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True about the thermometer so many of us take the thermometer inside when the weather turns to winter white.

When it comes to cold weather worry more about your temp gauge than the hopefully covered KK. Temps below full span of the thermometer can throw it out of calibration.

In my smaller grills I’ve had good results putting the wood underneath the fire basket. The distance to the fire is close enough to burn the wood, and the smoke burns cleaner since it has to travel through the entirety of the basket. It’s not quite the same as using the pot, but it’s definitely better than mixing it in the basket. And you can add more through the vent door if you need to, which is handy.

Winner, winner chicken dinner with a Mediterranean slaw of Balsamic, cheese and crunchies, TaeTa Tots and sliced cukes dressed in Apple cider vin, Franks red hot a shot of lime and some salt..yum. Let them soak in the frig for an hour. And if you wondering what happened to the trees taken down, here's about 25%

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.

Some beef ribs for the Labour Day long weekend

Pichana Sent from my Pixel 7 Pro using Tapatalk

Good job on that crust Troble, it had that dark bark we like, nice complexion. You didn't use any make up did ya?