tony b

That's Rule #1 for newbies - never chase the temperature. This observation is VERY true - once you heat soak the KK, that's the temperature it's going to stay at for a very long time! It's OK to open the top vent wide enough to make sure that your fire is going good (1 to 2 full turns), but then park the top vent at the setting for your cooking temperature before you reach it. I generally wait until the dome temp is about 50F or so below my cooking temp, then I reset the top vent. Nice brisket cook. I'm a huge fan of Franklin's method. One question - did you wrap the brisket in the butcher paper AFTER you finished cooking it, or during? The "standard" Franklin method is to wrap it in the paper right after it gets through the stall (typically around 170F internal) and leave it wrapped once it's finished. Just sayin'.

Cool setup.

Indeed!

@Herbie J - Alabama - BUT, did you notice the pickled beet that he sneaks into his burgers?? It's an Aussie thing - we've just gotten used to it over the years!

Down home cooking, son!

Will start breaking out the bubbly in a couple of hours with the hors d'oeuvres. Happy New Years, Everyone!! 🍾🥂

Braved the 10F windchill last night to grill steaks - Denver steaks from Porter Road. I should have left them on the grill a few more minutes, as they were very rare. Still super tasty and tender though. Plated up steakhouse style with 2x baked spud and creamed spinach, with a nice blue cheese mushroom sauce.

Giving Aussie a run for his money on the beefies!

Nice job. Next time, can we get a pic of the pizza on the grill??? We LOVE food porn here! btw - nice Shun knife! I'm a junkie for Japanese knives - own several and keep buying more - yes, I have a problem!!

Ribs for dinner last night. 325F indirect with the smoker pot with coffee and apple woods over coffee charcoal. Half the rack got slathered with Dinosaur Mango Habanero sauce. Dry rub was a mix of Dizzy Dust and Dr. Cimarron's. Plated with roasted potatoes.

You constantly amaze me, MacKenzie!

To be honest, I haven't mowed my own lawn in over 25 years. As they saying goes, "I have people."

Aussie, only YOU would put maple syrup on the lobster! Crazy, but I guess as long as it worked - ha, ha!!

Like Jon said, depends on the thickness of the cut. If you try to reverse sear a thin cut (< 1") after doing a low & slow roast, you'll likely overcook it.

They bend easily enough; just go slow and steady until the easily fit through the portal.

Welcome to the Obsession! Nice uncrating and 1st cook. Looks like you're all set now! Just bang out the burn-in and it's off to the races!

Like Dennis says, some folks are just content with a Chevy and don't want a Ferrari, even if they could afford one!

Excellent cook!

Excellent job!

Way to go Mrs. Reef! What DON'T you own now, ckreef?

Upper 50s!

Merry Christmas everyone. Yes, it's a white Christmas here, just because of all the previous snow build up. Too warm now to snow right now. Mini heat wave.