tony b

I did some for breakfast yesterday with a combo of olive oil and bacon fat - perfection!

I have both the Sumi (which is very close to Dennis' cocochar extruded) and the Aramaru. Next on my list to try is the White Binchotan. According to the website, it's actually made in Vietnam, but the price point is in the same ballpark as the Sumi and Aramaru. https://www.korin.com/TK-636-28-03

Only suggestion, same as ckreef's, open the top and bottom vents all the way. Temperature = airflow. If you want seriously hot, gotta have a lot of air flowing through. Also, light your coals in 2 or 3 spots for a seriously high temp cook.

I bet she loves your pool though!

Here's where I get reasonably priced binchotan for my yakitori, if you're interested. https://www.korin.com/grillware/binchotan-charcoals-and-accessories

While likely cost-prohibitive, I'm envisioning 22# bags, 2 per 44# box - best of both worlds!

Gonna be a fun experiment. Love all 3 spice blends.

Look in my pantry/fridge/freezer right now - country ham, stone-ground grits, Dukes, Whistle Stop, Jimmy Dean, Sweet Tea - don't get much more Southern than that! If I'm seriously desparate, I'll "stoop" to Sir Kensingtons mayo. Still too sweet for me, but at least it's not Hellmans!

Let's just hope that they don't burn up all the forests down there to clear land to grow soybeans to sell to China!!

Whoa, Dude! I was born in South Carolina - just because I live in Iowa doesn't make me a Yankee - bite your tongue!

1) Ditch the deflector stone - no one, not even Dennis, uses it. Just slows down your cooks to heat up the extra mass. Just put some aluminum foil on the lower grate to serve as your heat deflector. You don't need mass, just a barrier to the infrared heat from the coals. Save the double bottom pan for its intended use - catching drippings onto veggies or making a nice gravy. 2) For that temp range, top vent should be about a 1/8 turn open (just barely off the seat) and the bottom vent is not controlling, just open enough to let air in for the fire. If you have the dual dial lower vent door, either: use one of the middle holes on the right, or a 1/4" sliver on the left one.

RIP! Another POSK bites the dust.

I'm firmly in the Dark Autumn Nebula tile camp!

I like the idea of handle/holes in the sides, too, for easier lifting.

I also use a MAPP torch, about a 30 second blast, followed with a hand-held air blower until I see a nice glow going. I mostly use either Rockwood or Fogo lump charcoals. Both are a tad hard to light, similar to the cocochar and coffee wood, from Dennis. I generally open the vents fairly wide open until I see the temps start to rise and get near my target (within 50F). Then I close them down to where they should be for my target temps, unless I'm using the Guru - where I close the bottom vent completely and have the top vent just barely off the seat, to force the Guru to do all the work.

Agree. It's Dukes or nothing! Yes, please. I'm on my last jar.

Typical reaction that we've all had! They are stunning, especially the dark autumn nebula ones!

I enjoyed reading it, too!

@ckreef - it's a Brit thing, dude! Just like we Southerners live for the first tomato sandwich of the season from the homegrown tomatoes! But, I'm just guessing that's not Dukes on that sandwich!

2nd, those suggestions - rotisserie basket & spit rod, pizza stone and cover. I like the cold smoker for doing bacon, cheese and nuts. YMMV

Welcome to the Obsession! What a great deal! Can't wait to see the pics of it in its new home.

Nice job, Tekobo! This part just screams "sous vide" to me.

Nice that they were accommodating for you, Tekobo!