Steve M

Looks delish. Do you put the veggies on at the same time?

Shuley, it looks incredible. I appreciate not only the hard work of the sandwich making but the hard work with the step by step process for us.

That's funny. Probably confusing for the shipping department. I'm glad they had another Terra Blue.

Everything looks wonderful. Kudos

I thought I recognized the inlet. Used to take my boat up that way. I took delivery last week on my 23" Terra Blue.

The backdrop looks familiar. Are you in VA? Nice looking kk and welcome to the forum

That looks fantastic. I could go for a couple of those right now.

Sounds like it all worked out. Looking forward to the brisket pics

I clearly need to up my game. Looks great

Looks like it turned out great.

I love these epic cooks. Can't wait to follow this one.

Congrats on the new grill. You'll also have a great story on its history to go along with the purchase!

It is the way I understand it. When I push down on the lid, it catches and then I push the latch down to lock it. It feels like it snaps into place and it doesn't look like it could go any further.

That's some good lookin bark on those butts,

I love the color of your new 32". Great job on the pics!

Did you do your sauce in the same pan?

It is reassuring for sure. I was surprised how little the top vent needed to be open and how quickly you can change the temp 40 degrees upwards with a small change of the vent.

They were taken on my iPhone; you may need to use quicktime.

After the cook, I gradually took the kk up to 525 for the curing process. I let it go for about an hour before I noticed anything going on with the tiles. the first thing I noticed was a bit of white residue and I pushed on the area around it and noticed it was a little puffy. the tiles would spring back out so I relieved some of the areas with the pin holes using a t-pin as was recommended by someone here. After a couple of hours, I noticed a few more areas starting to bulge. The worst I saw was one tile with a corner sticking out so I pushed it back in. It seemed like I had a lot of different areas involved for a while. It has been going for about 4 hours at 525-550 and seems to be settling down a bit. I took a video with my phone in case some of the new guys want to see what it looks like. Excuse the shakiness as I was holding the phone with one hand and pushing around the tiles with the other. this was one of the smaller areas. It is a little difficult to see them moving but at around 28 seconds in, you can definitely see a couple of the bad ones. IMG_2749.MOV

the one on the left was salt and pepper only per TSO's request. the one on the right was slap yo daddy's APR. Cut up and ready for serving Enjoyed the juicy cook. The aroma and taste were both incredible.

That's an epic cook. I wondered how many it could handle

What he said

Looking good Mackenzie

Welcome halfsmoke, resistance is futile

Just took the chickens off and the aroma filling the kitchen is incredible. Turned the upper vent a quarter turn to take it to 450 to do at least some of the break in. No problems reaching temps with the coffee charcoal. The lumps are enormous compared to the RO.