MacKenzie

What he said.

Gorgeous, Troble.

Troble, you get that lid down, you're looooosing moisture. Remember the expression, "If you're peekin' you ain't cookin'. BTW awesome colour on the brisket.

Sure looks deeeeelicious. [emoji4]

Tyrus, don't get any ideas, the squirrels and chipmunks in my yard are off limits.

@ Tyrus, the devil makes me do a lot of things too.

Thanks for the celery tip, Tony.

What a great table, gotta love that live edge.

Don't you dare or !!!!!!!!!!!!!!

Basher, I am following your project with great interest and loving it.

Sounds good to me and I usually go for 350F until the internal temp. I want is reached.

Sounds good to me and I usually go for 350F until the internal temp. I want is reached.

Troble, that is going to be sooo tasty.

Made a new to me recipe for mushroom soup today and it is a winner. The only connection to the KK is that I used chicken stock with the bones of a grilled chicken. I consider this recipe to be a winner. Found the recipe here - https://www.daringgourmet.com/cream-of-mushroom-soup

Same to you, Tony. I know it's true because I just saw my first chipmunk of the year.

I know I'm bad but ROFL.

I put my pulled pork to use to make a sandwich for lunch. I wish I had a Guinness.

That 8:15 AM pork butt cook turned into a marathon cook, just shortly after 4 AM I pulled it off the KK. You know what comes next I had to pull and sample it was 5 AM when I got to bed. The start up. Ready to pull. It was moist. I was afraid it would be dry after that 20 hour cook. The first 170 F was at 225 F then I moved it to 235 F.

No, I think if you plug those hole the fire will go out. There will be lots of smoke inside the KK. Make sure you get good pellets, ones that don't have a bunch of additives. It will make a world of difference in keeping your smoker running. I use Lumber Jack Pellets, others will probably chime in and tell you what they find to be good pellets.

I have a butt on, it's been on since 8:15AM and is now in the stall at 166.6F. For lunch I had a nice Montreal Smoked meat sandwich.

Looks great, anxious to see how it cooks.

Works like a charm on cheese.

Next time I should try that, Toney, it looks delicious.:)

If it was mine, I'd have my dog's paw prints embedded for sure.

Bought a couple of chuck roasts yesterday and decided to grind them for burgers or meatloaf. After I clean up I made chicken burgers with breaded spiced chicken I also picked up yesterday. Air fryer @375F for 10 mins. It was a quick lunch. Toast buns with Duke's Mayo, garlic spice, black pepper and chili pepper.