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Or Troble, you can get yourself a dry aging meat fridge. These two cuts have been aging for 3 weeks, I have a strip loin that’s been aging for 70 of days…… but keep nicking steaks off it. No freezing required Sent from my iPhone using Tapatalk

@Troble I think I’m going to need to get a roti spot for my 32, those birds look delicious! @Tyrus the color on that chicken is great! I did my first chicken cook on Sunday for an Oscars party we hosted. Two birds spatchcocked, indirect with a half basket and apple pellets in the cold smoke generator. Initially thought to cook at 250 for a while, but lunch plans ran late and I decided closer to 300 would be a safer bet time-wise. Think they ended up cooking around 290 for a couple hours. I removed the skin and pulled the meat for sandwiches with a vinegar-based sauce. The smoke flavor was perfect! Skin was a little gummy/rubbery which didn’t matter in this case since it was removed, but I think I’ll try a higher heat next time to see if I can get a nicer texture on that. Between cooking and hosting, I didn’t remember to get a single photo of the food, just the KK smoking away

It's all about the crack sauce!!

:::waving::: I still have my pre-Dennis cooker (aka Mexi-K). That MUST be more than 20 years, right? I lost track of time. The neighbor's tree fell on it and took off a tile or two on the legs, but otherwise it's intact. Still has its Johnnyboy Jammies (cover) on it, although that's surely worse for wear. The K doesn't get as much use as I'd like, though. I'm just one person, and I just don't usually want to fire up the grill for a single burger or steak. And forget about using an entire pork butt! I KNOW supper would taste better, but, you know, inertia. When I fired it up a couple of years ago, the fireman from across the street came to investigate. So much smoke, he figured that I was either electing a new Pope, or my house was on fire. Turned out to be neither. And yes, I do still knit. xo all!