sfdrew28

Looks fantastic. Yup...that’s all you need on the egg. A light smoke. No purple crack in California but I go to NZ often. Wondering if they have it there. I went old school last night and made some baked ziti w sausage. Not a grill item but damn tasty. Sent from my iPhone using Tapatalk

Great for smoking cheese, cocktails, and boiled eggs. I love making smoked devil eggs. Gives a nice surprise to someone expecting the same ol’ same ol’ Sent from my iPhone using Tapatalk

Prime rib looks great! Sent from my iPhone using Tapatalk

Didn’t quite get the smoke ring but it was a very good first try. Pretty juicy and great flavored bark. Sent from my iPhone using Tapatalk

Hope you recover soon from that. I just ordered face masks for when I empty the ash from my grill so I can only imagine a volcano [emoji51] I’m looking for a more mellow January and 2018 than late nov-December. I moved into a new home, had a baby girl arrive along with the grill, and dissolved my business partnership of twelve years. Even though all of the stressors were positive events I’m absolutely exhausted. Bring on 2018. Sent from my iPhone using Tapatalk

It’s pretty forgiving if you ever give it a go. Sent from my iPhone using Tapatalk

Impressive. Sent from my iPad using Tapatalk

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Tony I just went with what I thought would be best since I had no replies. I did almost everything opposite of what you said. Lol. I used the upper great in a heat soaked grill. The timing wasn’t too much as it’s a recipe I’ve used before from project smoke. It came out very good. Thank you for replying. Sent from my iPhone using Tapatalk

I’m about to cook a 5lb Tandoori leg of lamb for about 1.5 hours at 400f using indirect heat. I’m planning to just use one 1/2 of the charcoal box and the drip pan underneath the lamb. Any suggestions on whether to use the top or main grate is appreciated. Also, would I want the grill heat soaked before cooking? Sent from my iPhone using Tapatalk

That’s it!!! Thank you and good luck in the pizza. It’s very rewarding and at times crushing of spirit this pizza business. Lol Sent from my iPhone using Tapatalk

Looks tasty Sent from my iPhone using Tapatalk

Good but not where I want them. I’m a Brooklyn boy so no “good” pizzas for me. Lol. Thank you for the compliment though. Sent from my iPhone using Tapatalk

I don’t have an IR but it was holding 525ish for 1.5 hours so I assume it was heat soaked. I would have let the pizzas go longer but the cheeses and toppings would have over cooked. I used all 00 flour so I’m thinking of trying maybe 650 or so next time or going at 550 with a 50/50 blend of 00 and all purpose. Sent from my iPhone using Tapatalk

I know I saw this in a post earlier where Dennis commented on what to do to balance the crust/top on pizza cooks but I can’t find it. My pizzas came out a bit doughy on the crust and nicely done on top. I cooked the pizzas on my 32 at about 550 with the KK stone. I let the whole grill get to that temp. and cooked then for about six minutes. Any ideas? The wife demands Hawaiian while I despise it. [emoji51] Sent from my iPhone using Tapatalk

It’s hard to tell. She always has something going on at 13 months. Whenever she cries I say to my wife “ she must be teething” which drives her crazy. Lol. Sent from my iPad using Tapatalk

I woke up and saw the original post this morning and started to crack up. Thanks for a great laugh. Turkey looks great Sent from my iPhone using Tapatalk

Made the duck with a molasses sriracha glaze. Roasted the carrots with rosemary and thyme and the sweet potatoes with rosemary and garlic. All very tasty. The one issue I had(which wasn’t huge but want to solve) was the grill went from 200 to 300 over the four hours. I only had the third smallest round hole open on bottom and only a 1/4 turn on top. This things a beast. Sent from my iPhone using Tapatalk

All the dishes look great!!! Sent from my iPhone using Tapatalk

I changed out the tubing with some new stuff and dropped a small piece of coal in with the chips. Seems to be witching much better today. I actually had to put blocks in front of the cold smoker today because the wind is so strong and it’s flaming the chips too fast. Sent from my iPhone using Tapatalk

Thank you. Madeline loves ribs. Sent from my iPad using Tapatalk

Yes I am Bruce. I live in Pacifica Sent from my iPad using Tapatalk

Made a rack of St Louis ribs. Had great bark, decent smoke ring, and moist inside. The wife said best ribs I’ve made yet. Only looking to improve as I get used to this grill. Had a bit of trouble with the cold smoker. My baby girl loved the ribs and so did my cat when she threw them on the floor. Sent from my iPhone using Tapatalk

Thx. It seemed to be working but not as well as I would have thought. I’m using apple chips and they went out before all being used. I used a maap torch to light them so I’m not sure how to keep them lit. Sent from my iPhone using Tapatalk

I’m doing my first smoke on this grill with the smoker attachment. I can’t tell if smoke is going into the grill. Everything seems fine and there is air pumping in to the tube, but there is a lot of smoke going out one of the side holes in the smoker tube. Is that normal? Sent from my iPhone using Tapatalk