SeaBrisket

If you're still learning to control temps, a pork butt is a less expensive and much more forgiving cut to learn on. Lose control of the temperature and it will still likely come out fine. Plenty of people, myself included, have had a similar experience while learning their kamado (and remember that your kamado is your kamado: you need to learn your particular vent settings that will get your grill to different stable temperatures, there's no set formula other than patience). A huge help for me was to watch several of John's videos on the Kamado Joe cooking channel on youtube. Looking at how he sets up for a variety of cooks at different temperatures gave me a good baseline to work from in learning my own grill.

On my area (Pacific NW) I can find exactly five woods that come in chunks because everybody sells the same line of Weber bags. Mesquite, hickory, pecan, apple, cherry. We're known for alder smoked salmon but I can't seem to find any alder locally unless I want to get a truckload off Craigslist. I no longer use mesquite because it gets to my stomach and, honestly, pecan and apple (both of which I use a lot and usually together) don't taste like anything to me except an enjoyable, mild smokiness with no distinct flavor I can otherwise point to. I wish I could because they're very popular but my tastebuds don't pick it up. So that leaves me with essentially three smoke options for chunks. Pellet options seem broader locally. That's how I got my alder. I realize I can order anything under the sun online but I like stopping into the local shop even if it has to be Lowes.

I've always wondered how long my KJ can go but my food finishes cooking before I can find out I've gone at least 16 hours, maybe as much as 18, and always have leftover lump. I'd bet I could get around 20-24 at 225 if ever needed.

A lot of people, myself included, wrap the deflector plate with foil when drips are expected to keep them clean and minimize smoky burning fat and flare ups. I've never wrapped my grates for any reason.

Yep, if the temp is stable when you lift the lid it should return to that temperature in a bit after closing it. Just don't mess with the vent settings. That's where you start chasing temperatures, over adjusting back and forth between open and closed vent settings.

Sounds perfect, and I like currants. I might make this my Mothers Day recipe this year.

I am going to make this. Looks fantastic. How apparent are the raisins in the final product? I don't mind when they disappear into a recipe for background flavor but I usually don't like them in the foreground.

I light in one place for low heat, 2-3 for medium heat and 4 for high heat.

I've got you beat on frugality. I often cut them into sixths

I haven't used an electric starter but can't you just sit it on top of the charcoal?

I'm rarely in a hurry so I usually use Kamado Joe starters but recently ran out and picked up Weber starters. I also sometimes use cotton balls with alcohol (91%, my wife last bought 74% or so and that's not effective). The hotter I want the fire, the more places I light. Why isn't the electric starter compatible with the basket?

I have mine on top of terra cotta planter feet for an air gap over the untreated wood. I was nervous about the setup but it doesn't get hot under there at all. My only concern is the sparks that shoot out of the lower vent opening during very high temp cooking but I don't go far from the grill during those cooks.

You're right on the Serious Eats recipe but I've seen both used for the same purpose in different recipes. Importantly, though, I think you've use much less soda than powder. I'll edit my comment. Hmm, won't let me edit that for some reason.

I think Jealous Devil claims sustainable sourcing, and I also think I saw some mention of that by KJ somewhere. Hard to know what standard they're making that claim against though. Jealous Devil's language suggests they are aspiring to Forest Stewardship Council certification. Both brands use plastic in their packaging for water resistance. At least RO just uses paper there.

I'm interested in the high heat results. I use RO and KJ Big Block and would like to know the most efficient charcoals for getting over 600°. I rarely go that high but in experimenting with pizza I'd like to try different temps but can't get above 650°. I know many are of the opinion there's no need to get that high but I'd like to try it. I buy my dough from a local pizzeria that cooks theirs wood fired at up to 1000°. I've also like to know, which of these brands claim to be sustainably sourced? Is there language addressing that on any of your bags?