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It's well worth the effort!

I pulled the basic recipe from The Amazing Ribs website. The Prime Grade trip-tip was corned for 10 days; soaked in cold water for 24 hours, then seasoned to rest in the fridge for 48 hours. It was then smoked for 7.5 hours at 250 degrees. I used a combination of Real Montana Cherry lump charcoal and KK extruded coco charcoal for the burn. I was more than pleased with the result!

Dennis, are these pans currently available? In particular the single wall 23"? I don't see them in the store.

I place mine in a bench vice and, using my thumbs, gently reduce the angle to about 45 degrees.

The only difference at 220 is temperature. It just takes more time. You don't need a stoker or guru. Just get it thoroughly stable and walk away.

Re: Definition of OTB The Wine Exchange on the Left Coast often has some great sleeper wines: http://www.winex.com/

Re: Definition of OTB Are you sure that was mesquite smoke that you were inhaling?

Re: Barbacoa de Borrego I did not wrap it in the foil. I was shooting for any flavor that might be derived from the smoke penetrating through the banana leaves. Also I cooked it for slightly over 14 hours at 250.

Re: Barbacoa de Borrego Peter: So how was it? It looks incredible!! Susan, the meat came out great. We used it solely for tacos. It was moist and very flavorful. My one diviation from the recipe was to coat the meat heavily with the "mole." I did not pour the balance of the mole over the meat prior to wrapping as the recipe indicated. Next time I may try that as well. Since I have mole left over, I am going to marinate a chicken, and roast it indirectly in the KK. I think the flavors will mesh well.

Re: Everyday Misc Cooking Photos w/ details Susan, thanks for sharing the recipe. Looks great and sounds delicious. I will be sure to try it soon. Peter

n67513 n67514 n67515 Re: Barbacoa de Borrego The results after 14 hours....

Re: Barbacoa de Borrego

Re: Barbacoa de Borrego Here is the recipe that I followed. http://www.patismexicantable.com/2012/0 ... _in_adobo/

This lamb shoulder has marinated for 48 hours. It's 4am and time to go in. Now the 12 hour wait! n68785 n68786

Re: Tarpon on Fly Rod I trust you gave him an eye exam before releasing?

Re: banned I get the same "banned" message about 80% of the time.

Re: Hell explained Ah perfect...I needed a good laugh today!

Re: Square pizza stone for bread? Not sure about that. Would think a tile cutter would work just fine. You may also get by with a Dremel tool and some meticulous cutting.

Re: Square pizza stone for bread? Kiln shelves work perfectly for this. This store is is in San Jose, but there are similar shops throughout the Bay Area.http://shop.clay-planet.com/Square-Kiln-Shelves.aspx

Re: Charred & Scruffed by Adam Perry Lang I scruffed this 3.5 lb. porterhouse; then used a reverse sear on the upper rack in the dome at 650 degrees. Came out pretty good!

Re: Rye Whiskey Recommendations This was an article in the WSJ a couple years back on rye whiskey: http://online.wsj.com/article/SB1000142 ... 66502.html And another regarding the Manhattan: http://online.wsj.com/article/SB1000142 ... 95050.html

Re: How to convince the wife to get a 32" KK ? Send her off on the dream vacation she has always desired. While she is gone, you receive shipment of the 32".

Re: **Big Bad 32" Komodo** I don't need one, but I sure would like one! Looks great Dennis; congratulations!

Re: Barbacoa Came across this recipe in the WSJ last summer. Looks pretty good: http://online.wsj.com/article/SB1000142 ... 24712.html

Re: OTB as a bread oven?!? I've found that when baking bread and pastry, a heat deflector provides a much more even bake. I suggest you heat sink the KK for at least an hour prior to baking. Pizza is a quick bake, and it can tolerate the direct heat. Bread is another matter. If you are using an enameled cast iron pot as pictured above on top the stone, then you are probably OK. However, a naked loaf, or one inside a thin metal loaf pan, and you are likely to burn the dough.