I think I did well in the Char-Griller Kamado.

.
.
I went looking for a guide video about putting the grill together.  Nothing, naturally.  But I did find a guy who is doing a series of reviews.  The first is going over the features, and some after construction directions, namely seasoning the grill and the center piece.  He also checked for air tight seal, shut down time, and some other things.  The next in the series in roasting a pork butt low and slow, something I am quite curious about.  That is something we could share out.  The thing is, I don't know how many people it is supposed to feed, I wouldn't have anything but the meat to offer, and... well, just not sure about doing that this year.  Pork butt, a beef roast, anything like that would be great.  Just let it cook while out doing things and have it ready in the evening or morning.  Though, of course, some practice to know how to set it and when to expect it to be ready.  Given the day and night temps in the desert, I am sure that will throw timing.  Bleh...

He gives some advice regarding what else to get to make cooking with the grill easier.  What isn't shown in these next videos, but in ones I have seen but aren't including since they are more technical, are a 22" Weber grill replacement for down below and an 18"-20" pizza stone, though he does use them in the first vid.  He does show the idea of using an 18 gauge expanded metal plate for higher temp cooking and a Weber charcoal starting cube.  As I am out today I will be looking into those things.  The one thing I worry about is how to cut the expanded metal plate.  I am guessing it is rectangular at purchase.  Perhaps metal snips will do?  I have some.  I just don't know.  Anyway, here are a couple of cooking videos, steak and pork butt.



Don't know about you, but I think this will do just fine.

Ah well, why not another one, a more technical one so perhaps not as interesting.  Still...

Right, I ought to get to putting mine together.  Later.

Update:  Done and done.  She was far easier to put together.  After figuring out front and back, which really was easy when I figured out what to look for, the videos helped but I must not have been all that awake yesterday morning either.  Oh, I can't wait to put her to use!  I will be buying a bit of charcoal, maybe several types, and some woods to experiment with.  Now, while I do like things smoked, there is too much.  I'll have to play with that.  And, of course, sometimes I like things just plain cooked, without the smoke flavor.  I would say the majority of time I prefer straight cooking.  The reason I go to smoke houses, more than not, is for the types of meats more than for the smoke additive.  Then again, if you don't do it yourself you have to take what is offered.  That all changes today.  Especially since I have the time to cook, at least this way.  Hmm, if I get the solar oven created I might not cook much in the house.  Those things are even good in the winter, even with little sun to a degree.  Yum!  Few pots, pans, and dishes.  I'm getting there.

Well... on to... other things I suppose.  The nice thing is that this will partial take down quite easily for stowing in the Xt'er.  And it is easy care.  The ash pan simply snaps off when cool so as to tend that well.  Cast iron grate will take a bit of minor upkeep, but if all else fails just burning it off and reseasoning is easy enough.  While, as it turns out, the gas grill isn't too bad to work with, the problem is that it never looks clean.  It just doesn't.  It looks like I am cooking on rusty old junk metal.  Yeah, it still cooks fine.  It's just...  Never mind.  Later.