C6Bill

@tekobo I wish I was your neighbor from Mexico lol

YUM !!!

It’s hitting the foil and burning, use a drip pan

I got the KJ BB at Lowes too. Honestly i wasn't holding out too much hope when i picked up the bag, it felt like it was going to be full of ash and tiny pieces but it wasnt too bad, mostly medium sized chunks

Two issues I see, number one no heat soak and no drip pan. I set my vents to approximately where they need to be for 250 when starting the fire with a looft lighter. I never have them wide open and have to dial them back down. Light the fire add the drip pan/grates and walk away. And i don't use any type of briquette, never have never will. Plus if you have a looft lighter why even mess with a briquette. Light it and let it do its thing, let it get to temp and sit for an hour to make sure the temp is stable. As already mentioned, the smoke you are seeing is fat hitting the fire.

I've used Rockwood many many times, i like it. Not was much as I liked Weekend Warrior but it is good stuff. I can get a discount at Ace so I'm under $1 a pound for Rockwood or B&B. And paying $39.99 for a 35 lb bag of JD sounds like a good deal to me. I'm really looking forward to trying that out.

I was getting Wicked Good from Ace Hardware but they said it was discontinued. But they can still get Rockwood so I ordered 6 bags of that. I'll be trying Kamado Joe Big Block this weekend and I have several different bags of B&B but i'm not holding out much hope for those, I had been using B&B for a few weeks now and during my latest clean out found several nails and more than a few rocks. There was a local Backyard type store that always had a few pallets of good stuff but they seem to be pushing gas grills now so no more lump

Thanks for posting this Tony, I had no idea Tractor Supply carried Jealous Devil. I just ordered a couple of bags to give it a try. That along with the 10 assorted bags of other brands I bought yesterday I should be set for awhile lol

I’m guessing that is the only KK anyone would ever take on a road trip lol Looking forward to seeing what you cook up 😁

That’s a beauty !!!!!! Welcome back 😁

I’ve been doing simple stuff lately, wings and steaks so decided to get back to a nice low and slow cook for the holiday weekend. I took a slab of SRF Black grade plate ribs out of the freezer. Started slow at 235 as we wanted to take a nice long walk on this beautiful spring morning. later in the cook I went to 250. Seven hours naked and two hours wrapped in paper. I really could have left them in an hour longer but IT was 200 and they probed like butter so I pulled them off. Rub was Holy Cow, it’s all I use on beef. So moist and tender, but so rich, can only eat so much. But I added broccoli to the plate so it was a nice healthy dish 😁

Looks great !!!!

I'll still watch the videos, they don't have to be KK specific for me to enjoy them.

WOW !!!!!! that looks fantastic !!! I want something just like that but it is more than a little beyond my skill level lol

I ended up uploading the MOV file to my website then exporting as an MP4, works much better that way 😁

I reuse also, should have mentioned that 😁 But I like to scoop out some used and put it back on top as it tends to be smaller. It’s probably overkill on my part but I’m retired, I have the time to be a little fussy lol

Always put the large chunks at the bottom then medium then the smaller stuff on top but never anything too small as it will prevent airflow. This is how i do it, some may disagree with my method but to each their own. And its no different when using the splitter.

As Tekobo stated, no need for the heat deflectors. Only a few members actually use them. They are included as a courtesy as many start with a BGE and get used to using them. You just waste fuel by heating them. And I use the basket splitter for indirect cooking with the top grate upside down over the coals and the round drip pan under the food. For something full sized like a brisket or turkey the double drip pan works great, i don't have one so i just use a pair of stainless serving trays, i think it was @Poochie who suggested that and it works great, I line it with foil to keep it from getting caked with gunk, like my regular ones. And by keeping it clean you can also use it for catching drippings and roasting your veggies in it. They are not nearly as nice as the double bottom drip pans Dennis offers but they work.

Decided to make a steak for watching the basketball game, luckily the right team won so i was able to enjoy it lol Tried to insert a mov of the searing but I guess those cant be inserted from a Mac EDIT< trying MP4 IMG_9248-1280.mp4

Pork butts, they are good for practicing your temp control. You can cook one at 235 to 250 for 10 to 20 hours, depending on size. You’ll learn vent control the easy way and have some great food at the end of the day 😁 They are nearly impossible to screw up, just don’t overthink it. That is the biggest mistake many make, paralysis by analysis. Just enjoy it 👍

Welcome to the obsession !!!!! And I agree with Tony, listen to Dennis and you’ll be in good shape, that’s a beauty !!!!

Yum !!!!!

That is exactly why I don’t have one of those machines, that looks way too good LOL Hope the foot is healing well !!!!

Meatloaf and tater tot’s, perfect 👍

Congratulations !!!!!! Looking forward to seeing it in place 😁