Tyrus

First I pull the basket and shake it down to remove the ash and move the coals. The smalls tend to cover the bottom restricting airflow so I do my best to give myself an open area with larger pieces. While the baskets out I also inspect the shroud near the air vents and clean around it if necessary. Fresh coals go on the top and I use the Mapp torch also for 30 + sec in a creviced area to push the flame in down to penetrate. I can't speak for all but I feel a good dose of the torch is a key component, if your cheap it'll come back to haunt you. Open the vents comfortably wide and as the temp rises trim your excess to come into your working temp. It does require considerably a bit more time than your Joe simply because of mass but just start a little earlier.

This is more of an informational post for one that's interested in a few spices that worked out extremely well together on a piece of farm raised salmon. While at a farmers market I came across a product called truffle salt... and it was good. In conjunction with another called Garam Masala with some pepper grind it turned an ordinary piece of fish onto a level of it's own. Works well on steak too. For a 3oz tiny jar it was $14 but, well worth it for the distinctive flavor it imparts. Now I used to make a mixture of salt, pepper, brown sugar and dry dill for an overnite draw on the salmon but personally thought it was always a little salty. I will change my ways after tasting this. SO if your of a mind to try something new or have already well, here's the web site for the truffle salt is www.grind-gourmet.com. Kick it up a notch and by the way Purple crack works well with too. Used apple chunks and smoked it for around an hour or longer, actually I went by feel or give on the fish kinda like steak on the med rare. So keep it under your hat, mumz the word.

Maybe it'll make a nice planter

Stick with the original, the first, the essence of the beginning and that was your square tile. Time tested and true, the foundation and it was a trail blazer. Genesis...........need we say more. If you do choose the dark side and have any doubts you are always welcome to return. Amen

You look like the doctor of BBq with all those probes about. Good to see the dogs are having a relaxing day by the lake, hope they dove in for a swim, cooled off and didn't bring back any of the neighbors underwear. Tell the truth Paul the probes will become alien after a time and you may put them in the draw because the cook will become so much easier to determine with the eye once your comfortable. Like wearing gloves when you don't need em. Don't get me wrong I'll probe on a Prime Rib and related large beef pieces to ensure no spike in temp but, pork has it's own road map and it's easy to check with a hand thermo. So the next time your about cookin, pull up a chair between those two big fella's and have a chill, relax, sip on a brew and pull out your thermo only when needed. If your completely lazy, and can't get up well, stick in the probe again and stay in your chair, and when your reading the temp watch out for afternoon glare.

Wonderful, wonderful as Lawrence Welk used to say. Seems like, "The Whole Beast" went into that cook. A wonderful job. I remember you smoking a large piece of meat on a hook, will you employ your cold smoker to inject some added goodness and hang a few in the KK?

Good find and a keen eye. Keep that eye polished when doing a high temp just in case the burnin wasn't taken to it's limit AND best of luck

Purdy as picture, Mac......as usual. Have u ever have a cook gone awry? I see something unusual, those grates are way too clean.

Now that looks fine. Cheeeezy and Juiceyyy, yep...the stars were aligned for you. Good show

Good vid. I believe I saw this video a few years back of the same woman, same story line but with a few changes. If memory serves me...her husband would always start the fires for her before he went to work early in the morning just before the sun would rise. She carried on with smokey tears and waited on customers in both but in the older vid the customers were not the same. Funny, it's a new take on an older vid, maybe the older one is still around to find.

You should have some relaxing cooks in that gorgeous setting once it's complete. I believe at 6800 feet you may run your top air and bottom air a bit more open than say sea level, curious to know. Anyhow, Good luck and congrats

Good fences DJ make good neighbors and that is a fence for the ages. Bad neighbors make good fertilizer. I've been vacationing in and around the Vail Co area this week and met a woman walking her Corgi dog. She told me the poor little guy was experiencing some pain in his advanced years and she decided to take a trip down to the local hemp store to purchase some dog chews. Looked like a real mellow dog now with a great pace. Good to see your recovery is on the mend.

I like the grown in vegetation around the KK, gives it a grasp of comfort. I do like your plate, chicken and spinach are well positioned but the bread nestled up against the corn and what a piece of nice looking corn that is, I bet it was good. Probably local by the looks of it, if I'm not mistaken, as corn goes it's a winner. To tell the truth and not to take away from your chicken cook which by the way rooks marvelous, I just haven't met this years piece of corn for taste and sight and yours captures that picture, heck it even has a bend in the grain kernel.

Nice presentation. Looks awesome on the counter

Looks like the master plan is coming together. Are you by the water ? Seeing the posts sometime makes it necessary by the water or was it just the lay of the land. 3 brothers huh, bet ya back then they didn't have to pull a permit. What color KK

It felt heavier and on appearance looked denser, just by opening the box. Proof was in the burn. Have been burning one American hardwood lump for years so the comparison for me was easy after opening the lid. After burning this lump for so long gota say I've grown comfortable with it, like an old friend. KJ XL lump is better but, for my range of use mine has yet to let me down

Ckreef, wanted to see the difference so I bought a box of KJ xl lump. While cooking up 4 racks of pork ribs approx 6 hours at 250 I welcomed a noticeable difference in the amount remaining to the good. Argentine hardwood. 24.99 / 20lbs

By laying a few brick on their side on the bottom from side to side you create a wall. Fill it with started lump from a good size chimney especially if you have junk lump on the back part of the grill. You may want to heat soak a while or otherwise put your chicken on the roto and immediately begin your cook, you can add lump as go. This is a way to contain the fire to either front or back, your choice. There are two post supports on each side the basket, you could even use chicken wire fence doubled over and tied on these to create a wall to hold lump back. More than one way to split the basket

Traditional or not, if it tastes like bacon....must be bacon. Both look good and certainly would be nice for breakfast. Like the individual wrap, the freezer will keep the dreaded botulism at bay, nice touch.

Wings, I can have em for breakfast and generally do when leftovers are around. Save some sauce and roll em when done, you probably already know that, so good

Apparently you have the room, the only thing I would be concerned with is an even temp all the way across the plain for an even cook. On the grill you can move things around and have control of your cook. Now if you have a large chimney and start a batch of lump and then spread the hot coals over an established bed of lump it may help towards a more consistent burn. That should get you started or expand any idea that has already crossed your mind. I don't worry about this with the 23 unfortunately the 32 is wider and prep time is a concern.......maybe

Sad circumstance but, funny when you put it that way

Gotta say I was curious also. I ordered it with the Umani {hope that's right} and will look for a use once it arrives. Those two together may have possibilities or a look into a mix of blending. Do like a challenge, simple, and inexpensive....sorta like a lottery ticket, will it pay out. Eggary does that to you, drops a line and watches who bites. Eggary hooks me every time

When your stuck like that it may be advantageous to pull the door out some and open the top, just don't run to the store or get caught up in something if you know what I mean

Big brother is watching, too bad, looked like a great way to spend some time