tony b

Amazon, but they show it now as "unavailable." I've not bought from these folks, but they seem to be the only source right now. https://pimentowood.com/ I generally use the smoker pot, with a combo of wood chips, leaves and allspice berries.

I've never tried the rolled-up technique. Is it just to save space, or does it make a difference in how they cook?

Was inspired by a recent jerk cook, so last night was jerk chicken, smoked over pimento wood, with black beans and curry rice.

WOW!! That was an adventure. At least it was just flooded roads and not a local storm with high winds going on.

That would be NOW here in the Midwest. First hard freeze of the season possible tonight and we haven't even seen frost up to now!

Boston Bay makes a good one that I've used in the past. https://smile.amazon.com/JCS-Boston-Dry-Jerk-Seasoning/dp/B0039UWOUM I've not tried this one, but I generally like many of their other spices blends. No sugar listed in the ingredients. https://www.worldspice.com/blends/jerk-seasoning

These are my "go to" for jerk seasonings. https://smile.amazon.com/Walkerswood-Jamaican-Seasoning-Items-Order/dp/B06XJMGD86 https://smile.amazon.com/JAMAICAN-COUNTRY-STYLE-Boston-Jerk/dp/B000ITPG02

@mk1

Never seen that before. But you guys down under get different motors than us folks here in the States. I swapped the direction of my motor a long time ago (there's instructions on how to do this here in the Forum), so the main part of the rod wouldn't unscrew. I've also tried to use LokTite on most of the connections so they don't come apart. Not sure what happened this time, but I'm going to apply some more LokTite to it, just make sure!

Spun a chook for dinner tonight. Hadn't done one in ages. Used the basket splitter, fire in the rear, with a chunk of cherry wood. Ran about 350F for a bit over an hour. Plated with sous vide mashed potatoes and a nice side salad. Tasty rose was a good accompaniment.

Funny, but I had a similar thing happen tonight during my spun chook cook. The pointed end piece (I leave it on) unscrewed a bit during the cook, so the assembly wouldn't come off easily. Had to run grab a pair of pliers to screw it back on enough to get the chook off. It's always something on many cooks - gotta stay on your toes (and limit the adult beverages - a bit!)

No, Bruce, please, don't go over to the dark side - beets do NOT belong on a burger!

Take your time, plan out the route, and have plenty of muscle handy. And, adult beverages to celebrate afterwards and to bribe the extra help.

Preach on, brother. As Neil Young so prophetically put it - It's better to burn out, than it is to rust!

Bloody hypocrites.

Was there ever any doubt, Aussie?

Good reminder - I haven't made a batch in way too long.

All these cooks are making me seriously hungry. Keep up the great work.

De Nada.

To fix your loose tile, you will need to heat up the grill again and push it down as it cools to reattach it. Then put the grout on it after it cools.

Great looking pizza.

Welcome to the Obsession! Very nice BB - a monster of a grill. You're going to be amazed at the quality of the food that comes off of it. Pics are greatly appreciated here.

A "Must Have" in my book!

Congratulations and welcome to the Obsession! You're going to be seriously impressed with how it cooks!

While that is a very nice adaption, I like my Grill Floss - it solves the length issue. YMMV