tony b

Plain or not, I'd eat that in a Down Under minute!

I've used Amazen. They're good. Can get them at the local BBQ shop. I have several friends that have these pellet grills, so I'd assume that they know what they're doing for pellets - https://greenmountaingrills.com/#pellets

Bend test is still the best method for doneness on ribs. Pick up the rack with tongs by the end and give a little "bounce." If they crack, they're done. If not, keep on rocking! If it breaks completely in two, you went too far!

With 2 weeks off, you should be able to make everyone happy - several times!

I go by look more than date. I've found stuff in the freezer that's 2+ years old and looked fine. I've also found stuff in there only a few months old that had lost its seal and had become freezer burned already.

I agree with Tekobo. It's one thing if you're being paid, then you should cater to the client, even if they have bad taste - it's their money after all. But, if you're doing it as a "favor," then don't pander to these fools and cook them bad food because they don't know any better. My advice, cook the tri-tips to medium, as they should be. If folks complain that it's "raw," then show them where the microwave is and say "have at it!" Then, it's completely on them when they screw it up. You never know, you might make a convert or two on what meat is supposed to taste like, versus a hockey puck! Which, by the way, would be an awesome way to present them - cook a couple of tri-tips to well done, plate them along with a ring of hockey pucks around the exterior of the platter!

Like all things, it depends upon your reference point.

WOW - that's very pricey! While the Brits are infamous for their bad food (boiled meats, etc.), go for the "classics" while you're there - find a local fish & chips shop, eat some good Indian curry, have a pasty for lunch and, most importantly, drink lots of good ales in the pubs!

That margarita pizza was perfect! I'm sooo shocked that your son likes anchovies on his pizza!!

That prime rib is MONEY!!

Yes, give them brisket. Don't waste a tasty med-rare tri-tip on these heathens!

I'd eat that!

That pineapple looks very good. I've never tried to do a whole one before. Love the al pastor leftover idea, too!

Ooooh, baby, this is gonna be fun to watch!!!

You went in another direction from my intention - literally! Your device would have the plate sit flat on the grate and individually impale a tri-tip on it's own skewer in an upright configuration, if I understand you post correctly. I intended the tri-tips to be set on their edge and skewered perpendicularly, so the tri-tips were parallel to each other, like a kabob. Just make sure that you leave about an 1 1/2" between each roast to allow for airflow in between. No welding shop required!

To quote Yogi Bear - "Smarter than the average bear, eh Boo-boo?"

Soaking wood chips/chunks in water is a total waste of time. Doesn't prolong the smoking process, just a bit of delay until the water steams out. If you want to prolong the smoke production, build a cast iron Dutch oven smoker pot (or at least wrap the wood in aluminum foil with a couple of tiny holes punched in.)

I'd second the reconsideration of the double-walled drip pan. I got one of the very first ones (and helped steer Dennis into making it), but have to admit that I rarely use it. YMMV My vote is for the lighter color. It seems to match the pebbles in your landscaping better.

You could always use a long skewer through the tri-tips to position them vertically on the upper grate. Would also make them easy to flip over mid-way through the cook, too.

Hear yah on the corn - been buying the stuff from FL, not the same as local by a long shot, but better than nothing! Cute pics of the baby bears! Just don't piss off Mom!

Not generally!! Usually a finicky bunch!

There are "just in time" pizza dough recipes that work pretty good, too. https://www.cooksillustrated.com/articles/614-one-hour-pizza?incode=MCSCD00L0&ref=new_search_experience_2

Sounds like you're getting some good tips. I'll just second a few. I'm in IA, so DEFINITELY get the Sunbrella cover. You will need it come winter time! I have almost all the rotisserie gear - use almost all of it, but honestly, not a big fan of the OctoForks. YMMV I'm a homebrewer, so I use Powdered Brewers Wash (PBW) to soak the rotisserie gear in, makes clean up a breeze! Pizza stone is a MUST. I have a MEATER and love it. I backed them on Kickstarter. The Block is still in development and probably won't be available until end of the year - maybe? They've had lots of problems with it during development, so wait until it's actually available to order one. Order as much of Dennis' charcoal and smoking woods as you can fit on the pallet with the grill. It's the only way to get it, as he can't find a shipper to send charcoal to the US by the container right now. Get a 2nd charcoal basket to go with the basket splitter; makes swapping out so much easier. Charcoal - I've tried dozens. My favorite is Weekend Warrior by Wicked Good Charcoal - if you can find it. My go-to right now is Rockwood. Trying my 1st bag of Blues Hog charcoal (yep, same folks that make the BBQ sauce), so jury is still out on it. Went through a lot of bags of Fogo - burns hot with a mild smoke flavor, but a PITA to light, sparks heavily, and lots of pieces are too big and have to be broken down to be useful. Royal Oak is a good standby and is usually readily available at your local big box hardware store. Get lump, not briquettes. If you have any questions about charcoal, go to the Naked Whiz's database (http://www.nakedwhiz.com/lump.htm) And PLEASE, no lighter fluid!!! Will permeate the ceramic and you won't get rid of the smell. Get a chimney, MAPP torch, Looflighter, wax starter cubes - ANYTHING but petroleum lighter fluids. Smoking wood - big fan of the cast iron Dutch oven smoker pot. Search the Forum for the "DIY" on it. Here's a great source for actual smoking wood - https://fruitawoodchunks.com/shop?olsFocus=false&olsPage=t/wood-for-smoking Won't overwhelm you with info just yet about rubs/sauces/marinades. They'll be plenty of time for that later, once your grill arrives! Oh, a parting shot - Dark Autumn Nebula is the BEST color!!