Tyrus

Your going to enjoy sitting out there and kicking back. Glad your nearing the end and buttoning up the smalls now...can you remember the dirt pile

Looks like my Irish Jack Russell's behind. Nice butt.

Psychedelic first picture Tekebo. I'd be wondering if in the UK they'd be sponsoring chilli contests. Looks tasty...been awhile.

The stick burner is a finicky tool and without a doubt requires patience and focus to put out a great product All Dennis mentioned related to pro's and con's are absolutely spot on, even down to the choo choo train. The secret to an offset is keeping the balance going, clean smoke and a temperature window is your goal and priority. Knowing when too add wood and how much, is your wood DRY, and the wood flavor profile for the specific meat your cooking are all objectives. There are variables such as wind, rain and outside temps that will affect your cook's outcome and even the placement of where you put your meat within the cooker is a concern. Once you become accustomed to the routine of fire maintenance the learning curve diminishes and you begin to put out a great product with a superior smoke profile. It's like riding a bike...a little shaky in the beginning but, it smooths out and confidence is acquired each and every time you use it. The KK removes the burden, simplifies the process and eliminates the weather and puts out a great tasting product with little effort. If that sounds good well....it is. How can you beat that? The challenge of the offset once overcome is also a great tool however, it can take up half the yard..lol. It's obvious on a small cook my 23 is easy and more convienent and quicker to set up but if I'm cooking 40lbs of meat or I have the whole day an as option I'm going to feed that fire on the offset because it's enjoyable now. I would say and finally to answer your question, I prefer at least for brisket the taste coming off of the offset , your not going to beat it...I've cooked on both, and consider myself lucky to have both...enough said, good luck. Thanks Dennis for the Roto rod...without out doubt this one is perfection.

When my wife and I visit the mall she always maneuvers me into the jewelry store by the diamonds. Seems the stone on her finger has lost it's luster and an upgrade in size is must. What ever happened to sentimentality? Wingman's going to kill me but what better way to have that reminder always with you. Call it a trophy

An expense my JC, you won't regret. It's gonna pay you back dubiously, and be freakin goarjus like it is. I welcome your urban NJ zest, your right across the the river next to Hoboken by the Holland Tunnel,..what a pleasant journey into the city. Your Primo is nice but a 32 KK in the neighborhood is gonna attract a wandering eye, obviously you have a precaution beside the 700 lb wt. Yah, let's see what flavor comes out of Jersey, I can't wait either

It was good, no sting or abrasion..old enough to know the difference, lucky me. I don't know links but if this description works ( On You Tube ..Floating our boat : Hey Pesto Episode 92 It was a match, really, some good people working through the divide. Keep safe and thanks

Definitely looks like it Wingman, it's cut and that's a plus. If not, it breaks easy enough not to break your hand.

I had a plant growing in the backyard and thought it may be related to your post because I view narrow boat travelers on Youtube that have come across this same herb in the UK. So, here are a couple of pics and although they differ from yours somewhat in leaf design they matched the travelers video exactly. So, I went out into the yard and snipped a small leaf.. I chewed it a swallowed it, it had light taste of garlic, I hit the bonanza. Well, I'm hoping it was and not poison Ivy or Sumac........these things have a way of coming around, so to speak. Let me know, wild garlic in my backyard, it is New England............

A trail blazer and a treasure hunter combined, an oppurtunist. The price tag would always scare me away, I succumbed. No looking back. Unfortunately Syzygies 10 years don't make an antique even though it has a little patina and rust. I have some old high school shirts if anyone is interested.

Nice pics Basher. I feel your pain.. each and every time a new piece is added to the backyard my dog christens it as his own. St Joseph is a favorite stop on his tour. Like the re:purposed front with the distressed wood, a mix of the old with the new. Cow manure, as a kid my dad had a truck load delivered to the house from a country farm just about every year and dumped in the driveway in front of the garage. Six feet high 12 feet wide and the neighbors loved it.lol From there it was all wheel barreled to the backyard and turned in,... over the course of decade or so the top soil grew to 2 ft. I swear if you dropped a seed the next day it would sprout. Jack in beanstalk woulda been proud.

Then you need one of these Wingman. Somewhere in Vail, Co

You set a nice plate, hearty and welcoming

This was a small bottom round, it's always a favorite. Sorry no plate shots, too many projects on another plate. You gotta love the roto, very dependable.

Sir Bruce Pearson, a knight of the round table. That tray was a calling. You know, we'll both be pushin daisies and that iron will still be rustin. I like rust, it's what they add to aloe to give you that wipe on suntan. All kidding aside.........can't beat the double pan, built like a tank.

Hotel Turkey breast with no tell sauce. Foiled on the left too protect the thin and closer side running by the fire.

Foil smoil. I'm looking around the corner for something different to try, repurposed, another approach. If you continue along the same path all you'll see is the same ol scenery but take a different direction and things change and who knows it might even look better. Foils good, the cast iron could be the trick, today I did 6 racks of ribs with the heat deflector full of holes, worked fine. It's not that I think what's there isn't any good, I'm trying to spin it and see what may work better,.. at least for me. Basher , I don't remember reading that book but that's exactly how I used to make my trays when nothing was around to use. In college when we ran out of papers foil could be fashioned into a good pipe. Would you believe at one time Aluminum sold for $1000 an ounce....along comes some guy called Reynolds and develops a process to produce it at .18 cents a lb. The Washington monument was capped in Aluminum once. Choices, there are a few...some choose differently. Stay safe, stay Covid free and above all keep the fire burning in your KK. Feed a friend

Great color and they only got better as they went along

Nice cooks, absolutely delish. I'm hungry and those images are where I want to be, yum.

What's your impression of it? Does it make your life easier?

Grill floss will probably do the job but, I like my Excalibur. I see the possibilities,,yes, unfortunately I'm chock full of projects up to my chiny,chinchin at the moment. I recently purchased a brush on amazon that leaves no bristle behind on your grill. I haven't tested it yet sorry to say, I believe it has potential. It's called the Kona Safe/Clean Grill Brush, for standard grates as we have on our KK's, a sturdy unit at first glance and it has some direction you have to follow for optimum results. Well, thanks for the comment Doc, I figure if your going to think big start off with something small. That's my story and I'm stickin to it.

Mick Jagger's kid brother

Looks great outside and inside. Some like to use the rotisserie but that looks fine to my eyes.

Well, today Kingsford markets a number of briquettes mixed with assorted wood to add a smoke flavor to your cooks and I will generously use them when I smoke a batch of Jerky along with other chunk woods in my offset. Unfortunately, the HEB isn't offered here, I wish it was...to try. The addition of briquettes adds a somewhat of a (nostalgic, forgotten romantic flavor) otherwise less limited to lump. Yah, a very good mix..one to pursue.

Basher, are you saying Tekebo should have wrapped the beast in linen to make it more presentable?