tony b

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!

Tasty looking skewers! Eagerly awaiting my "special" charcoal, so I can fire up my yakitori grill for some shrimp skewers.

It will be interesting to see how the value changes when you leave the EU?

Funny, but we're the 3rd Fong's. Started over in Des Moines. Folks bought a closed Chinese restaurant and wanted to keep the décor - and one thing lead to another! I've never seen folks here so excited about a restaurant opening. Today's the official opening day. I will wait a couple of weeks for the "new" to wear off before going to try it myself.

Sounds very similar to how I do Drago oysters on the KK. It's hard for me to get oysters in the shell here, so I bought a bag of ceramic ones from these folks down in LA. https://bienvilleoyster.com/

Why does this not surprise me, Bruce??

We might have to auction it off on this site, given the number of folks here that love to imbibe!

Now I've got a local spot that specializes in New Haven style - here in Iowa! And what a great name - NEED Pizza! http://www.needcr.com/ But, if you want truly funky pizza, this place is set to open here tomorrow - Fong's Pizza, making Chinese style pizzas! Their specialty is Crab Rangoon pizza. https://fongspizza.com/wp-content/uploads/2018/04/Fongs_11x14_menu_CR_2018-BD.pdf

At least you've figured out the adult beverage solution to this problem!