Tyrus

Portable, I mean you could set that above the fire pit and have good results. Interested in how you set it up to the Santa Maria. You might need some extra forks to sit in the belly if you do a pig and they always come in handy for other things, you have the room

Now you know that grill looks way too clean, congrats and enjoy

Shouldn't have any ice if you keep that baby covered. Neither rain nor snow, nor sleet, nor hail and frigid temperatures too, shall keep your KK from delivering a perfect meal. Seems I've heard that before.

Alternative is to flip at the end for skin side down....the last 5-10 at 155-60 internal, an option

Winner, winner chicken dinner with a Mediterranean slaw of Balsamic, cheese and crunchies, TaeTa Tots and sliced cukes dressed in Apple cider vin, Franks red hot a shot of lime and some salt..yum. Let them soak in the frig for an hour. And if you wondering what happened to the trees taken down, here's about 25%

So were in the range of 10 -12 hours as I suggested on a 6"in piece, follow the math. I'd say 12 hours at 130-2 and you should be safe, pull it out and sear,

It's how the French cheat to present the perfect steak or is there any cheating involved when striving for perfection. My set up and it's been a while is to bring the water temp to 130, I prepare the fresh or dry herbs de provence along with a tabs of butter and a salted piece. It goes into the bath vacuum sealed and there it will sit for a period of time depending on thickness, I generally like thicker cuts so it will fall in the 2.5-3 hour range. Out of the bag and onto a hot sear, not long... and then finished with Maldon Sea Salt flakes. I think what it comes down to is the science, and that's trial and error at first but the result should be a 130 bath for a period of time. Plotting time against temp on a bell shaped curve leads you to think the apex of curve is best, any time past that point is when the meat will suffer from too long an exposure. So start with 1.5 piece and find a comfortable time, mush quality on a tender piece is always subjective.

I knew that, but the image instantly reminded me of liverwurst. I love liverwurst....does it show. Savor it my friend , life is an appetite waiting to be enjoyed.

That seafood looks fantastic, I use to come across razor clams and toss them aside when digging for quahogs thinking them inedible. Watch your fingers when you pull them out though! Liverwurst on eggs and fries, who whadda thought, and was that Prosciutto over scallops. Were those Periwinkles or snails sitting on a scallop shell? You musta been in Seafood heaven, wish I were there...makes me think I should put on my traveling shoes. The envy is green.

The principle is the same for both, I do prefer to slice a piece of Al off the roll on occasion as to making a dough. They both work but far as the race is concerned this pot is out of the gate quicker and producing smoke faster, because minus the dough work the steel at 1/16 in heats up quicker than a cast iron pot absorbing energy and the smoke begins earlier. This pot is quick to set up, fast to produce, lighter and smaller, it's what ease of use is as to simplicity IMHO. What works for you...works the best.

I first start with dry seasoned wood, the myth surrounding soaking your wood prior to use for better results for length of burn or better smoke is all a myth. I place my chunks right on the top or just to the side of the glowing embers, let it catch, place my grate on and then my food and close the lid. Nine time out of ten the process is successful, if there's any white smoke it clears away quickly. I also like using this useful tool introduced as a quick alternative to Syzygies burn pot from JeffShoaf I believe, it works every time well. If you notice along the rim I felt after several burns the loosening of the lid may have become problematic for a tight seal so I used a piece of Al foil and reseated the lid similar to Syzygies flour gasket, it can be used several times there after as long as your careful. I've had this pot several years now and obviously take little care with it except to keep it intact as the photo shows for storage. One other thing, wrapping your wood in foil is also good but you should take care/caution when wrapping to leave no air pockets, a tight wrap with a scratch here or there for passage to release smoke is advantageous. Then you have smoke flavor profiles with the kind of wood your using, however that's another ballgame

I have some Mr. Clean, I mean Toney, I bought it on your suggestion and it works great. 2 hours here, 2 hours there...it all adds up you know, maybe I'll just pull the cord on my power washer and zippity do dah it's done or better yet leave it out in the rain.

In the KK on my 23 I've done 4-5 racks of ribs over an Al wrapped deflector, when it drips down it just carbonizes and any excess rolls off into the fire basket sides. Having an oxygen starved environment keeps the fire low and prevents any flare ups. So except for placing an Al pan beneath for gravy mixings personally I haven't seen the need. I have found wire racks useful when smoking/drying up Jerky, it's much easier to remove the whole batch. The downside is cleaning a wire rack itself. I have also entertained the thought of placing the brisket in a Al pan once the bark has set, then add some broth and sealing the top with Al as opposed to wrapping with paper or Al.. There must be a 100 ways to get to the other side of the river, just wait wait for winter and walk across or take the easiest path

A long way from Hong Kong, can't imagine sitting in a chair that long. Nice pics and the market seems endless. Tell me what's the main difference between this market and the one's your used to frequenting in Hong Kong as far as quality and experience. Whom does it better?

Compliments to the cook, looks like a beautiful day for cooking out. Is this a new home or the same from beginning transformation? Anyhow very comforting and inviting.

I remember a few years back a member EddieMac pulled/rescued a 23 Cobalt blue from the mud at a Dr's backyard home here in New England somewhere. As Dennis mentioned I believe Eddie cooked that KK for quite some time to first remove the water. He then began the lengthy process of reattaching the tiles and filling in the cracks. Quite an endeavor too take on not to say anything about skill and determination involved. The fruit lies in the reward, hard work pays off, I believe he calls it Baby blue.

This summer it's been pretty dark in the yard with all the trees blocking out the sun, so much so moss replaced the lawn. The trees were quite large, 80 ft tall and had such a wide canopy it was hard to find the sun. They were so large they became dangerous to the cooking and dining areas so something had to be done. The experts were called in and it was decided that 20 trees had to go to open the yard to make things sunnier and make things safer. Some trees begin growing side by side very young and look fantastic, however after a good amount of years they grow into each other and develop a V-shape, they begin to push on each other at their base causing them to angle away from each other. This becomes dangerous because they are no longer straight but angled and it has to addressed. An 80 ton crane a large chipper and a experienced crew made easy work of it. The climber was lowered into each tree where he would tie off approx 1/3 of the top of the tree and slice it off for the crane to bring it to the chipper. It was an all day process, the work was constant and intense except for the break at lunch when brisket subs were served. It was amazing to watch, it's a job where you have to be knowledgeable, trusting of those around you and quick on your feet and develop a 6th sense

Purdy, and that ATV looks like a lot of fun.

Separating the two Troble is pretty easy, the pathway is quite clear. Hot or warm it separates well as long as you have a good long narrow knife and don't forget to cube them about 3/4 inch sqare or 1 inch. I like Head BBQ sauce Habernero, don't drown it and then add some of your favorite comprable rub, now that's an open book. For me it's the sweeter side, you don't want to overpower the taste of the meat, lightly enhance and set the sauce to a sticky consistency. Trim the fat though, trust me unless your prepping with just a rub.

Now that reminds me of a Quiche, sure enough looks like it or a Cherry pie but it sure looks good. That tooth though reminds me of a JGieils song, somethin about teeth and gums, well I hope your on the quick road to recovery...you and Cooper will soon be chewin on sticks in the back yard real soon

Good job on that crust Troble, it had that dark bark we like, nice complexion. You didn't use any make up did ya?

Quite the collection, all shapes and sizes and great looking handles.

It looks like a reverse flow, I think I see the channel flow in the middle. Nice looking brisket

What's not to like, a litte caramelized sugary sauce at the end will give it a pop and cutting it up into burnt ends is also worth a try. Haven't done a butt in a while and I believe one is hiding in the freezer

Like chocolate is to dessert, tallow is to potatoes....truly decadent, what no ketchup?? I also remember when I was in a restaurant we used lard in the fryolator. It came in large cardboard square boxes wrapped in a plastic bag. The owner insisted on using lard because of taste and higher burn/smoke point, if it taste better, the customers will notice and return. My grandmother preferred lard to butter on her bread, that's old school, old country.