5698k

In that part of the world, 50 years might give you 20% more growth. The size of a tree is directly proportional to its vicinity to water. The oak population is in no danger in that part of the world, no more so than mosquitoes in south Louisiana. Sent from my iPad using Tapatalk

I'm not sure freezing had anything to do with shape. I've cooked an entire sliced ribeye before, with several shape variations throughout. Sent from my iPad using Tapatalk

This makes me wanna do one. Sent from my iPad using Tapatalk

Uuhhh, WOW! Sent from my iPhone using Tapatalk

I just finished mine, I used a small, left handed crescent wrench. I do suggest to others who plan on doing this change to take a picture of the old rods in place before removing, there is only one way the rods go. Sent from my iPad using Tapatalk

5 Guys Sent from my iPad using Tapatalk

Doc speaks the truth. Never doubt the word of Doc. Sent from my iPhone using Tapatalk

I was wondering when you'd get back here, it has been a while. Sorry to hear about your friends, I just buried an old friend this past weekend myself. Enough negativity, fire the grills up! Sent from my iPad using Tapatalk

Dennis was trying to make a dual fuel kk at one point, I think he made one or two, but I don't think it went much further. Sent from my iPhone using Tapatalk

Yep! No wrapping, no nothing. You're looking for roughly 200° internal, but start probing around 195°, but could go 205° or more until done. Sent from my iPad using Tapatalk

I recommend KISS. 50/50 sea salt, coarse black pepper. Cook at 250°, naked, fat cap down, until probe tender. Doesn't get much simpler than that. Sent from my iPad using Tapatalk

Depending on the scale, a mini kk still might be too heavy for a rear view mirror!![emoji38][emoji38] Sent from my iPad using Tapatalk

I'm very aggressive when I trim briskets, they've always turned out great. Trimming between the muscles allows for more bark, (bark good), and makes it easier to do burnt ends. Cook temps don't really affect the finished product, the only real difference is cook time. I've cooked from 225°-300°, it really depends on how long I want the cook to take. Yours is looking great, I think you're gonna be pleased. Sent from my iPad using Tapatalk

I guess I need me some ghee then. Sent from my iPad using Tapatalk

Ok, I'm not up to speed. What is ghee? Sent from my iPad using Tapatalk

You're set! Sent from my iPhone using Tapatalk

Call me a traditionalist, but I don't mix duck and seafood in my gumbo. I like my duck gumbo roux very dark, almost black, my seafood gumbos with a lighter roux. The good thing about gumbo tho, you can make it however you please!! Sent from my iPhone using Tapatalk

Nothing 700°F won't cure. Sent from my iPad using Tapatalk

The new ash deflector is definitely a plus, the dual airflow dial is up to you, I don't really get the benefit. I've gotten to just using foil as a deflector. Sent from my iPad using Tapatalk

I believe everything you mentioned except for the tiles ship from California. I feel sure new gaskets will solve any lid play problem you have, you'll likely have to loosen the lid a bit when they're replaced. Sent from my iPad using Tapatalk

Yeah, I suggest you don't start drilling holes in anything before consulting Dennis. Sent from my iPad using Tapatalk

The lower part of the latch is adjustable, have you looked at that? The gasket is easily replaceable, and the has subsequently been an additional gasket added to newer models, easily added to yours. This addition will also aid in your lid issue. Sent from my iPad using Tapatalk

Mutt? Sent from my iPad using Tapatalk

Mjolnir, the name of Thor's hammer. Sent from my iPad using Tapatalk

Do you have the rear door? Sent from my iPad using Tapatalk