Poochie

TreeFiddy

Isn't it hell to clean?

Cooked them all together at 300 and they came out great. It's hard to mess up when you use the best cooker sold!

You sure know how to prepare a feast, Tony. But why did you cook those asparagus on top of a crawfish net? I know is isn't, but what is it?

Those chops are too pretty to eat. Great job!

But how many boxes is half a pallet?

Cherry is one of the more mild wood flavors to use. It works fine for pork and chicken but for beef, I'd stick with oak or hickory...mesquite if you like an "in your face" flavor. I don't use the smoke pot. I use wood chunks directly on the lump. If you can count them, you don't have enough for a LONG cook. The photo shows the typical amount I use on long cooks. And the photo only shows half the firebox.

But you can always get one of those power bricks that can charge a cell phone or other battery operated gizmo. https://www.amazon.com/gp/product/B0899Z4YPZ/ref=ox_sc_saved_title_3?smid=A294P4X9EWVXLJ&psc=1

I have that pan in my Amazon cart as we speak, Bill

When I have a long cook...like brisket...I hook the Fireboard 2 to an AC outlet. I've never tried to do a battery test to see how long it would run with the fan going, But to your other questions, YES the BBQ Guru fan will plug directly into the Fireboard 2 DRIVE. If you got the regular Fireboard 2 and not the drive version, you're going to need a drive cable ($79) to run any fan. I did go back and see if I said the drive version at the beginning, and I did. ("Cheesehead nailed it. Fireboard 2 drive. And the bonus is that you can still use the fan you have with it.") So I hope you did get the drive version.

You're a little over 2 hours from me. I'd have to get a trailer too but that can be done. I have no idea how much we'd have to get to make it cost effective.

I've thought about Detroit style

You're absolutely right about the color, brother!

I'll try the semolina next time. But for now, I'm sick up and fed of pizza. After so many of them, you can't stand the sight of a pizza.

Mannnnn those ribs look super good. I'll be they were delicious!

Broussard/Youngsville area

I think that I'm the only member in Louisiana so sharing won't work for me unless I or the other person travels.

Get a controller and fan and chill as the meat slowly roasts under low heat while staying nice and moist in the process. All your cooks look great so you surely don't need advice from me. But I have found that high temps on big pieces of meat don't work for me.

I forgot to say I brined them overnight. But 4 to 6 hours would do the trick.

I've never used a water pan. Probably wouldn't hurt anything but I don't see the need. You could have done your hot and fast will a disposable drip pan under the butt as a shield from the direct heat. Unless you were trying to test you basket splitter.

a quart of water 1 teaspoon of cure salt/pickling salt black pepper to taste 2 tablespoons of sugar or turbinado sugar 2 tablespoons of sea salt 1 teaspoon of turmeric ....turmeric will give them a yellow cast but it has a great flavor

I tried another experiment using a thinner typical store bought pizza stone that I already had and held the KK at a steady 450 degrees. Once the stone was 450, I put the pizza on and cooked it for around 12-14 minutes. The top cooked just fine and the crust was crispy. I used half 00 flour and half bread flour. I can't make a round pizza if my life depended on it. That pizza has a lot of pepperoni on it hiding under some goat cheese and mozzarella.

OK, where is the translate button? Welcome Will. You'll love your new Komodo Kamado. If fact, you'll love it so much you'll be accused of neglect on those Kamado Joe's. Your cassoulets look delicious!

I agree. I don't buy boneless chops.

Grilled them at 400 or so and they came out great. I did an overnight brine on them too.