C6Bill

That’s a beauty and thanks !!!!!! PS I read every post lol

I get them from this place, nice big meaty breasts. I have been buying from them for a few years, always a good product dartangan

who doesn't love duck fat

Those steaks look perfect

That jerky looks great !!!!

You don't know what you don't know until you ask so ask away 😁

Those look perfect David !!!!

And it's sooooo much better when made at home

How rude of me, I forgot the rye bread 😁

I wish I could take credit for the Pie but that and the pasta salad were done by my lady friend 😀 she made those for my birthday so it was only fitting I made her favorite, duck

All rain yesterday so cooking was done in the house, but not today !!!! The key lime pie was from yesterday 😁

Tri tip ?

love that bird house !!!!

Sounds like you have it mastered, well done !!!!!!

Good eye, yes they are I have them on my desk with some cherry tomatoes

For something like that I'd call Dennis and ask, he would know best. Like JD, I'd be worried about things growing under something 100% water tight.

Whole pork shoulder, 21 pounds. I need it done in the next hour so i just wrapped and will hope for the best, it was probing nice and tender so it should be good. Cherry habanero BBQ sauce just prior to wrapping. I wont bother with FTC, i'll just leave it wrapped in foil with a single towel over it in a cardboard box. That will be good enough for a two and a half hour rest. In total a 21 hour cook at 225, i did bump it to 235 for this last hour wrapped, and the peppers did find their way into the foil with the pork lol And as usual two loafs of bread, this is the sun dried tomato/parmesan/garlic and herb sourdough

Cant wait for the Pulse to come out !!! Shoulder is getting close. I need to ready for 5:30 dinner

I like my fireboard, i'm doing a whole pork shoulder right now. Its a 20 hour cook and i have a lot of things to do while that is going on so running three wires isn't a big deal to me. With a properly stacked basket of lump and the top hat adjusted properly the fan hardly ever comes on. I might wrap this one, i've never wrapped one of these before.

In one pic i see 4 racks of ribs and only three in the next, did the pup have a little snack lol

I hope this helps, this is more or less how i start every cook. Starting a Low and Slow Of course start the fire before putting the pan and foil in lol

I have a strong suspicion you are not heat soaking prior to cooking, watch the series of video's Dennis put out. It will give you a much better understanding of how to get a fire started properly and how to set the vents (exactly as Remi described) I will typically start my fire and set my vents and walk away for 30 to 60 minutes. Then tweak the vents a little if needed and then get ready to cook. So maybe 90 to 120 minutes before anything goes inside the KK. Learn your vents before using a controller. The fireboard is a great device but you need to know your cooker first. And if you are using a controller of any kind make sure your bottom vents are closed, if not you will be chasing temps to a point of exhaustion. I started with a BGE then moved on to a Primo XL and then the KK, the KK is by far the easiest of them all, it truly can be set it and forget it. Do I use a fireboard, yes I do. I like using it as in New England our temps can swing 30 or more degrees overnight, and i like to sleep lol Just remember, less is more, KISS, Keep It Simple Silly. You'll get there.

No no no, that is not what I do. I have a cookie sheet on the bottom level to support the foil when it gets full of drippings. I would highly recommend you stop doing that

I always wait till they have a sale of some sort and use my rewards points too, I have two shelves in my freezer just for SRF lol.

Those look great !!!! I have a rack in my freezer I’ll be cooking soon 😁