that is not what I do. I have a cookie sheet on the bottom level to support the foil when it gets full of drippings. I would highly recommend you stop doing that

I always wait till they have a sale of some sort and use my rewards points too, I have two shelves in my freezer just for SRF lol.

Those look great !!!! I have a rack in my freezer I’ll be cooking soon 😁

I forgot to take pics while cooking but the end results were good 😊

What brand of lump are you using ? You should never need to rearrange the coals on a 10 to 12 hour cook. Just fill the basket, light it in one or two spots, then adjust your vents and add your foil to catch drippings, i use a small cookie sheet under my foil. And just keep it simple, don't be in there messing with coals and checking temps on different areas of the grate. That is probably why you are chasing temps. Are you using a controller of some sorts, if you are make sure the fan isn't one that runs at 100% then shuts off, that is just too much air for a KK.

Sounds like a good plan to me

Perfect !!!

That adjustment only started a year or a year or two ago I believe, I don’t have them either.

I love a nice tri tip but we don't get them around here often. But as far as wagyu briskets, they are the only briskets i cook. I love them

How much honey ?

Looks real good !!!!

Happy Sunday David !!!

The pie was made by my lady friend 😁

Last weekends turkey was so tasty I was asked to make another 😁 and a tomato basil mozzarella pie to go with it. I can not take credit for the pie lol

Looks great @DennisLinkletter !!!!!! What kind of wood are you using for the smoke generator ?

I love my 32, this is an 18 pound turkey I just took off. I could have easily cooked two of them on that main level at the same time !!!!!!

That looks better than KFC to me 😁

We always have mushy grass here lol

Oh no, your bread seems to be falling over !!!!! 🤣

I shall cook something nice in your honor this weekend 👍

Most of the Mayo was near the bottom, on top of the lettuce, but you can see a little oozing through the top left. The sourdough isn't good at mayo containment with all those holes lol

The sun dried tomato sourdough made for nice turkey sandwiches

That makes Tony a genius 😎