Tyrus

You certainly shoot for the stars in your preparations, and the effort shows. That table cloth with all the different tiles or were they actual tiles, a collage possibly representing national and regional cuisine ? Works well.

That looks like a tasty meal on all fronts. Definitely a keeper to try down the road. Watching for more. Expect a PM this week to finalize the conditions regarding the bet, that is, if your still of mind.

The weather looks great for the outdoor festivities. Funny, seems like not long ago I was showing her how to ride a bike.......don't blink your eyes.

Yah, was thinking of him. I seem to remember something about visiting Hawaii. 🤷‍♂️

No way would I get between you and your corn, your a Canadian and we all know how they love their corn. Wars were started on less. No,, maybe I didn't explain myself, I was thinking it would of been nice to take a picture with one corn left, post it and give Toney the thought you saved him a piece, kinda like leaving a empty place setting at the table for a wayward guest,,all symbolic but, it's the thought that counts. Then your safe and you can gobble it down. Think I remember reading that in my Emily Post edition.

Your killing me with those pics. You didn't leave much for Tony......................................

Tried to get the MacKenzie close up,,didn't work. Gotta blame someone, Mac, it was your fault, it wouldn't of happened if you pictures weren't so sharp. Anyone seen Bruce?

375 was the temp. till the crust changed a brown, got the lens to close on the cut and smeared it with apple, oh well the last picture is foggy...........but I knew I could have eaten the whole pie,,,,,,but my daughters getting married on Sunday and couldn't risk not fitting into the Tux if I ate it all............................ Anybody wanta piece.

Hey Paul, kinda of knew that was your destiny, if not predicted already. Good for you and your enjoyment.

Seems to me and I think it's within reason that the 32 for 4 at home is more than enough and would carry over for a good amount of guests,, I have a 23 and feel comfortable. Pequod has the 32 and I believes it's his goto. Are your looking to dress to impress,,because I believe they all do no matter the size. The 32 would I presume would fit your concerns, my thought.

I'm glad your feeling better and to see your posts are a one from experience. At the time you felt something in comparison was a study,,, today, looking back it may be a focal point. History my friend is made in so many different ways, so an understanding of instruments used yesterday may be of help for one today. Pieces evolve and you may a have few on the shelf, forgotten, or looking for life again when called for. Maybe not....could be stretching the idea, but you did write the book as others..so rest easy and I look forward to your posts .

I was just wondering ThreeDJ16 from an old post dated in 2009 you were running a DigiQ with a 10cfm blower and if it's still working for you OR has it passed on. The post was involved with a 25cfm vs a 10cfm. Like to know how long they stick around for quality interest. TY

You must be itchin to try Zeus out, gotta remind ya,. it does roll and will roll over on some ply sheets right over the brick work once completed. Seems to me those beautiful days are passing by and poor Zeus is just sittin in a box😭 . From dirt to a garden, quite the transformation!💪

Safety is your primary concern otherwise you wouldn't ask the ? Having an air space underneath using a 1/2 in. non flammable to raise the KK on either side aprox 2 inches wide helps to minimize heat transfer vs direct contact. You may not need it at all, better to be safe than sorry. I do have a Kamado of a different brand and for many years it has sat on wood without incident. Realize that the ash falling on the bottom contributes to the insulation factor so maybe a solid inside buffer could be a consideration. Something small with minimal heat transfer. You'll have to squeeze that by the warranty provider of course before it's considered.

Good looking pizza, yes. Just a little more sauce on mine please.

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.