tinyfish

Love the car alarm.

@Gnomatic My KK came with the adjustable shaft. I played around with the spring and cutting it in half to give me the right fit with some spring to it when the shaft is Inserted in the motor. The Onegrill motor is reversible. I can't remember how I did mine but I did it with the guy from Onegrill on the phone with me. It is very very simple. @tony b created a thread on how its done here it is thanks Tony b

Interesting concept.

Looks great. Sid the extra soak take away too much flavor?

The 23 is more then enough but the 32 hands down has more grilling room. The extra time need to heat soak a 32 for a low and slow would be worth it for the extra grilling space. Tough decision.

I was thinking the same thing.

Thats some good news, lets keep it coming.

If thats all you have you are missing some pieces. Do you have the three bigger screws that attach the motor bracket to the KK and you need one fitting for the other side of the cradle and the fitting from the roti motor to the KK. Did you check in your box with the extra KK parts?

I second what MacKenzie said above.

Looks like a great job to me. Everything is nice and organized.

Even your left over look great!

Spectacular!!! I wonder who will have the first 42 + 32 combo, that would be awesome with a teak table in the middle.

Now that funny. Did the cat sip some of your fine liquor and pass out.

Ribs do look tasty. The smoke rings looks great but what about those clean grates. My grates sure do need a cleaning...maybe in the spring.

Now thats a group of happy people. The meal sounds wonderful. Good luck.

Fresh herbs on a steak...delicious.

I was surprised too. It was an average size brisket of 15lbs before trimming. I do remove a fair amount of fat.

I cooked my first Prime brisket this weekend. It turned out great other then my timing and cook temp. I put the brisket on Saturday night at 11ish just before I went to sleep. I thought I had the vents set for 225f or so but at 5:30am Sunday morning the brisket was just about done. The dome temp was 310f...opps. I closed down both top and bottom vents and let the brisket sit till 7am. I held the brisket till 12:30pm in my oven at 165f. The brisket with all the silverskin removed. Seasoned with Smokin Guns Mild rub Not a very good KK shot its pitch black at 5:30am The sliced brisket and my new brisket knife. The knife is 19" long with the handle. Then I cooked some ribs for latter this week.

Holy that sounded terrible but the pictures make it 10x times worse. Please give Susan my best wishes and I hope she gets better real fast. Susan, at least you know Charles will be cooking some extra special meals for you.

Friends and great food what could be better.

Always improving...

Looks delicious MacKenzie. @tony b of course its homemade look who it is. If it was me cooking then you need to ask.

Can't beat chicken and potatoes and yours looks great.

That looks fantastic. Sometimes I buy pre brined briskets to save on time.

Thats covering all the bases.