tony b

I have a basket splitter for my 23" KK. It doesn't stick up any higher than the basket rails, so there shouldn't be any interference with putting a pan under the rotisserie like you're currently doing. I'm making an assumption that it will be the same on the 32. The advantage of the splitter is than it forces the airflow through the charcoal and doesn't allow a bypass, like when you just stack the coals off to one side in a regular basket.

@Tony8919 👍👍😋

A friend turned me onto Uncle Roger last summer. I've been a follower since.

You can be my "Santa" anytime you want! 🎅

I'd be worried about that, for sure! An accident just waiting to happen!

A PROPER bowl of red - not a bean in sight!! EXCELLENT!

I ferment with the seeds. They just get blasted in the blender and then the mash gets sieved before I add the vinegar and bottle.

This year's batch of aji yellow hot sauce. Didn't get many peppers this year, so only a couple of bottles of sauce - enough to get me by for a while. I still have a couple of bottles of last year's batch.

I've never cooked the pot of red on the KK, but I have grilled the sirloin steak on it before cubing it up for the chili. Simple S&P on it, since it's going into the chili pot with all the other spices. Works well.

Yummy! 😋

Marie Sharp was the original owner of Melinda's, until it was bought out. They are the same recipe. One of the 1st hot sauces that I ever bought.

Sounds like a "Melinda's" clone recipe with the carrots. Dave Dewitt and Nancy Gerlach were the original folks publishing Chili Pepper Magazine and cookbooks. They are the ones that got me started on my hot sauce/pepper journey! I just started this year's batch of my aji pepper sauce, not seeing much fermentation happening yet, but it's only been a couple of days.

Next time, cook the spuds in that fat! You'll love it, too!

I love Modernist Cuisine. Dabbled a bit back in the day with molecular gastronomy stuff.

Did you actually roast the potatoes in that chicken fat (schmaltz) or just pour it over the top of the spuds after cooking, as a sauce?

Very interesting, indeed. As a mechanical engineer, who knows a thing or 2 about heat transfer, his science is spot on. His description of what's going on is very clear and precise - a good communicator. Video production is insane with that split pan. I had to "subscribe" to his channel.

Another option, which I seem to recall Dennis promoting(?), is to just take a hammer to it and bash it until you can remove the pieces. Then just roll the KK off the ramp.

FYI - that's my KK in those pics above - notice my hop plant in the background! @BOC - for sh!ts & giggles, put your thermometer in a boiling pot of water and see how it reads?

From "the man:" Meathead at Amazing Ribs: Does meat stop taking on smoke? There is a popular myth that at some point the meat stops taking on smoke. Sorry, but meat does not have doors that it shuts at some time during a cook. There is a lot of smoke moving through the cooking chamber although sometimes it is not very visible. If the surface is cold or wet, more of it sticks. Usually, late in the cook, the bark gets pretty warm and dry, and by then the coals are not producing a lot of smoke. Smoke bounces off warm dry surfaces so we are fooled into thinking the meat is somehow saturated with smoke. Throw on a log and baste the meat and it will start taking on smoke again. Just don’t baste so often that you wash off the smoke and rub. To read the rest of the article: What You Need to Know About Wood, Smoke, And Combustion (amazingribs.com)

I have a good friend who runs a BBQ business here. He says that it's a struggle and you have to have the passion for it to keep going. His margins are razor thin and any bump in his costs hurts. Like you said, folks have it in their heads what they should pay for a pulled pork sandwich, notwithstanding what the true costs really are. COVID almost did him in, as he does a lot of catering of weddings, graduations, and corporate-sponsored events. That practically dried up during the quarantine and he barely made it on the carryout/delivery from the restaurant.

We got the word this week that ANOTHER BBQ place in town is closing as of this Saturday. That's 2 in the last 2 months. Both said that they just couldn't make it work. One had been a "staple" around here for many years. Hope it's not a trend! Fortunately, when I'm being lazy and not making my own Q, I still have several other spots in town to choose from.

I wish! Enjoy!

Looking forward to seeing it in action - with some meat and a fire going!

Yeah, before I started bringing it inside on super cold days, the first time I realized it was off (temps didn't make sense for the vent setting). I checked it and it was 50 degrees off on the low side!

220 C, I presume?