tony b

Holler at me if you make it to Iowa!

That crab looks awesome!

How did all y'all celebrate Mardi Gras? Cajun-blackened pork wings on the KK. Plated with Dirty Rice made with duck confit and "hairy coats" (that's cajun for green beans, y'all!) with a shallot creole sauce. And, of course, Hurricanes! Served in the appropriate Pat O'Brien's glass, circa 1977! Bon Temps, y'all!

Welcome to the Obsession, @MsTwiggy! All good advice from those above. Not much that I can add. I primarily use Jealous Devil as my go-to lump these days. I have a local shop that carries it, so I don't have to deal with shipping costs, like with Kamado Joe (Amazon) and Fogo. Both are good lumps. If you want to check on any major lump charcoal, I highly recommend going to naked whiz's website. He tests various brands for quality. He's well respected. The Lump Charcoal Database -- Naked Whiz Charcoal Ceramic Cooking He thought that Blues Hog was a good charcoal, btw. His only major complaint was that there was too high a percentage of "small" pieces in the bag that he tested (66%), which is quite high. If your bag was similar, then that could have been a source of why your cook didn't last longer, as obviously small pieces burn up faster. Review of Blues Hog Premium Lump Charcoal -- Naked Whiz Ceramic Charcoal Cooking As far as I know, there's absolutely no harm in overloading the charcoal basket. Good luck with the brisket and post pics! One of our key "rules" on this Forum - No pictures, it didn't happen!

Super Bowl Sunday (Yaaa Chiefs!) means wings! Dry Rubbed going on the KK. Done! Sauced (classic Buffalo) and plated with fries (sriracha ketchup) and veggie plate (horseradish ranch), with a Southern delicacy - Chiggers in the Grass (celery stuffed with pimento cheese and pimento stuffed olive garnish). Not to be confused with Ants on a Log! Ha, ha! Andy Reid rocking the stache! LOL

I'd eat that!

WOW!

That's our @Poochie!

I hear yah! We broke a record here yesterday from all the way back to 1911! It was 55F! I was outside without a jacket! We'll see if the "rodent" is correct and we'll get an early spring??

No such luck here. Windchill is Minus 25F and the actual temperature is going to stay below zero for the next 3 days! 🥶

My only experience with eating Chinese food in Europe was in Germany back in the early 90s. Gawd, it was awful - seriously bland. Far worse than anything I've ever had here in the States, even at the cheapo all-u-can-eat buffets! The only reason that we tried it was that they had a beer sign in the window for a local beer that we wanted to try. At least the beer was tasty!

Welcome to the Obsession! Glad to hear that you're using the Forum as a resource. This community is awesome for sharing all their ups/downs on cooking in their KKs.

Nice to hear that you're well on the mend, Dennis.

Awesome looking cook! Happy New Year!!

Sorry to hear that! Best Wishes and good luck with the sale.

Great success story., Dennis. Here's to 20 more years of success!

Perfect roast!

Agree with @MacKenzie,great video. Excellent looking chooks!

Nice Boxing Day gift!

In my homebrewing club, we often tell others that their beer "doesn't suck," as a compliment that it's actually pretty good. Newbies are often surprised by the comment, until it's explained to them.

Not done in the KK, as I'm visiting family for the holidays. This was done in the oven, low & slow (275F) for 3 hours, then rested for 30 minutes, then seared under the broiler. Didn't suck! MERRY CHRISTMAS!

At my sister-in-law's for Christmas. We did prime rib in the oven. Happy with it! Merry Christmas Everyone!

@C6Bill - sorry to hear about your dog going over the rainbow bridge. The duck does look amazing though.