C6Bill

I didnt notice those when i was there yesterday, I was looking for a brisket and all the ones in the case were past their sell by date. I'm sure they were fine but I got a chicken there last week that was less than fine, i had to return it, smelled like a skunk 🦨

Their support is really good, I’d reach out to them

The person to contact would be @DennisLinkletter and congratulations 👍

Looks great !!!!!!

Beautiful !!!!!

Well one easy way to fix that, a KK with bigger grates lol

I had a couple as pets growing up so I’ll pass, but that does look yummy lol

Chicken yesterday so steak today, reverse seared. Cooked at 245 until at IT of 112, it carried over to 122. Then seared 😁 I too was too busy eating to take a plated pic lol @tekobo

Looks great 👍 I’d add some wheels 😁

My knives are always really sharp, sharp enough to remove a finger in the blink of an eye lol

They did a great job !!!!!

I was feeling really lazy in this heat today and decided to just let a chicken spin for dinner. I typically just spatchcock but I have to say this chicken was absolutely fantastic. I may be spinning more in the not too distant future 😁

I would never even attempt it, i like having 10 fingers lol

@Chief Our meal cooks are usually a little more memorable

And you got tiles, they cook way better than the pebbles

Welcome to the club

I believe they stopped attaching the lids a year or two ago to save on the cost of shipping ?

@Chief Mine came pre assembled but I would suggest offering a strong friend or two some chicken if they help put the lid on

I go around 250 and will spritz two or three hours in and rearrange them to make sure they are cooking even. And i do wrap for the last hour in foil with honey, butter, brown sugar and a little spritz of red wine vinegar. I've switched from apple cider to red wine vinegar. The length of the cook depends on the size of the racks, i like to cook 3 pound + racks of baby backs so it can take me up to 6 hours.

@Dianei Dennis says it can be fixed, go grab it 👍

That chicken looks fantastic !!!

This is the one that would really worry me, but I’m not an expert

There is a crack in the firebox and it looks like there is more extensive damage to the grill. It is not simply regrouping some tIles from what I can see. Here are the rest of the pictures

Prior to the final sear I rub the venison with butter to get the proper sear, if not the surface can be dry and scorch a little 😀

A friend brought me a big beautiful venison steak so I seasoned it last night and let it sit in the fridge overnight wrapped in butcher paper. I decided to reverse sear just as I would a beef steak but pulled it at a lower temp as it tends to carry over a little more. So I pulled it off at 106 and it carried over to 115, exactly where I wanted it. I let it rest for 20 minutes and got the KK ready to sear. More than happy with the end result, so moist and tender.