Tyrus

The road is long, the destination is far, I'm glad as hell, I got my car

Ain't it the truth. But on the other side, he may have said, "you don't like my fries, ok, I'll give you these, how do you like me now!" Who knows what was running through his head, but the chip is here and yours look good.

Thanks for the direction but I'll stay away from the other...don't want to start another war between the colonies and the Kingdom

OK, Pictures you'll see. Tomorrow,,,,,,,,,, you do realize being retired and all I have a heavy schedule as all fellow retirees can attest to. That's where low and slow cooks came from you know, somebody with time on there hands but not a minute to spare.

All the chips are in the pot

Yes I did. up and running.. a dream in motion. I had no metal blades for my sawzall so I used the bench grinder. A little slower but when your going that slow it becomes precise or better said a nice tight fit, although the spring gives you the forgiveness. Tomorrow I'm hopin to do Hawaiian

You have good friends

I still use the old stand by 2 probe with the extra hand held. It has good range around the yard but I see your point about leaving the area and maybe going to the store that you can still monitor. I'm content, the KK keeps temp well enough for me and I plan accordingly. I know you've been cooking long enough to have meat psychic abilities, { that's knowing what your meat is doing at all times }. Tools like that erode those abilities....lol

I do see it growing on you. I recently bought a brisket point, since you blazed the trail I think I will destine that piece for the same, except for the spice where you thought there was some doubt.

A quiet bet makes things so much more interesting. Did I say quiet, Theres nothing quiet about the "Super Bowl"

Thanks, I hope I don't have to go there but...if it does present itself those choices sound good. For my own use though, let me ask..Can I purchase them on line from a distributor?

Skin on au natural. Nice stocking stuffer but takes up too much room. Light chips I imagine. Mac if your not busy google, Who invented the potato chip for some history.

Yes....very tasty looking. Too bad you have to drive 45 minutes, around my area I noticed a sign in front of a farmers home selling his beef cuts out back in the barn shop. Keep your eyes open, you never know

Those beers look mighty hearty, you can tell by the foam looking thick and rich. How long a soak do you give them? Anxious to see the end results! By the way I was watching TV last and 5 year old Philly fan was being interviewed. He stated, " When we play the Patriots we have to watch for Tom Brady he's dangerous. When other teams play them in the Super Bowl they lose." We gotta take him out!" He then points to the camera and says, "Cox, that's your job, take him out." Philly fans have a reputation, they start young.

I think it looks good. Nice color and a smoke ring to boot. So for this cut of meat would you think it may have a future in the sous vide or should it remain on the grill as one cut meant for the grill. Good cook

Nice job, the color reminds me of a candied apple, sweet. Did you cut that with a knife so uniformly?

I may wait a day or two now but it will of course be a whole chicken as a test run. I haven't used a roto in a long time so something easy is my best choice.

Rated for 50 lbs. vs 85 for the one you have

great meal and nice pic on the sear

Ok I didn't read the specs but I remember it cost 49.95 so if that helps

You can be the "OFFICIAL" moderator, just in case

I think it was at one grill in Ohio, that's as I recall, it was a 50 lb capacity

I must be blind, attached to the spit. I have the 23 so tomorrow it will give this poor boy somethin to do. Yah!

The same you received, did you get the bracket for the motor in your package?