pittmab

I just connect the fan directly to the hole, seems to fit perfectly. With the gasket on the fan you get a really good seal. Thanks for the offer but another member sent me one over, they make a huge difference.

Not sure but it sounds like you have the basket that is designed for the divide and conquer system. I think you need an "old" style basket without the hooks. Someone with a KJ may be able to confirm.

I've done this with chicken, pork (ribs and shoulder/butt), beef, lamb I can't say I've noticed any difference at all. Just out of interest why do you think there might be a difference?

I would just cook the whole thing and freeze what you don’t eat.

I get the same on iPad, pc and mobile!!!

I have used all of these in the past and have found the service and meat quality to be excellent: https://www.turnerandgeorge.co.uk/our-meat.html?gclid=EAIaIQobChMI34iHz-6L9wIVAo-GCh1_WATFEAAYASAAEgLaFvD_BwE https://www.tomhixson.co.uk/?gclid=EAIaIQobChMI4dyk6O6L9wIVZIJbCh24rAueEAAYASAAEgKafPD_BwE https://thevillagebutchers.co.uk/product-category/specials-offers/?gclid=EAIaIQobChMIuPrN8u6L9wIVesLCBB3_Gw2UEAAYASAAEgKtz_D_BwE

I love these too, just paid £12 for 200, here in the UK. Think that’s around 16 bucks.

Have you looked at kiln shelves? They come in various sizes and are reasonably cheap. You can also get them as two half moons which is useful.

If you haven't already, you could try Pro Q briquettes, not used them myself but heard lots of good things about them. https://proqsmokers.co.uk/products/proq-coconut-shell-briquettes I can also recommend the lump wood from Globaltic, its 100% birch hardwood and has a vey subtle smoke profile. https://globalticltd.co.uk/

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Little drop off this beauty this evening.

How about this one, not sure how much difference the inch will make: https://www.kamado.co.uk/YNNI-Kick-Ash-Basket-for-25-YNNI-Kamado-or-similar-TQKAB25_p_259.html

removed link as same as above!

I used my billows again yesterday, second time of using it with the damper that @BillCarr very kindly sent me I hadn't really used it as like most others I find the Kamander can hold temp very well all on its own. My previous experiences with the fan weren't great, I had overshot the target temp by quite a long way. However with the new damper installed on the fan, I found that I had a lot more control and it worked a treat. Pork belly burnt ends rubbed with my own five spice blend and finished with a honey sriracha sauce.

I think you’ve just misunderstood someone else’s comments in another thread. The internal temp is the way to tell if your food is cooked. “Oven” temp will depend on the type of cook you are doing, as others have mentioned. Both are important and most people I know and speak to monitor both.