Big Poppa

I have one and love it...some people have a hard time with low temps but I dont

FOr those of you living in southern california. Chriss Lilly will have a booth at the upcoming Bob Hope Golf Tournament in La Quinta California at PGA WEst...Open to the public and heres your chance to get real live Big BoB Gibson food

I have cooked that style for 30 years...it is great and the the cool breezes over oak coals from the red oak logs you start with are fabulous

slu where are you on the central coast? I have a place in SLO....My friend has a KK in SLo too....if you need some tips and are close let me know

OK Dennis I want two of those...and a couple of the non blem Pizza stones!

fire do you use the finney method or just cook on the second grate?

I love planes....I have a c90 and a westwind

NIce Chris Hopefully Ill see you at the hope!

i didnt know that Finney poached and seared.....Is their any sous vide that involves smoking meat slowly? I commend you on your presentation but I think that it isnt the same. Finney your safe in my book....I am familiar with sous vide

welcome!

the Finney method is especially good if you are cooking for a lot of people with a lot of dishes flying around....the steaks cannot get away from you..(unless you are bombed!) I find it really a lot easier to customer serve peoples various temp preferences

I dont think his temp is all that bad....Its splitting hairs...but if the dome temp is 330 he is really cooking at about 350 grill level

sorry dennis Iphone pics..... Couldnt find the camera....looked everywhere then of course bought a new one and found the old one Made some swingin Carne Asada in Pauma Valley tonight....second rack blazing. Your Grandpa was a member here years and years ago and named the signature hole. I still want to buy some of those 19.5's

season that baby!

Finney I use your technique a lot....THose happen to be the other way...came out great....Im now smoking the on my MAK pellet grill and searing on the KK....fabulous!