tony b

We have a famous saying in the homebrewing world - "Relax, Have a Homebrew!" - meaning, it's not rocket science, so don't over stress on the minor details. Same applies to most BBQ cooks.

What did you wrap it in - foil or pink butcher paper? Wrapping it will significantly shorten the cooking time, using either material. It's referred to as the "Texas crutch."

Welcome to the Obsession! Can't wait to see some of your cooks on it. Beautiful setting for your grill, too!

Love the expression on that bartender kid's face!!

Bacon looks excellent! I know that cheese will be tasty later!

Very nice. This is the kind of business that we all like to support because "they get it!"

Hi, again, Wilbur. Nice to see you cooking and posting. We missed you!

Beautiful bird, great color.

Hi, Wilbur. Glad to have you back!

It's still pretty loose, not as liquid as a classic North Carolina vinegar/pepper sauce, but not nearly as thick as a ketchup/molasses based one.

Oops! It's so rare that anyone other than a KK owner posts here that I've just come to assume they are KK owners.

Nicely done! That's a lot of racks of ribs, must have been a good sized party! And, what a little cutie, that one! Sounds like a classic South Carolina style sauce. Here's my go-to that I copied back in the day from the old POSK Forum: 3/4 cup mustard 3/4 cup red wine vinegar 1/4 cup sugar 2T melted butter 2T Worcestershire 2T cracked black pepper 1/2t salt 1/2t tabasco Whisk it all up and there you go.

MacKenzie, are you sure that you're not an Engineer, as you obviously think like one!

Me, that's why I originally posted it a few years ago. After a stint of sub-zero temperatures for several days, I began to notice that I was seeing a larger than normal difference in my Guru and dome thermometer on longer cooks. I checked the calibration of the dome thermometer in boiling water and it was significantly off. like 20F (if I remember right). @jonj - I generally go with below freezing. It probably takes colder than that to mess with the calibration, but it's an easier metric to go by. So, in my case, I won't be leaving my thermometer in the KK until early May. Just becomes part of my routine; I take out the thermometer when I put the cover back on after I am sure the fire is out.

Welcome, as well. Seems like you took to the KK like a duck to water!

With our forecast next week to dip below zero F and single digit highs, it reminded me that, for folks who live in climates like mine, you should remove your dome thermometer after each cook and bring it indoors. With temperatures this low, the gauge will under range (go off scale low) and mess up the calibration.

Just curious, Dennis, what does a Wagyu tri-tip run down that way in USD? Snake River Farms here gets $79.00 for a 2.5 lb one. http://www.snakeriverfarms.com/american-kobe-beef/american-kobe-tri-tip-1.html

MacKenzie, I'd crawl to NS for that gravy!! And, I'd have started out with 2 thighs and probably eaten a third!!!

It's called PBW (Powdered Brewers Wash); it the schizzle for cleaning your grates, drip pans, rotisserie basket, etc.

There was an aptly named movie a few years ago - "The Money Pit." https://video.search.yahoo.com/video/play;_ylt=A2KLqIHzeUtYqHUAy9z7w8QF;_ylu=X3oDMTExbW1vaDQzBHNlYwNzcgRzbGsDdmlkBHZ0aWQDVklEUFJEBGdwb3MDNA--?p=Movie+The+Money+Pit&vid=80b62cd954112c409c0d159139dd4908&turl=https%3A%2F%2Ftse2.mm.bing.net%2Fth%3Fid%3DOVP.Vd180ace7baee646ceeee890dc458854a%26pid%3D15.1%26h%3D225%26w%3D300%26c%3D7%26rs%3D1&rurl=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DTLLQquBdU8M&tit=The+Money+Pit+Official+Trailer+%231+-+Tom+Hanks+Movie+(1986)+HD&c=3&h=225&w=300&l=85&sigr=11biqtpce&sigt=11tdtif8o&sigi=132rpthpu&age=1326178434&fr2=p%3As%2Cv%3Av&fr=mcafee&tt=b

Wagyu = the crack of BBQ!

Actually received my shipment of Walden starters this afternoon. Was planning a steak cook for dinner anyhoo, so I fired one up under a 1/2 chimney of Royal Oak. Within a few minutes I had an flaming tornado going. Dumped onto a half basket of RO and was off to the races. Much faster than newspaper. Didn't need the FiAir to stoke things along. These things are magic, folks! A big shout out to Doc for the tip!

Any rec's, Doc, on how best to plug the hole? Nut & bolt size? Rubber washers/gaskets, etc.