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Overnight brisket cook. 14.5 hours worth. I used cherry, oak and hickory for the smoke wood. Very juicy and tasty.

I started with a full basket and after 14 and a half hours, this is how much it burned. An interesting tidbit is that I used a Looftlighter to start the coals right in the front center. That's the only spot I lit. As you can see, it burned from center to the left. I had a controller/fan for the cook. Lots of smoke wood didn't get ignited but I allowed for that by covering the top of the lump with smoke wood since I'm never sure which way the fire will burn. The brisket had a great smokey flavor.

Welcome! Looking forward to figuring out how to spend your money next. Sent from my iPhone using Tapatalk

Yesterdays chicken, it went well with my salad tonight

Something Monty Hall would say on "Let's Make a Deal," but this is a guess so scroll down to the first pic without going beyond and venture a guess as to what BBQ item it might hold. Secondly, you'll notice on the box a centered plaque stating, Nationwide On your side, tell us what year that jingle or slogan came out (originated) to place you in the genius column. No cheating. The last pic is self explanatory and I finally found a home for him, came from a seaside restaurant in Maine that had closed. Does anyone have anything like this, I found them on the huge side of things? The price was right (that's another show) they were free. If it's free, it's for me.

Spoke with a someone that knows something about brisket,.........he agreed, that's one nice looking brisket. Maybe you know him.

Some like it hot, that chicken is singing I want to be loved by you. Warm lips

Oh no, you have crabs 😵

ohhhhhhhhhhhhhhhhhhh my that looks like a winner

recipe here: https://www.kingarthurbaking.com/recipes/sourdough-hot-dog-buns-recipe i used milk instead of water. whole wheat flour instead of ap. whole wheat levain. no potato flour. no powdered milk. shaping could have been better. first time making these as hot dog buns are impossible to find in hong kong. upper grate. no stone. 350 was target temp. 20 min bake time. 25 min actual. had the kk at 365 but once i put in the loaf, temp floated around 335-340. maybe my sheet pan obstructed air flow, or the fact i used half a basket of charcoal. added extra 5 min in bake time as i undershot the target temp.

Second pizza was actually edible. A strong C+. Still working on it. In the "looks department" it rated an D-.

Well, I didn't spin the chicken thighs, but I did take advantage of the 60F day to grill some for dinner last night (btw - it snowed this morning. Welcome to Springtime in Iowa!) Direct, lower grate, 375F, peach wood. Spice rub was Berbere. Au gratin spuds as the side dish. Not done on the KK - sorry. Plated with an orange juice, butter and garlic jus, with a lovely salad of arugula, spinach, orange segments, feta cheese, sliced almonds and pomegranate seeds, with an orange juice vinaigrette.

I agree with Tyrus, great cook David. And now you have the itch for a 32. First time that's ever happened on here 🙂

second cook on the 19 kk. first time splitting the charcoal basket and cooking dual zone. i pretty much maxed out the grill space and in the back of my mind i think i will probably get a 32 😄 tandoori chicken. i am shocked how this pretty much tasted like restaurant quality. at times the skin tasted fried with garam masala. palek paneer. first time cooking this. fantastic naan dip. naan made from scratch.