jonj

No question about it!

I too will be watching the game with interest, and of course rooting for my Chiefs and the Kid.

You raise an interesting concept: what is the actual temperature at which we are cooking? I don't use a BBQ Guru, but the issue of probe location and temperature is universal. Is the probe exposed to any radiant heat (outside the boundary of whatever heat deflector you choose)? Is the probe on the same plane vertically as the meat? The KK dome thermometer will generally read higher than a probe on the main grate, and may or may not match that of a probe on the upper grate, depending upon its location front to back. I'll have to leave it to the engineers of the group to determine the temperature effects of any eddy currents within the KK body and dome. All this you have already stated, so I'm not adding anything new except my practice. I locate the smoker probe (I use ThermoWorks) within an inch or two of the meat, isolated from any stray radiant heat from the fire below (Tony also insulates his probe from the conductivity of the metal grate but I don't bother). Once the KK temp is stable, I note the difference between the KK dome temp and the grate temp and, if they are within 25° degrees or so, call it good. I adjust the KK temperature according to the smoker probe, as it is nearest the meat. I am referring to a KK23, which is what I use for smoking. A KK32 or KK42, with their greater configuration variations in fire to meat location left to right, would likely be more complex. Incidentally, I suspect (and with no proof whatsoever) Franklin's pit temperature also varies as you note, left to right and upper to lower grates. One of the reasons I was initially interested in a Lang smoker (which @Tyrus has) is its design to have the smoke travel all the way to the non-fire side of the chamber before it comes back across the meat to the exhaust. I thought this was an excellent way to accomplish a number of positive things, one of which would be to stabilize the temperature. Since our high today is only 12°F, I wish I had some of your pork shoulder for the game later today.

Very cold weather coming in for the next 10 days. Decided to use last night's moderate temperature (1°C) to cook up this tri-tip. Santa Maria seasoning over duck fat. Plated with salad, roasted baby potatoes and baguette. Accompanied by 2007 Chappellet Cabernet Sauvignon. I left it on the KK16 a couple of minutes too long, but it was still tasty.

Looking good!

It's time to cook!

Nice setup (and drum kit!). I like the way you can keep the KK and pizza oven both in view whilst playing.

Nice turf and turf combo, Aussie!

That part freaked me out on my first delivery. Well, now you have it under your control so it has to feel better than before when you were at the mercy of someone else. Congratulations on the new arrival!

At this point, I am just hoping RD gets a smooth and boring delivery.

Sunday night; shrimp taco night. Moderate conditions compared to Tony's who is just a few hours north. Nonetheless, we persisted. Shrimp on the KK In process: Chipotle aioli, cheese, sour cream, cabbage, pico de gallo, cilantro, and yes, shrimp. All dressed up and ready to go

My cold room... 😉

I just use a OXO mini dust pan and brush.

😧 It may be for the best, if I understood what you were trying. A bare KK on wheels on a lift would not be good, since those lifts don't stay absolutely horizontal as they move down. I was freaked out when my KK (which was still in its crate) was tilting back and forth as the lift lowered. Hopefully the driver will come with the proper equipment next trip.

Grilled Salmon on the KK16 with evo, salt & pepper. Missed framing the KK logo in the shot; it was too cold out to retake. Pulled at 125°F Plate with roasted potatoes and carrots, steamed broccoli. Pretty tasty with a 2017 Jericho Canyon Sauvignon Blanc.

Pork Tenderloin, with evo and KC Butt Rub, was last night's dinner. I intended to cook it Sunday night but was too busy watching the Chiefs game (How 'bout those Chiefs!) Cooked to 140° F, thick part of the tenderloin, before rest KC Butt Rub leans toward the semi-sweet side, so the cole slaw and olives made a nice change of pace for the palate. Accompanied by a 2009 DuMOL Finn Pinot Noir.

I've had good success using a ceramic rod of the same radius as the scallops (matching the bevel angle of course) until a burr forms on the back, then knock it off with the flat side on a stone. Same technique basically as on a chisel or plane blade.

Thanks, Tony. I was hoping you would add some tips.

I'm going to have to try this.

I really need to start a list of these Syzygies-isms!

Cold last night so no outdoor photo. KK pork chops with Jamaican jerk rub.

Darn it, Tyrus! You made me drool on my iPad!

I think you're ready!

Nice cook; nice base. Seems to be a good exchange all around.

Since @tekobo mentioned football, I'll share my cook for the weekend's games. I made chile verde, starting with turning 6 pounds of pork loin and pork shoulder into carnitas yesterday, finishing up this afternoon with the rest of the cook. Four pounds of tomatillos, 1 1/2 pounds of tomatoes, 1 1/2 pounds of Hatch and poblano chiles, etc. Game one is about to start.