tony b

Your secrets are safe with me, as I don't do ANY social media (other than here). 👍 Thank you for the nice compliments, but that's just what we do here on this Forum - share our love of great food, especially cooked on the KK.

@mguerra Not wood anymore - ceramic. No worries about them getting torched and breaking. The deflector is also to help prevent hot coals from leaving the KK, especially if you pull out the draft door for a very high temp sear. I use the @Syzygies smoker pot for long cooks (like the rib cook that I'm doing today.) Short cooks (under 2 hours), I just put the chunks on top of the charcoal in several spots near where I started the fire. The only time that I use the foil pouch is when I'm doing Jerk cooking with real pimento wood pieces, leaves and berries (allspice). The only way to prolong smoke adherence to the food beyond about 140F meat surface temperature is to spritz it with a liquid (apple juice, water, wine, beer, etc.) periodically to give the smoke some cooler surface and moisture to cling to.

Just opened a new bag of Jealous Devil. It's a new one called Chunx. It's XL pieces. I like the size of it - mostly what I would call Large, with a few XL pieces (similar to FOGO), not a lot of smalls. I'm assuming that it is the same charcoal as regular JD? I'll know later today, as I'm doing a rack of ribs for dinner.

I wish! We don't get Wicked Good here anymore, after their fire destroyed the big kiln. Bummed, as I really liked Weekend Warrior.

Seeing is believing, often times. Now you know!

Congrats on the cabinet sale. Good luck with the KK.

And tasty looking brews, too!

👍 It's good for avoiding gasket compression - extends the service life.

You can get fresh ones here, but the overnight/2-day shipping is expensive. I've paid it for a special dinner, but not very often. They are very good on the grill though.

I look for a 50F or more temperature drop in the dome as my indicator that the fire has gone out. Usually by the time that dinner is over and cleaned up. Then, I open the top vent and lid to the 1st position, pull the dome thermometer (winter) and put the cover on it.

OK, learned something new today. I'd never heard of this cut of beef, so I had to look it up. Low and behold, this is where the Flat Iron steak comes from!

LOVE black garlic. I like it on a baked potato or mashed potatoes with sour cream and butter. @tekobo - Just curious, your dressing recipe - is there an egg yolk in it, too? To make it a mayo, it needs the egg, otherwise it's just a vinaigrette.

I usually cheat and start with a pre-brined corned beef brisket (good sales right after St. Pat's day). I usually soak it in clean water overnight - change the water several times. Then slather on the mustard and liberally coat in fresh cracked black pepper and crushed coriander seeds. Then I cook it just like any other brisket on the KK, except that I usually use a milder smoking wood, like a hickory. Starting from scratch, I'd brine it for at least 3 or 4 days, up to a week. Then continue as above for the rest of it.

@Aussie Ora - well hello, stranger! Where have you been hiding?

Gorgeous cook, @tekobo!

Easily fixed, @Poochie - just go to the market! 😁

Welcome to the Obsession! Pictures, Pictures, Pictures!

Sad, but understandable given your new plans. These things aren't exactly "portable" for road trips! You shouldn't have any trouble finding a buyer, as it's a good deal.

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Started off this Easter Sunday with a salmon and asparagus quiche (not cooked on the KK) BUT, dinner was done on the KK. Lamb chops and asparagus, lower grate, 325F, grape vine for smoking wood. Plated with melting potatoes and a Greek salad. Hope the Easter Bunny was good to all y'all! 🐰

Yep, FOGO uses quebracho wood, which has a very distinct flavor.

Indeed. Closer to end of July here. 😢

Good luck. Hope you get your money back so you can get the "real McCoy!"