tony b

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!!

HUH?? Not me! @Jon B. - sounded just like me up to the white board part. I'm not that organized, but should be. About every couple of months, I go freezer diving myself and take stock of what's there, trying to move the newer stuff lower and older stuff higher. Occasionally find a "hidden gem" but more often something very old that needs to be tossed! Even FoodSaver packed stuff will eventually freezer burn - like the 3 yr old shrimp!!!

I've done both. Using the lower grate is hotter, but you have to reach in more to smash and turn them. If you've got a lot of smoke going, you can get a face full. Conversely, main grate has better access, but you have to crank up the heat more to get the griddle as hot.

That "Black" stuff looks like pure charcoal? I've tried a rub with charcoal in it, but didn't like it.

Yep, those be the ones. And the chocolate ghost one will definitely get your attention!!

Speaking of Tabasco sauce, I read an article that they were doing a special batch for their 150th anniversary - WOW, 150 years in business!! I had no idea that they'd been around that long? So of course, I had to order some - just because. It's their "Family Reserve" batch, but aged a full 15 years and they used Champagne vinegar! I threw a couple more interesting looking items from their online store into the box for grins. Needed a bottle of "regular" Family Reserve for comparison - it's only aged for 8 years! Box just arrived this evening. Looking forward to trying some of these out, especially the wood chips made from their aging barrels!

Go for it!! And, take pictures!

Amazing cooks and lovely food porn!

Welcome to the Obsession! You're about to embark on an amazing culinary journey! Please document with pictures! Another piece of advice for newbies - go buy a bigger belt, you're going to need it soon!!

Been buying those at CostCo recently. They are excellent!

I'm shocked that you haven't done it by now, Charles!

The original location up in Metairie is the best!