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Getting closer! Not sure yet Mac. This photo was taken just short of 2 hours. Probably pull it off after 2.5 hours. Sent from my iPhone using Tapatalk

Stick a pan in the sand and throw a grate on it. Should be ok for grillin

Ribs and rib-lets smoking. Will drop in the lower rack to grill a couple pork chops when these are done.

Outside of warming a large bowl of offal for the dog and the chicken thighs, and a couple of turkey legs while it was hot during the burn in, This is my first purpose cook. This lamb was grown by a friend 4 hours west of where we live. Scored, then rubbed with salt, garlic, coffee, cumin, chilli, purple crack, and some dried herbs. Started a full basket of charcoal laced with cherry chips. Haven't quite got my temps right and nudged it up to 400f before pulling it back to 350f. I don't have the Meater yet so flying a little blind on internal temps too, I'll judge it by the pull back from the bone. This is getting close. Perfect size in the 23"

Either that or this is an excuse to call on Amazon and buy a nice fire pit thing that you can cook over AND keep for starting binchotan fires. We look forward to seeing your results.

Pickled beets for burgers pequod. Can’t beat em Sent from my iPhone using Tapatalk

Sensational tekabo. The spit came together easy enough cos I’ve been watching everyone here do it for years. One little issue, through the cook the walls or the rod must have expanded. Despite setting the rod length right before loading up, there was not enough spring movement to take it off. I had to play with pliers to shorten the rod slightly while the lamb started dripping into the fire. It took about a minute to adjust. Glad it wasn’t any longer. Flavours were great, fluked the internal temp. Just a hint of smoke The lamb was Dorpa crossed with Meatmaster- both South African breeds that are becoming popular amongst farmers here. 8 months old and very tender. Lamb is definitely my favourite..... and there is plenty left over for sandwiches. Sent from my iPhone using Tapatalk

We love spending your money. $$$

Go buy a cheap crappy grill and bag of RO from Walmart. Leave it for the next guy. I used to be the king of cheap crappy grills from Walmart. Easy score this setup for a good bit under $100.

It took me weeks to get around to using my rotisserie and here you are, with no drama, using it for your first cook! Looks good. How did it taste?

and it's looking even better.

Beets on burgers. Brilliant! Pickled beets or just roasted and sliced? Next thing you know, people will be dipping fries in something other than ketchup...

I can’t stop staring at it!! Sent from my iPhone using Tapatalk

Don't listen to them Bruce. They are a part of a world wide conspiracy. A group of secret members who's agenda is to stop the use of beetroot on hamburgers .I for one am in a constant battle with this group trying to stop them from brainwashing the innocent. Go forth and experience the taste and if you dare throw a pinneapple ring on aswell. Lol Sent from my SM-T835 using Tapatalk

375 was the temp. till the crust changed a brown, got the lens to close on the cut and smeared it with apple, oh well the last picture is foggy...........but I knew I could have eaten the whole pie,,,,,,but my daughters getting married on Sunday and couldn't risk not fitting into the Tux if I ate it all............................ Anybody wanta piece.

There are not many desserts to beat a no nonsense apple pie with cream or vanilla ice cream. That looks yummy @Tyrus.

Tried to get the MacKenzie close up,,didn't work. Gotta blame someone, Mac, it was your fault, it wouldn't of happened if you pictures weren't so sharp. Anyone seen Bruce?

Yes, please, now that you are offering.

Great looking pie. The last picture is a testament to its greatness - LOL

No, not my KK. On vacation down in OBX weeks after Hurricane Dorian swept through. All’s well other than some interesting land features left behind... ...and that the grill at our rental was destroyed. So...we brought a load of meat to grill, but are without said grill. I DID bring my Grill Grates, which I usually put on the surface of the nasty, uncleaned grill at our rental. I had planned a Grilled menu of and brought all the fixings for: Sliders Maple Sriracha Drumsticks Pork tenderloins as Greek Souflima Need to call an audible and learn how to use a kitchen. One thought...put the grill grates in the oven, put a drip pan on rack below. Use the broiler as needed for “char”. Other ideas? I leave you with sunset.