C6Bill

First thing I order in Texas is sausage, then add in whatever else looks good. And as you never said how it was I’m guessing it wasn’t anything spectacular lol

Being from LA should you be saying "And a little more wine for me"

That looks fantastic !!! I should have asked if you got the 2 1/2 inch or 4 inch deep steamer pans before i ordered lol

Looks great !!!!

I'm about as far away as you can get in the US and I believe mine was less than 10 days once unloaded.

Well done !!!!! And not the bad kind of well done, the good kind 😀

They look great !!!!!

At least @Poochie is nice enough to only spend a little of my money this time lol

I was going to ask the same, i wonder if it was a special request ? I received mine last summer and it was a single crate.

I was getting worried when I saw it, for the life of me I couldn’t figure out how Tony could have gotten down there and slit your gasket on you 😬

The chili is health food cause it has celery in it 😁

Congratulations, that is a beauty !!!! Even if it does have pebbles lol

Done

Did your gasket split or us that just gunk on it ?

That is some beautiful pizza !!!!!!!

I am absolutely a no beans person, chili doesn’t have beans !!!!! But my beautiful lady friend likes beans in it so we compromise and I put beans in 😁 I may be dumb but I’m not stupid lol

It’s getting close to being chili 😁

I had a good idea where I was going I went with butcher paper over a Texas crutch as it is for chili. Overall I am happy with the results, not the best flat I have ever cooked but the point is perfect 👍

Congratulations !!!!!

And now for something not poultry related 😁 Tomorrow I will turn this into brisket chili for the super bowl on Sunday 😊

Those are some fine looking ribs 👍

The heat deflectors go in a closet never to be seen again lol At least 90% of us don’t use them, a couple folks do.

I put a copy of the 32 manual here if anyone needs it 32 BB Owners

My target for boneless white meat is always 140. I hate dried out poultry 😁 If cooking a whole bird I will typically cook until I get my white meat in the mid 140’s and dark in the low 170’s. The only thing worse than dry poultry is biting in and finding blood in the joints 😫

Curious as to your decision to cook on the upper grate,