5698k

Yeah, it’s expensive. Is it that good? Sent from my iPad using Tapatalk

http://shop.thespicelab.com/index.php/no-55-tasmanian-mountain-pepper.html Is this it? Sent from my iPad using Tapatalk

The latest models of both wi fi models use a cloud based interface now, making set up a breeze. I have an older, non cloud cyberq, and it just works. I believe the only difference between the cyberq units is the interface, but everything else is the same. I’ve heard great things about the flame boss, but I have also heard a few mentions of probe failure, but nothing serious. Over the holiday, I read complaints from both sides of issues not being able t connect to their respective clouds, I think it was blamed on the busy holiday. I know the cyberq has a function to operate on its own, I’m guessing the fb has the same. Sent from my iPad using Tapatalk

Is the ham already cooked? If no, it’ll take a lot longer than the turkey. Sent from my iPad using Tapatalk

Ha! Better hurry, stepsons are hungry! Sent from my iPad using Tapatalk

Tony.... Sent from my iPhone using Tapatalk

All your cookers are excellent tools, I bet you’ve turned out some quality groceries out of them. I feel the KK is a large step above, particularly in how it handles. It’s truly surprising how something as seemingly simple as a self opening lid can make such a difference. The quality of the fit, how it feels, is incredible. Everything about it is heavy duty, but so well designed it doesn’t feel cumbersome. I think you’re in fo a whole new experience. Sent from my iPad using Tapatalk

I haven’t done a turducken on the kk yet, guess I’ll have to now. Turduckens, and stuffed boneless chickens are fairly common in these parts, and there are some local places around here that do them to order. I did one from Tony Chachere’s, and one from a local shop, the difference was remarkable, and both were oven cooked. Oh well, off to the butcher shop! Thanks Wilbur! Sent from my iPad using Tapatalk

You’re about to get a new primary weapon! Sent from my iPad using Tapatalk

If ya ever need someone experienced with a kk to look after the one in Jackson, let me know! Sent from my iPhone using Tapatalk

This brisket started at 17lbs, it was probably 12lbs after I trimmed. It took 10.5 hrs to cook at 250°, I pulled at 203° internal. Sent from my iPhone using Tapatalk

Have you tried ad hoc mode? Sent from my iPad using Tapatalk

People on the guru site are complaining about the flame boss site too, apparently it’s overloaded because of the holiday. Sent from my iPhone using Tapatalk

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Future burnt ends. Sent from my iPhone using Tapatalk

Ok, it’s on. I hope my timing is ok. Sent from my iPad using Tapatalk

Mac, it’s all I can do to remotely keep up with your standards. [emoji41][emoji41] Sent from my iPhone using Tapatalk

Trimmed and rubbed with coffee cardamom. Sent from my iPhone using Tapatalk

That’s part of a standard brisket. [emoji41][emoji41] Sent from my iPad using Tapatalk

Not sure, it’s going to be a standard brisket, no bells or whistles. Sent from my iPad using Tapatalk

Tony, since you asked if ever cook anymore.... Sent from my iPad using Tapatalk

DAYUM!! Sent from my iPad using Tapatalk

They don’t take long, a breast at roughly 300° shouldn’t take more than a couple of hours. You’re looking for a 160°-165° internal, pull, and let rest. As far as brine, the flavor I’ve enjoyed most is bourbon. I do a simple salt and bourbon brine overnight, and then season as you care to. Good luck! I think you’ll like it. Sent from my iPad using Tapatalk

Mac, my very best pics would still make you look better. Sent from my iPad using Tapatalk

Oh, c’mon tony, you’re an old pro here, anything you do is pic worthy!! Sent from my iPad using Tapatalk