C6Bill

You don’t need a probe for searing. After you get the steak to your desired internal temp let it rest until that internal temp starts to drop again. Then you can sear for a good long time before that internal temp tries to climb again.

I wish that little piggy came to my house ❤️

Someone forgot to take their humor pill lol

It was 6 degrees when I left for my walk this morning lol

It shouldn’t if it was vented properly

The worst part of this is trying to replace the coffee wood, it costs $3.50 a pound to ship it lol

All of my cooking will be done in the oven today. I had an issue with a clogged drain. I tried to flush it with some industrial drain cleaner first. then I ended up having to replace the drain pipe in the basement and unfortunately the water and acid that ate through the pipe happened to run right over all of my smoking wood 🤬I wish I knew it ate through the pipe before I tried to flush it for 10 minutes lol Oh well, I hope I remember how to use an actual oven lol Lost my peach, apple, pear and coffee woods. luckily my post oak survived. This is a Buffalo Chicken Dip, a modified version of the Franks Red Hot recipe, I used Truff. I’ll post a pic after I bake it

I had a nice puddle after an 18 hour pork shoulder cook

I would love to have one of those slicers but i would also love to keep all 10 fingers for life, so no slicer for me lol

Well done, that looks like a nice adjustable solution.

@Tyrus I wouldn't bother with a plate either, just eat it right off the stick

I am more than a little sure it is a 32. And I would place an order right now if those were available

I’d like something like that 😁

That’s a beautiful meal 👍

Same for me, I use them up

@tekobo has a great how to video on the rotisserie, she takes it from start to finish. It was done on a 3w but I assume it is similar for the 42 ? I’ll see if I can find the video edit: found it video

Spoiler alert, I want it all 😁

Send one of each and I’ll return what I don’t want 😁

I did lol

It will come out great if he has tiles 😁

Doing be entire cook on the coals maybe the coals are cooling a little bit resulting in the little bit of grit ?

We should keep it to tiles vs pebbles. 🥴

As did I, so I was speaking to myself too lol this is the only BBQ forum I have ever been on where every thread didn’t dissolve into a charcoal debate. I’d love to see it stay that way lol

How about we get back on topic for the original poster ?

Easiest way to get used to temp control is just to spatchcock a chicken or three. Or toss a bigger bird on there, like a 25 pound turkey 😁