mk1

Here ...which is seen below when posting. Upload the picture then add to post, button also down below

Welcome!

I actually called and have a pork shoulder on the way!!!!

I don't see on that site where full racks are? maybe I am missing something?

I am with Susan on this.....

I have been cooking alot, but not posting.... here are some baby lamb chops. Salt. pepper, Herbs de Provence. 400 dome to med-rare. The last pic was the thickest one which was a tad shy of MR....I ate it any way....

I think the pyrex is not rated high enough temp.... I also wonder about the effects on airflow. I use a disposable plastic cup and scoop them out from the top...simple and pretty quick.

"On the other hand, if one starts a fire as early as possible, and cooks on the trailing edge of a viable fire, one is cooking mostly with radiant heat, coming more evenly from all directions. The air temperature will make no sense; it will mock our desire to believe in a single number. But watch how the food cooks.: I think this is key......I like the "drip pan" to make my heat a little more uniform and omnidirectional a little sooner....but I may be fooling myself

Me too!

I just tried uploading your nearly 8 MB pic...the website choked, but I right clicked,edit,resize 50%, save and lo and behold the 2 MB file was fine. I would suggest that using a 12 plus MP DSLR is overkill for the forum pics and a cell phone pic is fine, and simpler to upload too..... if you click on the thumbnail you will see a quite acceptable image......hope this helps...nice lookin' ribs!!!!!

Flank and Skirt for the win!!!!

Enjoy!

looks really great!!!!

For high temps it is best to use the either the front or rear door, do not pull, rather jiggle it door open especially when it's hot as it can jam. The tubes are set to put tension on the draft door rods. this tension is what makes an airtight seal when the door is full closed. Both front and rear doors have this adjustment. And of course the top open 4-6 turns.... Also watch the temp carefully because you can get to 800+ degrees really fast which will peg your thermometer and mess with the calibration. Plus when the dome is at 800, the firebox is way over 1000..... HTH

So happy to be posting... Porterhouse, leg of lamb, and baby backs....

cool!

me neither.....

Looking good!

Hey thanks....I always wanted to be a hero...a rib roast hero works! I read somewhere that with that technique there is a minimum roast size...like 3 or maybe 4 bones? I will look for the reference.

LOL...pics people...pics...I love looking at food!

I would second the guru or stoker for long or overnite especially....I dont always use it....except overnight..... Also, I light at least two spots for a low and slow, both to ensure I stay lit, and to give me two spots for smoking wood.... I let my fire go pretty open up to temp to make sure I am lit, but not beyond, then I dial back to my settings of barely cracked top and bottom.... don't rush the lighting of a low and slow...give yourself at least an hour to ensure stability...preferably two hours..... HTH

I can almost imagine it...... I love Corti Brothers.....Daryl Corti is a major dessert wine expert....everything there is great!

I am sure the imaginary meat tasted great.....

I live 1 block from the ocean....no corrosion in 2 years.....

I have a cover, but only cover it when not cooking for a week or so....i.e. vacations. I just use it so much I really can't be covering and uncovering everyday. If you have no freeze/thaw cycles, go for it.