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Don't know how long the sale will last but right now they're 69.30. https://www.thermoworks.com/thermapen-one/

Starting the first gumbo of the season..making the stock. Sent from my iPhone using Tapatalk

@jonj thanks for sharing. I appreciate when we post about our “learnings” just as much as when we post about perfect cooks. We don’t perfect cooks without making mistakes along the way

Experimented with fire-based equipment for dinner last night. Regular pork chops (I usually buy mutant monster pork chops but wanted to try normal ones for a change) on the KK16, whilst also cooking brussels sprouts in the Alfa wood oven. In retrospect, I ended up starting the sprouts about 15 minutes too soon in the Alfa and the fire was still too hot, but a good learning experience. I will also go back to monster chops in the future. The thin ones don't have much of a margin between not ready and overdone. Certainly not one of my better cooks but it was fun juggling two fires. Next time I will instead use the KK23 (which is located next to the Alfa) instead of the KK16 (in a screened porch some distance away).

Did a pork tenderloin today on the KK. Served with roasted potatoes and freshly steamed beets from the garden.

In honour of our brisket discussions, I cooked a brisket. Angus, 6kg, trimmed 500gram or so. Meat church holy cow. Overnight at 250F with Post Oak wood chunks. First time ever I woke at 7am to find the fire had gone out; it all burnt into one corner and extinguished- bizarre! Temp log showed a slow and steady increase to 42 degrees Celsius internal over 8hrs with no further temp increase- so figured no harm done. Cranked it back up and a bit hotter - 300/325F to finish in time. Wrapped at 75C, pulled off at 95C after a total cook time of 12.5hrs. Rested 5 hours in a cooler. Don’t know what it was (post oak; bizarro temp management; longer rest than usual)- but hands down the best of the briskets I’ve done (and the others were all very good). Plated up with horseradish cream, spicy salsa, coleslaw and smashed roast potatoes. Heaven. My mate who came over for dinner said it was the best brisket he has ever had anywhere hands down.

I have not..but there’s always a first time I suppose! Sent from my iPhone using Tapatalk

@jonj cover the brussel sprouts with foil. finish cooking them uncovered.

The gas burner was actually designed to pre-heat frozen grills in cold climates not to cook or light the charcoal. It only works to light all the charcoal for grilling.. lighting from the bottom does not work as charcoal needs to burn down into the fuel.. if you light the bottom it can run out with a full basket above it. I do know of customers who bake pizzas at 650 using the burner with an adjustable regulator used on a turkey frier.. but it does not create uniform heat for grilling.. it would make a small sweet spot.

I'm pretty sure for crispy chicken skin you should be using baking powder, not baking soda..

so a notice popped up in my fb feed. someone a few blocks from my offixe was selling a dry ager dx500. messaged him last night and picked it up today. i wonder what kind of accessories i should get. and does anyone know if the uv light is visible when the main light is off? i dont know if the uv light or air filter needs replacing.