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Did more garden work this morning, it was perfect weather, sunny but with cold breeze, bug free, it was wonderful even if I was wearing my winter jacket. You just know what's for lunch, thinking of you, Bruce.

Nothing says Memorial Day like Mediterranean food! I give you my Mediterranean’ish Souflima (my Greek Souflima recipe substituting Dizzy Pig Mediterranean’ish for the salt and oregano) and homemade pita on the baking steel. Also a great teaching moment in basic heat transfer! Radiation, conduction, and convection all on display at once. I believe they call that a heat transfer hat trick!

We had our Memorial Day cook today. Everything pictured is homemade.  Pulled pork from last night's controller screw up. Came out pretty good considering. Cowboy style baked beans. Cream corn - awesome and easy recipe. Vinegar based summer Cole Slaw. Mrs skreef's sweet girlie sauce. Vinegar based sauce. 

Truck driver, two workers and myself got this beast to the back patio. Used pieces from the top of the crate to soften the step down the ramp. The BGE in the back ground is sad, but will find a new home soon. In the first two weeks I have done several chickens, brisket, Pizza and Boston butt. I was very nervous about the size and cost, but after only 2 weeks I know (and my wife) think this is great. Dennis was very helpful and never pushy about the sale. Cant believe how much better this is than the BGE. The food is soooo much moisture and the heat control is outstanding. Gizzie the white lab is waiting for the Boston Butt to come off the KK.

Inspired by all those glorious beef rib cooks by Aussie, I decided to give it a go today as my Memorial Day BBQ. Marinated in Korean BBQ Rib Sauce, then dusted with Dizzy Pig Raising the Steaks. On the KK, indirect @ 250F with the smoker pot of mesquite & post oak chunks and a cup full of mixed fruit wood pellets (apple, cherry & peach). The last 45 minutes, tossed on an ear of corn. Plated with some air-fryer spuds and a nice fruity Zin. The corn was surprisingly good for this early in the season. Obviously not local - I won't see any of that until after the 4th of July!

Had some leftover pork butt from a cook I did for Memorial Day weekend get together. In our house, that usually means one thing - TACOS!!

Well after days of deliberating on color, I finally ordered the SBB42.... in matte black pebble. I want to thank everyone on here who gave advice. Don’t hate me if you were rooting for cobalt blue pebble! Lol. Now the wait for delivery. Oh, I did order a blue cover though lol. And yes, the alcohol does work..... in moderation.

Thanks for all the tips. Working my may through the options here in the UK. Lumberjack - 3 No 20 lb bags at £39.69 seems to be best value. This source only has beech and pecan. https://shop.americanbbq.co.uk/bbq-pellets-26-c.asp A-maze-n - lots of variety and bags sized from 2 lb at £6.95 or 5 lb at £11.95 - £13.95 https://www.bbqgourmet.co.uk/smoking--wood-pellets-99-c.asp Traeger - 1 No 20 lb bag at £17.99 and lots of variety - apple, cherry, hickory, maple etc https://abell.co.uk/search?q=traeger+pellets&Search= Seem to be spoilt for choice here. From what you guys have said and what I have been able to read, Lumberjack seems like a good option even though the variety is limited.

I'm hip to the game now

Hold on to the feeling of opening day as long as you can because as it disappears and your cooks become more frequent they're replaced with a degree of satisfaction and contentment. No wondering,,,did I do the right thing. Enjoy the ride

Wife has to work on the actual day, so doing our cook today and having guests. Full arsenal today. The 32 smoking a brisket. Fired up the coals last night, hence the CyberQ to hold it at low temp overnight. Then ramped it up this AM for a Franklin style brisket using the smoke pot over coco char. Bad lighting, but the boys together. And on the 23 we have some ABT’s over coco char with apple wood. More later if I remember pics. Cooked ABT’s.

That's what I use too.

I've been using these lately and like them a lot. https://bbqlumberjack.com/our-pellets/

My favorite hardware store has treager pellets for about $20 for a 20lb. Bag.

I love these. They are my go to pellets.

The Cole Slaw was especially good. I make a vinegar and oil slaw dressing. This was a peach and wild raspberry version. I used only the very best dressing ingredients I usually save for special occasions. I guess this was a special occasion

I planned this for yesterday but I was exhausted after staining my deck I went to the freezer for precooked chili. So, today was the day I've been waiting for this repeat meal, loaded cheese burger with airfried chips. Plated.

Simple dinner last night - very nice day to sit on the deck and have some Vinho Verde while dinner cooked. Chicken legs & thigh marinated in Uncle Dougie's (I injected some into the chicken, too) and a nice ear of corn. Direct, 350F, cherry wood chunk. Plated up with some salad and crusty bread. Oh, and more Vinho Verde! Corn came from somewhere down south, but was still pretty good for this early in the season.

https://youtu.be/RDpVwWPS5fk

Very good question. It's important to NOT clip the temperature probe to the grate with anything metal or it will give you an erroneously high temperature to the controller. As far as I know, no one's software tries to account for this. BBQ Guru sells a "probe tower" to address this issue. Being a cheap-ass, I have fashioned myself a nice holder out of used wine corks (of which I have plenty!) Just trim a little off of each side on one end until it fits between the grate rods. I've then screwed a small screw in the other end to clip the alligator clip on my temperature probe to. The cork provide sufficient insulation that your probe is sensing actual air temperature and giving you a better idea of the cooking temperature for an indirect low & slow cook. Here's a picture of it. This is an older version where I was using a half of a toothpick, but they burned up after only one or two cooks, so I later switched to the small screw. Found a second picture of one that was a new cork.