tony b

Gritting my teeth on this one. I was quasi on board with the Wellington idea for the tofu, but you lost me with the corn paste filling. Loved the bourbon apples though.

Killin' me, MacKenzie!

Killing frost already? Hoping to keep my stuff going for a while here, especially my chiles. I will probably rape and pillage the basil plants soon to make pesto before they get hit with cold nights. They don't need to see frost, just cold air (40s) to go bad.

As another POSK owner (my K7 was one of the first batch made in Indonesia, so it didn't suck as bad as the later ones), you will not regret upgrading to whatever size KK works for you. I learned a lot about ceramic smoking and grilling on the POSK, and back then, their Forum was almost as awesome as this one (til RJ started "banning" people left and right). You know in your heart what the right thing to do is, just follow your conscience!

Yep, like just about anything, you can go into sensory overload on smoke, too.

De nada!

Here's my current setup: https://smile.amazon.com/gp/product/B00008ZA0F https://smile.amazon.com/gp/product/B00D5FS7HA The FiAir is a nice add-on if you don't have an old hairdryer lying around or don't have ready access to electricity near your grill.

Like others have said, spend some time (preferably with an adult beverage) and just keep adjusting the dials and watching what the dome temperature does for a fixed top damper setting. The top damper is more critical than the lower ones for setting temperature, as the airflow through the KK is by vacuum drag, which is dictated by the top damper opening.

Me, three - never heard of a bone-in brisket - WOW. My best guess is to cook it like a regular brisket, except it's going to take longer because of the bone. Similar to a leg of lamb (bone-in vs boneless). Can't wait to hear how this one comes out! Keep us posted.

Nice, but where's the Don Julio??

Thanks, MacKenzie, but it's up to Mother Nature. Not so worried about the tomatoes, but need to harvest all the chile peppers to make another batch of hot sauce.

Yeah, you didn't have enough!

Nice beef ribs! Making me hungry!

Real piggy rocks! As Dan said, "other white meat" - bleech! Best part of living here in Iowa is the great heritage pork that's readily available (OK, sweet corn in summer's not too shabby either!)

Nice pies, MacKenzie. While we're starting to feel like Fall here, not flirting with frost yet. Good, because I've still got tomatoes coming in and my chile peppers are just starting to ripen.

Lovely rainbow -

Nice looking chops, Aussie!! Go for it, MacKenzie! Love me some lamb - just about anyway you cook it, but especially racks and chops on the grill!

That's our MacKenzie!

Seriously - Burnt Ends are meat candy in my book, so I can endorse the meat crack label as well! I just use a disposable aluminum roasting pan, put the meat on in a single layer (if possible), uncovered, and let'er rip for about another 30 minutes (until the sauce becomes tacky to the touch). You can leave the heat deflector/drip pan in for indirect cooking, so you won't scorch them on the bottom. Don't forget to post pics of the cook!

Nope.

Nothing more that I can add to Robert's great advice (as usual!)

Excellent birthday dinner! Best Wishes to the Mrs.

MacKenzie, how do you keep your hubby from looking like this, with all that great food you make?