tony b

Yeah, not nearly as many bottles and cans as I would have expected from MacKenzie! 🤣 🥂

We finally broke above freezing today - first time in weeks. They say we could see upper 50s on Monday! WOO, HOO!!

Nicely done!

I don't have a Konro, but I do have a ceramic yakitori grill that I use in the summertime. If you use traditional charcoal, be prepared, as it's a bit of a PITA to get lit and going. But, once it does, it burns long and hot.

BOHICA, my friend. This might not be over for you. They're all up in it about this Bomb Cyclone headed your way. Hope you still get to do your Super Bowl cook. 🤞 btw - cute pooch!

You did it up right! Oh, and the food looks great, too! 😄

🤣

Dude, that's just twisted!

Hurray for Max! Nice pooch! Sweet face.

I'm so, so sorry to hear that. 😪

btw - nice pooch!

I love my end-grain cutting board!

We've been getting a lot of SPAM messages lately. You might have just been caught up in scrubbing those bogus accounts. Sorry.

Welcome to the Obsession! Looking forward to seeing your cooks. Forum Rule: No pictures, Didn't Happen!

I just ate and that brisket is making me hungry again! Excellent job!

If I'm trying to get going a bit quicker than usual, I'll open up the top more until I'm about 100F below target. Then set the vent for the target. Like you experienced, if you get too close to your target before you close down, you will likely overshoot a bit. No worries. As we've said +/- 50F is nothing to fret about. Happy cooking!

For slightly tougher cuts of meat, I recommend a soak in Shio Koji (paste is better than the liquid). But you should cut back on the amount of salt that you use to compensate for the extra umami of the Koji.

Welcome to The Obsession! Best way to learn temp control. Fill up the basket with coals, Light a small spot, Open the top vent 1/4 turn and bottom vent just barely open (pinkie). Sit back with a cooler of your favorite adult beverage and watch the temp. Once stabalized, make a note of it, bump the top vent another 1/4 turn and have another beverage. Again, once stabalized, take notes, bump the top vent again and maybe open the bottom a bit more. Keep doing this until the dome reaches maybe 450F, as almost all your cooks will be below that temperature (except the burn-in and doing pizzas). The vent position/temperature correlation is very repeatable, assuming you have enough charcoal in the basket. Secondly, DON"T CHASE THE TEMPERATURE! If the KK is heat soaked, you're not going to be able to lower the temperature easily if you overshoot your target. Also, it's BBQ, not rocket science. Plus/Minus 50F off your target is nothing. Just roll with it. You won't notice any difference in the results, only the cooking time might be slightly affected. Good Luck, Post Pictures of that all-important virgin cook!

As my "partner in crime" battling the spammers, I'll give you a PASS on the No Pic, Didn't Happen rule.

I was inspired by @remito make some roadside chicken for dinner last night.

I second what @5698k (Robert) said. Thermoworks rock. Accurate, instant read. What more do you need? There's a whole different discussion about "wireless" thermometers for the rotisserie. More new ones coming out all the time.

Thanks, @remi. I did find my copy of it. For others who haven't tried it - it's damn good chicken!

I hear yah. I haven't made roadkill chicken in ages. I'll have to dig in my files to see if I still have the recipe for it.

I put it on top of the fire, just before I put on the chicken. I also make an aluminum foil pouch with the leaves and allspice berries inside for the extra punch at the beginning.