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Nope, but I used to sell jet engines, now I sell and lease commercial airplanes. One of my degrees is in computer science - analytical thinking required. I'm also a certified Six Sigma Black Belt and had a very analytical role for about 3 years in the early 2000s. I like to find what works and then make it repeatable. These days I'm a sales guy with a BBQ addiction.

I used Smaug a lot this weekend, but had many mishaps along the way. First was some ribeye steaks for dinner on Saturday. I’ve cooked steak a lot over my life, but on that day the fatal flaw in my plan was that I didn’t anticipate moderately heavy rain hitting our area right at the time that I would be grilling. And I had already seasoned the steak earlier in the day, so I felt that I was committed at that point. Here are the steaks. And here’s what I had to deal with, weather-wise. Luckily, Smaug seemed to have no issues with the rain. Even though I don’t usually do a reverse sear for steaks, I decided to do that for this cook, since it would be less time actually sitting by the grill. (I usually go for direct cooking over very high heat for steaks, and flipping fairly often until they are done.) I did the indirect part at 250º, until the steaks hit 115º internal. Then I moved the steaks off, took out the grate and the heat deflector, put the grate back on, and started searing the steaks. Here they are, at the searing part. In my rush to get things arranged because of the rain, I forgot to drop in the searing grate instead of the main grate, and did the searing on the main grate instead, further away from the fire. Because of that, the sear developed more slowly than it would have, and so the steaks seared longer than I would have liked. Losing track of the time also didn’t help me at all. Final result: They came out more medium than medium rare. Still, they were really juicy. Next mishap was cooking a rotisserie chicken for dinner on Sunday. I basically followed the exact method I used in this cook, down to the chicken coming with head and feet attached, except that in the rub I used a higher ratio of poultry seasoning and black pepper to the salt/baking powder mix that I have taken to using on chicken to make the skin super crispy. I also only used 1/4 tsp salt and 1/4 tsp baking powder, to see how low I could go on that component of the rub. Here’s the final product. The chicken looks pretty good, but what you can’t see is that I lost track of time for this cook as well, and the chicken hit an internal temperature of 170ºF, higher than recommended. Still, it was still juicy, even the breast meat. Not as juicy as it could have been, but it wasn’t dry, either. The skin turned out great. Last cook was some sausage that I got from the same butcher that I go to for steaks. It’s called Provolone sausage, and (you guessed it) has little bits of Provolone mixed in with the meat. It came in one long coil. I twisted it off to make links before cooking it. I did this at 225ºF, indirect. After about an hour, with me turning it about halfway through, it looked like this. Served on a bun. What was the problem with this cook? Nothing, really, except that the sausages were so skinny I could fit two of them on a single hot dog bun. The lesson I learned this weekend: even a less than perfect cook is better than not cooking at all.

I wouldn't consider those "mistakes" at all in my book. Looks pretty damned yummy from here!! I find that "time management" is my weakness in the kitchen, too, sometimes. So, they weren't "perfect;" who the F cares?? I'm as compulsive about my cooking as anybody, but I've tried to learn to just roll with it when it doesn't come out EXACTLY like I wanted it to. We're supposed to be cooking for the fun of it - that, and we have to eat, too!! LOL!! So, as we say in the homebrewing community - Relax, Have a Homebrew!!! (meaning, don't get so uptight about it, have fun and relax, have a beer!!)

Can't wait for feedback from you Robert, as I value your opinion highly!

DaveyR -- I did not move it myself. I bid the job out on UShip (a shipping auction site). I was nervous and bought insurance for the worst case scenario but Craig did a great job packing it up and the shipper did a good job too. Ceramic Chef - I'm thinking of smoking beef or pork ribs over 4th of July for my initial cook. I don't have a name yet...although I'm thinking of calling it "Cooper". Why Cooper? Because I have a baby boy due in August and my wife wants to name him Cooper but I prefer the name Christian. I figure by naming the KK Cooper I'll beat her to the punch. We'll see how this shakes out. I'll get food pics on here as soon as I do my first cook.

Hang in there, buddy! You'll be back on your feet and grilling again in no time, I'm absolutely certain of it!

This post cracked me up big time. I've been using peeled garlic for a long time now. I love it and it definitely shaves a few minutes of time off the prep phase. Nobody in my house could ever tell the difference (including myself).

I have my parents bedroom (set it up for when they came to visit). Currently use it as minor storage and a guest room when appropriate. You're always welcome to come visit but you know that already.

I just finished my second attempt at Wilbur Wings, mixed up a small batch of baking powder, granulated garlic, pepper and salt, about 50:50 BP and the rest. This time the salt was under control:) Wings on the grill at 400F for 40 mins. Grilling Wings. Just off the grill. Plated with baked potato and kale greens. Dipping sauce was Stonewall Kitchen Pomegranate. Dipping wings-

This. Robert