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Bourbon sausages w/Stone IPA whole grain mustard

Suddenly cold here tonight. No plants yet Sent from my iPhone using Tapatalk

My wood experiments long ago were too much for me, but they lead me to briefly making my own charcoal, then devising the smoke pot. It is worth studying how one traditionally makes charcoal. Wood is enclosed in a barrel over a small fire. As the wood heats, it starts off-gassing flammable volatiles through holes in the bottom, facing the fire. They ignite, and the fire is no longer needed. When these flames go out and the barrel cools, one has charcoal inside the barrel. In contrast, it is very hard to avoid nasty flavors while burning wood in the open. One ideally has two fires, one to prepare logs by initial burning, the second to burn "mature" logs for the actual barbecue. A truly advanced technique is to also use green wood in the barbecue pit itself, but that requires the correct equipment and experience. I have often wondered about creating chambers heated by natural gas, whose purpose was to heat wood until it off-gases these flammable volatiles. Now pipe this "wood gas" into a conventional oven with conventional controls. For example, Danny Meyers spent a small fortune outfitting the NYC barbecue restaurant Blue Smoke; the approach I'm suggesting would be well within his budget. It could perhaps even save money, as handling the smoke is a tricky part of getting permits for such a restaurant in a major city. The smoke pot is a more subtle, refined smoke but a definite flavor enhancement. Smoke becomes a spice to balance in harmony with other flavors. Once I showed my wife this choice, it was always barbecue this way or sleep on the couch! I believe that what I propose would work well in a restaurant.

Basher, gotta love that Canadian touch. That IS a bonfire. Here's a chair for your bonfire area-

I’ve been in isolation - forgive me for the lack of content! with isolation brings boredom which brings experimentation. I was getting pretty tired of buying 4kg boxes of charcoal, so thought I would find a wholesaler. I achieved that but they had a minimum order - I had to spend 100 bucks for delivery (80 USD, 500000000 AU pesos). So I made the order up with some timber I wanted to try: oak, Apple wood, and lychee. With all this wood, I decided to cook with just wood! The risk is obviously way too much smoke - but I miss the bbq from Austin and they do it in timber so worth a shot. my first try is Apple wood and ribs. The guy has cut the timber too Long for the 23” - so I decided to only put in three pieces. There was a bit of left over charcoal from the last bbq so I lit that up and a bit of the timber with my brazing torcch. ribs have an Aussie made run on them, can’t remember the brand but it is chipotle flavoured. about 4 hours later at 225 they are ready to take off. The girls like bbq sauce on them so I cranked the temp up to 400 and put the ribs back on lathered in sauce. i got a little distracted by the dog to be honest - the sauce was “over caramelised” or “Moroccan” in patches. Aside from that the ribs were bloody good. is wood the answer - fucked if I know but it is fun trying. I’m going to do Peking duck with lychee in a few weeks - if I can get that sorted it is going to be amazing stay healthy every one - and throw another steak on the barby to be sure! IMG_7156.MOV

I’ve been really looking forward to this splashback going in. This is a single sheet across the back of black limestone from Canada. Well, the stone masons thought it cut like a hard soapstone and although it came from Canada, they thought it may have been mined in Montana. Mostly they are cutting it up as kitchen bench tops. It has a grain running through it like a petrified timber grain. All this started from a desire to properly house the KK. [emoji33] Sent from my iPhone using Tapatalk

First time grilling sausages on indirect heat. I really enjoyed the result. Will be doing it again

You only need to do the break-in if you want to do high temperature cooks (over 350F). If you want to get your feet wet doing standard low & slows first, not a problem - you can do as many of those as you want before doing the break-in. The break-in isn't hard, just very time consuming, so plan accordingly. It's considered a "rite of passage" here because of how folks sweat doing it. The description of how to do it is in the Owners' Manual and there are a number of threads here on the Forum talking about it, too.

Impressive BBQ! ... fyi the 22 TT is bigger than it looks...or what I expected. Everything worked out perfect, cant wait to cook something. All the spects were dead-on accurate... which I was worried about considering I completely finished the space before ever having seen one of these.

This one is for Mac. Sea bream marinated in chermoula.

And that's exactly what I did Tekebo. Figured a little exercise was in order so I purchased two ebikes. Very convenient around town for errands to the store or local winery. They have the motor assist to reduce your work when peddling or if you want, just use the throttle. Very nice with a range of 25-50 miles depending on various conditions and factors. Think I'm leaning towards ground level, no balcony smokin for this guy, like the idea of another KK but I have 5 large smokers now. A new deck, 2 bikes, another KK at this time isn't in the mix, but never say never. That works, just hope I don't tumble down the snow covered steps.

If you were lucky enough to buy this in 1972 it would have run you a smackin $12. Today it's $385, not your average 2 buck chuck. This one is a slow pour

I would be concerned, too, with that much raw wood, that you'd get a fair amount of creosote and other off-flavors. But, your experience didn't indicate that. Maybe you had enough charcoal going to burn off the volatiles?? I was an early convert to Syz's smoker pot.

Hello there today I going uses first time the stone pizza and my question is? The stone have two sides polish side and no polish side. Which side is for the pizzas? thanks

I don't have a big bad but I do like to bake mine 500-550F range.

No chance Mac. I’ll fly your flag with the splash back..... unless the Montanians want to claim it? Nothing can replace that firepit bench! I was thinking the white plastic chair could be relocated and a red Canadian comfie would go with that black backsplash.[emoji41]

Polished side is the side to put your pizza on.[emoji4]

yes, going to have to read up on that breakin, as i also plan to take full advantage of HIGH temp cooks for Pizza oven quality pizza! ....BIGSHEP! no worries my friend i can slide that beast in and out (with the help of another) whenever i need access. However WHAT? why will i loose pebbles!!?? lol really hope not. I also will notch out the one timber on the right side to accommodate the rotisserie once i get it. unfortunately it has to be done. Thanks for the kind words folks! looking forward to some interesting cooks, and great results. I seasoned up the Pizza stone last night in the oven a few times. An i plan on buring a slow and low, just to season her up today. Also have some great Beef ribs from the mid west in the freezer for later in this weekend! Have a great Memorial Day Weekend

Very nice and comfy cozy. A Zen Buddhism temple, let's meditate and toast a marshmallow. Better yet, throw some appetizers on the KK, put some Sinatra on, and pour me a glass of Au finest.

@ Troble, simply gorgeous.

I think you have your answer right here. I am tempted by the two KK option but I wouldn't have them on two levels. Give in to your inner child. Do what makes you happy.

I’m not swinging off those lights tony. Fire pit is done. I’m half way through mixing 9m3 of cow dung into the beds. That filled the drive way...... and the foot path. Had to move that bit quickly before council came looking. Sent from my iPhone using Tapatalk