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I agree but some of us have gotten a lot older and arthritis has kicked in making things a little more difficult but one of these days before the snow flies I'll get another cook in. Still enjoy seeing what others are cooking on these BEST grills we all have.😁👍👍

Motivated by C6Bill noting of the reduced rate of posting lately, here are a couple photos of the brisket point we smoked this past weekend. Yum.

I’ve drilled a hole and hung it from the hanger, but did not reverse sear and it came out good. The best way I’ve found is reverse sear with the charcoal basket splitter and baste with Adam Perry Langs method until about 100° then raise the temp to about 600 while resting the meat and then sear on the top grate just over the fire until about 120, basting and turning at 1 minute intervals. The temp rises after removing to just about 135…perfect! Sent from my iPad using Tapatalk

Been touring in Emilia Romagna. My KK has been calling for me! Sent from my iPhone using Tapatalk

Sure has been quiet in here for a couple weeks. Has everyone gone on a diet lol