tony b

A man after my own heart! I hope to replicate this plated photo later today!

Indeed. Good to know for future pallet shares of cocochar and coffee wood orders!

Hang on, Bruce, I just took a rack of ribs out of my freezer for smoking tomorrow. Pictures will follow - promise! Speaking of pictures - last night's cook - a nice tri-tip from Trader Joes, done Santa Maria style (Oakridge Santa Maria Rub) with chunks of post oak and mesquite woods, basket splitter, started on the indirect side @ 250F, until an IT of 125F, then onto the lower grate direct over the coals to add some more color and crust. Plated with potato wedges in the air fryer with garlic & rosemary oils, dusted with spicy seasoned salt. Had some of the yummy tomato aioli leftover from the night before, so onto the spuds it went. Had some chimichurri in the fridge, as well, so it went on the meat - guess I was feeling "saucy!" Finished off with a nice red wine. Bon Appetit!

I hear that! Whoever said retirement was boring never met me! Some days I'm lucky to get everything done that I want, but the best part is - tomorrow's another day and you get a clean slate on your "to do" list.

Indeed. Barcelona is one of my bucket list destinations. The food is supposed to be the best in the world. I'm also planning a side trip to Morocco - another bucket list spot. I can't wait to walk around the spice markets in Casablanca and Marrakesh.

To celebrate booking my plane tickets to Barcelona this September, I made a nice Spanish dinner of chicken breast rubbed with Piment d’Espelette and a side of patatas bravas (roasted potatoes) with a charred tomato aioli. Unfortunately, I didn't have any Spanish white wine in the rack, so I improvised - LOL! Direct @ 350F with cherry wood chunk. Plated with a nice side salad with a Sherry vinaigrette. Oh, the potatoes were done in the air fryer with garlic oil and more Piment d’Espelette.

No pictures?

We're rooting for you!

I wish all my problems were this bad - LOL!

That's my Cascade plant. It's about 10 years old now. It's already reached the top of its trellis (15 ft). I typically get about 2 lbs of dried cones off it every year. I rarely use all of it, as I tend to newer hop strains now.

Welcome to the Obsession! Can't wait to see the pictures of the uncrating and first cooks!

Heating up your KK that hot for a pizza cook, including leaving the pizza stone inside is a lot of heated up mass. I would fully have expected it to still be warm hours later. That's the beauty of this beast!

I am always amazed at your photography skills, MacKenzie. That burger pic is just magazine worthy!

The newer models have a separate port for the cold smoker attachment, so you can use the smoker and controller fan at the same time. A couple of folks on the Forum are in the process of retrofitting their grills with the smoker port - ckreef is one, and rick has posted pics of his retrofit effort.

Reach out to the store and ask if they can get in some of the other woods, in particular some of the fruit woods. They might be able to order you some.

Yes, it does, more so than on pork ribs.

Inspired by all those glorious beef rib cooks by Aussie, I decided to give it a go today as my Memorial Day BBQ. Marinated in Korean BBQ Rib Sauce, then dusted with Dizzy Pig Raising the Steaks. On the KK, indirect @ 250F with the smoker pot of mesquite & post oak chunks and a cup full of mixed fruit wood pellets (apple, cherry & peach). The last 45 minutes, tossed on an ear of corn. Plated with some air-fryer spuds and a nice fruity Zin. The corn was surprisingly good for this early in the season. Obviously not local - I won't see any of that until after the 4th of July!

My local dealer only had the 20# bags. It's not that much volume-wise, as the pellets are very dense. Per their website, it only comes in 20# and 40# bags.

It is Stanley Cup Finals after all! Go Blues!!

Very nice looking KK and you wasted no time jumping right into those great cooks, too! And, nice pooch - patient, just waiting for treats!

Not a fan of metal clips like that, as they conduct heat from the grate and give you an elevated temperature reading. That's why I went with cork, as it is: 1) essentially free, 2) a way to recycle the used corks, and most importantly, 3) has a high insulating property so the probe is measuring true air temperature next to the meat.

@El Pescador spotted that wine cork & toothpick holder for your grill probe - well, done!

Indeed!

I've been using these lately and like them a lot. https://bbqlumberjack.com/our-pellets/

Peach Melba coleslaw dressing - CRAZY, but I like it!!