C6Bill

Absolutely get the cover, the half grate is included with a 32. So no need to add it. At least it always has been so you might want to ask. The half grate is one thing i couldn't live without

You will love retirement, i have hobbies that keep me so busy i don't have time to do something stupid like getting a job lol

Pork butts and briskets, i like to sleep well. And with the battery pack I think the fireboard makes it really easy. But i like playing with technology so for me its fun, except the first few times using the fireboard, i hated their interface. I was seriously overthinking the app. Now we get along fine lol

Nice !!!!!!! We need more pics 😁

My weekly batch of chicken. And a few extra for a friend. I like to experiment with flavors. For a couple I brushed on a chili lime aioli, it was really good 😁

I’d stuff my freezer with those at that price !!!!

Looks great to me

That looks fantastic!!!!!!

@Pequod it would have been my pleasure 👍 Next time you are heading up in this direction let me know. I’m actually about 30 miles south of Boston. the Douth Shore, the good shore 😁

Always stretch and fold here

Somebody has to so they don't wander off LOL

I just keep it simple with All Trump and KA Whole Wheat. No complaints on these two CA61CBD9-AF37-4C3D-A881-482DB95933F8.heic

I bet they tasted as good as they looked and they looked really good 😊

It was time for more pork roast and chicken breasts 😁

Where was he when I needed to get my BB32 into the back yard lol

@tekobo How did the skin render ? They look good.

Yesterday loafs for friends. I’ve been eating a little less bread as I’m trying to keep my weight down due to BP issue 😵‍💫 But I typically feed my starter once a week and keep it in the fridge. These are just my standard loafs, nothing fancy.

Great looking muffins you have there !!!!

No olive wood here but I have used grape vine too. I lay some in the middle of the lump and it catches gradually throughout a long cook. I typically add it for long cooks like pork butts along with peach wood. If you add a lot it smells really nice in the yard , I think it smells like a really really light version of apple😁

That chicken looks fantastic !!!!

It's a good combo, that or the Thermoworks Billows with damper. Those seem to be the two most of the folks here use now.

I’ll stick with the opinion of the guy who designed it. But that’s just my opinion lol

Decided to cook up some pork roasts, i slice them and vac seal for later use. Great for sandwiches and salads. 250 for 2 and a half hours or so, until internal temp is 140 or 145. Then a nice long rest before slicing, they stay really moist and tender.

Cool side

And right or wrong this is how i do it, I never have any complaints Sourdough 200 g Sourdough starter 330 g Water, (90°F to 110°F) (start with 275 g) 500 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 50 grams of flour 55 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that. Then refrigerate overnight in a sealed container. The next morning let the dough come up to room temp for a half hour and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 35 minutes and remove lid, then cook an additional 15 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom.