Tyrus

The smaller .475 liter/16.1 fl oz must have been the choice. Did you lay it on the bottom and cover it with lump and proceed from there or did you place it on top of the coals? Anyhow, well done and well thought. Size of pot is relative to size of KK and what size KK did you perform your experiment on, please. Good for low and slow I would imagine, however the hotter temps might try the integrity of that pot thickness over time. It works, it's lighter and it snaps in place, very nice. So it worked well, any mods as your muddling through the results of your cook as far as taste, smokiness. I'm comfortable with placing chunks on now, once it is proven a good alternative, this could save me/you/others time..sounds very interesting. TY

Love pork rolls Randy and that one is definitely a keeper. I hope everyone enjoying that feast walked home with a bite.

Now it's almost 1 in the morning and two guys hit on the holy grail, ........ . . . . . . .

You set an excellente' table Tekebo, welcoming arrangement.

That was a tease.

Looking at the description if I remember correctly the heaviest grit was the 120 and all the others declined in abrasion. I did see finer belts to finish the edge, that I liked. Lets say you cut into a bone and chip your expensive Japanese knife accidentally, this tool could help you smooth it quickly without having to send it out. With that in mind I will still continue to use my whetstone.

15-30 degrees 5698k and anything in between I understand. I presume this may be part of the guide set up. Already on it's way from Wisconsin. As an after thought I remember what Basher had mentioned about the blade grinder attachment and belt attachment, so I included that in with the order. Better to have it than wishing later you had.

Hey Basher. Late to the show as always, but I made it. So I see the sharpener, it's basically the same principle as my set up, the difference being this one has the guide. Who needs a guide? It appears to be a 2 inch wide belt whereas my hand held is 3 in. So I looked on line for it (love tools) and went straight for this particular model you chose not knowing you also made this choice. Well, obviously it's the better one and has a wider belt and looks like it'll do the job better than the other models. For me the clincher was the variable speed motor. Sticking my belt sander in the vise is flattening the plastic button for continuous run, so I think we'll pull the trigger on the Ken Onion. I'll tell ya my hand held puts a darn good edge on and almost anything and if you learn to temper your pressure with a 120 grit belt you can fine tune your edge and adjust the edge profile quite well. Thanks for posting the sharpener, when it comes in I'll post up a pic and maybe buy a new knife to accompany it. Stoked for it's arrival...love tools, did I mention that before.

Sorry Tekebo, this restaurant don't start serving till after noon. Try the sour cream, great in the taeto and adds to the lamb. I like sour cream, great at the bottom of a beet soup.

Must have been someone's birthday, right. Maybe an anniversary? I know, you've been so well behaved this year you couldn't wait for Santa. Well done, nice action shots, although those steaks really don't have to move to look good, they're all very photogenic.

Marinated balsamic leg of lamb with smoked onion salt. Seeing Trobles Peruvian Green Sauce made me think that I needed a simple sauce condiment to go with the potatoes and lamb. That was a sour cream base with Dry thyme, chives and rosemary leaves and let to sit for a few hours prior in the frig. I would assume fresh is better, however nothing was available. 2 and 1/2 hours spinning on the Santa Maria, it could have been shorter, but it was a 45 out and I thought it a heat wave, plus the fire was warm and the wine was tasty. Infusing sour cream....many possibilities, many combo's.

Beautiful pics. Dark and crispy with a sauce too entice the eyes and tempt your taste. Going to have to replicate the sauce, purdy.

Just meaning, the Tri-tip once in favor became a meat of choice. The cut became popular & it was hard to find. Picanha a favorite, also known as the Top sirloin cap, Coulette steak or Rump cap steak is singular to each side. I would suggest to anyone looking to cook this at a moments notice....don't, call a day ahead. Troble, there'll be no disappointment, just ain't going too happen.

Once you get in the store Troble the trigger has already been pulled, your not leaving without. Let's keep the Picanha on the cuff, we don't need a nationwide rush on this cut, keep it low. Show me, like the Missouri state. Others could be in line.

It's an easy game to play, you make your own rules , hardly anyone complains, and you win all the time. Now for some but not all, this fun does come with a price, could be better described as a curse. Don't worry, nothing devious... but as you meander along the BBQ path an insatiable desire to own more than one KK or another type of cooker might enter your mind. Before you know it the whole yard is full of all kinds of equipment.......there might be a few folks here that'll attest to this phenomenon and once it gets a hold of you, well, you might have to see a BBQ exorcist. Did I say a few, don't fret, your gonna like the ride.

Decisions, decisions, expensive beer or expensive restaurant...I see where your leaning. alot of flavor sitting there, let;s see some Mexican magic

Impressive with the beer making apparatus, neat and clean which only leads me to the thought that the beer must be of a quality brew. After a few cooks on your KK you'll be telling yourself, "Why didn't I come aboard years ago." Although after a quick passing of remorse that regret will fade and you'll be enjoying another fine brew with a superbly cooked meal. The only thing now in the way is a bit of anticipation, it's keeping you waiting....luckily you have a double tap close by to ease the anxieity. Congratulations...calls for a toast

Too bad Braai-Q, a simple overlook and boom..out go the lites. No big deal, tomorrow is just a few hours away. Your still batting 998.9.

In the past I use to wrap my small chunks in aluminum with good results, and then there were times I didn't think this method was providing enough clean smoke so I simply switched to larger chunks alone. Before my KK reaches saturation I throw a couple of chunks on the top and let them coast up to temp, I make sure the coals are glowing and before the meat is placed on, the smoke is blue. I own an offset and manage a fire for clear smoke, the essentials for clean smoke are, an established hot coal bed, a good air supply/ consistent flowing draft, dry wood and size of wood, any added wood should be well caught in flame before closing the door and if a bit of off smoke is seen it generally fades into a blue or clear again. In a Kamado the volume of air is constricted slowing the process right down. This is why chunks are added in early, prior to putting the meat on. The balance between fire, heat, timing and good smoke is in the method. Blue smoke will eventually come to any piece you place on the coals, the answer lies starting a bit earlier and preparing for it. Use dry dense wood, it provides a longer smoke duration

That looks good, packed in flavor throughout, very nice

I love my Pichana with Muldon salt, cracked pepper and maybe a little Umani. Add your favorite wood chunk in 5-10 mins before and spin around 300-350 to an internal 140. Amazing on the KK, no sear necessary the meat carries through, taste and color. Some butchers don't know the cut, another name is chotte, top cap sirloin. It won't disappoint.

Take the back roads, watch the border crossings and wear sunglasses and speak with a British accent...always worked for me.

Much appreciated, oh wise one.

Seriously, as I look at I'm thinking maybe a fastner for the cold smoker where it would hold it in place. My KK is becoming an antique before my eyes

I think you better lighten up on the pliny de elder...not that Troble, about a foot above the Guru port>