Poochie

I agree. Throw a chunk of animal on there and show us photos of your cook. And congratulations!

That prime rib looks incredible! We have the same cobalt blue pebble pit too. The only difference is that mine doesn't have a beautiful prime rib cooking on it. 

You did it again MacKenzie... another beautiful cook and you forgot to send my invitation.  It really does look delicious!

That sounds interesting too. I'd give that a try...at least once. 

Your thousand dollar refund is the exact amount you need to reserve the real McCoy. 

Great looking food, everyone!!

Soup cooked in a pizza oven! You can't beat that. It looks delicious!

Looks fine to me.  I usually use the leftover flat to make pulled brisket sandwiches. The point is easily the best part. 

I've used Food Savers for years. I also replace them about every 5 to 8 years. The trick I found is to help it seal a bag. Put both hands on it and press down while in the "vacuum mode" and you'll get a good seal every single time. Liquids are no different except you can press the "seal" button when the liquid approaches the sealing area. The last thing I need is another boat anchor on my counter. But good luck on what ever you choose. 

That's a first place winner.

See how easy that was? Tony will chime in pretty soon. You can't put too many beans in his chili.

I make two also. One that sticks to the peel when you place it in the oven. It usually ends up being a calzone. And one that hopefully comes out normal instead of abbynormal. 

I'd give them a try. But they don't have them around here. What is that striped fish in the bottom of the boat by the pink container?

True. I also left out your favorite...chili...beans or no beans. 

Oak is what 99% of the firewood salespeople have around here. I lucked out on some cherry and hickory in addition to the oak I have. All of it was around $85 a rick...2 ricks make a cord and a rick is 4 feet high, 2 feet wide and 8 feet long. Some of them make a rick 18" wide instead of 2 feet since it fits in a smaller fireplace. Some guys sell it by the pickup load. So don't show up in a Ford Ranger...go for the Tundra. 

"Not sure where you are getting the idea that there are two probes."

"Today, I am going to fire it up again and wire in one of the food probes and hang it next to the temperature probe inside the KK dome"

You called the Fireboard probe a probe and the referred to the KK temperature probe.  So I figured you put the Fireboard probe on or attached to the KK probe to see if they read the same.  I was wondering how you did it. I couldn't figure out "wrapped around the inside bracket of the KK heat probe."

I don't know if you use a certain method, but when I bend over and start scooping ash, the genie from the ashes rises up to meet my ugly face. I've tried to be gentle, but I always manage to stir up a cloud. 

Between lump brands and heat deflector, it's easy to do. Throw in smoker pot, fat side up or down and tiles vs pebbles and you've got bingo. 

$85 for a third of a rick?? You can get a full rick here for around $100.  Later in the season it'll be $85 a rick. Some of the sellers try to convince you that their wood is worth $250 a rick because they store it in a shed. And seasoned wood around here means salt and pepper on it because I've bought "seasoned" wood and had to wait a year for it to dry out. 

Thank your son for his service! And that is a good clip!

It is beautiful but for that price it should be accompanied by someone from the Swedish Bikini Team. I used to do woodworking and made cypress puzzle boxes with patterns similar...but not nearly as intricate...and I can tell you that a whole bunch of work went in to that cutting board. 

For a brisket cook, I use a Costco full size disposable steamer pan. A pack of 10 is around $15.  I had no scorching on the bottom but I cook my briskets at 230.  I used to use a heat deflector back in the day and there's nothing wrong with doing it. After a few experiments, I decided that disposable aluminum pans or heavy duty foil for chicken does the job. 

Chicken breast and sparerib cook. Ribs were for the grandkids visiting and they gobbled them up. The chicken and broccoli was made with the breast meat with a side of a shrimp concoction I made.  All served on my limited collection imported china. 

Dude, you've got to be the gizmo King. A street vendor would love the thing. Unless it weighs a ton. 

Beautiful home!