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Heated up Friday night at the Johnson’s house with a quick rotisserie beer brined chicken. Now Netflix with the family since Basketball is cancelled.

Preparing for the apocalypse with a perfect butt.

I think he or she made a bad decision. I think he or she is gonna need that toilet paper the morning after especially if they bought Budweiser.

It’s been a while since I’ve posted here so I thought I would post a picture of some Salmon Candy that I made yesterday. However I forgot to include a shot of the salmon on the Grill! This was my second attempt at this recipe and it turned out much better than the first. My 1st run was using Steve Raichlen recipe from his “Project Smoke” Cookbook. Followed the recipe pretty close including an 8 hour brine followed by a 2 hour air dry in the fridge and about a 225F smoke for about 2 hours. The end result was lots of Albumin and not the deep smoky salmon color I was looking for. Went back to the drawing board and followed the brine recipe once again and brined for about 16 hours and then air dried in fridge for about 20 hours. Smoked between 150-185 for about 4 hours and then raised temp to about 225 for another 2 hours. This time it was a winner IMHO! Cheers, Paul

Hoping the leaves grow soon.... Sent from my iPhone using Tapatalk

Sent from my iPhone using Tapatalk

No basketball, no hockey. Guess it'll be BBQ sports at the grill

CoronaTM bread.

With all this Beer Virus talk there has been a crazy run on Toilet paper in the middle Georgia region. In the eight closest Walmarts to my house there is not a single roll of toilet paper to be found and no hand sanitizers and when the toilet paper ran out they started going for the baby wipes. Food was plentiful. I guess having a clean rear end is a bit more important than stocking up on food .............

@Tyrus I have ordered a hand held I was just using what I had on hand at the time. @tony b I found the thermometer once I unpacked all the boxes this morning. I’m about 6 hours into cooking two 9lb bone in pork butts

I'm in total withdrawal - no March Madness?? They cancelled the local hockey games, too and our baseball opening day has been pushed back 3 weeks (at least for right now.) Almost everything here involving crowds of people is being cancelled. I had a concert ticket for the 27th - CANCELLED! Fortunately, I have lots of TP (I buy the bulk packages all the time at CostCo) and plenty of food in the freezer/pantry to last weeks.

If you didn't receive a thermometer with your KK, contact Dennis. It's standard equipment on all KKs. I'm sure he'll have the warehouse expedite you one.

Folks don’t seem to know which way is up, or which end is affected by this virus.

its a shame we no longer get the white or yellow pages.

Not everyone hits the mark on the first run but it's normal. SO push em down if they came up and seal with some grout when it cools, that's if you feel that area is solvent free. KInda looks like it vented well in that spot by way of the crack. Nice chicken Troble and congratulations on a job well done. Scary ain't it, gets the blood rolling going over 500.

Nope the corn husks - LOL I have enough toilet paper - we went to Walmart this afternoon and stocked up on some basic supplies. We could easily self quarantine for a month or three. Also stopped by the local Piggly Wiggly and got a cryo pac of 2 Boston Butts. In the end we swung by the liquor store and stocked up on alcohol. Just in case the world gets really crazy I'm not going to be without some medicine. I've also decided since we stocked up so good I'm not going back to Walmart or large grocery store until after May 1st. We'll let the Beer Virus run its course.

First cook is in the books. I did the burn in and let it stay at 520 degrees for around 4 hours then on its way back down I threw some chicken breasts on there that I could use for quesadillas for my kids this weekend. The chicken was cooked at around 425 which is a bit high but it turned out juicy and tasty after cooking the chickens I opened up the vents to heat it up Hot again and I noticed an issue on the top where some bubbling up is occurring and I smell solvent again. I believe this is normal but would love some feedback I do have two pork butts marinating in the fridge that I’m going to cook tomorrow for the first real cook on my KK

Fightin’ back with some CoronaTM Fish Tacos.

There you go a slip on the ice and your back on your feet. Looks much better with the signature Tel tru. Hey Toney, good heads up and she's on the road. Those butts are lookin sharp.

As I told my wife, no worries here. We’ve got a dog and a huge supply of these: https://www.amazon.com/PET-Counts-Unscented-Doggie-Refill/dp/B0192NCGKM/ref=zg_bs_3052413011_7?_encoding=UTF8&psc=1&refRID=CNNFYPJ3MBAARVCZBX9D

People are getting pretty creative now that toilet paper is in high demand

You'll probably end up with a black ink smear but that's better than a brown smear - LOL

We still do here. Thanks for the tip, just in case I run out of TP - LOL!!

You mentioned a temp probe only going to 565 before it gets errors. I have found food monitoring devices with probes unnecessary, although I have used them in the past......I simply open the lid and check the food with a hand held. Generally the thermometer, time and appearance are all you need. When using a Guru you might as well put in the meat probe for your wifi but I like it glove free.

Butcher Box at best is average . I really like Porter Road and of course Snake River Farms.

Ckreef it’s a world wide phenomenon. Even the knuckle heads Brisbane have cleaned out the toilet paper off the shelves. Replacement, mistletoe leaves. Sent from my iPhone using Tapatalk

PVPAUL, I'd say you hit that out of the ball field.

Being delivered Monday, yes it is BBQ, don't want to jump the gun but I'll give you a hint......Hector from Hector's Smoke House has one. That's it, my lip's are sealed, wild horse's could drag it out of me. Monday's pic

Perfect Tyrus, ss Sent from my iPhone using Tapatalk

Great looking ribs! Love when the meat pulls back on the bones; yum! Sent from my iPhone using Tapatalk

I haven’t seen a goat yet. My guess is customs hangs onto them for their own private farm. Sent from my iPhone using Tapatalk

Good lookin chickens there Sarge I like the charcoal burn just at the edge of the bone, a tell tale sign it was done right. And too Basher, what can you say,.... you lucky Dog. Did these up the other day, since everyone's postin.

I was looking at Dennis' insta feed the other day and saw that someone had two 42" KKs. I missed that momentous unboxing. Where are the goats???

Tyrus that’s a butter seal over the top of the pate. We enjoy Brisbane. Those islands are north and south Stradbroke Island, AKA Straddie to locals. Fraser Island just north is world heritage national park. It’s the worlds largest sand island. Pretty cool place if you like to travel. Sent from my iPhone using Tapatalk

delivery day! It’s raining today but fortunately we got the KK from the truck to the side yard/basketball court. backyard won’t be ready for 3-4 weeks so trying to decide if I open and use the KK now and move it again later or wait. It’s raining for the next 7 days and we’re supposed to go to Peru end of month but who knows with this corona virus stuff.....I’m debating whether or not to put my Eazy Up this weekend so I can cook and break it in.....I’m sure I’ll do that. But excited to get it here!

@Pequod - thought you'd marinated those drumstick in bad Mexican beer - thankfully not!

Free range chickens along with locally made jalapeño and cheddar sausages (screen grab from an Insta story video). Sent from my iPhone using Tapatalk

I thought it was a custard in appearance, the sprig of rosemary makes the pic. Gotta say I was curious so I googled up Bisbane and took a view. I noticed the large and small islands off to the east all dedicated to a national park. I thought what a great idea someone had to set aside all that generous space right next door in contrast to Bisbane. A nice place to live, wouldn't yah think, must be nice.

Tony, Mac, Pequod, they all look delish. Corona chicken........ seriously, pequod are you trying to stir up the media further? Lol. Here’s my land liver pate. And playing around with the camera on a new phone. Lots and lots and lots of butter, cream, and of course liver. I’ll try it on some toast for breakfast. Sent from my iPhone using Tapatalk

Corona Chicken. Drumsticks seasoned with salt, pepper, and red pepper flakes. Coated with a maple sriracha sauce. Cures what ails ya.

Nothing like homemade lasagna looks really good Mac

I am in the midst of cleaning up some things. Included in the cleanup were some homemade lasagna noodles, smoked cheddar cheese and ricotta. Put it all together with some other ingredients to make lasagna.

Looks and sounds very tasty, Tony.

Another fairly nice day here yesterday (gloomy and misty today), so I took advantage and grilled out some pork tenderloins. 350F direct, apple wood chunks. Rubbed with a combo of suya pepper and berbere. Plated with some roasted kale (with B&W sesame seeds) and plain rice. Sauce was a new one - white miso paste, mirin, butter with shiitake mushrooms. I liked it; nice counterpoint to the spicy pork.

Thanks, Bruce, the meat is donair meat that I made quite some time ago.

Yum yum yum looks delicious Mac! what is the meat?

Mac & Cheese day, used smoked cheddar cheese and a few other cheeses for this dish.

We have air! So I have taken apart the pump and had a look on the inside; I was wrong about the compressor, it is a basic AC bellows style pump. It’s pretty crude but it works (see video); interesting design from an engineering point of view but it does actuate and there are not holes in the bellows. My next concern was the kinking in the outlet tubes. I had already removed the bellows assembly by now so I knew they were capable of pushing air. Next I removed the t-piece and manually used the bellows and found the were working. Next - virtual CFD as I call it at work: I blew into the tubes and found there was no possible flow through the Long line. I took the t piece completely off and found that there was a manufacturing defect in the t piece: flash where the two pins meet in the mold (tool maintained not well would be my Guess: getting pins to blank off like this). So I drilled out the flash and presto: it pumps air now! so you don’t get curious and open one up: I have included photos and a video (note it runs off mains so don’t open it and risk 240/120 v shock!) 7B4AAEEE-A3B4-4FE9-BD1F-5AFBC7FC0826.MOV

The main tube should be angled towards the KK. I have only ever used pellets and I've never had a problem. I lite it in the side holes with a MAPP torch. Although you would think the going through the lit pellets adds a bunch of oxygen, it really doesn't as the burning pellets uses up most of the available oxygen going in from the air pump.

Yeah, this thing is kinda tricky. I have often struggled keeping it lit, too. I finally bailed out of using wood chips and went to pellets like those used in pellet smokers. I seem to have better success with those. I'll try and answer a few of your other questions as best as I can. 1) The small tube that the air flows through, the opening (you have a later version with the grate) should be facing down, so it doesn't get clogged with ashes, as the chips/pellets burn. 2) I tried the lit piece of charcoal, but found that it does works so well, at least for me. I just fill the tube with the pellets and blast the side air holes with my MAPP torch until I get good smoke production going. 3) & 4) I fill it up from the get go. see #2 above and put the lid on. 5) I was an early buyer, before Dennis started supplying the air pumps, so I bought one at the local pet store. So mine only has one speed/setting, there's no adjustment. I tried putting a flow valve in the outlet tube, but it didn't work very well. I don't change how I set this up based upon the smoking temperatures. I normally am doing cold smoking, with no fire inside the KK. Search the Forum, as both Dennis and some members have posted videos of the smoker.