Steve M

You won't regret it. I look forward to seeing the pics and also your backyard oasis. Great choice of grill and color.

I was cooking in a monsoon last night but didn't get pics of the rain. It won't be long before I have another opportunity to get a pic of cooking in really crappy conditions I'm sure.

salsa yes, ketchup no

My advice is to drink heavily

Awesome, love the ABT's

These Kurobota chops have been on backorder for a while and I just received them yesterday. Brought the kk up to 250 and threw them on until they reached 135. I took them off and turned the heat up for a reverse sear. Awesome! , Some green beans/potatoes, mac and cheese, and fried apples to go along with the main attraction.

Great looking meal, did you do the scallops on the kk?

Those ribs look great, especially on an empty stomach!

Just about any air opening can keep it going at a low rate. I have encountered that issue with forgetting to replace the plug for the temperature probe and also the door on the back can get pushed out a little from pressure closing the lid. That is also a good place to check if your temperature creeps up a bit and there are no other obvious reasons.

Great plate shot on those ribs

Looks pretty perfect to me, nice job!

I like it

Looks good Mackenzie. Never gets old seeing a nice fire with the hardwood lump

Even my family is using chook now lol, gotta work on brekkie

Great job on the tritip. One of my favorites as well

I have found that with a long indirect cook, my grate temp and dome temp are nearly identical providing the grate probe is also placed where it gets indirect heat. I no longer wrap with foil. I have only done a couple of briskets but went with the Aaron Franklin method of pink butcher paper. I may try my next one without any wrap just to see how it affects the bark.

Those ribs look fantastic

Yep, you got it. Good looking meal

That is some incredible marbling.

Coffee will go nuclear. The coco char really is great for brisket. You can add some wood chunks for smoke flavor. Lots of folks here (including me) use a smoke pot for those. There are a few threads on how to make one and use it.

I really like that setup!

Nearly everything. It is my first choice unless using the coco char for a long smoke. I think one of the nicest blends of flavors if I had to choose one though is with wagyu tritip.

Looks great, love the color on those ribs

Great looking ribs MacKenzie!

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