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I just like the sound of Saphira better! Robert

Beautiful layout MacKenzie! It's clear your artistic flair influences all of your surroundings! Robert

For every moment no pics are posted, the grill shrinks. Robert

Adding food especially will affect dome temp, the more you put on, the longer to come back up, and it will come back up. Let your grill stablize at your cook temp as long as you care to, if you're more pressed for time, just put your stuff on, it'll get there. Poochie's exactly right about chasing temps, that'll be way more of a problem. Robert

That's exactly right Dennis, I'm with you on bark, so I never foiled. The last brisket I did was a prime, wrapped in butcher paper, and it was every bit as good as an unwrapped srf wagyu brisket I did recently. There was still as stall, and it was very moist, and the bark lost no integrity at all!! Plus the burnt ends!! The point still had a lot of fat left, so they can be cooked as much as you care to, talk about bark!!I'm somewhat anxious to try a choice, but for now, the primes at Costco are reasonable! Robert

The real estate on that 32 is incredible!! Oh! The cook looks great too!!😇😇 Robert

Uuhhh, wow!! Robert

Remember what I say about the POWER of the Dark Side!!!!! (Que Darth Vader music). Robert

I ain't skeered!! Robert

Very nice!!! Robert

The newer ones fit no problem. My cyberq is just like poochie's, and the plugs fit through with plenty of room for three cables. Robert

The fun hasn't started yet!! Robert

Rak, think of your daughters safety!!! The self opening lid, superior insulation reducing the chance of burning herself!! Robert

Mackenzie, you don't have to straighten the meat probes, you can just feed the plug from the inside. Straightening isn't a problem though, many people do, it just has to be done carefully. Robert

Beautiful brisket poochie, beautiful. Robert

I'm not sure what to say about that table, but, it's just.....wrong!!!! Robert

Yeah, somebody posted this on the guru forum, it's slick! Robert

Like I said before, you're simply on a higher level than most. Wow! Robert

If you want char flavor, I think APL said it, I believe fearless leader has done it, grind up a small amount of charcoal, and sprinkle it on your steak like a seasoning after cooking. The thought is, carbon is carbon! Robert

Ok, this is a big deal. Robert

Country style ribs?? Robert

Any word on the thieves? Robert

Ok, that's a good one!!! Robert

This is true. He's still one of the best, but we all know his days are limited. You never know, but I doubt the saints will ever see the likes of him again. Robert

Well, we are just finding out that Drew played hurt all last year, now he's healthy. We got a good o line, and Brandin Cooks is the burner we all hoped, and the D looks decent. The dark side is alive and well in the big easy! Robert