Tyrus

Congrats on the grill. Let's ahhh balance the scale here. Truck vs grill, let's check all angles on this particular presentation...........yep, just as I suspected. Your wife has the key and you got holding a bag of coal. Now it's not over yet, there's room for negotiation, handsome grill but it won't get you to the store as long as she holds the key. If you can get that key maybe on a Saturday, well it's a start. The things we do for love. I don't think we have a rope long enough. Make mine Med/rare

You know being a reserved species that I am, I'd take that bet, unfortunately overworked on various projects have left me incapacitated,my back ooooh my back. It would have killed a lesser man. Any time limit?

I built this shelter for my KK and offset trailer to shelter them but, that idea became a shadow of the past as my desired area became a thought for my wife's new propane fire pit. Now don't worry gentlemen, as soon as the weather changes I'll move those heavy BBQ pieces into position and all will be complete, done, written and composed, never to be repeated or moved, almost certain, you now what I mean, just be sure she's out shopping when you do the deed. Well, I've seen so many nice structures built and posted here I thought my small whimzical rendition may apply in it's setting for consideration as a thought. The structure and floor took two weeks to build and came in at around 1K and it took that long because I'm older than the wood I was laying down. The forested background and distance from the house said, "make it simple." I do believe it's a nice spot to toss a few back, thought of Steve as I remember he liked the afternoon cordial so much. Now to Steve and too all the others that have spent so much to get there areas together and make the journey, your show pieces are magnificent..........I'd have done the same except for two reasons.......that woulda taken 6 weeks of WORK,,,,,,,,,,,,, and besides will be moving to Florida sometime soon enough?

Down to earth, that's what I see in your cooks. Lay those tatoes on the coals, roast the beef alternative style and bring UK camping back to the yard, hell, my yard too. Sometime we forget, and remember the simpler way or the embedded way to cook, I like what I see. Great cook, smashing and all that. Doesn't help you pickin a winnin team.

It's a Question of balance. Your KK with it's refractory liner contains the heat from the fuel within it's core and minimises the heat loss to it's outer core. This extra layer adds a little time to your start so, if your planning to start at the same time as a single layer kamado with your KK remember the added layer. Give yourself a little more time and find the balance between airflow, chunk size and patience

Yah, that's good and you'll be playing ball in Fenway or whatever your favorite park maybe. A good sauce for one butt I may recommend is Head country---Apple Habanero, a thin sauce in the BBQ designation but, I think it compliments pork. Hey, good luck my friend, were all here to lend a hand.....a helpful group here

As I was peekin through the cracks I thought I'd pass along this thought. A lower temp will obviously add time on the grill, moving the temp higher will close that window considerably. If your cook goes for an extended period as Tucker mentioned the meat has rendered it's fat and 195-200 is ok. If I were cooking, a temp from 250 or even to 275 is in range for pork butt. Internal temp if you overshoot to 205 is not a worrying occasion. Just remember they still continue to cook in the cooler when wrapped, having 3 project that accordingly. It's all good in the neighborhood

Don't get stuck behind the 8 ball, give yourself enough time for the cook. If you run short of time heat it up or wrap. Nothing worse than hungry guests, lynch mob scenario

Looks good dr2be, cooks and bbq layout were nicely done. I think down the road the wires keeping your cooks alive will be replaced with a simple thermometer. Tools are fantastic to monitor and ease your cooks but in the end it's time and temp and a good eye. I'll take one ribs, please.

I know the feeling. Opening the freezer door and looking in can be quite the adventure. Most times it turns into CSI story and decisions gotta be made. Lucky you have those glaciers flowing in the backyard up north, a quick jaunt out the back door with a pic-ax and there it is, ( voila ) a meal as fresh as the day you placed it in, although 20 feet from where you left it. Give the Doc my best

You know Mac there's a story in there somewhere. A little girl having a bad experience with a fish years ago...maybe. Well we got the cure, a Dr I know works well with these cases. His name is Dr. Vinny Boombah and you can reach him at 8675309 any time is a good time. It was a nice presentation Mac, looked great. Did you say the fish was two years old? Looked purdy fresh to me, heck I'd ,put on a bib and pull up a chair and enjoy that meal too, providing you take the first bite...you know 2 year fish and all

You know those Lite beer cans of aluminum are so fragile they dent on impact. Now the cans I remember were made of steel, yep, them cans could take a beating and probably put a dent in the wall when empty. Not that we'd do that but, evolution in containers has come full circle. Actually I'm doing the same cook as you right now coincidently, and have to run off to wrap, because time is running short and the guests are coming. Best of luck with yours

I remember when. Hold on and enjoy her as long as you can, one day you'll be standing there giving her away. Well,... by that time you'll be ready. Congrats

DON'T leave home without it. Like the credit card

Now that sounds interesting,,is there an occasion it suits you to present or would you say it's an all around meal. White wine although it has the Madeira. Sounds like it has some Portuguese influence

Oh, what a lucky man he was,,,,,and will continue to be. Well, that looks like the perfect place to start the fire. 4 kids? Jeech, you deserve all you get, congrats

Humongous!!

That chicken and rice look tasty smothered with the red peppers. Did you kick it up a notch? Or was it a safe, maybe a less imposing spice added besides the chilli. Nice combo but I can't taste it no matter how many times I lick the screen

At least it has a nice geometric pattern.

Family comes first. Hey, if you decide to move someday, your just a click away

Look at all those presents to open on top, I'm thinking this may be your last June Xmas for a while.

Go for it, sorry to be late to reply, my best wishes in your endeavor

Bruce, you've been in the California toooo long. Let me ask you, Do you run a wood stove during the winter or do you have a winter? Bruce,,,,,,you are a treasure. Anythin cookin?

Wheels are the best consideration as Tekebo made mention of for future, and present considerations for ease of movement . Anything on wheels is the way to go especially with a removable top to make the transition easier. It is easier to roll into a designated area as opposed to lifting into an area that wasn't planned. What's your plan, the look of a built in is the flat bottom KK and is generally shelved, that leaves you with dimensions you have to account for or, otherwise choose the wheels. If I were to choose to move my 23 to the another location well, I'm on wheels and ready to go, done.

That was a great story all in all. I remember Paul did a similar trip kind of close by to his, should I say ranch. Well anyhow the passing of the torch and how well it was taken and transported was a good story. I liked that. Again