Tyrus

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

Knowing how the sauce is manufactured makes it hard to understand how a powder can replace the tasty delight. Aging in wooden barrels for months and a prescribed method is used in the process. I do believe fish is a major additive anyhow, it is manufactured in merry ol' England and also in New Jersey as a result of demand. A little history of Lea and Perrins with the original stopper and cork surround

Happy Birthday CKreef. And a happy one by the looks of it

Well fancy that, didn't realize Dennis might be having TB autographs on KK's. What a great promotion! Would love to have the Pats logo in a roman mosaic featured on the dome, could be the start of something big. You know once you have GOAT you just can't seem to get enough of it.

I know nothing,,,,,,nothing !! Actually, I loved a dish called Hasenpfeffer or Rabbit stew with a sour cream base, potatoes and more. I've seen some on line but, the one from years ago is a loss of memory. That would be good in the KK. We stop at a old authentic German restaurant in Springfield Ma on our way from the Berkshires. The wooden booths with bench seats and all the beer stiens around up top remind me of some of similar places in Germany. Sounds to me as if you should book a Viking cruise down the Rhine, you know,,satisfy the urge. A quick fix might be potatoe pankcake with sour cream, 3 large tatas and 1 med onion, s&p, works for me if I'm Jones n'.

Cutting will work however, for a precise fit a bench grinder {circular grinding stone } removes the steel slowly allowing you to go back and forth and work the piece for a just right fit. If you cut make sure the mark is correct...you don't want to remove too much stock

Definitely an A+ on the science project. I as well wait with bated breath for the results. Nice color! Did you know today is a special day...........that's right, it's Tom Brady's birthday . And in celebration of the coming pigskin season you are cooking two bacons, that's wonderful. That was part of the plan praytell, oh if not...we here in New England salute you and await a slice

Basket split on a roto chicken, looks good to me. Looks like you've been putting the 32 through the trials as evidence of it's dark belly. I don't see you leaving it behind when the time approaches, if you do, your gonna miss it. Love the roto, dislike the clean up, no matter how easy

It's like a seat belt or a bike helmet, your choice. I don't wear either, but I ride with my clamp cause it don't move on the road,

Merrill, nice colors, good for the summer and just right for the turning season to Xmas. That clamp for the thermometer belongs on the inside Merrill, no biggee, turn it around. Sous vide first to temp and sear for tenderloins, can't miss. Looking good, just hope you have a cover for the weather

"God bless you", thought that might be appropriate since it was a church related event. Introducing John Barleycorn through the back door, you little devil. All kidding aside Syzygies that looks good with an effort factor of 10. Hope you brewed a pot of coffee for that trip or maybe sipped on a little sauce to bring you back. Nice bark.

Had that meal kinda sorta last week but, "you brought it to the table". Think taco shells maybe next time, heat them up in the oven for some crunch as an alternative. It's a keeper

Thanks eggary. Must be summertime with roasted chocolate and marshmellow in firepits are a staple. If this is a reminder, it's a good idea

Average size butts in my area are generally 8-10lbs that butt was 16 lbs. Hogs in Germany assuming from your earlier picks of meat must be going to market later because of the size being offered. That's a big butt, and because of it's size it will require added time. Cooking time as you know is relative to size so, just keep that in mind or you'll be ordering wiener schnitzel from the local Kaufmann.

I'm not sure if you got the Rotisserie when you purchased it but, if you didn't that would be something to think about. A solid quality piece with a powerful 50# motor to meet all your needs. BBQ on the move, amazing. Go for it

It appears so, you could say, peaceful meadows. Going to make it a point to try all the flavors like the ice cream shop, you know Lay's potato chips, betcha can't eat just one.