Tyrus

Wow! A veritable jungle Tekebo. You could play hide and seek and always win. The neighbors have the pleasure of looking out their window and seeing a beautiful park....and that tile floor, very Romanesque. Your like Felix the Cat, always having something in your bag of tricks...might be showing a bit of age on that one. You only live once..shoot for the stars

Great space Troble, conducive to San Diego climate.......fly over them mountains and it's a different world. Hey, to not take anything away from all your good work and a TV with palms about as well......, your paradise lasts so much longer. Enjoy

I'm happy your happy, pics like that make us all happy.

Too many trees makes the moss grow, cuts the sun shine out of my garden and they loom over you at 75 feet waiting to drop a branch on your head. Sure their nice, providing a cool shade on a summer day but, when a noreaster is passing through or a heavy snow starts to bend those branches your opinion might change. These red oak, white oak and maple are all older trees and have been spared the saw.......can't say that for 3 eastern white pines I recently took down. In college as a side job I cut cord wood for a local farmer, I cut a lot of timber.....today I have grown an appreciation for these tall giants, I look for balance and generally give in and let them have there space too.

Raised inside where it was nice and warm then brought outside. These have been in for at least a couple of weeks. An old dog kennel around a raised bed, great for keeping out all the critters. Too, too many trees.

He starts with a blank canvas and...voila. Could you ask him to move a little to the left, I can't see.

Tekebo, the saga continues, under the deck I find it somewhat dark, Oh well, I'm sure it'll straighten itself out. This may take a while.

Unique looking Tony. I like the brown and black railing with the curve. We chose a white but already I see it may be difficult keeping clean. One other thing.....we placed caps of course on all the railing posts, they're solar and the unique feature about them is they remain on all night...niffty.

After all is said and done there are two reasons why the KK remains on the lower deck. 1. Take a look at those stairs, no way..Jose'. 2. After the wife was done decorating there wasn't any room. Dilemma solved. Have to admit, it's a comfortable spot up top. AS far as the KK is concerned.....the jury is still out. Mac, the last pic is for you.......yes those are tomatoes on the vine

Very impressive Basher and he's got such a serious expression. Well, he sets the tone...........maybe you could get him a girlfriend and then he'd pop on a smile. What else you got in the closet? I hope he looks over you and yours with many blessings and ensures all your cooks are as expected. Teak wood?

I know I'll get in trouble Antonio but, taking a second look at your bird makes me think if you might have been a photographer for Playboy....just the way the background fades out and your subject remains sharp'. Gotta love that roto, it's hypnotic.

If you have that amount of ribs on the grill and close the door the moisture inside your KK won't fall to the point and dry the meat. Look at your chicken, always moist coming off the grill, the same applies to your ribs especially on the KK. If you wanted to pop the lid to check for where your at and see moisture content, you may spritz....other than that if your riding a low and slow wrapping is a step unneeded. Keeping the temp at 225-40 will give you the ribs that bite off the bone vs fall off the bone. The lower the temp the longer the cook which coincides with the ability to adjust for tenderness and control of your cook.........giving you the result you want. Ribs for me do better at a lower temp over a longer period for best results, we all do things differently......it never hurts to wrap, it aids the process along. All depends what you see when you open the door.

I have some 3x5 pics of the 2nd floor main and third floor bedroom loft unfortunately digital cameras were not around. Most house reno's at first turn out to be a monster hiding under the stairs however, you're in the traveling lane now and nothing ahead but, blue skies. Good luck

Four story's high Tekebo, all the possibilities of working with 1930's architecture to make it your own musta been fun. So show me more, you limit the imagination with just one pic. Thirty five years ago I bought an 1880's post and beam barn, that took me two and half years to make it my own..........a home that large had to be a long, but welcoming project. Always interested to see what your cookin up...waiting patiently.

An oasis in heaven.

That's one purdy chicken you got there Mister. I would only that in my best John Wayne voice.

Super clean grates Pequod the Mac is gonna be jealous. Did I say your asparagus was without any butter or your chicken was alone..........no, you split the fire and made good on both. Hope you and the Misses enjoyed this country meal.

Looks like a scallop Pequod. May not be but, a great looking partner anyhow, a nice crunchy mix.

And you sat there for 3 hours, and had a glass or two anticipating the result well, that's what most would do. Nice balance of just right spice.

They look delish annd dessert to boot.....someone was smiling at the table

Made me think that I've never added any oil to my hinge however the hinge adjustment was done only once when I first received my KK and still performs outstanding. Don't have the T-9 but I do have some clock oil, reminds me of Tin Man...hoping my KK doesn't start talking and roll away on me.

Antonio, there are a number of factors to consider before you cook the brisket. For me it's fat content, how you trim that fat, the selection of meat, is it select, choice, prime or wagu and even how the meat appears or bends when choosing. That's only the beginning, and as Toney mentioned a cold piece will accept more smoke in time placed on the grill at a governed temp. You may even choose to wrap and add some beef broth or whatever flavor enhancers into your mix at 165 for a moister piece. It's all trial and error, I have found briskets with less fat coming out on the dry side and wished I may have chosen the other. An easy answer Antonio is find a way most comfortable to you and follow that branch, it will change and branch off into better results but, unfortunately that's the path we all follow. Good luck, one small step for man one giant leap for mankind.

2 or 3. Water isn't necessary. The meat takes smoke to 140 degrees, you may add along the way to that point, nice brisket.

Alot of history and memories in the things we have that are silently replaced, keep the the things you need and treasure the ones you let go. I remember that kamado from the beginning, seems to me he's in the backyard living the life in retirement. The yards a comfort Basher, you did good.

Glad you followed the path less traveled and chose the 23, your decision will pay you back handsomely. Don't fret about the moving as long as your not traversing 14 stairs for a destination, 2 friends are quite enough to settle your prize in. My brother and I moved the KK a long distance without a problem but, carefully we followed a well thought out plan. SO good luck and Hakuna-matata to you.