Steve M

I think I'm most sad about the waste of really good beef and pork. Wagyu brisket and tritip, kurobota pork collar and spareribs. It's a real shame. SRF is a class act. they offered to get it to me Saturday but it would have been too late. they refunded my money no questions asked. I also had a $25 coupon show up in my inbox this morning. good folks.

so we have about 20 people coming tomorrow expecting some wagyu brisket. My shipment from SRF arrived last night and the corner of the styrofoam cooler was cracked. 100 F temps didn't help. The meat temps checked in at 50+ degrees on everything with some higher. SRF gave me a complete refund but it is on to plan B. thinking about pulled pork and ribs instead.

Those almost look like turkey legs. I'm surprised they can catch those chickens. Looks really delicious.

That coincides with happy hour

Looks delicious, did you have a favorite?

Another great job, I love chicken and dumplings and those peaches. I need to give that one a try.

I just picked up a 5 lb box of alder from them. It is very clean.

Is it sold yet? I'm interested

Mine came with the dual dial.

I need all the help I can get

I do some for salsa but only a couple at a time, do you can them?

Aren't you in Oklahoma? I thought it was a birthright to get any grill one choosed. You hate to see people squander their rights [emoji4]

What's not to love?

Never gets old. Congratulations

The mac and cheese looks awesome. The smoothie I just had for lunch seems somewhat inadequate

I think we may be related and would like to schedule my visit Those lobsters look great, do you go high heat to get the nice char?

These are from Snake River Farms. the short ribs are very meaty. The baby backs probably weigh in around a pound per rack. I wish I had more experience with the briskets; they still give me a little heartburn thinking about them. Fortunately, the SRF briskets are very forgiving.

just opened up the grill for a little TLC and this is the remaining coco char. Amazing after 12 hours of 225-250. .

I have a different monitor with an ambient probe but this particular one will graph the entire cook and is wifi. Interestingly enough, it read exactly the same as the dome probe once everything settled in.

Did my first low and slow today using the coco char. I plan on doing a wagyu brisket this weekend and wanted to get at least one low and slow out of the way. I had to work part of the day but figured I would get it going and let it burn to learn the best settings for 225-235. Filled the basket this morning and lit in the center at 0730. Had the lower vent open just a hair and the top about 1/6th turn. It came up to 225 (my target) by about 0930 or so. I let it sit as is to see where it settled. Over the course of the next 4.5 hours, it slowly creeped up to about 240. At 2pm, I put the short ribs on the grill and closed the top vent just a little. It settled in pretty good at 225-230 for the rest of the cook. The Kurobota baby backs are very small so I put them on about 2 hours behind the short ribs. I took them all off at the same time; 5.75 hours on the short ribs and 3.75 on the baby backs. all turned out pretty tasty. I was a little surprised to see the temp continue to rise for about 6+ hours but it could have been due to the ambient temperature rising as well that eventually hit about 100 F.

Whoa, nice job. Style points [emoji471]

Happy Birthday Shuley, I think it is a great way to celebrate your birthday.

Looks delicious Tony, good call on the G&T

Probably my fault for the large order I placed on the 5th. I did send one email that went unanswered (until I called you) and also had an issue attempting to join the KK buyers club.

Good info in here. One thing I don't have a firm grasp on (after only 2 cooks) is the relationship between the temps and the two vents. I read in order to go above 400 or so, it would require the lower vent to be open at least 1/2 to 2/3 and the top vent to be open 2-3 turns. During my cook on Sunday, I was hitting 500+ and maintained it for 6-7 hours with the top vent only open about a quarter of a turn or less. The bottom was open about half. I read the owners manual and it seemed to indicate I should need to open the top vent more than I did. Does it have to do with the charcoal I was using? It was the coffee char.