tony b

A quick tip - set your vents for your final temperature when you get about 50F BELOW target. If you overshoot, it's really hard to bring the temperature back down - especially if you've got the grill a bit heat soaked.

Dude, you are finding seriously creative ways to use the stuff I sent you!! I've only used the white sauce on chicken. Totally OTB, baby!

The pink butcher paper will help retain the bark better than bare foil, as it will absorb some moisture. I do both - wrap in the pink paper after the stall is over and back on the grill until IT target; then the paper-wrapped meat goes into foil and a heavy bath towel and into the cooler to rest until dinner. You can hold a butt or brisket several hours using this method.

My starting routine is the MAPP torch weed burner and FiAir blower combo. https://smile.amazon.com/FiAir-Charcoal-Tailgating-Campfires-Fireplaces/dp/B00D5FS7HA https://smile.amazon.com/Bernzomatic-19425-JT850-Self-Igniting-Outdoor/dp/B00008ZA0F If I need a big fire quickly, Plan B is the charcoal chimney and these starter cubes. https://smile.amazon.com/gp/product/B01C3KO7X0

Yep, warn the son that there's no "reset" button on this video game! LOL!!

Did you heat the pork up in the Joule?

Details, please?? Might have to give the air fryer bacon idea a run for it.

Bruce, I'm shocked you didn't go for the whole pound option? ONLY $225! https://smile.amazon.com/Spice-Lab-No-Tasmanian-Resealable/dp/B073VZ5FVQ

Well done! Cute pics of your daughter and pooch, too. Welcome to the Obsession! I see many happy meals in your family's future!

That's a new one on me, MacKenzie?? Details?? @tekobo - break that thing out and get to it! Best mashed potatoes, only way to cook "boiled" shrimp, and like MacKenzie said, amazing steaks. Perfect poached eggs, but they take a long time, so not the most convenient method for cooking them, but less prone to error.

Nice spot for the KK, for sure! Can't wait to see the food pics next!

I stopped getting the Fogo for several reasons - way too big pieces (I started chiseling them down with a rubber mallet and flat blade screwdriver - too much work), was kinda difficult to light (had a tendency to go out on me), and the stuff sparked like mad with the MAPP torch. Nice flavor and burns pretty good, once you break down the humongous pieces! Sticking to Rockwood for now, as I can get it local. Wish that I could get Weekend Warrior (my favorite) easier - closest shop that carries it is 2 hours away.

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.