5698k

Merry Christmas! Rob

Bosceaux, you continue to impress. Rob

Dennis will custom make any color if you supply the tiles. any 25 or 28mm I believe! Rob

Hmm.... Rob

I think it's fine wrapped. Personally, I'd keep it simple. The night before you cook, give it a good coating of Lea and Perrins, and then 50/50 salt and pepper, some garlic powder, and maybe some coffee. Then day of, do a simple reverse sear. For mid rare, take it to 130°+, then sear the heck out of it. Rob

Size and color? Rob

The hole is from the fact that your fire burned towards the airflow. As long as there's fuel in line with the air, that's the direction it will go, but it will deviate in order to get to fuel. This is also where quality lump comes into play, in that better lump burns more completely leaving less residue, (ash). If you're concerned, do as ckreef did in his demonstration and sweep the ash to the sides and rear, ensuring unobstructed airflow. These grills are the epitome of efficiency, I don't believe two lo/slos will be an issue. Are you aware of the instance where a 23 KK, went over 80 hrs at 235° on one load of cocochar? Rob

Rob

I never thought I'd say this, but I think you had too much coal! A KK loaded up below the basket handles will go way longer than any single protien would ever take to cook, so no problem there. Your make shift deflector did indeed work, it's not necessary to have a stone. I believe Dennis sometimes uses a foil wrapped pan, if that tells anything. That said, unless you're doing a direct grilling cook, always use a deflector, especially on the long, lo/slo cooks. Congrats, you're well on your way to many plates of delicious food!! Rob

Bosceaux has proven himself, and is ready to take his place as a master of the dark side of the force!!💀💀 Robert

That's the all the air passes over the coals thingy!!😆😆😆 Robert

I think Bosceaux's in the "I can't believe they're so massive!" zone!!😂😂😂😂 Robert

Hmmm, not sure if Bosceaux is gonna survive!! Robert

The way my vac works is the drywall filter is a bag that hooks to the inlet inside the canister, and all of the ash is collected in the bag. When it's full, simply remove the bag and replace with a new one. I have a 12 gallon vac, a bag is good for ash from about 50-60lbs of coal. Robert

Have you seen the technique of rolling the racks, securing with a skewer, and standing them, bones vertical on the grate? It's very space economical. Robert

If I had to guess, the standard grates will stay the way they are, these new ones optional add ons. They'll be great for fish, veggies, or anything else small or delicate. They'll also be great for a skillet type of sear, burgers for instance. Grill Grates on steroids! Robert

In my vast medical experience, if Rak can make the unveiling, I would allow him to lift a camera! Robert

I'm ready for mine!! Robert

Good idea...😆😆 Robert

I'm half trying to talk the wife into moving to kerrville, I love that part of Texas. Robert

Steels, and ceramics do not sharpen, they simply re shape the blade. The only way to sharpen is to remove metal. Stones are the least exspensive, consistent way to sharpen. An easy, effective tool is the worksharp. It's a small, electric, belt drive, that uses a varying grit level bands to produce a good edge. Another tool is the edge pro, which is a tool using stones, and has a stand, allowing the user to set the honing angle, making for an easier way to get a consistent edge. There are other tools out there, varying in cost, and ease of use, but ya gotta remove metal to sharpen. Robert

I'll let you know as soon as I can! I've used buttermilk before, but mostly with a batter, never in this manner. It's a gallon of buttermilk, a gallon of water, two cups kosher salt, and 6 tbls of a sweetish rub. We'll see!! Robert

Thanks. I have two ten poundish birds for Thursday, I'm gonna do roughly the same thing. Maple brining one, buttermilk brining the other, both directly on the grate. Robert

CC, what was your time/temp? Robert

HA!!! Robert