jonj

I haven’t seen this device before. I use the Tormek system for woodworkIng and other tools and Japanese stones for knives.

I think these alternative units of load measurement has some merit for future discussions.

Nice work!

Those ribs look really good!

Never in question, Robert.

Seeing your 16 on its nifty mobile stand (with teak!) reminds me I never did get around to building one like MacKenzie’s. So many projects; so much procrastination...

Congratulations and welcome. I hope the time passes quickly for you.

I can’t speak to lamb, but with beef I have had better results with reverse sear keeping the interior medium-rare or medium without a lot of grey meat at the perimeter. So, I’m going to stick with reverse sear for this one. A great experiment.

It was a pretty swell (albeit early for me) morning.

Ssgt seems to have covertly added another 42. Very professionally done!

Argie Barbie®, comes complete with her own tongs.

That was my thought as well...

Either option (Zoom or YouTube) or both...

Coming from a family with generations of robust-nosed individuals, how could I not join in the fun?

Yikes! 😧

Beautiful!

I have (and most often use) the Geekhom gloves. I originally bought some of the long fabric gloves with fluorescent orange silicone strips, but they were just to gaudy to use, even for me. The Geekhom gloves are completely silicone on the outside with the insulating fabric inside. I probably wouldn't use them to pick up a hot coal, but I don't think I would try that with any gloves. My current understanding is tongs are a uniform requirement and I don't want to be kicked out of the club. At least not for that.

After 4 years, I almost used the heat deflector Thursday, but decided against it. Everything came out great.

To be fair, I don’t think it is big enough to be counted as another whole grill. Maybe 1/2 or 3/4...

Like MacKenzie said, I think it works best as a reverse sear, which is how I do mine. Smoke at about 200 - 215 F grate temp until the roast reaches around 112 F (or slightly higher if you want it above medium rare). It will take about 2 1/2 - 3 hours depending size of roast (my times are for a 6 pound net trimmed boneless roast) and your actual KK temperature. Pull the roast and tent with foil while opening the top and vents to get a dome temp of 500 and sear all 6 sides of the roast for about 1 - 1 1/2 minutes each. Roast temp will increase to about 120 - 124F. Then refoil, wrap with towel and hold in a cooler until your desired is reached. It will go up another 10 degrees while in the cooler.

Dan, you have received lots of excellent advice from three KK experts.

I think Charles replaced his dome Tel-Tru with a ThermoWorks (or similar) probe which is hooked to a wifi or bluetooth device. Or something like that...

Here is Bruce’s thread about the arrival of his terrific cabinet.

sometimes it takes a person from out of town to teach you about your own city... Thanks, Boom Boom.

VERY nice! One of the benefits of your new location, I assume.