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And finally, the third rack, which was a little bigger than the other two, took about 30 minutes longer to cook, but came out BEAUTIFUL. Nice, crispy, dark bark. Insanely delicious aroma..... Can't wait to start cutting these up and serve to the family.

And here we have a photo of progress at 3 PM, about six hours into the cook, and we are running around 193-195 range for each of the three racks. So I am estimating finishing around 4 or so. Perfect. I was earlier concerned that it was cooking so fast that I might finish too early, and I reset the Guru to 250*. Of course, it would have taken most of 90 minutes to fall that low from 285. Around 2:30 I popped the goal temp setting back to 285, concerned that I achieve a good bark. I am loving the Guru. Can't wait to do a brisket or a turkey.

'Coz you're not from the South, honey! LOL! Slice, bread them puppies up with seasoned cornmeal (Whistle Stop is very good) and fry them! Remoulade sauce on top! Heaven! Also very Southern: Chow-Chow - pickled mixed vegetables, but the base is green tomatoes. It's a relish. Treat them like tomatillos and make green salsa or enchilada sauce with them.

I pickled some of mine, they do make crispy pickles.

Any clues what I can do with these green tomato’s? I have 5 times this that I let grow wild through the garden to fill in gaps. They are taking over and are looking terrible. Time to remove the rest this weekend. I’ll try some fermented with some chilli and spices in a brine. Sent from my iPhone using Tapatalk

Snuck in a cook yesterday before the weather takes a downward turn here for a couple of days. Sunny today, but super windy, with windchills hovering around the freezing mark. Flat iron steak on the lower grate, direct, coffee wood, post oak and mesquite chunks. Rubbed with Oakridge BBQ Carne Crosta and Santa Maria rubs (not mixed, each side got a different rub). Plated with 2x baked spud, shrooms, side salad and chimichurri.

Loved "Rake": so many great scenes-the fight with the guy who pushes the street crossing button after he just did it; the fight with the barrista who wants a name to put on his cup (" but there's no one else here, mate!")....I do think the series went on a season or two too long, and the writers ran out of fresh ideas. Another good bet was the New Zealand series "West Side", although it, too, went on too long and there were some bizarre casting changes.

I have just left green tomatoes in a warm room for a couple of weeks and they go red and can be used as normal. 'Fraid I don't have any tried and tested green tomato recipes.

A++ for effort, Tekobo.

I have a 23 but I assume it should be the same for the 32 . I left out a crucial point when I ark up Ora to 400 I have the top and bottom vents fully open .when it gets to 400 its not heat soaked so when I open the lid to take out the grates and add wood and foil it will drop to about 300 I then dial down the top vent and adjust my bottom vents to where I know it will sit at 250 . This is the only time you can dial down the temp when its not heat soaked Sent from my SM-T835 using Tapatalk

My staff will send you a new bracket.. The one you have should have been tossed.