tony b

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!

In fact, my last batch of chili was done in the PC. I greatly simplified my technique from my usual stock pot on the stove method. I usually do 4 separate dumps of different chile powders, and add the tomatoes/oregano/cumin as a separate step, too. I tried this once with my stovetop PC - what a PITA and it didn't save me that much time, with all the depressurization and reheating cycles. So, this time with the new electric PC, it was only 3 steps - Step #1: sear the meat, onions and garlic, then add the initial slurry of rehydrated dried chiles (secret blend) with soaking liquid and some beef stock, and cook in the PC for 20 minutes. Step #2, add the Rotel tomatoes & green chile, Mexican oregano, cumin and what normally would be my first 2 dumps of chile powders, and cook for another 20 minutes. Step # 3, last 2 dumps of chile powders and another 20 minutes in the PC. Have to say, it was as good as my regular stove top method and took half the time. My only real tweak for next time - didn't need to add as much beef stock as usual, as I ended up having to reduce it down and add some masa flour to tighten it up at the end. Without giving away too many secrets, here's my source for most of my chile powders and dried chiles. http://www.penderys.com/

I think most of us have gravitated towards simple aluminum foil - quick, easy, no mess cleanup. Like Robert said, don't over think it - doesn't matter - front to back, left to right, whatever shields the meat from the direct infrared heat of the fire. The original drip pan (single layer, round) works just fine and I still use it with larger cuts (briskets, butts), where I worry that the drippings will run off the foil and into the fire. I only use the double layer drip pan when I want to collect the drippings for a secondary use - gravy, seasoning veggies, etc. Not rocket science.

Amazon has a 94% 5 star rating (117 reviews), so Doc's on to something here. Per their listing it's - "All natural, eco-friendly materials (soy/paraffin wax, cardboard and newspaper), no harmful chemicals and won't flavor food" I just ordered some. https://smile.amazon.com/Walden-Natural-Starters-Charcoal-Lighters/dp/B01C3KO7X0 And if you needed another reason, there's this - "Made with pride in the USA by adults with disabilities. We thank you!" So, I ordered 3 of the gift packs for Xmas gifts to my grilling buddies. https://smile.amazon.com/gp/product/B01EIE8JR4

I just bought 6 bags of Royal Oak today, so I'm cooking whenever possible through the winter, as usual! I only wuss when it's negative temps (below zero F or - 18C) either static or windchill. I'll cook in the snow, but only if it's not sub-arctic temps.

@HalfSmoke definitely worth it. Big fan of many of their pre-marinated meats.

Sorta like putting ketchup on eggs??

Looks perfect, Tony#2!!

Thanks Syz, MacKenzie posted something similar using the Pressure Cooker. Will be fun to experiment with both techniques. She and I previously dabbled in doing frites sous vide and found that to get them right was a major PITA. Your's doesn't sound nearly as complicated. Ghee vs Duck Fat?? Both sound seriously yummy! @dstr8 - That sounds more like it - 194F for 90 minutes! Plus, I loved their comment - (Do NOT use a food processor, electric mixer, or blender – due to the starch in the potatoes, if you over mix the potatoes you’ll end up with a gluey texture.) Been there, done that; got so pissed at the first batch of SV spuds that I broke out the immersion blender and guess what - wallpaper paste! Totally inedible.