tony b

Says the "Pusher Man." Gotta keep the customers coming back for more!

@5698k - Laissez les bons temps rouler, Robert! Cooking up anything special for Fat Tuesday?

Big fan of the Amazing Ribs website and I have Meathead's book as well (along with just about everyone else's that ever written about BBQ or Grilling!)

@tekobo - the trick is to let the edges just start to curl in their shells and then hit them with the yummy butter mix. Then, pull them off the grill just as it starts to bubble without spilling - a tad tricky - gloves work better than tongs. Have plenty of nice crusty bread on hand for dipping in the juices. Awesome with a nice cold glass of bubbly (or a good dry white wine - Chablis, Riesling, Albarino, Vinho Verde or Vermintino).

Ya'll have been, too. Saw a post about the fires.

Good call!

Yeah, a special breed that we call "politicians!"

As Aussie would say - Nicely spun chook!

@tekobo - you MUST try Drago style oysters. They are seriously fab! There are several "copy cat" recipes. All are good, you can't really go wrong! https://www.epicurious.com/recipes/member/views/dragos-charbroiled-oysters-51424221 http://www.nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/

@tekobo - Portland is a amazing city for great food and beverages - coffee, beers, ciders, whatever trips your trigger!

POSK = Piece of Sh!t Kamado. I'm shocked yours lasted as long as it did. Notorious for shedding tiles and cracking, especially the later ones made in Mexico. Mine was one of the first made in Indonesia, so it held up longer than most. If that rib technique works for you, go for it. But, you won't need a water pan on a KK. That's one of the things that sets it apart from other kamado style smoker/grills, it's moisture retention. I promise you, it will make the juiciest whole chicken you've ever cooked without any effort at all - no brining, no water pan, and PLEASE, no "beer cans."

All that counts at the end of the day!

We talk quite a bit on here about all things "adult beverage," so jump right into the conversation whenever it suits you!

Au Contraire, Paul. Guinness is quite good for you! Liquid bread!

Nicely done, MacKenzie. looks quite tasty. I don't think that's too thick at all for focaccia, it's not flatbread after all.

Karma at work! You were meant to have a BB 32. Can't wait to see the pics when it arrives. You are going to be flabbergasted at how different a KK is from the BGE in both construction quality and in the food quality coming off it. Welcome to the Obsession!!

Yeah, Aussie, what's the prognosis on this year's crop?? I've been hoarding the last of my Purple Crack stash for the last year, seeing as how bad it was last year. Don't think that I'll be able to stretch it out for 2 years!

Used mine on Friday to cold smoke some pork chops that I'd brined for 5 days, then cold smoked for 5 1/2 hours with a mix of pecan and fruit wood pellets. I did use the alcohol soak on a handful of pellets for the first time. Worked great. I'll be using that technique for lighting it going forward.

That joke was so bad, I thought that Poochie had posted it - LOL!!!

So, you owned a POSK, too. Several of us here were previous owners. I had a #7, too. You have definitely UPGRADED! Welcome! Jump right in. I'd be cooking on mine tonight if it were in the twenties here (the windchill is Minus 20F today!) I cold smoked some pork chops for 5 1/2 hours on Friday with temps in the mid-20s. I don't know how you're going to hold back for a week now that you've unpacked it and see what a beauty it is?? Not a big fan of 2-1-1 ribs, personally. I don't like to wrap them at all and I'm a dry vs wet guy, as well. But, do what you do. You'll love the results. And, again, Pictures! We want to see this beauty in action.

Many of us here a big fans of the Pig's rubs. I have most of them in my pantry. Eager to try the new one - the Spicy version of Dizzy Dust!!

No worries about asking questions, as that's the primary purpose of this Forum - to share knowledge and cooking experiences. Ask away! Most of us don't use the big ceramic heat deflectors at all anymore. It really slows down heating up the grill, for not a lot of noticeable benefits. We use either a drip pan or just some aluminum foil on the lower grate to do indirect cooking. If you're so inclined to use yours, they normally sit on the handles of the charcoal basket - at least the single one in the 23" grill does (not sure about the 32" being 2 pieces like that?) You can also put it on the lower grate as well. BTW - seeing pictures of you new KK are typically the "price" we charge for such advice!

That's what I've always done. I've used my Guru in the rain before. I put the controller in a ziplock bag with the corner snipped off for the wires to run out.

Amen to that, Sister! Portland has some amazing breweries, too. Plus, the donuts! Blue Star, all the way!

I'm glad that I'm not that into high end coffee making. Don't think the bank account could take on another expensive hobby!