Poochie

Jujube...now that brings back memories. My grandmother had a huge jujube tree in her yard and we'd eat those things every day when visiting.  The fruit is sort of like a mini apple with a nutty pecan type taste.  I'll bet the smoke from the jujube wood is sweet smelling. By the way, I love your setup!

Tyrus speaks the truth. I use my remote setup for overnight cooks. After a while you'll learn the vent settings to get the temperatures you need.  Keep in mind that it's BBQ...you don't need it to be exactly 240 or 275 the whole cook. Close enough is close enough. Have fun but don't depend on the gizmos. 

Looks like you made a version of jambalaya, bill. And it looks great.

I like that. Pebble people. A new cartoon is in the works.

That's a beauty for sure!!

Just remember to set the DRIVE temperature...that lets the fan know what temperature you want. Telling the probe to let you know what meat temp and pit temp you don't want to exceed is cool, but it doesn't tell the unit what temperature you want to maintain for cooking.  Once you use it, it'll be simple the next time. Good luck!

We skip spring and go straight to summer. It was 82 today. 

Welcome to club, Wobster.  32" Cobalt blue Komodo's last much longer than the other colors, so you did good. The only way to make it better was to order pebbles. It'll take a little while to get to your house so that'll give you time to sell the pellet pooper and the Green Egg.  Ask any questions you'd like because the answers are free and worth about that much. 

Absolutely beautiful, David. That must have been a hell of a meal!

Cool snowman! I never could make those cute critters with my espresso milk. Mine looked like road kill.

I wish. I'm a wimp at drinking. A 12 pack last a month at my house. Maybe summer will change that. 

I wasn't even drinking and typed that all wrong! Angus Prime is what they used to sell. Now it's choice. They still have some Angus in the meat dept, but no Angus prime. At our Costco anyway. 

I'm still ticked at Costco because they went from Angus Prime to Prime choice. Same with the beef ribs.  I hope the knuckleheads go back to the better stuff in the future. But I agree with C6bill...cook it like you always do no matter the size.

Even on sale those skillets are still higher than a giraffe's ass

Congratulation Wobster. It seems like you got your order in before Dennis announced his price increase. I've got a 32" and I can keep it going at whatever temperature I need. A controller helps with overnight low and slows, but it'll purr at 250-275 with the right vent settings. I have a 22 and 32 and they both are super easy to use. My son has the 22 right now in another city. Bottom line is that you'll love it.  And the bonus is all the free advice you get here. 

I second what the snow queen said. 

Wow! I’ll take one!

David, it still looks like 90% of that loaf was edible. I going to try baking break next week on mine. I won't divide the fire and just build it like I'm going to cook spareribs...except I'll start it at 400 and then let the fire slowly die down. I have no doubt I'll have some burnt offerings to the bread gods before I get it right. 

Nice grill marks too!

I can go for that! I love parmesan. Thanks for the info.

I'd like to know that too. There is a store chain around here called Rouses. They buy local produce and shrimp to sell and in general it's a great store to shop in. They all have a dry age meat contraption right near the meat section. I've never seen anything on the meat and it looks like dried out meat. I've never tasted it so it might be the best thing ever. They hang whole ribeyes and other large pieces in it. But tekobo describing the the taste like bleu cheese is a turn off for me since I don't like the stuff. 

They look perfect. Nice and golden brown.

Thanks for the recipe link!

Sorry 5698K. I should have been more clear that it was a joke. I still have no idea how much this lump is going to cost or if we'll have to get 100+ boxes to make it worth while.

9 hours ago, David Chang said:

@C6Bill the weber go anywhere was my gateway drug to the world of bbq. nice looking steak. kinda what i wanted for dinner but my wife said no..

anyway baked another shokupan loaf in the normal oven. this really is gourmet wonder bread 😂

Beautiful loaves! Is there a reason you didn't bake them in the KK?  When you do use it, what temperature do you bake your bread?