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Had some time on my hands so I thought another Ark of the Covenant "planter" was needed. They're both great herb garden boxes, sides are pitched at 11 degrees, double walled and easily repaired down the road as there made to come apart easily. An unusual box to make because they require an angle of 11 degrees on the each end to hold a level plane, tricky it is unless you see the flow. It sits off the ground so those pesky woodchucks don't rob you blind and you don't have to bend your tired back so. Mackenzie you'd be glad to know I trapped the woodchuck I had in the yard just like those French trappers of yesteryear, he's gone you might say relocated. The bird house incorporated a natural piece I noticed while splitting wood, I thought it might work well as a front. And the tool box can be for flowers or herbs, I have made them in the past, made in various sizes for friends. Best tomatoes I've had, strong vines and it never lost a leaf or turned a color with it's leaves during the summer, perfectly sweet flavor with a constant meaty texture side to side, grown in this particular box....still producing into late September here in Massachusetts.

I've been doing raised bed gardening for decades and I love it, I get more produce than you can imagine and nothing much for weeds. There is no room for weeds once they are full with veggies. Neat bird house, too.

That is a beautiful KK, and your cooks will be too. Some leave the clip off and turn the thermometer so that the desired temp is at 12 o'clock, that makes it easier to see from a distance.

Whole pork shoulder, 21 pounds. I need it done in the next hour so i just wrapped and will hope for the best, it was probing nice and tender so it should be good. Cherry habanero BBQ sauce just prior to wrapping. I wont bother with FTC, i'll just leave it wrapped in foil with a single towel over it in a cardboard box. That will be good enough for a two and a half hour rest. In total a 21 hour cook at 225, i did bump it to 235 for this last hour wrapped, and the peppers did find their way into the foil with the pork lol And as usual two loafs of bread, this is the sun dried tomato/parmesan/garlic and herb sourdough

Well it might not win any awards for design, but it sure is practical around the cooker for a bit more space, hang a towel or some cooking impliments. Sturdy and strong, what I might emphasize as Paul Bunyan furniture. It's 35 x 32 and substantially wider with the carrying handles/tool holders. Plenty of space for a cutting board to trim up a brisket on your side while someone else works on the other. Has a shelf below for whatever and is conveniently accessible. The top or surface was incorporated into the frame height to make it all one surface. The handles are for carrying this table also, one person could, but your not getting far without some injury developing. So that's it, life got easier and seeing it's made from PT lumber and treated with a waterproofing chocolate stain it'll be here for a long time. The BBQ Gods are smiling

So my cold smoke unit finally arrived.. I have had some fitment issues, as My 23 OTB is so old, Dennis couldn't remember if it came over on the Nina, Pinta, or the Santa Maria! So. Once I got it all attached via the Guru tube. Did some ribs, using hickory chunks. Got it lit ok, only had to re-light once.. but the chunks burned fairly fast. Nice hickory smoke flavor. I chose to use it before I had it really mounted properly, and when I wasn't looking for a second, it fell over and burnt the S)&! out of my inner arm.. Measured the surface temperature of the tube, it was around 1400 degrees.. Lesson learned.. Wait until it's mounted right. LOL Had lots of smoke escaping from the side lighting holes in the tube. but still worked ok.. Cleaning. Well, it sure makes a mess that needs to be cleaned.. But worth it. Soaked in in PBW overnight. and lots of scrubbing.. I did find a toilet brush at ace, that fits just inside the big tube YAY Next was chicken legs.. This time, I used post oak pellets, microwaved them as Dennis recommends.. loaded the tube half full, lit it and it rip. Pellets stayed lit 100%, still have smoke departing through the side holes etc.. But a nice smokey flavor! didnt have time to clean it that night.. So yesterday, came home yesterday. was going to clean it.. And.. thought.. hey, before I do, I hot a half pound of cheddar.. Let's cold smoke it. Had the smoker and unit ready in minutes ! Loaded with a MIXTURE of pellets and chunks. Mostly pellets.. lit It off. No problems.. it was more windy yesterday. and lots of smoke departing the holes.. Thought.. wait a minute.. took a piece of foil and plugged up one of the two holes.. Problem solved! Smoke now billowing out of the smoker! Very little from the hole.. Perfect.. Rolled the smoke on 18 minutes of so, and it was perfect. No appreciable temp change in the grill, awesome smoky flavor, and almost ll the smoke going in the grill where it belongs

I’m looking forward to learning from all of you! My first question (one of many I am sure) how did you guys keep your thermometer in place? Did you use the supplied clip to keep it from moving around? Without the clip attached the thermometer rotates whenever I open or close the lid. I’ve seen a few videos on YouTube where it doesn’t look like people are using the clip on the underside of the lid. Thanks in advance for your feedback!

I picked up two pieces of chuck, salt and peppered and then for the sake of laziness two herbs were close by (Thyme and Rosemary) so I dusted them up and wraped in some plastic wrap until the KK came to temp. 5-6 hours later running at 250 I opened the lid and noticed my chucky needed a shave, pictures don't lie. No matter, a brush off here and there and all was well. Should of used fresh, God knows I have plenty of it, but it was out in the yard and I just grabbed the closest thing. AHH

As @MacKenzie said, I learned that trick a while back from the old POSK forum. Turn the thermometer to where your target temperature is at high Noon. You can quickly see where you are relative to your target, even from a distance. I can just look out the window from the kitchen to check on it. I don't use the clip. Mine doesn't move around on its own for whatever reason.

Made a book case for a friend. Walnut w/ hardwax oil finish.

Beautiful! Back in the shallow end of the swimming pool, I'm also fond of guerrilla woodworking. At our daughter's previous house in Salem, Oregon, working outside in her carport next to pouring rain with minimal tools, watching the wood warp in real time as I worked. I rejected dado cut joints in favor of explicit shelf supports I could clamp the shelves onto, taking out cupping as I screwed them in. Back went on last. Serviceable, and they made the move to her new house in Arizona.

We had our Labor Day block party a few weeks ago. My contribution was 4 racks of spare ribs and 2 chickens. Turned out fantastic!

I forgot to take pics while cooking but the end results were good 😊

finally got to fire the grill. it's been raining for days with typohoon weather

32, 38, 42" Grate Comparison 32" Upper 418 sq" (2,698 cm2) 1 pce 32" Main 576 sq" (3,716 cm2) 1 pce 32" Lower 544 sq" (3,514 cm2) 1 pce 38" Upper 496 sq" (3,202 cm2) 1 pce 38" Main 688 sq" (4,437 cm2) 3 pce 38" Lower 602 sq" (3,878 cm2) 3 pce 42" Upper 614 sq" (3,958 cm2) 1 pce 42" Main 774 sq" (4,984 cm2) 3 pce 42" Lower 730 sq" (4,714 cm2) 3 pce

Boneless leg of lamb on the rotisserie, Mediterranean salad, dirty rice, pita

Cheeseburgers and corn on the cob

You will have to trust me on this one, it did taste goooood. I used 2 lbs of Bison very lean ground meat and made 1 meatloaf and with the leftovers made to large meatballs.

happy sunday folks..

Last weekends turkey was so tasty I was asked to make another 😁 and a tomato basil mozzarella pie to go with it. I can not take credit for the pie lol

I was asked to make some Q for my daughter's boyfriend and his parents. I cooked up both port and beef ribs and two pork necks for pulled sandwiches. https://youtube.com/shorts/4UyxKOShYRM?si=CpwCS0lHovORBnoy

get well soon @remi some kfc spiced chicken and grilling chicken bones for tare sauce. my old tare became a biohazard of mold. i guess i need to start freezing it instead of just putting in the fridge.

All these meals you are all cooking look so amazing... I'm out of action for 1-2 months at least as I broke my leg almost 2 weeks ago, and as the only KK user/ cook in our house I'm going to have to live vicariously through you guys until October or so. So keep the great photos coming!