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Haven’t posted for a while but have enjoyed the exploits of others. Since last time, one successful duck, one ok rib of beef (too done for me to the delight of my wife but still great flavour), three simultaneous failures (beef cheek, ox tail, beef shin) where I didn’t have enough time and increased the temperature at the end to race to the appropriate internal temp ☹️. V excited for tonight as am tackling brisket overnight again with the coffee rub this time.

If you can find another jar of Black Cow you'll be my best friend forever At this point it's my one and only steak seasoning. Not sure how I would eat another steak without it. Once it runs out I might have to turn vegetarian. LOL

Scored a nice chopping board Acacia. . Got from a job I went to .https://gourmetescape.com.au/

Aussie, the pressure is on. Good luck.

You left out the "elbow grease" part

We typically cook a 25# or so bird each each year on the 23"; been doing this since 2007 w/ first grill. prep same as if I were to use the oven. sits on main grate w/ drip pan as heat deflector below it 350f for 4 or so hours; foil laid over it for first couple hours, then remove for the tan. Insert other media

My only thought is that a bird that big might be too big for the upper grate. You could do a test by trying the still wrapped bird (even frozen) on the upper grate and close to the lid to see if you have clearance.

Legend .something special is heading your way shortly. I have it sussed Sent from my SM-T835 using Tapatalk

Lamb shoulder steaks, potatoes, bell and jalapeno peppers. Nice lunch for two on the 16tt.

Thanks for the smiles, guys. Smoking experience was interesting, guess who took a chance on the smoker being clean enough for this smoke and lost. The good news is I thing the cheese is fine and I now have a clean smoker for the next time. Used Dennis's idea of the long T wrench for the large tube and I found this baked potato stand that works well on the little intake air tube. I is about 1/4 inch short but the perfect diameter. Once the tube is removed I can clean it from both ends, no problem.

This cheese needed some serious taste improvement so I've decided to hickory smoke it. KK cold smoker in action.