tony b

Brisket looks great. Were you following Franklin's method and wrap it in pink butcher paper after the stall (165F)?

I'd eat that and I don't even care for sauerkraut that much!

Ya'll are all killing me this morning with these awesome looking cooks! Thankfully, lunchtime is just around the corner!

I'll check it out, as I do love a good Gin & Tonic on the deck. Just polished off a bottle of New Amsterdam (pretty good). Next bottle up is Costco brand (Kirkland), which gets good ratings, especially for the price! I've had their vodka and white tequila, and both are very good, so I have high expectations for the gin.

@Aussie Ora - the wind blowing across the top vent creates a slight vacuum, which causes air to be drawn into the KK via the Guru vent when the fan isn't running. You end up with more airflow than you would normally need for the temperature you want (top vent opening); hence, the temperature spike. Think "turbo" mode! PS: tried to send you a PM, but it says that you cannot received messages, which I take to mean that your Inbox is full. Go check it and do some housecleaning!

Damn, I was just in Lowe's on Saturday and didn't even go over in the grill area. I've bought the KJ charcoal before and it's good stuff. The stuff I bought was in a box, which had less breakage than usual for the bags.

Welcome to the Obsession! Can't wait to see the pics of the uncrating and those first cooks! What size and color did you order??

Stunning! I am soooo jealous - just don't have the weather here to justify the expense of the ODK.

You'll need a minimum of 6" clearance, per my measurement of mine. That includes the extra 1" allowance for mounting/removing the motor off the bracket.

For us non-Australians! This one is not as "user friendly" but a bit more comprehensive. SmokingFlavorChart.pdf

I do seem to recall us chatting about this before. Deja vu all over again!

Incited bad flashbacks to grad school!

@ kjs - Howdy stranger! Been a long time since we've heard from you. Hope all has been well there? Glad to see that you survived the hellish winter that we had!

@tekobo my challenge would be to sort through the literal hundreds of cookbooks that I have to decide which ones to add to the account, which obviously means that I'd have to upgrade to the premium membership. Granted 2/3's of them are boxed away and seldom, if ever, consulted; but still, that remaining 1/3 would still constitute dozens of books to enter into the database. Plus, I'm sure that many of the more obscure ones wouldn't be in there anyway.

Oh no. What have you introduced me to! 😁 I think I have an account already but have stayed away from temptation. Ya'll are killing me! It's not like I don't spend enough time on the damn internet now!

Anything longer than 3 or 4 hours is when I consider using the Guru, especially if I need to leave the house during the cook.

Supposedly that's the key trick.

I just used mine yesterday on a rib cook. Target was 250F, so the top vent was just barely off the seat. Wind was calm when I started out, but picked up later (storm on it's way) and the temp drifted up to 260F. I wasn't too concerned, but tweaked the top vent down a tad and she came back down within a few minutes. I always close the fan damper to at least 50%, just for this reason. Make the fan do all the work.

I believe that you can reach out to them and order the new + block, without the probe, if you already have the original Meater? Works a whole lot better than the original for range.

It's all about the socarrat!