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Epic fail on my part, but trust me, there were ribs in there and they were fantastic LOL

I received the Avid Armor. USV32 chamber sealer a while back; haven't used it much but I've liked the performance for everything I've done. It has a dry pump and is just a bit louder than my old foodsaver. Packaged and sealed 5 bags (four 2.2 lb bags and one 2 lb bag from an 11 lb bag - yeah, i lost a bit to distraction) of 00 pizza flour for the freezer today and made a video of one bag being pumped and sealed Sorry for the phone rotation midway - i decided portrait was a better view and thought the recording would adjust.

I actually received my 32" Autumn Gold Pebble KK almost a couple months ago now. I had wanted it held at the warehouse until my patio was completed but some communications got crossed up there and it went out the door and arrived early! Not such a bad thing I guess. But it just had to be stored in my garage while the patio was being done. The driveway was also cluttered with pallets of pavers and stone. The whole patio remodel was done with receiving the KK in mind. Otherwise it would have been extremely difficult to get back there. So the timing of the grill purchase and patio was great. We also just had the deck redone over the patio with a TimberTech Dryspace installed which will help with grilling year round here in the Puget Sound area. Below are pictures of the the patio work, arrival of the KK, and the KK in it's resting place! I've just gotten some outdoor cabinets from NatureKast on order for a BBQ island that will go under the deck. Unfortunately it's an 8 week lead time but at least I can cook now! Old pathway and patio: Pictures of the new patio construction (new fence also)! IMG_4913.MP4 Now for the KK!

I too store my flour in the freezer but it didn't occur to me to vac pack it. It'll be good to have my ready use stuff loose and the rest will take up less space vacuum packed. Great idea. Thanks!

Looks amazing! Love the patio and of course the KK looks stellar! Sent from my iPhone using Tapatalk

That patio looks great, congratulations !!!!!

So...my wife came home with two packages of pork loins (two each) and requested that I smoke them. I didn't want to fire up the smoker just for the loins so went looking for some other decent pork on sale to throw in with them. No ribs (I refuse to pay $4.99 /lb for babyback or spare ribs) but I did score a nice pork shoulder on sale, so there was that. Then I started thinking about adding in some thick-cut bologna, as I remembered some members here, or perhaps on the shows I watch, talking about smoking bologna. It sounded good to me.... But finding a whole role of bologna, uncut, is part of the challenge. I remember when I was growing up we could get them in the grocery store- no more. I had to go to the deli section and ask the counter person for a foot of bologna, unsliced, so which I got a curious look and explained that I was going to take it home, cut it in thick, 3/4" slices, and smoke them. More curious looks. And oh, that 1' of bologna was almost $15. So- as you see from the attached photos- the pork shoulder and loin went in together at 275*, and I wrapped the loins after two hours and proceeded with them. I added the bologna and smoked it for about an hour. The bologna turned out EXCELLENT- kind of like the very best hot dog you ever had- and we had the loin for dinner. My wife commented that it had good smoke, but was a little dry and overcooked- even though it had spent the last couple of hours in foil. "It shouldn't be", I said, "pork gets cooked to 203* and that is just what it was." She fiddles on her cell phone, summoning information from Google. "Nope, she says, "pork loin is 145 to 160." Oh-my-holy-hell....she's right. What kind of brain fart was I having? SHOULDER is 203*....not LOIN. OOPSIE...... Anyway, as you can see, the shoulder turned out good, as usual- I think it is a pretty forgiving cut- and the bologna was excellent. I've Google'd some local sources now where I can procure a whole roll of bologna and not pay the price of good fiilet mignon for it, so it's all good. Live and learn. Or live and remember to check your temperature target before you start cooking, if you haven't cooked that particular cut for a while.

I go even lighter on the Pork Loin -I remove it at 136 on a slow cook. Leaves it pink, very juicy, and very tender. The internal temperature rises a bit higher but not too much because of the lower heat. I sear first so I don't go over.

I was wanting to do something that would show off why I got the KK in the first place. Trying to do a brisket on the PK360 was always a PITA but I've been able to do a few on it that turned out decent. I felt comfortable enough with temp control since the basic idea was the same with the PK360. Obviously with the KK just got to be aware of letting the temp get away more. Which it kind of did when I had the grill open for a bit too long at the start. Next time I'll make sure I'm more prepared to get the drip pan in before the brisket! haha. That error made me fiddle around with it more than I should have at the beginning causing temps to shoot up. The brisket turned out well though, but always room for improvement. Needed more seasoning as the bark was a bit plain tasting. And I always stress when trimming. I did fat side down but I think I'll try fat side up next time. With it down, it got super mushy on that side. But it does look nice on camera. The pavers look fantastic and we're really happy. Although I'm a bit worried we went overboard with the amount of border haha. Probably paid for it. But that being said, it does make it look fantastic so no regrets. Once the BBQ island is installed it's really going to look polished. Though it will cover up a good portion of the pavers that are laid at a 45 deg which looks so cool under the deck unfortunately.

👍 It's good for avoiding gasket compression - extends the service life.

I open the vents after it has cooled off for at least 12 hours. But I'm going to start leaving the lid in the first position too.