Paul

I don't care for the snow so much any more. The other day the weather man completely blew the forecast and I ended up shoveling 1.5' of "partly cloudy" off my deck.

If it's a gift the price depends on how much enjoyment the receiver will get out of it. For my Dad it wouldn't be too expensive...a gift for myself NO WAY! I agree with everyone else, too pricy. Have you looked at Snake River Farms?

Interesting! Love carnitas! Let us know what you think.

How about bargain of a lifetime!! Nice score!

I knew I was on to something. I didn't get the drippings I was looking for...maybe next time.

Thanks Mac. She always has kept the BBQs looking new. They are always clean (on the outside) and covered when not in use.

Thanks! I had fun

Yup! daze off used to be much more fun. But it's OK I really enjoy playing around in the kitchen.

This works great for deviled eggs also.

Nice meal! We did pretty much the same.

Agreed!!

The pics are crap. The brisket wasn't over cooked as the pic tends to show. I'll buy a real camera one of these days.

I also smoked a brisket flat while on daze off (they’re more fun spelled that way). This was a little over 4 lbs. I like the point much more but one wasn’t available. I seasoned with salt and pepper and smoked for 6 hours at 200* until it was getting late and I increased the temp to 250*. Got to an IT of 205* then wrapped and into the cooler. Two hours later it was delicious. Once again no KK or platted pics. I’ll try to do better as time goes on. On a related note, after these two cooks my wife looked at Bob and said he needed a bath. She broke out the Zep 505 and a bucket of hot water and gave him his first sponge bath. He was very happy mon!

I picked up a 4.5 lbs. small rib roast. The roast was seasoned with salt, pepper, onion and garlic powder Monday morning. It was then placed in a well-stocked beer cooler. The temps in my area have ranged from a low of 25* to a high of 42*. I’m thinking there’s no problem holding the meat outside as long as I can keep the critters out of it. I did regular checks on it…might as well grab a beer while I’m here. It remained in the cooler until Saturday when I cooked it. I wanted to get some drippings for Au Jus so I elevated the roast above a glass dish using onions. This put the roast higher in the lid so it cooked quicker than I thought it would. I was shooting for a 225* temp but Bob settled in at 250*. Three hours later the IT was 115*, perfect. Wrapped in foil and towels and into the cooler. An hour before we were ready to eat I raised Bob to 450* and finished the roast. There wasn’t any drippings for Au Jus but the flavor of the meat was good. No KK or plated shots. Bad planning on my part.

Impressions… As I mentioned I have drooled over these cookers and followed the forum for years. I must say I was very surprised the first time I fired Bob (as in Marley) up. Filled the charcoal basket and opened the vents. I watched the temp rise to 300* then I shut the top vent to ¼ turn open and just a sliver opening on the bottom. The temp dropped to 225*-230* and settled in at ~250*. This was just playing around and I was able to hit the 250* target temp first try! Too easy. The dreaded burn in… It wasn’t bad at all. Fill the basket, open the vents, and lite it off. Started at 300* and increased in 50* increments with hour holds. Nothing happened till around 500*-550*. Only two areas vented and there wasn’t any tile bubbles. Held it at 600* for an additional 1.5 hours after the smell and venting stopped. I have to tell you my wife was really into it. I explained the burn in process and why it needs to be done. She was outside checking the progress as often as I was. Later in the day some friends came over and she walked them through progression flawlessly. I'm going to have too keep an eye on her. Summary… With the exception of one cook I have had no problem hitting the target temp. And that one cook was only off by 25*. I think the temp increase was due to more smoking wood in the charcoal basket. Doesn’t smoking wood burn hotter than charcoal? I am surprised by how much the cold grates and deflector suck the temp down. I think a big part of it is the fact it’s only a 16”. Not nearly as much thermal mass. Taking into account this is my first ceramic cooker I think things are going well and will only get better. I haven’t received any complaints so something going right!

36” Weber Rancher (must be 20 years old. made it through the fire, handle and wheels gone), Weber Performer (new), and my new 16 TT KK. I haven’t used the Rancher for a while now. I put about 80 lbs. of fire brick inside as a heat sink. Works pretty good. I’ve only used the performer twice since receiving the KK in early December.

This is painful to look at!!! It’s as disturbing as Wounded Warrior and neglected animals commercials. Just not right.

I like the usual apple, hickory, cherry, and oak. I really like manzanita (https://en.wikipedia.org/wiki/Manzanita) It's Chuck Norris solid and burns hot. A 50/50 mix of oak and manzanita makes for very tasty smoked salmon.

To err is human, to really screw things up you need a computer!

Reminds me of the Twilight Zone episode "How to serve humans"

Looks like the perfect lunch too me.

Thanks Dennis. So do you have a line on forest green tile? The wife is full go as long as it's green.

If nothing else it makes it interesting!!

A few pics Bob on his temporary stand at our temporary home. I made this charcoal chimney 20+ years ago. It's 6" schedule 10 stainless steel pipe.