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Not going to pretend that I yet know what I am doing wrong or right. I am struggling with my bread making at the moment. Someone posted recently asking whether you needed a full basket to get to high temps with the 32. I had achieved it without any trouble with a half basket but thought I would try out with a full basket this last weekend. Woah. Managed to get the KK so hot and heat soaked that I burned my bread from the radiant heat from the dome way before the bread was properly baked. So my next trial will see me lowering my bread cook to the main grate. I am using a KK baking stone with an aluminium pan with aluminium billet in for creating steam and so heat deflection from the bottom is not an issue. Good luck with finding the answer to your question @S. Give us the gift of your explanation when you do!

Tee hee. I thought the same but didn't say it. @Tyrus was the one who said he had his own foolproof MEATER - his forefinger.

@Basher glad to see you can still cook without all that fancy modern technology! 😛

The balsamic lamb never lets me down, I set the fire at 8am this morning. No power or wifi in the house so had to wing the temp set to hold at 110c( 230f). Then left it for a few hours while ran some errands. Returned 6 hours later and the KK was holding at 107c( 224f). The internal temp was up to 75c ( 167f). Wrapped the shoulder then ramped up the KK to 130c( 266f) and let the lamb rise to 80c( 176f) before foiling and wrapping in a towel for 2 hours. The internal temp grew to 86c( 195f). Sent from my iPhone using Tapatalk

Looking forward to following the progress of your reno @Basher. Loving your parilla and KK cooking too.

Anybody tried Lumber Jack Lump or Carolina Cookwood lump? Running low on my initially purchased KK char and without an option to get more, I’ve read entirely too much on nakedwhiz forum. The result…me with a long list of things I want to try but need to narrow down within reason. Sent from my iPhone using Tapatalk

Pork necks here are often speckled with inter-muscular fat.. I exclusively use them for pulled pork. The muscle groups are smaller so more flavor too.

Now I want pork !!!!!

@tony bI plan to go by Mad Fritz while we are here. I’ve known Nile for years when he was still a homebrewer (former winemaker of Barnett and now at David Arthur, plus his own label). A great and adventurous brewer. @Troble, I checked out Freeman; looks terrific. They were booked up today as we went through RRV (in Calistoga now), but may take a trip back over to catch them if I can work it out. Thanks to you both for the tips. (Apologies for the non-food content although, if I remember correctly, wine and beer constitute 2 of the 7 categories on the food pyramid)

OMG! That's all I can say!

These let you hang your right side table in the vertical storage position with the rotisserie bracket installed.

Chicken, flank steak and brisket taco bar tomorrow. Been at it all day. Feeling good. Sent from my iPhone using Tapatalk

Well, had been to Costco awhile back, and had a 6lb boneless lamb leg, decided it needed to succumb to the smoke! I rubbed it with a mixture I make out of Tony Chachere's Original Creole Seasoning, and Walker & Sons "Slep Ya Mama" hot stye seasoning.. I like to take a 17oz can of Tony's and mix it with an 8oz can of Slap Ya Mama. To me a great mixture as the Tony's isn't quite hot enough, and I dont want to mix two things with salt, so it comes out perfect for me.. I named it "Slap Tony" LOL At any rate, I coated the leg with mustard, then very generous amounts of Slap Tony, and Lawry's Garlic Salt. Then sprayed it down with avocado oil. Fired up the smoker with Royal Oak lump and some hickory chunks, put the lamb on straight away, indirect @ 240. I know some folks like to get it up to temp first, but to me it soaks up more smoke & flavor, and one less time I have to open the lid ;)] Smoked for 2 hours, then boosted the temp to around 300 and it took just about another 2 hours to get to my target Internal temp of 135. Pulled it, double wrapped in foil, and let it set for 30 minutes, cut the net off and sliced it up.. OH MAN! I was good! Sorry the picture isn't better, I was tired & hungry and wanted to dive it. As you can see, when you cut off the net, is disrupts the crust quite a bit, and flings the crumblies around as you can see on the cutting board.. Next time I will discard the net and tie it myself to get rid of that issue, and can then also score it both inside and out to hold on to more seasoning It was most excellent with some mashed potatoes and green bean casserole While looking around on the net for lamb related stuff, saw a youtube video of a chef making boneless lamb leg, with a mixture of pomegranate molasses and spices.. That, is next on my lamb list OH DUH! it is here on the KK forum LOL... Nice job by the way, looks great and I am going to do one too!