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ah you know i kept on thinking about it. gotta be a simple, cost effective and of course good looking solution. we have been so busy lately so i've been putting it off. now you said i'll give it a serious thought. 

Are you gonna put a door on v. 2.0, so that temps can be kept under control?

So... I fell bass akwards (as my dad would say) into kamado cooking. The husband wanted a new Weber gasser (a shiny Summit S-420 had caught his eye).  Well, he was slowly working on me over a number of weeks and occasionally drug me to the outdoor living store on the weekends in an attempt to wear me down (he’s persistent - I’ll give him that). One weekend we went for the obligatory perusal of said Weber grill and found ourselves at an Eggfest being hosted by the outdoor living store. We wandered about some, but of course were not interested in weird green things and instead just wanted a shiny silver thing. So we sampled a few of the cooks (not terribly impressed to be honest) and then went in so my husband could ogle the gassers while I waited patiently for the moment we could leave...     To keep the daughter entertained, we gave her some cash to play a family friendly beer pong type game that they were doing.  When we were ready to leave, she had a fistful of tickets in hand that she had won (flash forward to visions of her college years... yikes), so we decided to wait around for the prize drawing. Next thing we knew, we were loading a Mini Big Green Egg into the back of the truck (and no gasser... lol).   I started researching a bit, but the mini BGE sat idle in the garage for months. One day, curiosity got the best of me and I fired it up and “cooked” a ham.  I was totally hooked. I spent my nights going through posts on the Guru and became a full fledged lurker. And eventually, I wanted to be able to search (pretty sure that was prompted by the need to find ckreef’s cracker crust).  At that point I had to come up with a user name. I wanted something catchy and something that reflected my fortune that day we won the Mini Big Green Egg. A little theasaurus work later, and I landed on Kismet (meaning destiny or fate). It was perfect. So that was the day Kismet Kamado was born. And then I lurked for a lot longer before I got brave enough to post something.  And eventually the floodgates opened and now you people can’t get me to shush and have to listen to my long winded stories...     And yes, that shiny Weber Summit eventually landed on my deck. I like to think it was a small token that earned me some good will for the flock of kamados that was to follow.      

Looks like you nailed the technique!  Nice job. 

Pizza ring is sold out at the moment and the pizza ring 2.0 will come with options to add the rotisserie kit.  Rotisserie is fun. You can replace the fork with a wire cage and use it for ribs, spatchcock bird and I even tried to roast coffee beans with a find mesh tube. It shortens the cooking time by 20~30% and the surface will be more even than beer can.  I'm looking for a manufacture that can produce DC motor driven rotisserie so I can add a switch and make it reverse rotating directions. Then you can just stick a thermometer probe to the meat instead of stopping it every time when you probe the temperature. 

Show off.  Welcome to the forum.  Watching John Seltzer's videos about the Kamado Joe will give you a good grounding on just about any Kamado.

Well being my first brisket not much of my own to compare it to. But I must say it was truly delicious. Can't say it was a good as what I had in Austin at Franklins, but at the same time it was pretty darn close. Both the flat and point were way juicy and delicious. Any fat that clung to meat just pulled right away. Flavor was truly amazing. My wife asked be if had it flown in from Austin.  Just the tip of the flat was a bit hard and crusty and not as tender as the rest. other than that, I am very satisfied. I finished right when I thought I would at 3:30 in the afternoon. I used pink butcher paper and it kept the bark in tact during that part of the cook.   Tip of the flat

Benvenuti nel nostro nuovo amico in un angolo più bello del mondo. Tanti fantastici cuochi sul tuo kamado e assicurati di inviarci foto!  (Google Translate). Da un canadese amichevole