tony b

Sorry to hear about your water issues, MacKenzie, but had to LOL about the ketchup! Too cold here to grill out right now (wish I had your ODK!) Hoping it doesn't wreck my plans for the Peking Duck for NYE. Duck is thawed out in the fridge. Tomorrow is the inflating step (as I call it - Blowing Up the Duck!), with a rub of baking powder and salt on the skin. 24 hours drying in the fridge. Then, the honey/hot water/5 spice shower on Saturday and another overnight dry in the fridge. Sunday on the rotisserie with cherry wood. Pics to follow, assuming I don't freeze to death in the meantime!

Thanks, Charles! USPS says it will be here Tuesday! Almost like Christmas all over again!

I'm sure that you've already fixed that problem, MacKenzie!!

Nice Christmas dinner, MacKenzie. Love those plates. You can get very small wood chips that are made for the smoking guns. https://smile.amazon.com/Wood-Smoking-Chips-Variety-Gift/dp/B007FEO0ZU/ https://smile.amazon.com/PolyScience-Woodchips-Mesquite-Applewood-Cherrywood/dp/B00NAWU39S

Nice bird. If chicken is "chook," then what's turkey in Aussie??

We have a local spot - Pig & Porter, that one of their specialties is to do smoked cocktails. They bring the smoking gun to your table, flip your glass upside down and inject the smoke into it, then flip it over and pour in the cocktail. Nice presentation and there's a nice smoky flavor to your cocktail. My fav is their smoky Manhattans. Can't wait to see all the fun MacKenzie will have with this new toy!!!

Don't fret, the smoke ring is overrated. As long as the meat was moist, with a good bark - that's money!!

The flatware and dishes were my SILs. Don't know about the flatware, but the china was actually bought at a Goodwill, believe it or not!

Very nice. Hope you had a group to feed; that's a lotta food.

At my SIL's, so no KK, but was an epic Christmas dinner nonetheless. Wild mushroom soup, prime rib, roasted cauliflower and mac & cheese.

Get better soon, Dennis.

That "cobbler" looks more like a claflouti? Regardless of the name, it looks tasty.

Merry Christmas indeed.

Loved the "needs repair" snowman. The high temperature on Xmas day here is suppose to be 4F. No new snow though.

Nice ham and wonderful story about the ham bag.

I have a good one called "Churrasco," that I got on Amazon. Check it out.

We have a couple of speciality shops in the area. I'll have to check them out to see if they carry VF. Thanks for the tip.

Came out great!

For the ultimate rush, upgrade to MAPP gas.

@Aussie Ora I see Korean bulgogi sauce in someone's future.

Single probe MEATERS are shipping. I really like mine. The Block is still in development.

As long as it came out OK, that's all that matters.

I'm assuming that you've cooked this before at this time/temperature, as it seems very hot and long to me, even if it's a bone-in leg? I'm familiar with tandoori style cooking, but never cooked a whole leg this way. I'd use the main grate and not a lot of heat soaking. Put the meat on as soon as it comes up to temp. To fully heat soak a KK to 400f will take a while and burn up a lot of charcoal. Not sure if it would improve your results.