Baby Huey

Rest in peace David. My thoughts are with his family.

Those look fantastic! I'm going to have to give that a try.

That looks like a great spread Sanny! I cooked up a prime NY strip steak and a wagu NY strip steak. I'll be sure to post pics once I find my elusive camera usb cable.

Those look fantastic! How long was the total cook, and what internal temp did you pull them at?

If you have access to a delivery dock John, we can certainly have it shipped to your location. I sent Dennis a PM for a quote, if anybody else is interested now is the time!

Are you still interested Farmer John? I'm back in the MD area and am looking to buy some soon.

I'm finally back in Washington DC and am finally ready for some extruded, is there any left? Any word on new stuff? I missed this forum and it's good to be back! Thanks, Ben

Mad Max Turkey

Boston Butt on the KK.

Chicken thighs and boneless chicken breasts on the KK.

Ribeye (2.55 lbs) on the KK

Wagu Brisket from Lobel's of New York

That rocks indeed! I'm really liking the stone tiles you have (all 3 colors that I have seen at least). When I can finally afford an OTB I may have to choose stone instead of tile.

Thanks for the tips Whiz, I will be attempting my first ever Mad Max smoked turkey on Thursday (first smoked turkey of any kind for that matter) and I must say that I am really looking forward to it. I have been referencing your website for useful information every week for the past several months and I really appreciate all of the time you have put into it!

That looks fantastic! I'm really looking forward to throwing a bird (turkey my case) on my KK next week.

Great job on your first brisket! From your picture it looks like you cooked a brisket flat, I recommend that you try to find a packers cut next time because since they have more fat they tend to turn out even juicer. At any rate, congrats to you, you can be proud that you successfully handled one of the most difficult cuts of meat to BBQ.

Welcom rebelmo! It looks like I'm my work is going to be transferring me to DC sometime in the next couple of months, so at this time it would just be more for me to have to move . I hope you have some luck finding somebody else to go in on a pallet with you.

There isn't much talk of beer can chicken on this forum, and I have never previously tried to make one, but boy am I glad that I I finally got around to it trying it out. First off, I decided to try Coke Can Chicken instead of Beer Can Chicken simply because a friend recommended it. I bought a 6+ pound roasting chicken from my local market and proceeded to season it with Dizzy Pig Red Eye Express (my current favorite Dizzy Pig rub). In the bottom picture you can see the Coke can that the chicken is sitting on. I had read several different ways and temperatures to cook the chicken, but I decided to cook it indirect at 350. It ended up taking about 2 hours to reach a breast temp of 160 and a thigh temp of 180. Here is what it looked like after coming off the KK. As you can see from the pictures, the skin was starting to split and it smelled fantastic (you may not be able to that it smelled fantastic, but at least you can see that the skin was splitting ). The end result was some of the most tender and moist chicken that I have ever eaten, I will definitely be doing it again in the future! Below is a picture from a Wagu Brisket that my brother bought me from Lobel's. Unfortunately, I don't have many pictures of it because it disappeared so fast, but it was amazing.

Oh my damn, give that KK a cape! It's a super hero in my book

Ha! Until I read this, I was sure that was garlic. "Old school" as in lay on the garlic, please? Are you saying that you used to eat that much garlic in one sitting

Looks great to me Firemonkey. What did you put in the burgers? That looks like a tasty macaroni salad too.

Thanks Pyro, but Orlando is a 12 hour drive for me (I know because I just made it two weeks ago to visit my grandfather in the hospital). I think the next time I make that trip I will be flying; however, if I find out that I need to drive there again I will check the thread and see if the timing works.

That makes sense that things happen fast down there; however, doesn't that make for more flare ups with the top open? How long do you sear before rotating and then flipping? Do you then raise your steak up to a higher cooking level for the dwell? Sorry for the 20 questions

I'll have to try that next time, thanks for the advice!

Thanks Drunk_J. I just recently purchased the upper/sear combo. I'm not exactly sure how to use it as a sear grill since I have a classic not an OTB, so what I did was put the long handles (as opposed to the side with the short handles / legs) on top of the ceramic firebox. This lowered the grill cooking surface about 2" below where the main grill would have been. Should I have flipped it over (which would have meant that the grilling surface would be sitting directly on the stainless steel charcoal holder)?