Tyrus

Great looking bark. Sandwich meat forever. No concert for me either...Tower of Power will have to wait. Oh, just returned from a Irish party, I do believe any bacteria in my body is dead.

There you go a slip on the ice and your back on your feet. Looks much better with the signature Tel tru. Hey Toney, good heads up and she's on the road. Those butts are lookin sharp.

You mentioned a temp probe only going to 565 before it gets errors. I have found food monitoring devices with probes unnecessary, although I have used them in the past......I simply open the lid and check the food with a hand held. Generally the thermometer, time and appearance are all you need. When using a Guru you might as well put in the meat probe for your wifi but I like it glove free.

I believe the Tel tru will give you a good path to follow, no need for the other,even for cooks. My burn in was with minimum incident except for airflow that stuck the temp at 500. Once adjustments were made it was fine. There may have been as I recall a little residual odor left at one higher pizza cook attempted afterwards and then never to be seen again. Just make sure it's worked in well and sealed. That looked like it was the cap. Did the body fair well?

Not everyone hits the mark on the first run but it's normal. SO push em down if they came up and seal with some grout when it cools, that's if you feel that area is solvent free. KInda looks like it vented well in that spot by way of the crack. Nice chicken Troble and congratulations on a job well done. Scary ain't it, gets the blood rolling going over 500.

Yah, howz that work. Guess you'll have to raid the leaf pile.

No basketball, no hockey. Guess it'll be BBQ sports at the grill

Trust me said the spider to the fly, "Your gonna like it".

Being delivered Monday, yes it is BBQ, don't want to jump the gun but I'll give you a hint......Hector from Hector's Smoke House has one. That's it, my lip's are sealed, wild horse's could drag it out of me. Monday's pic

The outside of the pot deepened in color and looks much better now. Going to be stepping up the game Tekebo, can't be left behind, a new toy being delivered On Monday

Well, look at the alternative, you'll get acquainted with your new KK and become friends, time will pass, and before you know it,... you'll be in Peru.

Years ago I went to the Azores and today I was yearning for a taste left behind. This is a chicken right off the internet with um white wine, port wine, brandy, shallots, chicken, parsley, garlic, s&p, presunto, bay leaves, chive, garlic, paprika and it should have had crushed red pepper to kick it up but I followed the recipe against my better judgement. It was still good but, on a level playing field. I added a chunk of apple wood with the top off for the first 1/2 hr for smoke and then raised the temp higher to finish. I used CoCo char and that stuff brought us to temp in lickety split, no kiddin..yep it was fast and then into crusin mode. Easy Peasy. My wife bought that ceramic at the Goodwill for $3, imagine that, brand spankin new.......it ain't new anymore. That's the only thing I would've added, some zing..a bit of dash. Elsewhere on another corner of the yard some jerky was coming to life, two pits running, both with good outcomes. Sorry for the money shot on the Frango na pucara, it was fuzzy but it tasted like money . Stay safe and out of harms way.

You must like that. Betcha can't stay away without going back for another look. There you go, all yours....nice.

Personal decision and wish you all the best in any direction you choose. I was only kidding about Peru, I would love to go too, once you showed me the menu. Go for it and enjoy

Screw Peru! Stay home and dance with the fire. Raining in San Diego.........never seen such a thing

Good lookin chickens there Sarge I like the charcoal burn just at the edge of the bone, a tell tale sign it was done right. And too Basher, what can you say,.... you lucky Dog. Did these up the other day, since everyone's postin.

I thought it was a custard in appearance, the sprig of rosemary makes the pic. Gotta say I was curious so I googled up Bisbane and took a view. I noticed the large and small islands off to the east all dedicated to a national park. I thought what a great idea someone had to set aside all that generous space right next door in contrast to Bisbane. A nice place to live, wouldn't yah think, must be nice.

Yes and upon your suggestion I purchased some at Amazon about 1 year ago

Medieval torture rack, alas it works great for chicken. Yum yum and salad and pot pie. A bite would be good, the frig is empty

Toney, so the world turns. I faintly remember the winter days when day light savings time didn't exist, it was dark. Coming home from school I had to hurry, the boogy man was quick on my heels. We survive, if it comes you'll be depressed just a bit longer. Can always move to Australia🧡

Can't beat that. Daylight savings time, like you that hour of light on the other end surely brightens your day in more ways than one.

Love it, sign me up. One question, "Where do you buy ice?"

Hey Basher, you did a fine job on the lamb, spun it up and looking mighty tasty. Did you taste the Balsamic? It can soak a good long time. And Mac those bacon strips are awesome, not a lot of fat, really lean as far as bacon goes. Those Nova Scotia pigs must work out at the gym and do a bunch of sit ups. American pigs are getting lazy. Boxed steak Herbie J? OK. The lengths we reach to when were too tired from work to go to the store. Only one? Seem to remember you have a family, you didn't eat it in the closet? Anyhow that rooks marvelous, must a been your birthday huh

I like it, a crispy skin with a satisfying crunch.

Mac, that's an unusual piece of meat...is it a run way. Was it specially cut for you at the butcher, nice. Toney, I know you can eat two..it all looks good.