Tyrus

Great pic Pequod, amazing color. It does bear noting though that on the BBQ side of things it bears the resemblance too a used BBQ Mitt. Hope I'm not stretching the imagination to far for the next constellation.

I have been using Cowboy at least for the past year or two in all my applications and really haven't experienced an off flavor or lighting issues. I'll make a purchase at BJ's wholesale club similar to Costco for $18 at 34lbs a bag. Sometime other brands are purchased when I see a value choice such as Big Block, Royal Oak and Rockwood, all with good results. Cowboy lump is a product put out by Royal Oak in Atlanta, I know this because of an issue once regarding small size pieces in a large bag required me to call the company for a remedy, They sent out a coupon for a replacement. The better choices are your South American hardwoods but, if you can work it,, Cowboy will suffice. I used Cowboy for my Turkey and did notice the white smoke at the beginning and for some time afterward. Like you I grew impatient, however I sped the fire along and sat back till it cleared choosing to play catch-up at the end by raising the temp. Although you can burn briquettes in a KK your best choice available will always be lump. And as far as quality is concerned, I can't argue...Cowboy isn't at the top but, I have learned to work around it's drawbacks and adjusted to it's shortcomings. Hope your next KK experience is better.

As long as you have it probed up Eggary and monitor the internal temp I think you should have a handle on it. Otherwise as an alternative set your KK to a more modest temp of 400 and run the same conditions. This is what I'd do, keeping in mind that I wished to stay as close to this process as possible. A few weeks back I had some chicken approaching the ex:date in the frig. It was a little late at night but I thought I might squeeze this on the KK while I watched a movie before bed. The movie ended and I retired for the night. The next morning realizing my misfortune I opened the lid and found the chicken quarters slightly warm to the touch, the skin was drawn in like that of a mummy but, the color was a pleasant dark brown. I only used what I had in the basket for coals at the onset so after the cooking had passed, a drying process began leaving a delicious Marinated chicken jerky as an accident. So, you never know until you try, but if you have a plan your chances for success are greatly increased.

Those PK's are the grill most of y'all folks south of the Mason Dixon line prefer for competition steak cookoff. Yep, a good camping grill there and when done you could just store it in the 23. Those grills date back to the 50's or 60's I recall.

A little Medicated goo

You know that's a first. Let me explain the glitch. When I hit the submit nothing happened, generally you would see the post and done is done. So I tried again and again and without seeing anything, I just gave up. If it's something related to your post being at the bottom of a full page well, that might be a clue. Anyhow this computer has been acting a little weird as of late, have no fear we'll get to the bottom of this Watson.

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

Looks like a winner,,,excuse the pun. I generally use it on Korean Ribs, done right the sauce is finger lickin good.

Twins Troble. They must have gotten separated at birth. H.T.

Happy Thanksgiving. A twenty two lb fresh not frozen bird rubbed with a citrus black pepper rub and smoked with apple. Cooked to 165, tender and moist with a crispy skin

Impeccably clean Bruce, you shame me. A very nice cabinet indeed with ample room and more. Well done!

True and I knew that to be the case. Your well on your way Boom Boom, and there is no finish line to cross in this race. Steve, if I were a betting man, and I am, just ask Tekebo...I'd wager nobody is going to even get within 5 feet of that steak. Maybe I'd capture a bit of the aroma but taste would be left to the imagination.

Gotta say, those ribs look pretty darn good. How much of that was KK and how much was Boom Boom? Nah, just keep it under your hat.

Ribs and feet, my favorite. Let me know when it's done

My daughters birthday so Tri-tip with French au Gratin potatoes (3 cheeses) and roasted squash was her treat. Missed the pic with the squash.

Smoked salmon is my kryptonite Basher, think I'm paralyzed from looking at your pics.

Sovroc, when my KK first arrived one side was slightly out of position due to shipping. Aware of that caution I believe I consulted with Dennis and made the necessary adjustment so that the basket would have even support. (23 KK 2 piece box) Once your KK has a number of cooks and the drippings have settled in below any type of adjustment at this point is not recommended, they are considered locked in place at this point

I'd would've bought a ticket to have seen your face when you opened your package. Is that Vantablack? And now that all the hard work is done....what's cookin.

Just like a Xmas present, all tucked away inside.