I fired the KK yesterday using 6 rods of charcoal broken into 3 pieces each and added a couple chunks of hickory charcoal for flavor. Heat sinked at 210 for an hour and put pork back ribs on the grill. Drove into Monterey, returned home, and pulled the ribs after 6 hours and 15 minutes. Prior to eating, I downshifted the KK, and raised the temp to 400 degrees. After dinner, we rolled out an apple gallette, and stuck it in the KK. An hour later, we pulled the gallette. The KK could have run all night!