Leaderboard

Tekobo goes to the local steakhouse and unfortunately for her, it’s Tony’s first night as a waiter. Tekobo: I’ll have the 8oz fillet please Tony: Yes miss. Coming right up. As Tony is bringing the steak to her table, Tekobo gets annoyed. Tekobo: Sir, why is your thumb on my steak? Tony: So it won’t fall on the floor again, miss.

Would be really easy to make up a draft door with a tube and bracket welded to it that the male cold smoker tube could slide into. We've already done this for the 19" Gas burner

No in-progress cooking shots, as it was drizzly rain all afternoon. Ribs were on for 5 hours, wrapped in pink butcher paper after 3 hours with smoked beef tallow slather, and rested in the cooler for 90 minutes. Cook was indirect @ 275F with smoker pot of hickory, mesquite & post oak chunks. Plated with rosemary/thyme mashed potatoes with shitake mushroom gravy. Leftover coleslaw from the other night's cook. Nice Rhone red blend to go with it all.

Actually, I think they both look great!

I have a 16" TT in cobalt blue...tiles! I remember reading on this forum a long time ago that all KKs were tiles. Between shipping damage, accidental drops and such the corners were knocked off or rounded over. Dennis, being ever-so thrifty thought "I bet I can glue all these damaged tiles on and some folks will think they're something special!" And now you know the history behind the damaged tile UMM...pebble KKs.

My best guess is that the legs aren't as thick as the rest of the bird and they don't have much fat, especially at the ends, so they will have a tendency to darken (burn) more so than the rest of the bird. One of the reason that you see folks putting AL foil on the ends of the legs of their Thanksgiving turkeys in the oven. If it's something that bothers you, you can always truss the legs together with butcher's twine, which will keep them closer to the body and not sticking out in the heat like antennae!

Can anyone tell me why my chickens look like they have a farmers tan on the legs? It’s so strange. I had an even distribution of coals/heat and I used a couple of small pieces of mesquite wood spread out over the coals. I also used the leftover marinade to baste evenly every 30 minutes. Very strong with the flavor and marinade but curious as to why at the end there is such stark color differentiation. Looking back at my original post from February I see the same thing one thing to note was I was very pleased with the marinade and I think the additional of the Alesmith Speedway Stout certainly helped with the overall flavor. (Although drinking 13% beer might not be the best idea for cooking 😀)

While I can get the "normal" Firestone Walker beers here, not much chance of scoring those "historical" ones. Lucky Dog you! Spun chooks with green crack sauce - doesn't get much better than that!

@Jon B., @tony b, @Paul and @MacKenzie , shame on you for encouraging @Poochie by laughing at his terrible jokes. I showed the post to my baby brother and he laughed out loud. That is a sure sign of a terrible joke.

Cool, but would it be possible to come up with a "bolt on" retrofit so those of us (who've upgraded to the dual dial door) with old single-dial draft doors gathering dust could repurpose them? I was thinking we could remove the wooden knob and bolt on, in the existing hole, a cover plate that has the tube bracket welded to it for the fan? If we needed to seal it up tighter, we could just put some Permatex around the edges of the new cover plate.

Nice meal, Tony. You aced it.

Ok tekobo, stop messing with that catnip!

Having owned KKs with pebbles and KKs with tiles I feel I am qualified to comment here. Upkeep is theoretically the same but, because you will love your tile KK more, you will end up cleaning and shining your tile KK up just that little more than a pebble KK.

Oh my! Look at that....

Father's day gift from the wife and kids... put it to good use today!

In my ongoing quest to tick off each major type of KK cooking- tonight was time to spin the first chickens. Thanks @Troble for the excellent recipe... Not able to source the proper chilis here in Melbourne at present, but we made do. Enjoyed a barrel-aged Firestone Walker (recently acquired a mixed 24-pack of historical releases from those guys)- happy days! IMG_3063.MOV

Chuck short ribs on the 16TT. A variation on meatheads big bad beef rub. Sorry, no plated picture.