tony b

I can see that happening for sure. I was mainly talking about using a brush or something to scrub the main tube on the inside. Unless you are worried about creasote build up that might lead to bitter smoke, I don't see it being worth the effort.

F-ing awesome, mate.

49, pffft - whippersnapper!

I'm thinking that you could still wrap it in the banana leaves, but cook it Sous Vide - best of both worlds, perhaps!?

A small piece of masking tape on the lid with the opening date written in magic marker, helps with bad memories, like mine - LOL!

I haven't used it yet in parallel with an actual hot cook, but it seems like you're going to have to re-adjust your top vent settings for whatever temperature you want for the cook, as you're introducing a lot more air in the firebox - whether the pump is running or not. Hence, I'd recommend removing it from the KK if you're not actually using it for smoking. As far as cleaning goes, I don't intend to clean the inside. Just wipe off the outside so it stays nice and shiny and dump the ashes out the bottom. If you keep the flow tube upside down (opening facing down), it shouldn't get clogged up. Time will tell.

Yes, it's biodegradable and safe to put down the drain. I do it all the time in my brew room. Bosco is correct here - using it to clean grill grates is a different application and you get a really nice oil slick on top of the water. So, if you pour it down the sink or toilet, be prepared to wash off the oily stain that's left. While they recommend using gloves, it's basically because in a commercial brewery, which is where this stuff was developed, you're cleaning much larger pieces of equipment, so your contact time with the solution is much longer. I generally don't wear gloves in the brew room, as I'm not in much contact with the solution and rinse it off as soon as I'm done. I wore gloves when I cleaned my grill grates, mainly because it was seriously greasy/yucky water, not so much because of the PBW. YMMV

As Jon said, I had to loosen mine up when I got my rotisserie basket, as my grill was several years old by then. I just squirted some WD-40 in there (wipe up any drips out the hole so it doesn't run down to the charcoal basket), waited a few minutes, and used a screwdriver to keep working the spring plate back and forth until it loosened up. It took several squirts and a little bit of effort, but it finally became "springy" again.

I transfer them to a glass jar w/screw-on lid and they keep in the refrigerator for months.

I got one off Amazon. https://smile.amazon.com/gp/product/B005G3959S

Who leaves a full beer behind?? Chug it, dammit!!!

Unfortunately, both of those locales are about an hour away from me. Would have to REALLY want this charcoal to drive that far. But thanks for looking it up, cschaaf!

It's not about the snowblower, mines a nice Sears one, it's about the cold and blowing snow. You always get a facefull of blowing snow when the winds shift!!

Oh, Hey-yall Yeah! Love me some carnitas. Definitely trying this one, along with his Pibil version in the banana leaves. http://www.seriouseats.com/recipes/2016/05/cochinita-pibil-yucatan-barbecue-mexican-smoked-pork-recipe.html

Awaiting the results - with PICTURES!!

Aw, Poochie, you disappoint me. Thought you were more adventurous than that!

Do the math - that weekender package is only 5.25 lbs of meat for $310 - that's $59/lb. Even the smaller one is no bargain either - 2 5/8 lbs for $150 or $57/lb. At those prices, that box of meat better be delivered by a chef who cooks it for you!

I'm crying looking at those pictures. Can't wait to see the full restore!!

Found this article about Paul Newman in Food & Wine and it mentions the burger. http://www.foodandwine.com/articles/paul-newmans-next-act Found another article that says the restaurant closed in 2014. http://www.ctbites.com/home/2014/1/31/dressing-room-in-westport-closes-its-doors-after-8-years.html Can't seem to find an actual recipe anywhere?

I'll check our Lowes here, but I don't recall seeing it there before, but I don't generally shop there for charcoal. I go to a different big box hardware store (Menards) to get my Royal Oak. Cheapest spot in town and they carry it year round.

Nicely done on both cooks, Paul! btw - your elevating the roast in the dish on the onions reminded me of something I just read in Meatheat's new book - he hates V racks and roasting pans, as the high walls keep the meat from cooking evenly, especially if you load up the pan with veggies. He recommends elevating the roast on top of the pan with a flat wire rack as a minimum, and a bit higher (about 1 inch above the pan) allows for even better airflow around the meat. And, you still get the drippings onto the veggies for making gravy.

F-that!! I hate snowblowing. Good news so far here is that we haven't had but a couple of snows large enough to need it. It actually rained this morning (38F), but it's super windy right now and taking the windchills down into the single digits!! I'm not grilling tonight!!

Been happy with these starters. I even snuffed one out from Sunday's cook and re-used it last night. It was a tad difficult to re-light, but once it was lit, it blazed up like new! Only time that I plan to use them, so far anyway, is to light a 1/2 chimney to dump onto the charcoal basket to get up to grilling temps really fast. When it's 20F outside, you don't want to dawdle around. Would be overkill to use them to start a low and slow cook. I'll stick to the MAPP torch & FiAir blower for those.

Stop it, Poochie! It windy as all get out today - bringing the wind chill down to 8F. ps: glad to see you posting again!