tony b

Yes, Robert, it's the same thing, but the price is 4x as high - $250 for a single pound. A little goes a long way. I'd start with a dime bag (4 oz) - LOL!

You should just call in sick tomorrow, as you won't be able to think about anything else but the delivery.

Most of us here are big fans of Meathead (Wilbur excluded - you didn't think that I would remember, huh?) and quote his "myth busters" often. I'm a believer in Franklin's pink butcher paper technique for briskets. I don't wrap butts or ribs.

Excellent, Dave!

Nice bird! The dark color comes from the smoke more than anything else. It kinda freaks you into thinking you've overcooked it, but it's OK.

Goddamn the Pusher man! (old Steppenwolf song!) I gave it the name as it does stain most things purple and it's highly addictive! I keep a grinder by my stove and have a shaker mixed up with flaked salt. It goes on just about everything, including eggs!

Like others have commented, you just hit "the stall." It's where the collagen and fats start to break down. Just part of the process. You can "plow through it," as you did by cranking the temp, or you can wrap it in foil or pink butcher paper, or you can just ride it out (next time account for the time in the stall - typically 2 - 3 hours.) I'm not a fan of wrapping butts, so I just wait it out. If I'm in a hurry to cook one, I'll go "hot & fast" - 325F and be done in about 1/2 the time. Good results - most folks can't taste the difference. And, I'm a huge fan of the cast iron smoker pot. Get one!!

No, she's just the KK Goddess is all!

Nice looking Bacon, Aussie, but where's the Purple Crack?

Can't argue with that! Can't wait to see the bacon when it's done!

While I'm perfectly happy with my Digi-Q II (Guru), the Flame Boss variable speed fan does sound like an upgrade in technology.

Yes, it does, Bruce. They are more like szechuan peppercorns, they have a clove like quality. If you crunch one in your mouth, it will numb your tongue. And then fun part is that they color foods purple.

Glad to hear from you, Wilbur. Been way too long, man! I've never tried to make one, only bought them. I agree with Robert, the Chachere ones, the only ones that my local market carries, are nothing special. But the shipping costs for me to get a good one are very high, so I haven't done one in a long time.

The pea "garnish" cracked me up.

You're welcome. I believe that MEATER is shipping single probes on order now. Blocks are probably several months away. No other product like it out there, to my knowledge.

If you don't have the double lined KK drip pan, mimic it with 2 aluminum pans. Put a little water in the 1st one, then put the 2nd pan inside the 1st one. Then seal the rims together with foil. This will keep the drippings from burning without steaming the turkey. Hopefully!

Not sure what to suggest next?

Once he sees the KK, he's not going to want the BEG either - LOL!

Wow! Nice KK with a view!

Nice ribs, Robert - and pictures, too? I'm visiting friends in Chicago and we went to Green Street Meats yesterday - amazing burnt ends and beef ribs.

Sorry to hear about all your hassles. I've experienced most of them myself. Perseverance, my friend. Check out the MEATER wireless temperature probe for the rotisserie. Love mine. Black Friday weekend sale - 20% off. Code is ROAST20.

Congratulations and welcome to the Obsession. My bet is that the BGE is the 1st to go. It pales in comparison to the KK.

What size KK do you have? A BB32 shouldn't have any problem with both on the main grate. A 23 might handle both on the main, depending on the size of the ham and don't put the turkey in a pan and use a drip pan underneath on the lower grate. Otherwise, you might have to stack the ham on the main and the turkey on the upper grate (or vice versa depending on the size of them.)

Nice job, Bruce.