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in boqueria market this morning having seafood for breakfast. and seafood for dinner last night. this is a great city for good eats…

@Tyrus thats duck foie gras on eggs the seafood platter was actually a half portion. 😳 they put roast lobster, clams, squid, two kinda of prawns, langoustines, scallops…the restaurant is called Botafumiero, our second time there. @tony b i just finished tapas dinner at a place called Cal Pep in el born. i had no idea about this place and just waited randomly on queue off the street thinking everyone was probably waiting for some really good food. well we weren't disappointed. it was some of the best tapas we’ve had in bc. the shellfish was basically candy from the sea. probably come again before we leave…

Just as stated above, you can see how consistent the Firebird keeps my KK as well. Notice the green bars on the bottom represent when the fan is running and at what percentage. I setup the KK before I went to bed. I woke up and noticed the fan was running quite a bit. I opened the top vent a to 1/4 turn from 1/8 open. You can see the fan barely ran after that.

The principle is the same for both, I do prefer to slice a piece of Al off the roll on occasion as to making a dough. They both work but far as the race is concerned this pot is out of the gate quicker and producing smoke faster, because minus the dough work the steel at 1/16 in heats up quicker than a cast iron pot absorbing energy and the smoke begins earlier. This pot is quick to set up, fast to produce, lighter and smaller, it's what ease of use is as to simplicity IMHO. What works for you...works the best.

First attempt at Roast Duck. A lot of prep but very flavorful. I'll be making this again

Was down to my last vacuum bag of pulled pork, so Sunday was smoking butt day! Indirect (AL foil on lower grate), Guru set at 275F, meat alarm at 203F, smoker pot of hickory, apple and peach chunks. Butt was injected the day before with Butchers BBQ pork butt and Cajun Power garlic sauce. Dry rubbed on cook day with 3 Eyz BBQ Original and Holy Gospel (Meat Church). Pork plated with Mojo sauce, Drunken black beans (tequila, lime, onion, garlic, cilantro, S&P), and Jamaican curry rice.

I fell in love with Barcelona! The food scene there is just "stoopid!" Every little neighborhood joint is excellent. Spaniards eat out a lot, so if a place isn't very good, it doesn't survive long! And don't get me started on Tapas! What's not to love - buy a beer, get free tasty snacks!

Spare ribs on the big grill over hickory. I haven't grilled ribs in over a decade but it was a nice change from smoking them. So good i ate a whole rack and then felt miserable. Also baked some sweet potatoes down in the coals. PXL_20230929_175423483.TS.mp4