Tyrus

Poochie, took a closer look at the brush and it has Kona written on the handle with a Texas steer. Ok beautiful grill, I'm jealous.............you luck dog.

Lol, he couldn't break a Dolla. The long wait is over, hope you poured yourself a cold one and sat back to admire it. A thing of beauty, congrats

Put the tiles on prior to the cure, I would say they have to be treated also. It's safe to cook, it doesn't affect the food while it's venting on the outside. If your referring to the basket refractory housing it will be ok to adjust to reseat them if they moved in shipping, however don't touch them afterwards, there won't be a need and they have a tendency to lock in place, attempting to readjust later could cause damage. Placing oil on wood is always advisable, it's a good thing, prevents cracking and helps to keep the wood looking good from the sun stress. Place on, let it sit for a time and wipe off the excess.

You mentioned that when adding a cut of room temp meat to an already established grill the temp drop is proportional to the mass of the unit and volume of space. Placing a cold piece of meat on the same grill will give a greater heat loss, retain it's moisture longer and that is what I try to achieve without changing the settings. This allows the piece to remain in the smoke longer when smoking large pieces. Working in additional moisture as a spritz and sealing the meat with a tallow to prevent moisture loss are contributors. There is always a means to an end, it's called technique. I practice mine with the tools I have and the KK does quite a bit of the problem solving, so that I don't have to.

My little Jack likes to come by when I'm watching TV and let one go unannounced, she looks at me and then runs upstair to Mom. I can only imagine.

For the dogs of course, and I see you made it interesting. I do the same. Hey Bruce, good to hear from yah. You know I find take out a lot easier at times too, were anxiously waiting for you to get back in the saddle again.

Always a good idea to keep a stash, it's a comfort to know there's another just behind it It started out 3-4 years ago when my neighbor had issues with the plow driver showing up late and they couldn't move until he showed. I still don't want it, it's more of a favor. I can't believe they get that much for moving snow. Anyhow, what do they say, it's beer money.

here's a story about charcoal, kinda goes sideways for a while but eventually comes back on track. It all began in my neighbors driveway where for the past few years I've been cleaning out their snow. I decided this year to downsize my work load so I gave my notice and asked them to hire a plow. Well, the other night the plow man had some issues and never showed up, my neighbor was stuck. The following morning I got them out of a fix and after about an hour of hard work with the snow blower he came and delivered me an envelope. I stuck the envelope in my pocket, went home and tossed it on the bar. Generally my neighbor gives me $30 for the effort, but when I opened the envelope a few days later there was $150. I called back and said, "Hey Bobby there's too much money in this envelope". He stated, "No, it was estimated to cost that much to remove it with a plow, so I want you to have it, and if you can could, would you cover me for the remainder of the year". Now although I tried to return at least half he insisted I keep it, insisting I should have what he was going to pay the plow. My mind instantly said, "charcoal" and oh, I'll downsize next year. So it's run for the charcoal As fast as you can At this time of year The shelves could be clear It's the chance of a lifetime In a lifetime of chance And it's high time you joined In the dance, yes it's high time you joined in the dance. There were 3 bags of Wicked good charcoal, 2 bags of Fogo and 2 bags 30lb of B&B Char logs. Now Wicked Good unbeknownst to me is from Brazil, all along I thought it was from the great state of Maine. So I guess the charcoal reserves are set for a while and my basket is full. Here's to cooking with a hot fire

Near Bashers house, huh. Mac, when your finished there I'll hire you to move mine, don't forget your shovel. I pay good.

It certainly did Toney. Moving snow out of the way has always been an expected problem. Yankee or Westerner we've seen it before and always find a way to shift it out the door. What I'd like to know is, does it ever snow in Australia? I imagine not..............?

Kawasaki let's the good times roll. Do you remember the jingle?

Forgot what a hot day was Aussie, imagination will have to do. Sorry to hear about the ban, here's my ban...well not really a total ban. The KK I can still reach

One of those waskels could of made a deposit. I only say this because, what else, it happened to me. I let him out and he marks all his favorite spots, don't fear it hardens the grout.

C6Bill, do you have a dog?

Where'd I put that damn manual, every time I need somethin it just ain't there. Ahh, stick it on cruise control, with a peek now and then, nothin to worry about..nada ting.

Your toes must be itchin, the window blinds up and the dog is getting extra treats for being on watch. It seems like an eternity since you placed your order, I do hope your end is in sight. You know we're having two feet of snow delivered up here tomorrow, but I'll be cooking just the same. Good luck.

Good for you David, your road ahead is clear and full of eventful cooks. Yah reach out to me anytime, I'm in the PRD area, the private residential area. Aren't we all?

Sorry to hear that Pooch. I've often said that when I give something away, rest assured the following day I find a need for it and then I'm wondering, "why did I do that". Let's see, I've cut myself countless times over the years, often needing stiches in some instances using a knife, and so far not so with the slicer. (got the cut resistant gloves) You could say I've given more blood this way than to the Red Cross. It's daunting, cumbersome and a challenge to move, but it does what, at least for me, a safe and comfortable process for cutting up large bundles. I got a spot for it, I'm still brawny enough to handle it, and a bit safer for this guy that's got all day, everyday to clean up the mess. (retired, but not dead) I do appreciate the other side of the street point of view, it gives those a chance to look at the negative possibilities, it's not for everyone but it'll be slicing for someone long after this po' boy cuts his last slice. Thanks Poochie

Good job, and thoughtful thinking for that idea. Bacon is a bit tricky. Let me ask, I know you use your 32 often, so why isn't it as dark as mine, on your top cover the terra cotta color is still visible.

Alexa, play "Money" by Pink Floyd.

Is that a Purple crack rub going on? Crispy, tasty.

Especially if your still plucking that guitar Mr Bonamassa! AHH, if I can do it you can do it, simple as learning your ABC's. I want one too. I also wanted to fly in space recently, but William Shatner took my spot. It's a beauty and for north of 14K it should sing a whole opera while slicing your meat. If it's any consolation, the Beswood has it's 10 inch blade manufactured in Italy so that might put me in the ball park, hopefully near the concession stand where they sell the beer. Thanks Syzygies

Like a true Viking, why didn't I think of that. Can't forget the mead too.

Marinated duck with some Japanese spice, those specks are sea weed, tasty spice. No plate

You probably had to give the craftsman your basket for the fit if I'm correct. For some reason I thought the 32 always had this like the 23. A split zone as that opens so many doors!