tony b

Like @Poochie said - I like these flat skewers. https://www.amazon.com/gp/product/B081H1P8BT/

It's all about the crack sauce!!

So does Yoder over on Mad Scientist BBQ.

Can't wait to see what new things you bring back!

Skewers make dealing with shrimp on the bar-bee a lot easier, if you haven't tried that trick yet.

Damn, I was hoping for a volcano!

You're too kind! 🤗 I've learned a thing or 2 from you @Troble! I'd have never become addicted to Peruvian Green Crack Sauce before you posted the recipe for the chicken.

I do have a cute butt, don't I!! 🤣

Crazy weather this year. We had a t-storm last night about bedtime. Lots of lightning, but hardly any thunder. Managed to get this pork butt done and the grill put up before it started. Local market ran a pork sale this weekend - bone-in butts were $1.59/lb. How do you pass that up?? One went on the KK yesterday morning at 7:30am, with smoker pot of hickory and apple chunks, Guru set at 250F. Butt was injected the night before with Butchers Block pork injection. Rubbed just before going on the KK with a mix of Soo's Slap Yo Daddy and Fergolicious BBQ American Pie Luv Rub. FINALLY Done after 11 1/2 hours! This was only a 7 1/2 lb bone-in butt, so I was surprised by how long it took to get to 195F internal. But, I did inject it, so those usually take a longer to cook. It was falling apart when I picked it up off the KK. Double wrapped in foil, then in a bath towel, into the cooler for 3 hours. Still just warm to the touch for pulling. Put up in 9, 8 oz, vacuum sealed bags, with a bit left over for a sammie tonight. Should hold me for a while.

I'd eat that pork! @Aussie Ora - can't wait to see how that lambsie turns out!

How is the texture of the skin when finished?

Classic @Poochie 🤪

@tekobo - Happy Birthday! 🥂🎂 Hope it's a great one!

Interesting that Whiz likes chips over pellets (mainly because of the creosote buildup). Many of us here are in the pellet camp because they stay lit better than chips. YMMV

Where do you buy Yak's for grilling?? 🤣

All's well, that end's well, as the saying goes! Good job. Now sit back with an adult beverage and enjoy the results of your hard work!

I've used it before. It's a good all-around chili powder. Mostly I use Pendery's Dallas Dynamite, Fort Worth Light and Top Hat - a 3 dump recipe.

@C6Bill - you can always serve the beans "on the side" and let folks put them in their bowl with the chili, if they so choose. That's a totally acceptable alternative, just like some folks like to add cheese, onions, sour cream, etc. to their bowl of red. Everyone gets what they like, while still preserving the actual chili for the purists. Just a suggestion.

Similar to Bruce Mitchell pimping Blackstone Griddles. I like his YouTube videos, too! Bruce Mitchell On The Bayou - YouTube

Cool! I used to judge CASI competitions back in the day up here in IA. A big SECOND on Pendery's for chili powders. I generally use Penzey's for dried whole chiles. I have used smoked brisket in my chili with good results recently. My "standard method" is to grill my sirloin steaks first, then cube and/or grind them for the chili. I like that kiss of smoke that grilling adds over just browning the meat in the pot. Yeah, you don't get the fond in the bottom of the pot, but it's easy to make up for that with some beef stock.

You are spot on in your reasoning. That's why we highly recommend using the damper on the fan units to choke down on the draft airflow and force the fan to do the heavy lifting. Strong winds blowing across the top damper create what's called "vacuum drag." It actually pulls more air through the damper than would naturally draft by itself, throwing off your dome temperatures (in the wrong/high direction!) Once the grill temperature is above your setpoint, the controller is pretty much useless at that point, as they can't lower the temperature; only increase it or maintain it.

It's not recommended. It's called botulism!

Yep, I put it back in the jar. It's in the fridge and it lasts a long time, as it doesn't take very much to slather a butt in the pink paper. It's been a while since I last did this, but I generally just go by smell & taste (you can also see the smoke "ring" developing around the outside of the pans.) I pull it off when I'm happy with the level of "smokiness." It's not super long, if I remember correctly, just an hour or so. A lot depends on how much smoke you're generating from the cold smoker - obviously. I usually keep the top damper almost closed, so that most of the smoke gets "trapped" in the KK. Keep posting, as I'm curious how you fare.

@brett - good to see some OGs still hanging around. My old DigiQ-II (Guru) is still rocking on. I have replaced probes over the years, but even they seem to last a long time. Like you, I just like the "comfort" of setting everything up and just walking away and letting the Guru do the heavy lifting on really long cooks (over 3 or 4 hours.) Lots of good advice here on more-recent tech/gadgets. Good luck!

Both of you nailed it. I'd eat all of that!