tony b

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.

Just the pyro coming out of you again, Doc!

Hence the reason that I WON'T be using one to cut up lump charcoal anytime soon!

Thanks, Doc! Might have to try the "hybrid" of Royal Oak and Fogo, as 100% Fogo has been problematic for me in hitting higher temps, owing to the bigger chunks of charcoal. Even when I take a screwdriver and rubber mallet to them, they're still baseball sized chunks.

Here's a snack pak on Amazon. https://smile.amazon.com/6-Variety-Pack-TWISTED-SEASONINGS-Chicken/dp/B01MPZB9Q3

Printed it off. Will see if I can do some sort of side-by-side with the Oakridge.

Is that Bosco in that picture!!

I've been struggling lately to get to higher temps (> 450F), so I thought that I'd give these a shot, along with going back to regular Royal Oak lump. I'm getting tired of having to break up those humongous pieces in bags of Fogo and Quebracho, especially now that it's getting colder weather - just want to dump some charcoal into the basket, light it, and duck back in the house as quickly as possible.

Here yah go! 700 ft for $15.50. http://www.webstaurantstore.com/18-x-700-40-peach-treated-butcher-paper-roll/43318PEA.html

Doc, you're beginning to sound like Malcolm Forbes with his Chateau Lafite and Big Macs!

Nice!

Thanks for hooking us up, Doc!

As I recall, Syzygies is a big fan of those La Chambra pots and has posted about them, too.

That's pretty hard core!

You knew what you were doing, MacKenzie, when you put that KK right by the back door - Smart Lady!