tony b

Thanks, Bosco. But remember, I am an Engineer after all and heat transfer was my area of specialization.

Basically what the foil is doing is blocking the direct infrared radiation from the coals, which is what the stone deflector was also doing. However, the stone, once heated, will radiate heat the same as the walls of the KK, but to a much lower extent than directly from the burning coals. The foil, being very shiny, reflects a lot of radiation and doesn't absorb nearly as much as the ceramic heat deflector (especially a used one that is darker in color). Both also absorb heat via convection (hot air/gasses) and conduction (direct contact with the hot grate), and while the foil is a metal, which transfers heat better than the ceramic, the foil has so much less mass than the stone, that again, the stone will transmit more heat than the foil.

What's the verdict on the QNAMI? I've used it on lots of veggies, but not corn-on-the-cob yet. I have one ear left in the fridge from my weekend buy, so I might give that a go for dinner tonight. Tip - next time, don't use a toothpick to hold the husks together - use twine. Works a lot better.

My thoughts exactly, Jon!

One of my favorite sayings as an Engineer - "Perfection is the enemy of 'Good Enough'."

Gorgeous sunset pics! The first one almost looks like an atom bomb going off!

So did I, it's called a ziplock baggie. I just cut out one of the lower corners for the wires to go through.

Based on the prep pic, I assumed it was a slice of tomato. There weren't any beets on that platter, so you sneaked that one in on me at the end!

Tomato pie is one of my favorite summertime dishes!

Nice juicy lucy. I see pineapple but no beets? What's up, Aussie???

Not available here. I've ordered them online and paid handsomely for shipping for a special occasion - once. Not something that I'd do often.

So you ARE a Rocket Scientist!!! @CeramicChef - hence the reason that I never went on to get mine after my Masters degree.

If you get to see it in person, try and spin that top damper. I see a lot of corrosion on the threaded rod. Nothing that a little WD-40 wouldn't fix, but just another test of how well/poorly this grill was maintained. Dennis can supply all the needed parts. Just make sure that the body and interior aren't damaged. As Robert noted, a damaged/missing firebox is rather unusual for any KK. It's not something that you mess with once you receive your grill. Most likely, they tried to mess with it after they had used the grill for a while, and the firebox becomes brittle with exposure to heat. Hence, the reason that you don't mess with it - ever!

Need to mozzy over there and try one someday. And NO, it's not Chicago pizza! Dude, 9+ years - smells like a PhD from here! In what discipline?

It just adds that nice salty punch on the plate, along with a good dousing of EVOO. The bigger crystals hold up and provide a bit of crunchy texture, as well. It's just traditional on this specific dish.

Made the mistake of not trying the bistecca when I was in Florence many years ago. Saw you did it right with the big salt crystals at the end! I've made them here, but it would have been special to have tried it there. However, I just bought my first picanha yesterday. Had to order it from my butcher. Have out of town guests next weekend. That puppy will get tossed onto the grill Friday night! Thinking Brazil/Argentine style (churrasco) on the rotisserie with chimichurri sauce. Nice looking bottle of vino. A 10 yr old Antinori Chianti, had to be outstanding!

They are addictive!

Totally normal.

All ya'll are killin' it! Keep on rockin' people!

I feel the same way about the local sweet corn (it's finally here!!! ) and I picked my first tomatoes off my plants this morning. BLTs for lunch from the Big Boy and I just finished the last of that one on toast with Duke's mayo, Chinese Black Vinegar, and Purple Crack - HEAVEN!

Assuming that you're talking about a full packer cut of brisket, you probably still have room for a couple of racks of ribs if you put them on vertically. If you don't have a rib rack, run down to Bed, Bath & Beyond, as they usually carry Steven Raichlen's gear and you probably can pick one up for cheap this late in the season. If not, you can still run some wooden skewers through both racks, leaving a couple of inches in between and set them up vertically next to the brisket. I'd put them in about 2 inches from the top and bottom of the racks (thinking vertically) about 1/3 of the way in from each end of the racks.

Excellent! That tri-tip looks perfectly cooked. And, everything is better with blue cheese on it!!!

Great looking pies! @MacKenzie - so its ketchup on steroids! Was hoping for something more exotic, like sriracha!

Can't wait to see the pictures.