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OK not exactly smoking wood but thought this was the most appropriate forum. Decided to give this a try. Besides the Backyard Bistro needs its own house brand lump. Here is my charcoal retort. I still need to drill holes in the bottom of the 55 gallon and in the bottom of the stove pipe reducer. Will do a couple burns to clean up the barrels then lump here we come. Will this be easier? Nope. Will this be cheaper? I doubt it. Will this be as good or better? Maybe. Will I learn something and have fun playing with fire? Absolutely!!!

Only someone who sous vides know how wonderful the juices from the bag taste. I made a wonderful fly by the seat of your pants soup with the leftover juices from the beef short rib cook. Snow peas, onions, mushrooms, carrots, celery and potatoes. It was so tasty.

Last night did a "re-do" but as a langostino scampi. Used the "broth" from the langostino SV pouch with a splash of dry sherry, browned butter, and roasted garlic to finish the pasta. Tossed the langostino (cooked SV) in the EVOO, parsely, ground garlic, coarse black pepper, basil and white truffle oils just to coat. Pasta into the bowl, then the langostinos, parm/romano cheese, then topped with the SV poached egg. OK, now the pictures! Platted with side salad, crusty bread, and a nice white wine (Picpoul). Mr. DeVille, I'm ready for my close-up. Money shot!

Sounds a lot like how we do the dutch oven smoking pot. The 55 gal drum is the "KK" in this setup and the smaller barrel is the dutch oven.

Soup looks really good. I don't have a sous vides yet and not sure how much more "projects/grills/cooking equipment" Mrs skreef can take for a while. I still have another grill and outdoor griddle in the lineup for purchase.

Any soft crusted roll of the proper size should work. I used a Cuban roll because it was all they had at the local grocery store that was sized right for the Tenderloin I had. Slice down through the top (but not all the way) then scoop out enough of the inside so the Tenderloin has a nice pocket to fit in. A garlic roll would be awesome.

Ckreef - I've never seen homemade lump before. This is going to be quite interesting to watch. Thanks!

Did it! All by myself and I hope I never have to face that again-uncrating was a snap, after staring at it on the platform I tried to best analyze how I will get it off its stand using the dolly or better yet I have a small hydaulic jack on rollers presented more than a challenge. Push come to shove I muscled it off onto its feet and saw it can be sort of easily pushed but wound up doing the leap frog method as suggested (thank you for that). I have documented every step of the move on camera for all to see once posted. I even thought it may be able to go through my front door as there is plenty of width but the step up wasn't possible attempting it on my own. All I have were two wooden boards barely wide enough but it had to do. Of course the sky opened up and battled through a thunderstorm but both the KK and myself did well. It is all snuggled and placed in the corner deck with a perfect fit. Once the plastic and cardboard was all ripped off it revealed its true beauty! When I finally opened her up the hardware was amazing and HEAVY...wow. I guess Dennis doesn't include an operating manual but with the member's help on the forum and videos I will see what goes where. Of course when the initial burn-is done and ready for the virgin cook I will be taking pictures as well. Stay tuned......

Yea..I was a waitress in my early twenties and I see then my first time when a whole family came in..who I figured were yankees..cause they ask me "what was a Grit" ...so as a good waitress I explained but in the mean time waiting on other customers he pour sugar in his gritsAnd as a Southerner I had to say " A true Southerner dont put sugar in there grits" I never thought I would marry a True Northener..but some how we make it work.Right ckreef??

I'm staying out of this! I can only get hurt. skreef has a mean left hook when she got a sugar spoon in her hand!