Paul

That is different. I bet its delicious.

Very nice. Looks perfect!

I don't get it. ??

Sweet!

Nothing wrong with that. Wood pulling double duty. I smoke a lot with oak (black and valley) and manzanita. Both of which I use to heat my house also.

Fantastic all the way around.

Very nice. Lots of flavors and textures playing together there.

Looks really good. Delicious. What kind of wood (sticks) you got in there? Looks like it has a thin bark like apple.

Another awesome Cook! Looks delicious.

Not in a million years. My work had a satellite office in Alhambra and I was expected to go down there once a quarter. You would not believe the difference between Northern California and Southern. A whole different world/mindset down there.

That Caviar taco is ridiculous! It's miniature. I get more food stuck in my mustache. And I completely agree with the beer statements!

A little late to the party but, yes THANK YOU FOR YOUR SERVICE!!

Too funny.

You're right! He goes from a 5 o'clock shadow in the beginning to full blown stubble by the end. It's a long cook when you have to shave half way through.

I'll have to leave the fat cap alone the next time I do a brisket.

Looks like a bit of a waste too me. I like the butter in with the steak process. And their SV steak doesn't even come close to looking as good as MacKenzie's.

Very nice!

Drives my son crazy! He has an off-set and just tears through the fuel to cook anything. I lite a baseball size spot of charcoal and after heat soaking I'll have the bottom vent maybe a 1/16" open, and the top vent about a 1/4 to 1/2 turn and hold a rock-steady 215 - 225 all day and into the next if need be. Want to raise the temp 25 - 50 degrees? no problem, just open the bottom vent a bit more. He has to add fuel every couple of hours. I say, look, holds a steady temp and uses minimum fuel...how simple is that?!! I can't repeat here what he says back.

HA! OK you caught me. Can't pull anything over on you folks.

Oh you bet! LOTS!! and a little garlic and onion powder for good measure.

Exactly! A friend worked in a large west coast supermarket. He said when they ran out of 'fresh' shrimp they would just go to the frozen section and grab a bag to add to the fresh. No one ever knew the difference.

The leg of lamb looks great!

Cobalt blue 16" TT

Very nice all the way around!

Nice comparison. I've never noticed a difference between fresh and frozen steaks. The only thing I was ever taught about freezing meat was to only freeze it once. Meaning don't defrost it and change your mind and freeze it again. What CC said about poultry also goes for fish. Most is packed on ice (frozen) on the ship.