Tyrus

I like the cook and will be doing beef tonight myself, nice clear pics but they give me a sensation of vertigo. lol

A 2 hour endeavor. Ground off the closed end, cut 2 pieces of mahogany, used straight bit on router table and cut tight channel approx 2 in deep for wrench shaft, glued together with Gorilla Glue, inserted shaft with same glue, used a 50 grit tiny drum on my electric drill held in my vise to fashion a shape, sanded and oiled. Thought of making a mold to pour plastic and form the handle and insert the shaft without glue but , I chose the short cut method. A simple prototype. I certainly would like to see yours once you receive the JessEm table, that is one nice tool

Those Vanderbilt's didn't lack for much, even had a bowling alley tucked in there.

Caveman style but, in this case a cavewoman

I hope the quality of meat you expect is well worth the time and patience you invested.

All spic and span with a gloomy charm about it. I like it and incidentally have one of those long handle copper pot hanging in my He shed. All the modern conveniences of the day and a trailblazer for things yet to come. Would have liked to have tasted a dish or two that was prepared in there

Yes a fine pizza indeed. The picture showing 650 and at approx 10,11 o'clock a small fissure is apparent. While the grout is malleable use something to work it closed and add grout. A keen eye in the beginning will insure a problem free future.

Amazing isn't it. The best is yet to come

Great looking grill, pizza, nice setting.......musta died and went to heaven. Don't forget the cover

So, if your selling then that means your looking to upgrade. Maybe yes.

Had to look up what grill floss was Toney, looked like a 3/8 in. wrench for $16.99. lol I saw that wrench in the shed sitting in a draw some years ago and said one day I'm gonna put a handle on this and sit it by the KK. Well, I don't think I'll get an invite to "forged in fire" anytime soon but maybe, just maybe it might lead to a new line of custom wrenches like Bruce picked up on. This is what happens when you got time on your hands........and for my next invention,,,well, you'll just have to wait.

The danish oil with the golden oak changed any red the wood had. It was made to fit my fat hand

No, walnut is darker. This piece I believe is mahogany and I preserved it with some danish oil tinted with golden oak. Although walnut would have been preferred to use this was in front of me at the time.

It's much more convenient to use with a handle. Has anyone placed one on? Fit to form, a little longer and definitely easier to use. Maybe Dennis will make it an accessory

Jon B. I've bought several whole tenderloins at my butcher that generally weigh around the 8 lb area at a cost of a little over $100 or say $12.99/lb. As in Tekebo's link above describing them as long and tubular hits the mark and they are also tied with butchers string when presented. That could be a portion of one from the wider end closer to the tail end of the steer. The narrower end in the opposite direction offers the filet. I haven't visited Wegman's since my butcher provides a better than competitive price point and tenderloin is one meat I've found you really can't miss at.

Clean and shiny, like the color. A good feast.

Steve Raichlen used that grill for a whole beef shoulder clod, I believe the maker was Kalamazoo. Anyhow that does look like it will keep you busy and certainly up your game. Tear it up and get some nice gloves for protection

Looks like you got enough smoke on it. How was it? Gotta be careful with fish...cook quick and only require light smoke for taste. Thats a cook I do every Sunday for the girls just prior to kick off, wings for me. Seems you and that KK have struck up a good friendship

Nope.

Oh, sorry. Read it too fast. Yah I do and possibly you would do it first before me since the new grill of yours is perfect for it. However, I may have to travel or call around and find a farmer for the piece of meat which is a "whole shoulder clod". This piece is approx 40lbs and was cooked by Steve Raichlen on an Argentinian grill. I haven't found the meat, although I have inquired and alas, I don't have the grill. But I do have a 30in x 30in refractory lined fire pit that I could rig a level of grates to and finish that cook. So that may be next. I guess a bucket list is something you think of as dreams yet achieved, maybe something beyond reach but you know you can get there with ambition and motivation. Just looking to improve Tekebo, stay on course and once in a while stumble off the path and venture into the wild.

Glad you saw that. Or maybe, "you want to know if I'm moral enough to join the army, burn women, kids, house's and villages after bein' a litterbug." But yah, it sorta fit.

10lbs wings, lg tray Jack Daniel Beans, 2 Racks of ribs with Memphis dust and sauced, 2 trays of Mac and cheese, Broccoli slaw and salad, Potato salad, Pineapple and Fruit Salad, APPS....Olives and mozzerrella, Charcuterie board, Taco dip, 5lbs schrimp and at least 10 desserts were to many to list. Endless beer and wine and thats what I remember off hand

Like you Ckreef I have a number of cookers {toys} in the backyard and find them fun to use. The house oven makes great potatoa tots and Ore Ida fries. I've never looked at plotting my use but maybe I should take a look at how many times I fill my 40 gallon bin with lump. I do believe you'll interestingly will find you spend many hours at those cookers as indeed you should.

Yes. It was! You should know because you enjoy entertaining and always set a nice plate. Started at 2 a.m. with coffee and on the offset at 3 a. m. at 250-75. Slowed the process down to 225 when the temp was rising to fast in the shoulder to come off in planned time for guests. Off around noon. As hosts I feel effort is overlooked by us because we endeavor to do all we can to make it a pleasurable time for our guests. Did I mention that it was injected, inspected and never neglected and tasted so good however the future methinks keeping the cook to around 20 lbs. Check mark on the bucket list

Happy trails