tony b

I'm curious - will the charcoal get enough oxygen to actually burn? I've never pre-heated my smoker pot. But, I do put it on top of the lit coals as soon as I've convinced that the fires going well. It's generally starting to smoke by the time I'm up to temps and ready to put on the meat. I have observed that I get more smoke production at higher temps - above 275F, but I still can get decent smoke below that. Don't fret drippings on the smoker pot; they'll burn off next cook. The only "maintenance" that I do on mine, besides clean off the old flour paste on the lid/rim, is to always check the holes beforehand to make sure that they're not clogged. Mine are much smaller than yours (3/32") and can clog easily; hence, I only use large chunks of wood in mime. The chips and pellets are for the cold smoker attachment.

You had me at the stone crab claws, dude! My favorites and can only get them on the rare trips to FL in season! @MacKenzie - I'll double check my mailbox, but it shouldn't be full??? UPDATE: Yes, it was full! I cleared out some older stuff and made room. Only 80% full now.

So, the Bayou-ish is a winner in the Aussie household? Told you it was good on beef, too!

You crack me up, Aussie!!! Let's hope the wildfires down there don't take out this year's harvest of Purple Crack!

Lucky Christmas present for sure, Charles! Fingers crossed, my knives from the Kickstarter campaign should be here soon! My late Christmas present to myself!

Hang in there, MacKenzie! We're supposed to actual break freezing here for the first time since before Christmas!

I've gotten to where I prefer to do chuck roasts instead of briskets, because the size is more aligned with what I need. Cook them just like in the vid (except for the burnt ends part). Sliced on a plate, you can tell the difference between the roast and brisket.

Hang in there, man! Always remember that seasons change. Spring will be here eventually!

Yeah, saw the news that ya'll Down Under are having your share of wild fires, too! Hope it's not anywhere near you?

Aussie, that sharpener looks like some sort of medieval torture device! (btw - the scuttlebutt on the web says they're going out of business?)

Thanks for the tip, Charles! I have a similar bottle with various marking on the sides for different kinds of dressings that I use for my oil & vinegar based dressings. It came with a battery-powered immersion blender. Similar to this one, but mine has a big round rubber button on the top of the blender. https://www.chefscatalog.com/1008-700-001324-bonjour-chef-s-tools-salad-chef.html

Works for me! Can't wait to try that one. Screams "shrimp on the barbee" to me!

Indeed! Only a single harvest each year and limited quantities dictate the price. But, the good news is that a little goes a very long way!

Great job on that challenge! Purple Crack chicken!! Please tell me that you entered it that way over on Guru, as I'm sure that they'd flip out over the name!! https://www.worldspice.com/spices/pepperberry-tasmanian

SRF - Snake River Farms out of Idaho. They are purveyors of high quality, heritage animals; most famous for their American Wagyu beef.

They're still virgins! They all get darker after a few cooks. Sign of a well-used KK! Don't fret it.

I'd have done the same thing!! The Good Seasons is available on Amazon. Just ordered a 6 pack. Will be here Sunday! (It also comes in 12 and 24 packs!) https://smile.amazon.com/gp/product/B00J8C2EHS

Do some searches on the Forum, as several others have built ODKs around their KKs. Lots of good ideas already floating around, plus some pitfalls to avoid.

Great to hear that you got the replacement so quickly - and better - that it worked!!

I think it's better than Emeril's infamous - BAM! cajun seasoning.

Sent you a PM.

@Aussie Ora - I'll take that as a "YES." One of my fav Dizzy Pigs. Blacken a steak with it next!

Hey, I cooked a Peking Duck in below zero wind chills - man up and fire that beauty up and grill something!

Yes, one of many!!! But one of my favorites, by far - not having to get out in bad weather just to get to work!! You know me, plenty of beer/wine/spirits to tide me over through just about any stretch of bad weather. Oh, and I usually have plenty of provisions in the pantry too. But, the nice thing about adult beverages is that they don't require water, electricity or gas to be consumable!

@Tyrus - Yes, I make labels for the bottles, but some folks might find them a tad offensive - so no public displays!