ckreef

Not really - not ready to post this recipe just yet - got to get it perfect first

That's what she said - LOL

TY Shack and MacKenzie. Temp is up a few degrees but rolling steady. Not touching it.

Yes maybe but the entire dinner as a whole was nothing special. Served it with stove top stuffing, packet gravy and green bean casserole. Don't get me wrong it was a good meal just nothing special.

TY Shack - the alcohol in it made me and Mrs skreef pop - LOL

Unfortunately the 16.5" doesn't have the probe port. No worries doesn't hurt anything going through the dome opening.

Teaser post because I know how much CC loves them - LOL It's 5:45 am. Super Jr has been heat soaking at 250* for the last hour or so. Butt (6 lb bone in) is now on grate with cherry wood for the smoke profile. We bought some mini spring form pans yesterday and Mrs skreef is promising a nice personal sized desert for after dinner. Back to bed I go for a while. Hawke will be the pit tender later today so me and Mrs skreef can go riding the bike. More pictures later on.

It's definitely a Jr sized kamado.

It's 4 am - will be firing up Super Jr momentarily for a Boston butt.

TY MacKenzie and CC - I thought it came out really good myself.

I'll use this thread to post some random Bistro Cooks that really don't merit their own thread. Tonight was a Spatchcock chicken cook.

Nothing wrong with leftovers.

Awesome you can track the ship. Throw up a link would love to check that out.

TY everyone. Made this a few times now. Just a really good use for the rind after putting a coreing tool to a fresh pineapple.

I had a game plan for tomorrow. After a test fit tonight it's not going to work. I have a better Idea what I would have to do to make this work in the Super Jr. Regardless a Boston butt is going on tomorrow morning with some cherry wood chunks placed among the lump.

If you ever try again buy a brand new drill bit for metal. Having a brand new bit goes a long way with projects like this. Even if a old bit looks good it still might not be sharp enough. Also if you can find a little bottle of cutting oil that will definitely help. Just a drop or two at the tip of the drill bit.

You didn't have pictures - I'm not even sure it happened - LOL

Boooo - - - LOL

Yup lets hear all about it.

Did the measurements, got it all worked out in my mind. Bought the Boston Butt. Will build/configure the smoking diffuser tomorrow. Going to give it a test run Sunday. Will post a thread at that time.

A Signature Drink For Two. Building the Backyard Bistro Menu one item at a time.

Sounds good but where are the pictures to drool over?

For me 90% of my cooks are 400* + with a lot of them 500* + Probably not something I would use.

Really good looking cook. I am going to try this sometime. Pictures are awesome as always.

Says do not use above 500* I guess for certain MD heat cooks it would work.