tony b

Then your calibration nut is loose and needs to be tightened up. It shouldn't do that.

More important to wrap in pink butcher paper after it exits the stall, somewhere around 165F.

@Poochie - you left out a bad joke or two! LOL

Got several cuts of lamb in the freezer, so y'all got me thinking.

No worries. I still have a few boxes from my previous orders (I hoard them like the precious treasure they were before Dennis started shipping again!) I only use it for very long cooks (briskets and pork butts) and then, only a few pieces mixed with regular lump. So, a box goes a long way, at least for me. YMMV

@BARDSLJR - a 50F difference between dome and main grate temperature is "normal" for a KK, especially early in the heatup process. With a long enough cook (hours) they will tend to equilibrate a bit closer, typically within 20-30F.

Has nothing to do with it. In fact, this is an old trick that I learned years ago on the POSK Forum - I intentionally turn the dome thermometer to where my target temperature is at 12 o'clock high. Easy to see where the temperature is at relative to target from the kitchen window. Don't have to be close enough to read the dial to know if I'm close.

@C6Bill - perfect use for the MEATER+, if you have one.

Rivaling @MacKenzie - who also has one. The King 👑 has to be @ckreef for the amount and variety of grilling toys.

@mguerra - as the saying goes - Each to his own taste. If you think it works for you, by all means keep using it. The majority of us, including Dennis, don't share your enthusiasm for using the deflector stone. Not saying this to spark another debate (see the other thread for that), just to point this out to the new folks who've joined the Forum since then.

If you want to use a shop vac, you need to get a drywall/dust filter for it, as the ash is pretty fine and will clog up the vacuum. https://smile.amazon.com/gp/product/B0060EUA0K

Could be a plan if they're interested? Cheapest delivery is to a commercial address over a residential one.

How about posting some pics here - we never get tired of seeing a KK in its new home?

Depends. Where in WI? I'm in east-central IA (Cedar Rapids). If you're in the southern part of WI, Madison or Milwaukee, possibly. If you're up near the UP, not so much.

Agree, a serving board, not a working one, for sure. But, despite how beautiful it is, $750 is WAY out of my price range.

Perfect use for it. Assume that you've read the posts with the "preferred" alternatives - drip pans, aluminum foil??

Yeah, those napolean baskets look very nice. I have multiple rotisserie gadgets. Most are handy, but I never fell in love with the OctoForks. Haven't used mine in ages. I consider them to be too hazardous. I almost always cut myself using them. Plus food has a tendency to slide off them, necessitating use of twine or silicone bands to secure the food, which ups the opportunity to cut yourself on the tines. YMMV

I second the dogfood scoop. I have a small one and it works great. I often don't even need to drag out the shop vac. But, I'm not anal-retentive when it comes to clearing out the ash either; I'm OK with not getting it pristine.

Nicely done! A fitting tribute to a good friend gone. 👍

For smaller pieces like that, I tend to use a flat basket, with adjustable top. https://smile.amazon.com/GrillPro-24785-1-Non-Stick-Rotisserie-Basket/dp/B00PNO2YHU You will need the full-length spit rod from Dennis to make this work, but it's worth it for those cooks like yours.

@Sanny - HEY YOU!! We haven't heard from you in ages. Glad to see that you're still around - alive and kicking! However, I am totally SHOCKED that your Mexi-K is still in one piece and functional. My Indo-K died over 8 years ago. I'm single too, but that doesn't stop me from using the KK several times a week, even if it's just a steak for me (like dinner last night) or a couple of chicken thighs. And you know that pulled pork freezes well, so no excuses there either (I TOTALLY get the inertia reference though - LOL!) Stick around, the current folks on here are just as nice and friendly as "back in the day!"

POUNCE!