Tyrus

Funny that you mention that. The other day I was at the auto parts store picking up some new plugs for my truck and I noticed while I was waiting in line a new car wax that advertised a ceramic additive in it's mix. I made a mental note for future reference to give it a try when the weather gets warmer and so you now have what I believe to be a car product. How it got in your mailbox is anyone's guess. It comes with a cloth chamois, curious to know what the directions say

Aussie, I went to the store yesterday explicitly for a whole chicken. One chicken so I could cut it in half and hang it in the new smoker for a test run. Wouldn't you know it not a bird to be found, not even a picture of one. So then I said, lets go to the butcher, what the heck...they specialize in meat. Back into the car and across town, 5 miles in the opposite direction. I get there and what do you think...it's a corona virus convention, the stores packed to the gills and guess what, all the chickens are cut into parts. I bought some wings and a good bottle of cheap wine. There's gotta a moral to this somewhere, I know, when your down on your luck, and you can't find a cluck,,,,throw your hands in the air and say what the F.................k. Think I'll hunker down, eat some wings, watch some reruns of All in the Family, Archie in his chair and me in mine. You do know who Archie is don't you, hope so..the world isn't that small

Yah. We all like Mucken around fiddlin and diddlin for something worth the effort.

You are a healthy consumer, very nice and a white to compliment I see. Looks like deck weather might be making a comeback.

Unfortunately it will be next month before the contractor visits my home to install the new Azek composite decking. When the screws are installed plugs are installed over the countersunk hole to hide any evidence. The bit Ckreef may be one unit having the drill bit and countersink on it. I haven't seen it but you would probably find that demonstrated on a Youtube video. For a nice clean cut use a blade with many teeth or a finish blade. Either ceramic or SSteel would be used I assume for reasons of rust staining. The screw as Jon B has stated may be a selfboring/tapping screw and then the plug is installed over it.

Oh so sorry, I happened upon your burn-in pictures that I didn't notice earlier and made some confusing comments regarding the Tel tru. Glad you found that, an important element for success.

One hearty breakfeast. What's this I hear, the Chargers have a good chance of getting Brady?

I believe Hector did a vid on this product in January on his site if your interested to look. Those long chutes are for air which feed down to the bottom of the charcoal basket and the height is for convenience to adjust the flats over the holes that supply air. The welded handles are directly behind each chute. People have used the drums in competition and consistently do well, also for those using a CberQ will find it easily adaptable. As large as it is (capacity) it starts quickly and runs up to temp, it's portable. It meets my needs, puts out a good product, it certainly can't replace the KK, just think of it as another notch in your gun.

As promised the last box at the end of the day on the delivery truck. It's here and a hot and fast style of cooking is what it does. Ordered the Rib rack which can easily do 10 racks. I mainly got it for the advantage of bringing it to other locations for quick cooks because although it has some weight it's not a burden except it is large at 55 gal, bigger than the competition Pit Barrel at 30. The paint is Matte black but rated for 1000 degrees vs the other prettier models of color having 450. Burn in tomorrow sealing with some Pam and that'll be it

Primerib cheese burgers...I must be living in the wrong neighborhood. Toney you did well, but you forgot one thing...a meal like that and no wine. Your slippin brother, your slippin

1. use the Mapp torch, I do remember "once" I pulled out the compressor because I was on a time table, that 90 lbs of pressure fired up the basket pretty quickly, I don't suggest this procedure for alot of reasons but it got me around the corner that day. 2. I use a shopvac, does a great job everywhere, even around the gasket. 3. Haven't yet, just let it drip down and dry and toss it out. The only time I'd put a tin down lower might be for veggies and that juice dropping in could be saved. 4. 3/8 in open wrench for the tuff stuff, next a brass wire brush and the wipe off with your choice of an old towel or paper towel. The PBW does a great job but a high temp burn after a pizza will burn give you some nice smooth grates. I see everyone does it a little differently, do what's best and most comfortable for you

What Colonel Sanders does to chicken Aussie will do to ribs.

Incredible color it is, great pics and nice recipe. Well, make a few sandwiches, gather up few friends, drive on up to LA and bring them Chargers back, because they sure ain't doing much up there. Nice butt, always wanted to say that and get away with it.

That's going to be some transformation when done. The first pics of the back yard to now...quite an undertaking. The lambs a killer.

Mac, nothing can cancel you my dear, you will persevere. If your looking for protection I heard a large consumption of FISH, SEA SNAILS. and delicious shell fish are a quick remedy. Now isn't that a pleasant repose

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