Pequod

All are rotating. No brakes. They are hard rubber wheels, probably a few inches in diameter. I will try to get a picture for you, but I'd have to get down really, really low...;)

I might have exaggerated just a bit

Roadkill sportin’ a Meater on the 23. Just for some perspective on how large the 23 is, that’s a 12 pound chook.

Some feelers but no takers. Will let this go for another two weeks or so, after which I’ll consider putting up the 32 as well. If I sell one, I’ll keep the other. If I sell both, that works too. If I sell none, they come with and get sold in the new location.

Well...you gotta admit...they at least LOOK better. And “look” rhymes with “cook” so it’s pretty much the same thing.

I used the chimney starter method. First light a few chunks of lump at the bottom, then add binchotan once the lump is red hot. Worked great!

Binchotan was smokin’ hot today.

Welcome, Alan! You'll soon receive scads of advice. Let me help you cut to the chase on which things are fact and which are opinion: Facts: Call Dennis and discuss your needs. You'll get sage advice and no pressure. All KK's are built to the same high standard, so you can be assured you're getting the highest quality cooker regardless of size. In spite of #2, irrefutable anecdotal evidence says that pebbles cook better than tiles. Opinions: Which accessories to get. Which brand of lump to use. The exact nature of the reason that pebbles are superior. Strap yourself in and enjoy the ride!

So...on top of everything else, you are a Hedgehog Trapper?

The Naked Reef. Would definitely get you followers on Instagram.

Some answers: Don't worry about those forks: https://amazingribs.com/myth-stabbing-meat-thermometer-or-fork-will-drain-it-vital-juices-cutting-it-good-way-tell-if-it I run direct over the coals. 375-400 is my goto temp for roti chicken Roadside chicken is awesome, but will require you to open the lid periodically for applying the baste. Not a big deal.

Brilliant!

Engineer here. @Syzygies for the win. Spot on. I see a lot of people on a lot of forums getting bent out of shape by this fan being 100 or 0, and that one being better because it is variable. Doesn’t matter. It all comes down to airflow, and PID figures that out for you.

True. I should replace that question with, “what is purple crack?”

True. Seems to be stumping the folks at Amazing Ribs. SAD!

Note the "No Shmucks" clause in my Craigslist posting. I'm thinking I might need a qualifying quiz for prospective buyers before I let them take it. 1. What is a reverse sear? 2. What is a chook? 3. What is "the stall"? 4. Lump or briquettes? 5. What is two-zone cooking? Must score 100% or you are, in fact, a shmuck.

https://washingtondc.craigslist.org/nva/for/d/fairfax-station-forbes-best-grill/6938564380.html

Not quite tracking what the slow roller does. From their website, the idea is to reduce hot spots and produce more even heat and smoke? Same page also says something about low and slow up to 500 degrees.

I’m guessing it is both the butt and the picnic. But it could just be one huge oinkin’ butt.

At 275-300, you'll likely shave off 3-4 hours. Biggest difference is that you'll push through the stall much more quickly. At 225, expect a protracted stall.

Pork butt is extremely forgiving. I prefer a bit higher and faster -- 275-300 works great for a butt. I don't foil butts.

I'm thinking bitcoin. These people print money.

Might not have a choice. And Olive & Gold Pebble really is superior. Just sayin'!

Only a few days left for this bargain KK package with[out] GINSU KNIVES! This weekend it will be released for sale to the masses of Northern Virginia. Think about that for a moment... Beltway bandits. Politicians. Bureaucrats. LOBBYISTS, for cryin' out loud! The people who SPEND your tax $$. Don't let it happen!!

No. Worse. Far, far worse.