Tyrus

Great looking cooks. Can I ask how long it takes to fire to the point you have a working temp

Sorry drew, thought the pics were about trouble to temp. Glad you reached your goal

That's all from the garden ckreef ? No matter, but a pic with cheese melted and ooozing all around was somehow left out. Still looks good

I remember if you remove all the old pieces from the burn pot and recycle in New fuel air flow is greater. As long as there larger pieces to help that air

Enjoy. Don't turn around she'll be all grown up .Good pizza

So would I, if the food looked like that. Nice cook

A toast. May you be poor in misfortune, rich in blessings, slow to make enemies and quick to make friends. And may you know nothing but happiness from this day forward. Bottoms up

Nice little tailgater you have there ckreef, one more toy in the arsenal. I'm looking at the barrel cookers myself for my next purchase but that little primo does have some open options on the menu plan. A stick burner now, that's the way, fuel is free and you wash it out with a garden hose, just sayin.

Look nice but, next time place along side his brother, just for company and leftovers. Great color going on.

That looks good Toney. A great combo. Are you sure somewhat of that old song ain't talking to you,,,still. Enjoy

Beautiful. Happenstance just had our anniversary. Great meal, great occasion.

Good advice. HAPPY BIRTHDAY

Twins. Some good looking loafs my good man. You must Irish, prefer beer a be a Quiet Man, I presume.

Gotta say Tucker likes it low and slow and that is, as I have posted once before, a patience thing, no rush. Le naturel. For moi, I believe temp to 160 at a slow rate and then cranking the heat up to 300 and wrapping in foil to at least 200 or 205. Wrap in a towel and sit for an hour or more, choice. Works for me but, there is nothing wrong with Tucker's approach, except I don't have the time. Best of luck

your welcome, not for the faint at heart, but right up the alley for a lot with warm lips

Check out one by Steve Raichlen. camembert cheese was his base and the rest well, you'll have to watch.

Delicious lookin. Nice to see just salt and pepper for that piece.

Thats definitely a favorite of yours. Is it smoke or some help with the purple crack giving the whole circumference ring ?

Cooked at home, can't do better than that.

Stick to Choice and wrap it in bacon

I'm sure after it's all done you'll walk away with something you didn't know and it's probably a good day. For me cooking is a game too enjoy, it's a challenge and like a race your always a winner. Maybe you think of him as an artist and enjoy his work.

A'int nothing like the real thing. Musta been a slow day in the kitchen for the chef at that restaurant. I'll pass, but a gold star on the forehead for tryin.

Yah! What they said and another syllable or two.

I've admired that picture before "good hot stuff", no denyin it matches the granite...….. no harm. A quick jab, change of direction and the ball is spinning. 911?