primeats

Doc, many thanks to your Dad for his service to our country. Those guys sure didn't get a fair shake on their return home. War's a nasty business, I appreciate his efforts, tell him thanks for me. Dad was a gunny in the Guard, at Fort Leonard Wood, and Camp(now Fort) McCoy in Wisconsin...too old to serve, I was too young. Not complaining.

I went on a Boy Scout outing with my son and our Troop to Dayton a few years ago. So glad that I signed up as an ASM! We were able to walk through the Hanoi Taxi! I don't think the boys understood the significance, and I was way too young to have been drafted, but it still gave me chills to hear the stories. One of the other assistant scout masters was a phantom jock, he was pretty quiet that evening.

One word...Moisture...and tenderness. OK two words,moisture and tenderness...and unparalleled smokiness.OK three words...

I'm sure they looked de-lish!

Doc, you're missing out on the grilling. I think You'll be really surprised at the results.

I'm with you Doc. I've left my unit for 12/16 hours at a time overnight at my shop,5 blocks away.The only thing I would even be remotely worried about would be a car running off the road and ramming it! I've found it helpful to use a bicycle cable lock to secure the lid down during the night. The local police station is just down the street, they're very attentive to the neighborhood, but it wouldn't surprise me if one of the fine officers got curious and didn't quite lock the lid back down. This has happened during the daytime with curious passers by.Thank heavens there have been no stray dogs wandering down the street.

Hey Finn, My good friend Ronnie_Suburban at the LTH Forum clued me in on this a few years ago. If this was from you, I salute you.really nice way to carmelize the surface. Welcome to the forum!

Thanx to DJ and Syz, I have been using a small version of a smoke pot, got it at HomeDepot, pretty small, but it works great for small cooks. If I am doing a low and slow I don't bother, just toss in a couple chunks of whatever.

Great film Joe! Does that bunny realize the significance of it's proximity?

This sounds like a pretty nice unit. I started out with a Foodsaver in 1988, it lasted about 2 years. I really punished it though, eventually purchased a couple of commercial units one from Bizerba, and the other from Koch Supplies. The first one was really expensive, 3k, the other I happen to be at the right place at the right time, 1200 plus four boxes of 4mil thick vac pouches. I change oil in them every year and they have been working beautifully for about 20 years and 5 years respectively. My kids liked to watch water boil at room temp inside the chambers while it pulled down the vacuum. If this unit can use the pouches that go inside the chamber, or doesn't need the channels like the foodsaver bags I can recommend a supplier that will ship a box of 500.

This was of course just a demo as to the longevity of one full charcoal basket. Kinda cool watching the obviously new cooker starting out alabaster white and transforming to a nice seasoned smokey color. Dennis Linkletter...expanding your waistline one belt notch at a time...

We used to use one as a fire pit in the back yard without the legs. The nice thing is yoiu could cook over it if you wanted to( our village bans any open fires outdoors unless you cook over it...we have a stale bag of marshmallows hanging in the garage next to the hotdog forks). Another plus is the lid to snuff out the fire.

Always a thing of beauty, another great Kook(cook)

Anywhoo, the pork shoulder looks perfect!

They always look better in person

Yep, that's the picnic ham, maybe that's what the "P" was for?

's cool

Your head didn't look orange in your videos! Toupe?

Love Jerry Reed. Why the random post?

The skin is covering the fat layer, which we usually place on the grate. I think it's easier to take off the grill that way AND you get more bark if the fat/skin side is down. But if you use the "kindling" it won't matter!

First time I've seen a mark like that. Could just be a marking designating the farm, the line in which it's slaughtered or the destination. Maybe it means pretty?

I want wun!

Sanny, you are a true "Sage"

I think I detect a big "oops" in the future! One thing about the grill floss, the handle is too skinny for my hands, gonna have to make a larger diameter handle. And when I flipped the cleaning head around to fit the 3/8ths grate, I could never get it fastened as tight as it was before, I bought two, one for at home as well as the shop, same results both times.