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I’ve cleared way too much snow over the past week so I decided to make myself a nice dinner today. Reverse sear on a 38 ounce cowboy ribeye from SRF and tater tot’s

I set up my kk 42 SBB with a full firebox. Wood chunks in the bottom, charcoal on top. Foil over the bottom grate (except edges). 2 drip pans underneath. So I had both foil and pans as deflector. I started out by lighting the left side of the firebox with the thermoworks billows on the right side. The grill was a perfect 225 both at grate and dome. Brisket is pictured here both raw and just before wrapping in butcher paper. I had a lot going on yesterday so I didn’t take pictures of the briskets wrapped, being unwrapped, or after slicing but, basically, this was a perfect cook. The brisket was great. Briskets went on at 4am. Wrapped at 1245pm. Raised kk temp to 255 after wrapping. Briskets came off at about 445pm. Dinner at 630. Pretty much perfect timing. The picture of the empty grill and bottom grate is to show that the charcoal burned just like I hoped it would, perfectly from left to right. I grilled some veggies on the right side before dinner. Sent from my iPhone using Tapatalk

I've talked a lot of people into using these Char-logs and have sung the praises to the high heavens on here. Today is a sad day for it. For my very first cook I loaded the basket with this stuff and lit it with a Looftlighter. It caught just fine and was working its way to my goal temperature of 300. I go inside for about 10 minutes and come back out and smell something that ain't right. My wife walks into the shop and says "are you smoking a cigar?" Since I've never smoked the answer was no, but the KK was. It smelled like a cross between day old garbage and a stinky cigar...like there's another kind. I ended up picking up the hot as hell basket and setting it in my Kudu. I dumped it all out and started over with Royal Oak lump briquettes...Tony's favorite. It took a while to get the smell out of the shop, but in the end, the KK was smelling good again and the yardbird and pork belly slices came out excellent. So for everyone that bought this stuff because of me...sorry. You may never get a bag this bad, and I'm sure it's a fluke. I've been using this stuff for around 8 years. But I can't trust it now. So 2 bags are going in the trash. One last boring detail. I fired up a chimney of the Char-logs just to isolate it and make sure nothing else was causing the smell. It was 100% the Char-logs. I'll still use B&B regular lump but avoid this stuff like it's got the virus.

Meat you can eat, well deserved, very nice. Snow is beginning to suck, but if you look closely and monitor the change you'll notice the days are getting longer. Over the hump and riding the slope. Better days on the menu.

@C6Bill a fine reward indeed! Looks perfect.

Amen

I didn't take photos because it was one delivery dude and me hauling stuff. It came in two crates because the lid was in its own crate. The dude unbolted one crate while I undid the other. This was done so he could help me put the lid on. He was a real big help so I greased his palm generously. Well...I had to...he didn't have change for a dollar. Anyway, he leaves happy and now I get to put everything together, which I love to do. New style basket splitter, new style rotisserie basket...all good surprises today. Two boxes of coffee char thrown in for the fun of it. The build quality can't be beat and I look forward to "burning it in" tomorrow. If any of you fret about rolling the smoker off the pallet...don't. This is my second one but it was just as easy as the first one. The pallet is CLEARLY marked with a sticker at the bottom that essentially says "roll the sucker off on this side." See? You can't mess up. There are two bolts by each leg at the bottom that you remove first thing. Then you lift the crate off. Super easy. And last but not least, the top of the pallet is the ramp you use to roll the smoker off the pallet. Aunt Bee could do it. As most people already know, Dennis is a top notch guy to deal with. He'll do anything within reason to keep a customer happy. Dennis never gets tired of talking to potential buyers or owner that don't understand something. If any of you are on the fence about buying one of these cookers, you can't really imagine how over-engineered and heavy duty every part of this smoker is. Spend the money, cry once and then you'll have something to give the grandkids one day. They're probably spoiled brats anyway. Some of these photos are grates and heat deflectors in a cabinet I have in my shop. The dog is more spoiled than the grandkids.

Yes indeed, that looks delicious!

I was pushing from below with my back into it, so my hands stayed free!

Which brings up another problem. I wear hearing aids. Time for an upgrade. C6Bill I hate to say it but I've never shoveled snow. They don't sell snow shovels anywhere in the state. Tyrus Never fear, Dennis will sell you another one if you say please.

You could have helped them more Tony if you wouldn't have been holding a beer.

I always put in a few dead ends so they have to figure it out lol

Picture of the ribs for good measure. Now off to enjoy a good food coma. Sent from my iPhone using Tapatalk