trish

I hear you....the 78 degrees at the beach was a scorcher.

I think we need a special new Kritter section for giant winged bugs, rats, and miscellaneous critters.

Inspiring....mouth watering...I will self-censor the rest.

And then there is the issue of the 'fix' being food safe

I emailed Lazzari about 8-10 months ago asking how I might get their oak lump since I see their mesquite in local stores. They told me to go to BBQ galore because that was their oak lump. It seems here in California (or at least northern calif.) that BBG Galore store brand is Lazzari Oak lump. I'm sure it is a better price purchased from Lazarri.

Wow... and we thought the ribbed ones were something. Dennis' date=' you're quite the innovator! [/quote']

Temperature differential

I am doing three pork roasts. I removed one as the temperature was fairly even on the roast (192). The other two have a significant variation in that they are 192 in one portion and 178-180 in the other.

This happened last time I did the pork and one area was harder to shred. Shoul I cook until the minimum is 190 or pull. I am concerned the part that is 192 will get dry.

Do Vienna sausages count?... ok...ok he started it!

You might want to add maple to that.....great on pork.

A chip off the old block. .......Me and mini me.

I don't even like the word committment....I call it the 'C' word

I bet it tasted very good, however in the picture it looks a little like canned meat. I hadn't ever really thought about it, but I like that seared/browned appearance on the meat.

Fast Freddie wrote:

Pork may take about four times as long to brine as poultry

Are you saying 8 hours per pound for pork with a solution of 1/2 c table salt per gallon water?

I notice you leave the outer skin intact. I have been trimming it off, but wondering whether I should leave it on. Is there a right and wrong way for this?

Maybe she is confident she can inspire the two to double their effort!

Dennis....me thinks the bug diet may increase the body's tolerance of a little meat spoilage! Now heaven forbid the bugs actually spoil!

My memory may deceive me ( ), but I kinda recall that when Dennis first started up there in Indonesia he discovered that RJ's former employees were not mixing the tile adhesive properly.

Bottom line, you have to have an extremely capable production manager on site all the time during production as you are dealing with a labor force that requires close supervision on a constant basis.

Deej, remove this part if it is over the line, but I remember the Kamado production manager who openly informed the kamado forum about the bad batch of concrete used in some cookers that had too much water in it, and it was done during the winter when there were extended rains and high humidity. The concrete would not dry. My point is, there can be mistakes made when formulating mixes. It seems Dennis has the capability to make sure there is sufficient oversight of the process. Previous discussions on this forum have indicated he makes a great effort to get highly trained production manager/supervisors, and then you have to make sure they do their jobs. Beyond the design improvements that Dennis has implemented, the quality control seems to be consistent.

I think we all agree that the first step in customer service issues is a direct email/contact to the vendor. It is basic courtesy to give a vendor/manufacturer the opportunity to address a mistake or issue. We all well know that when the opportunity is extended and ignored the problem would find its way to the forum. What we have consistently seen with Dennis is that when there are little issues they are quickly addressed. RJ has evasive, defensive response to problems. Dennis has shown action oriented response.

I look forward to seeing your dissertaion on being a Happy Camper!

Dennis...I noticed the one to one ratio of lamb to broccoli....a balanced meal! It looks great.

Hey Whiz....Happy New Year....Hope you don't loose the barrel!

The post count should increase with each post shouldn't it? How often does it tally the posts?

Oh I see it did the same for me....

Majestic wrote: shes a little chatter box.

Maybe we should have a word counter...Syzy is looking like the odds on favorite for that award! ...He definitely will take words with most syllables.

This is an odd thing to notice, but both of Sanny's posts are numbered 1297?

Camera batteries were dead.

I think I better see an eye Dr....I'm seeing double.

Syzy...would you want a soapstone tiled BBQ for Christmas? *

*Just a little humor...not intended to start anything here.

Food porn does strange things to people.

I actually partially remember an article once that addressed how food aromas affected the genders differently. Unfortunately I don't remember enough of the article to repeat it with any clarity or accuracy.