tony b

Welcome to the Obsession!! Excellent story about your quest. And, unlike some of us, you didn't go down the wrong path initially with an inferior grill (a POSK in my case). I live in Iowa, which probably gets colder than Maryland and I don't see the need for the gas option. (In fact, I'm waiting on Dennis to make available the new rear door with threaded rods to screw it closed permanently with some red Loctite.) There are times when it wiggles loose over time, letting in unwanted airflow, and being in the back of the grill you don't pay attention to it very often. What happens is that you think you've shut it down for the night and enough air leaks in the backdoor to keep the fire going. Next time you open up the grill to cook - all your charcoal has burned up. Seriously consider the Sunbrella cover and rotisserie accessories (I'd get both the basket and the spit rod.) You have to order the motor separately from One Grill. Lastly, great choice of color!

I think so, too. Would be fine for thighs and other smaller/uniform pieces of meat, but not sure about ribs or pork butts. If you cooked a butt to "pulling temperature" would you risk it falling off these forks? MIne almost fall apart when I pick them up with gloves off the grate, can't imagine what might happen to one spinning around like this?? And, they look more like some Ninja weapon than a BBQ accessory - LOL!

I use something similar to light my burner in my brewing room or newspaper in the charcoal chimney - when I use it (rarely). I use a full blown Bernzomatic MAPP torch to light the grill. https://smile.amazon.com/gp/product/B00008ZA0F

I don't store mine in the KK during winter, so I can see if it's looking particularly "fuzzy."

Maybe in British english - lol!

I hear ya, Aussie. I fill the scoop with my hands first inside the tub, then transport to the grill. I have small hands and load twice as much charcoal per trip with the scoop. I have a dedicated brush on my kitchen sink for cleaning my hands afterwards, as I get a lot of charcoal dust under my fingernails.

I use this app occasionally to see how the prices fluctuate on Amazon. It works OK most of the time. https://thetracktor.com/

Funky. How'd it turn out? Never used it as a thickening agent, just as dry breading.

Besides the obvious uses for shrimp/crab, it's a staple in my cocktail sauce. Get the genuine article, as it's the best.

I have a large rubber tub next to the grill for charcoal. I just empty the bags/boxes/etc. in there and have a big aluminum scoop to shovel it into the basket. Other benefit is that the fines make their way to the bottom of the tub and when I get enough accumulated, I just dump it out in the woods out back.

You Aussies and your Vegemite. I'll stick to Nutella, Thank You!

Well, OK then. Sounds like you were raised right!

Excellent brisket and burnt ends! @Bruce Pearson - yes, if you're willing to pay their prices. I wait for sales or an ultra special occasion to buy from them.

WOW! You'd better do something special for the Mrs. on Valentines Day for that score!!!

Way to go, Charles. LIke others, I started making/using ghee to do Indian food and just branched out from there. If I'm feeling lazy, I buy it at the local Indian market, but like you discovered, it's really simple to make, too.

I made my own for roasting chiles. Haven't used it for anything else yet. Just a piece of wire mesh fabric inside the rotisserie basket. It's a 3/8" mesh, so nothing of size is going to fall through.

Nice loaves!

Wuhhut? A Yankee making grits for breakfast - Oh My!

Dizzy Pig is great stuff. Big fan here.

Congrats!! Looks awesome.

Interesting for sure.

Proof of the pudding, as they say - how did it cook?

Nice pie - love artichokes on pizza.

Yes, congrats on the fine new grill (excellent choice of color, btw!) PICTURES, please. Sounds like you hit the jackpot on the charcoal/smoking wood add-on. Great list of accessories, too.

Pink butcher paper only on briskets, never ribs or butts.