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Sent Doug from the Naked whiz some of this latest container's coco char to test and I'm thrilled that it was the all time best in two categories.. "The amount of powder/dust/granules in the bottom of the bag was stunningly small, a mere 2 grams for the smaller USPS box and 18 grams for the larger box sent by UPS. (A new world record in both cases.)" "the volume of ash produced was the lowest we have ever tested, lump or coconut!" http://www.nakedwhiz.com/lumpdatabase/lumpbag152.htm

And we are off! I overshot the target temp by quite a bit. Went over 200C, but I loaded in the grates and cranked back the top hat and bottom vent and went down to 140C within half an hour. Now sitting happily at 130C. Bye bye little Ducky. See you in about six hours.

I was at the Wiener Kitchen last Saturday to pick up some various sausages and the owner/suasage maker happened to be running the counter. I asked him about hot links as my previous source had dried up after the local market was bought out by an outfit from Nebraska. After some discussion about what characteristics of my ideal hot link would contain, he said he would give it a try next production day (Tuesday). Sure enough, he texted me Thursday to say they were ready. Smoked with hickory for 2 1/2 hours at 200°F dome to internal temp of 177°F. Wiener Kitchen Hot Links Very tasty: nice casing pop, good mouth feel, and just the right amount of heat.

Give a person a thermometer, they know the temperature. Give a person 2 thermometers, they never know the temperature..

Kumquats? Check Mandarins? Sorta. Check Duck? It's the one on the right. Check Thinking I will cook it indirect in the 32 with a little cherry smoke.

It's a misconception that you have to order enough for a small town to get a break on shipping. Try various quantities for yourself, estimate shipping, and make a compromise. Then allow a short grace period for others to join if they like. I've joined in shares, and enjoyed meeting people that way. I've also ordered for myself with no regrets. The pain of spending is forgotten quickly, but the joy of having lasts. I hoard charcoal, and it's nice to have enough to just use what's appropriate for each application, without even thinking.

I could not agree more. We were in NYC last week and made our pilgrimage to PDT. It's a speakeasy cocktail bar with a hatch through to Criff's Dogs next door. Cocktails and hotdogs. What could be better?

I just love a well-dressed hot dog. I really like a nice chili cheese dog once or twice a year, and today was the day. Enjoy fellow KK'ers. steve

Sadly, I'm getting to the age where all my teenage icons are leaving us.

Hi, I have not had any issues with the heat and La Chamba cookware. When I am doing high heat cooks I put the cookware into the KK or WFO from the beginning so that it warms up as the fire builds. I work on the basis that sudden temp change is the issue and that the cookware can withstand high temps as long as the approach is gradual.

Well considered Tyrus. I am now halfway through this book now and totally absorbed in the detail. It presents the sourcing and culling of animals in a very pleasant way. Sent from my iPhone using Tapatalk

Remember the probe ends need to be kept clean too.