tony b

Load up your shipping crate with as much Coco and Coffee lump as it will hold. The cheapest shipping you'll ever get on it. I own a 23", so I'm not familiar with what's "standard" on a 32BB? If it doesn't come with the charcoal basket splitter - it's a MUST HAVE. Second MacKenzie on the rotisserie (rod & basket) and the pizza stone - both are MUST HAVES in my book. If you think you'd like to do a lot of cold smoking, the new smoker attachment is a NICE-TO-HAVE. Oh, and go out and buy a new bigger belt, you're gonna need it pretty soon!

Glad to hear that the Marabu is back in stock - good stuff. But, I have to say that I'm falling in love with their Brazilian Eucalyptus.

I use the fan's damper on windy days to make sure that my temps don't run away from me when the fan's not running. Depending on how windy it is, I close it down 1/2 to 1/4.

Waiting with bated breath to see the new grill and patio enhancement!!

Nicely done - sober or not - LOL!!

If it's a full packer cut, with both the point and the flat, then each part is sliced differently, as their grains aren't aligned. After the brisket has rested for at least 30 minutes (hold in a cooler), then separate the point and flat to slice. Cut off a corner and look at the direction of the fibers in the cut piece. If they look more like circles than lines, you're on the right track. If not, turn the meat 90 degrees and slice in the other direction and check again.

Would like to see pics and hear about how it worked out for you when it's done?

I see in Pequod's picture that he's using CocoChar, which is a very long lasting charcoal with a high heat content - doesn't take much to maintain temperature once the KK is heat soaked. If you're using a good quality lump (i.e., NOT Cowboy), then the same advice holds, fill'er up! You'll use a bit more charcoal than the Coco, but maybe 1/3 basket over this cook? Use the largest pieces on the bottom and medium/smalls on the top of the pile to promote airflow. Light a small (tennis ball sized) spot in the middle, top vent just barely off the seat, bottom vent a 1/4 on the half moon side initially until heat soaked, then you can close it and switch to the right side dial with a medium sized hole.

A total chemistry set in there!

Didn't see any here at the market yesterday.

@Bruce Pearson - GO FOR IT!!! Ribs are one of the easiest BBQ cooks there is. Up to you whether you remove the membrane on the back or not? Simple process - use a paring knife to pull up the membrane on the end bone, use a paper towel or dish cloth to grab the membrane and just pull and peel it off. It usually breaks so you'll have to do this a few times to get most of it off. Removing it helps get more seasoning into the meat. If you decide to leave the membrane on, don't bother putting rub or sauce on the backs, as it won't penetrate the meat through the membrane. I slather plain yellow mustard on them, then a liberal dusting of whatever rub you like, just like a pork butt. I'm not a big sauce fan, so I normally don't sauce them, but on the rare occasion that I do, wait until they are almost done before putting the sauce on so it doesn't burn. 10 - 15 minutes with sauce is generally long enough to get some mild caramelization without burning the molasses/sugar/honey in the sauce. Just to help out, here's a pic of the "bend test" on how you know that they are done, as they are too thin and narrow between the bones to reliably use a probe thermometer. When you see the meat pull back from the ends of the bones about 1/4", lift up the rack with a pair of tongs about a 1/3 from the end and let the weight of the rack bend the rack downward. If the meat starts to tear in the middle, they're done.

With that much meat, I'd allow extra time (a couple of hours) and if they hit target IT early - like ckreef said, just wrap them in foil, a bath towel and into an insulated cooler and they'll hold for hours - easily 4. Jon & Bruce - never cooked a rack of ribs , bad grill owners, bad, bad, bad! A time out for you both!

Thanks, MacKenzie for the chive blossom pics! I still have blooms, so maybe I'll be inspired to sprinkle some on dinner tonight! @Bruce Pearson - Elote is Mexican street corn - roasted corn on the cob, with a slather of mayo, chile powder, lime juice/zest and cheese (usually cotija, but all I had was parmesan - which works great in a pinch, so would Romano or feta.) Now that Meater is in full production mode, unless they have a supply chain problem from the trade issues (made in China); they should be able to deliver on schedule now, one would hope.

Second the comment on the SS tabletops reflecting bright sunlight if out in the open , plus they will get very hot, too! Too hot to put an adult beverage down on for more than a few seconds. But, if you want to keep a pot of BBQ sauce warm, just the ticket - solar power, baby!

Like you guys said, someone in the food chain got a bug up their butt about it and kicked it back.

Nice snags, MacKenzie! Tonight's dinner was a grilled Mexican Chicken Salad with Elote corn. Salad dressing was a smooth guacamole. Plated with Margarita!

Off to a good start and learning from your experiences. You'll be on point in no time!

Yes, I have one of those mounted on the left side of my grill, as I don't have the side tables. It is for hanging grates on it. I don't use it regularly for storage, as I have a cover on my KK and hanging the grates prevents me from putting the cover on. I tend to use it only when taking a hot main grate off the grill to access the lower grill/sear grate for a reverse sear cook.

Sorry to hear that he might have gone out of business. While I have a set, I rarely use them for a couple of reasons - first and foremost, I seem to slice a finger every time that I use them - either putting food onto the forks or taking it off. They are very sharp and in close quarters to each other. Second, I found that I often had to tie the food onto them to keep it from slipping off, not only another opportunity to slice a finger tying food on, but just a pain to have to do it at all. I also found it difficult sometimes to get the food to balance for a smooth rotation, as the food is cantilevered out away from the center of rotation and can create torque on the motor if not balanced.

On its way again. Fingers crossed it makes it all the way there this time! And I was SOL about the postage rebate, since it was "rejected."

Got it. Was thinking about inside the grill, not for sitting outside the grill with the pipe sticking out the bottom. I was wondering about the actual chemical process inside the pot, so no oxygen is needed to sustain the process? Interesting.

Oops, sorry. I didn't notice it, as I was focused on the stickers. Glad that Charles took care of it. I'm going to the Post Office tomorrow to repost it as "BBQ Seasonings." No mention of liquids. Just in case. Plus, I want to push them about having to pay for new postage, given that I didn't do anything contrary to their rules for shipping it. Liquids aren't forbidden, just flammables, per their own website. Fingers Crossed that it goes through this time! Redacted versions of the pictures.

I give you a big for even trying it!

I've seen the use of the bolt through the lid before. If you're willing to put that much work into it, especially cutting the handle off the lid to make room for the bolt and wing nut. Unless the legs have something sturdy to sit on and not just stick into the charcoal bed, what's to be gained? Will there be enough backdraft flow from your extended tube back into the pot to keep the wood smoldering? Worth a shot as an experiment. Let us know how it works out.