tony b

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.

Ranier are the best. I haven't spotted any in the market here, but I'll look when shopping this week.

Not really a "hater" on Miller Lite. If I was stranded on a desert island and that's what washed ashore, Hell yeah I'd drink it! It's just that there's so many alternatives that have a lot more going on. If you're interested - try Founders "All Day IPA" - a session beer (low alcohol); hence the name. It's my BBQ brew on most days.

My aquarium pump is a single speed and no adjustment (not from Dennis). I tried to install an inline valve to throttle the airflow, but it didn't work all that well and I abandoned it. I did play around with the insert tube some when I first got it. It's now about 3/4 of the way inserted and I've just left it there rather than futz with it every time I use it.

Rational thinking.

Looks similar to my cowboy ribeye that I did for dinner last night. Loving the half-grate for doing the corn while reverse searing the steak on the lower grate. Plated with some Melting Potatoes. I can't wait for the local corn to start coming in, as the stuff from the supermarket is just not that great - very starchy (several days old).

Second, Syz on the flour/paste mix in a baggie (i.e., poor man's pastry bag). It takes a little practice to get the consistency right - just enough water to wet the flour without making it runny like pancake batter and mix it thoroughly in the bag so you don't have dry pockets of flour. Your target is PlayDoh (for folks that remember it as kids!) Also, you're not decorating a cake here folks; so no extra points for artistic style - just pipe the dough onto the inside rim of the pot making sure not to leave any gaps.

Nice looking ribs. I've not had that problem with pellets in my cold smoker. When I'm done, I dump them into a ceramic plant pot and put it in the KK at shutdown to snuff them out and reuse them again. Other than the burned ones, the others hold their shape just fine, for me anyway?

He hasn't posted in ages, so we can't ask him directly. Plus, it was 4 years ago - who remembers details of cooks that long ago?? Hell, I'm lucky to remember last night's cook, let alone 4 years ago! And yes, 2 hours to reach 240F is excessive, even in January. Can only speculate as to why? Lit too few coals, too many small pieces in the charcoal basket that blocked airflow, damp charcoal??? In addition, there were a number of "errors" in his initial grill set up as well, most of which were commented on in the thread, especially how he set up his Guru. No one, repeat, no one, uses that big heat deflector anymore. It takes too long to heat up and doesn't do any better job than just the drip pan or a sheet of aluminum foil on the lower grate does.

You'll find that cast iron is actually soft and doesn't need a specialty bit to drill through it. And yes, fewer/smaller is better. I'd recommend 3 holes of 3/32" diameter, go no larger than 1/8".

That's my formal name. I only use it on official business stuff. Hope to be able to ask the Postman tomorrow what's up with it not being delivered AND as noted, do I get a freebie "do over?"

Indeed, the prodigal package has returned home. Postman tried to deliver it today while I was out. Left this mystery note in my mailbox. No boxes were checked on the "why" is wasn't delivered??