tony b

Love Asheville and all the great breweries there/nearby. The Sierra Nevada campus there is stunning! I'm sure that the 21 will look great in that nice mountain setting.

Yes, welcome to the Obsession! You can still make amends by posting some pics, it's not too late! Go with Pequod on the carne. I normally cook chicken on the upper grate with direct heat. It's far enough away from the fire so it doesn't burn and being up in the dome (if pre-heated/heat soaked) will allow for cooking top and bottom together - minimal turning. You'll have to do a BBQ two-step dance with this cook - start with the chicken on the upper grate @ 375F until done, remove main and upper grate, flip upper grate over and put on top of charcoal basket (sear grate) and do the carne - about 3 minutes per side, depending on how done you want it.

I hear yah, patience has never been one of my virtues!! Can't wait to hear how Goose #2 comes out.

As we Engineers say - The pursuit of perfection is the enemy of "good enough."

Hell, I didn't do that many shows when I was in my 20s. Age has nothing to do with it - LOL!

Don't see why not? Nothing special here that would say otherwise.

Every Day!

OH, HEH-YALLL, YEAH!!!

Yeah, that's one of the sage pieces of advice we give newbies here - go out and buy a bigger belt, because you're going to need it soon!

NEVER!!! It's what we do here!!

Love your flying piggy!! I have a thing for them. I have one on my PC that I've named "Ziffel" after the pig on Green Acres.

Very nice pics! Keep on truckin'!!

I've got that same IR gun from ThermoWorks. Use it a lot more than I thought (mostly in my brewing room). Works great.

Thanks, Aussie, but I'm in pretty good shape right now. Last look, I think I have about 8oz left, which should hold me for many months. I know that it's an annual harvest and goes quickly, that's why I inquired, not because I'm running out. How do these people keep denying the obvious about our climate?? My new shirt this year for "March for Science" Day.

That's just STOOOOPID!! And, on top of the amazing lasagna, you chamfered off the corners of the pan to fit the grill, too?? A true Renaissance woman!!!

Indeed!!

Gonna be awesome when it's done! Can't wait to see it.

Now look what I've started! We're all speaking Japanese now!

Wakarimasu, Anjin-san!

Yes, we are quite the enablers on here! Between toys/gadgets, rubs/sauces, charcoal, etc., I've spent quite a bit of coin because of you people! And, I've been the instigator in several of these mass shopping sprees myself, so a big mea culpa there!!

As a previous owner of one of these (affectionately called the Piece of Sh!t Kamado (POSK) by most previous owners), I can attest that most repairs are just temporary. When the top hat vent on mine cracked to the point I thought it was going to split in half and there was significant cracking around the bolts in the neck where the spider nut holds the top hat, I knew it was time to upgrade. I bought a "real" kamado from Dennis and gave away my POSK to a buddy for helping me move the KK onto my deck. About 2 months later, the entire top assembly (neck and top hat) fell off when he opened the lid to start a cook. He did some minor repairs on it and kept it on life support for a few more months. Hopefully you can keep this one going for one BBQ season to learn kamado style cooking (or Kooking, as RJ would put it - LOL!). Learning vent/air control will carry over to any other kamado style grill.

Astute eye! They were made by the blacksmiths down in the Amana Colonies as part of a Churrasco setup. They did several other pieces for me over the years - a custom pot rack for my kitchen remodel, and the BBQ table on my deck.

While not jumping on the bandwagon to get a grill from Korin, I did order some of their charcoal (5# bags of Sumi and Aramaru), along with some wine glasses (sounded like a nice deal @ $3.99 each). They had some very nice looking knives, but a tad out of my price range for most of them! Will try and do some side-by-side cooks in my cheapo yakitori grill (https://smile.amazon.com/gp/product/B003601SRA) with their charcoal and cocochar for comparison.

OK, tonight's dinner, being totally confessional, is Leftover Kabobs. I had about half of a previously grilled tri-tip in the fridge that I was desperately trying to think of how to use it up? The muses came to me and said "kabobs!" So, I cut it up into chunks, seasoned the cuts sides with a blend of Dizzy Pig IPA and Sucklebusters Hoochie Mama, then onto one skewer. Some yellow onion and brown mushrooms on the other skewers, slathered with garlic olive oil and Sucklebusters SPG (salt, pepper, garlic) and a dash of purple crack (because!) Grilled direct, at 375F, for about 25 minutes on the lower grate. Done, on a platter of rice pilaf. Plated with a nice Pinot Noir.