tony b

Check with @Bruce Pearsonin Fremont. He was looking to sell his boxes.

Very nice upgrade, even if it's pebble! 🤣

I hope the inaugural cook isn't the pooch! 🤣

👍

Rockwood used to be my go-to charcoal, but they had a major fire in their production facility and when they returned to operation, they stopped shipping here. I used to get it at the local BBQ store. I tried to order it from Ace, but they canceled the order, say it was unavailable at my location. My go-to now is Jealous Devil, which the BBQ store carries.

Excellent cook. And now you know why this is the best smoker/grill on the market - Hands Down!

Same here.

Welcome to the Obsession. Looks like you're off to a good start. Need pics of that all-important 1st cook! What's on the menu?

Out here there are more pigs than people - seriously! While most of it is pedestrian for the mass market, we do have farmers that raise the old heritage breeds - most have heard of Duroc and Berkshire, but there's lesser-known breeds like, Red Wattle, Mulefoot and Swabian. It's like the Waygu of pork. It ain't "the other white meat!" I had a local butcher shop that carried some of them, but alas COVID did them in. I can still find it occasionally but have to work a bit harder at it now.

STUFFIES! I had heard about them from a good friend who used to live in RI. I finally got to try them when visiting Providence a few years back. I liked them! Unfortunately, I can't get anything close here in the Midwest - the No Coast!

@Paul - Staying in the south SF Bay Area this time. No plans to come up to Napa. Heading over to the coast (Monterey & Santa Cruz) for several days. If I were headed up north, you'd be one of the first to know! Maybe next trip?

I had a sneaking suspicion that you were using it on potatoes! YUM!

@tekobo - just curious as to why the pan? Saving the drippings for something?

Howdy! Heat wave has abated for a bit. Friends on the west coast are baking right now though. I'm headed out that way next week. I'm hoping that it's better when I get there! Usual summertime activities here, especially grilling and beer drinking! Hope you have a great summer, too!

@BARDSLJR - where you been? Hope all has been well there. Good to see you posting again.

That's the best news!

@David Chang - I hear the frustration of trying to keep the pellets going, even if you clean out the tar. A trick that seems to work OK for me, is to periodically just tap the side of the tube with some tongs to help knock down the ash and cause the pellets to fall down into the burning area. The downside is, of course, you're still having to babysit it, but at least you're not burning through your fuel cans relighting it.

Well, the "experiment" was a big success! And, I did end up breading one thigh in AP and cornstarch with some SPG and frying it (cast iron - of course!) You can really taste the pickle flavor. The rest of the thighs got grilled, along with some corn. Direct, 325F for an hour. Plated with homemade potato salad and a nice chardonnay. Again, you could taste the pickle flavor in the chicken. The corn was surprisingly good. Don't know where the supermarket got it, as it's way too early for local corn - about another month. Hope everyone had a great 4th of July!

Happy 4th everyone! I'm doing an "experiment" with today's cook. A local brewery just released a pickle beer (kettle sour, with sea salt - similar to a Gose, with dill.) I liked it and thought "I could brine chicken with this!" An AHA moment. So, I brought some home and the chicken thighs are brining in it as we speak. I did add some onion and garlic powder, white pepper and smoked paprika to it. Will grill some and seriously thinking about breading and frying some, too, since this is an "experiment" after all. Will try and remember to post pics later, depending on how many "adult beverages" get consumed this afternoon! Cheers!

Indeed. It did feel that way.

I grew up eating grits for breakfast. I didn't know that you could eat them any other time until I was an adult and introduced to polenta. Then Shrimp & Grits became a "thing," that's when I started making it.

@tekobo - Sacrilege indeed!! Do you eat polenta - just a boushie name for grits! I have a wonderful recipe for shrimp & grits. I'd be willing to share with you, if you're game enough to try it?

I had to move my 23" up a flight of 8 steps from the garage to the deck in my house. I built a ramp from 5/8" thick plywood. I took the lid off to reduce the weight. It still took 4 of us to roll it up the ramp - 2 at the top of the stairs with straps pulling and 2 of us below to push. It was a challenge, but we did it. Hope to never have to do it again!