tony b

Amen to that, brother!

@Aussie Ora - must have been rib day, as I took advantage of a "warm" day here (it was 37F) and tossed on a rack. Indirect, 275F with the Guru, smoker pot loaded with hickory and apple chunks. Rubbed with mustard and Sucklebusters 1836. I slathered the middle with some Dinosaur Slather Sauce about 30 mins before they came off. Needed to practice may ravioli making, as I hadn't done it in a while, and will be cranking out about 300 of these puppies for a fundraiser dinner at the end of the month. Fillings were a spinach and cream cheese, and 4 cheese blend (ricotta, mascarpone, red pepper Boursin and parm). Came out nice and held up during the cooking. Froze the leftovers for another day. Fingers crossed that I can do this again in a week, but 6 batches of 48, not one!! Sorry, no plated pics, as my plating was seriously sloppy, between the rib sauce and arrabbiata pasta sauce. But, it was tasty, nonetheless!

Smart pooch!

Simple trick - before you put on your mustard/spices/rub, look at which way the grain is running on the point and the flat. You can either slice a small piece off as your "starter guide" once it's cooked, or just stick a toothpick in perpendicular to the grain and go with that guide once it's done (the end of the toothpick will likely char off, but there should still be some left inside the meat that you can ease out for your guide.)

When is it ever "too cold outside" in San Diego???

@ZooBeeQ - Only one suggestion - bail on the stone deflector. It's not needed with the drip tray and it will severely slow down your initial heatup. Almost no one on here uses it anymore, including Dennis. If you have time for a small project, consider making the Syzygies smoker pot out of a cast iron Dutch oven. Works great on long cooks, prolongs your smoke generation and by forcing the smoke down into the fire, cleans it up nice (burns up some of the nasty volatiles). I plan to use mine on a rib cook this afternoon. It's warmed up to almost 35F here!

We'll need pics!

They were a pretty popular accessory on the old POSK site (one of the few things that RJ got right). I never owned one, but I could see them being used on certain cooks/cold smokes.

Isn't it listed on the spec sheet on the main website??

Excellent. His voice reminds me a lot of Sting's.

The master of shorties!

LOL! Did they cancel school?? I grew up in the South and school was cancelled if we saw any snow on the ground - period! Tonight's dinner - a Trader Joe's Cabernet Pot Roast, with an extra hit of coarse black pepper, indirect, over coffee wood charcoal, with chunks of mesquite and post oak, at 250F. Plated with melting potatoes, steamed broccoli and mushroom gravy.

[Bevis & Butthead laugh] - He said snags!

You're killing me with that grilled cheese sammy, MacKenzie!

Yeah, they were very modern in style.

I've seen Old Hickory knives, but never owned one. At $17 a clip, a set of 10 would get pricey! Yeah, non-serrated steak knives are not the norm anymore. I have a nice set of Cutco, but they are serrated. Quick Amazon search found this set from Chicago Cutlery, who make good knives. Maybe you can get them Downunder? https://smile.amazon.com/Chicago-Cutlery-1134937-Fusion-Pieces/dp/B07L3LBSV4 This set looks really nice, but a bit pricey, but it's only a set of 8. Not very familiar with Dalstrong, so I can't say much about their quality. Good reviews though. https://smile.amazon.com/DALSTRONG-Steak-Knives-Folding-Block/dp/B07ZJPXZDL

I haven't done any extensive work with them yet, so we'll see how they stack up to hand fatigue and comfort.

Well, I did it again. Another Kickstarter knife set. Different guy, but the same idea - Japanese style knives made in Germany. He's only making paring knives, which is why I went for it, seeing as I have a bazillion Chef's knives already! They finally arrived yesterday. Sorry for the dirty cutting board. I didn't realize it was schmutzed until after I took the picture. Nice feel to them and they were pretty sharp right out of the box - paper test. I did give them a quick stroke on the steel and good to go! I didn't have the heart to dirty them yet, but soon!

True!

My "non Super Bowl" dinner (I watched the Puppy Bowl instead - Go Team Fluff!! - ha, ha!) - nice Bavette steaks from Porter Road, 2x baked spud, sautéed mushrooms, steamed broccoli, olive bread and some chimichurri sauce.

Definitely a "must" for the shrimp & grits!

Makes you wonder though, if it can't hold temperature stable and on setpoint for sous vide, how well a job does it do on it's other "regular" functions??