tony b

Don't sweat the 25F difference, it's practically meaningless in almost all cooks. Sounds like you're getting a good handle on it. Now, time for some pictures of your cooks!!

Hurray, the Naked Whiz site is back up and running!! Interesting rating - when it comes to actual burning, this charcoal rates as one of the best ever tested. Now, for the bad news, in the 8 boxes that they sampled, the size and weight distribution was quite broad. Most interesting is that the charcoal is measured by volume on the box, not by weight. Whiz found that it was theoretically impossible for that size box to contain the stated volume (cubic feet) of charcoal. Here's the link to the full review. http://www.nakedwhiz.com/lumpdatabase/lumpbag113.htm Would love to hear from those of you who bought lots of boxes to provide feedback on it - both on how well it burns and on what you actually get in the box for size of pieces and wastage (dust and very small bits).

I agree with Bosco. I tend to up the dosage from what i use in the brew room to clean fermentation vessels - 5 TB in 4 gallons of hot water. And it needs to soak for at least a couple of hours.

And, Jon, think of the satisfaction you'll get symbolically burning Putin everytime you use it!

It already has, it already has!

Was gonna check out what Naked Whiz said about this charcoal, but his website is down.

Welcome Garvinque. Nice color choice. My best advice - load up that pallet with as many boxes of the cocochar, coffee wood charcoal & smoking wood it will hold. You will never get it shipped for cheaper, even if you buy it later by the 1/2 pallet.

When our Fresh Market closed here last year, I lost my only local source for Dukes. Luckily an old high school buddy, who now lives in Atlanta, was passing through this summer and brought me 10 quart jars!! I'm set for a few months now.

Damn, making me hungry for an afternoon snack myself, but it won't be this ambitious!!

The ones in my neighborhood aren't that shy! Lately, they've been coming right up to my neighbor's deck to eat the bird seed that's fallen on the ground.

Nicely done. Just think, the next one will be even better after you get your new rotisserie basket and basket splitter Xmas gifts!

@ckreef - the secret was the Duke's mayo. Best stuff on the planet!

@MacKenzie - finally a good use for ketchup!

I thought that was funny!

To be honest, when i did my last cold smoke (nuts) I waited for the temps to clear freezing (32F/0C). More for me than the smoker actually! You might fair better with it being cold; the smoke will condense on the cheese faster and it will be ready sooner - my best guess?

Duh, thanks for the reminder, Jeff - I have a headlamp stashed away in a drawer. Will dig it out next nighttime grill. @MacKenzie - nice piece of fish. Curious about the spuds. They look like deviled eggs - ha, ha!

That's a major burn hazard waiting to happen! I be those metal walls get screaming hot. Don't have any small children or pets in the area. I bet you could burn your hand easily just reaching into that side bin for the S&P shakers or that end "table" for your tongs, etc.

Still looking for a good "hands free" BBQ light. I've tried several of the LED gooseneck styles with C-clamps. They work great for a while, but soon develop the need for Viagra! Might try this one next, as it was the Recommended one on Cooks Illustrated. https://www.amazon.com/dp/B00GM477G8 Anybody found one that they really like?

I'm OK with that suggestion!

A lot to pay for a prop! I was intrigued, but have plenty of knives already, especially chef's. Would still love to have a good Japanese petty knife though.