tony b

@ckreef - do you think that the wet mop every hour-ish slowed the cooking down?

I only use mine on the real long cooks (> 4 hours), just a security blanket is all.

Yeah, but what about the rest of us?

Always a challenge dealing with Alibaba. I've basically given up.

Sounds like a plan, to me.

WICKED! Looks like a Guru challenge cook from here?

Patience, Grasshopper - you are doing fine. Keep poking the holes in the grout to vent the gasses. Once the smell has dissipated, then let the KK start to cool down and then push the tiles down. They will set and firm up.

Rather than a specific list of rubs that I like, I'll just list the company that makes them, as I often like multiples once I find something I like. Plowboys Oakridge Lanes Dizzy Pig Sucklebusters Butcher BBQ (injector marinades) Bosco has given me the reminder that I need to do a purge in the pantry, as I know that there's some stuff in there that's older and not used (tried and didn't like). Another tip for folks that like to buy ground spices in bulk - Foodsaver makes reusable, zipper-top bags, so you can significantly cut your cost by not buying the tiny jars and go to bulk bags. I break things up and use regular Foodsaver roll material to make custom size bags for longer storage and the reusable zipper-top ones for stuff that I dip into more frequently. If you don't have the regular Foodsaver vacuum system, they make a small rechargeable handheld pump that works great with the zipper-top bags. http://www.foodsaver.com/vacuum-sealers/handheld-vacuum-sealers/the-foodsaver-freshsaver-handheld-vacuum-sealing-system/FSFRSH0051-P00.html#start=1 And the bags, http://www.foodsaver.com/food-storage-bags-and-containers/specialty-vacuum-seal-bags-and-rolls/vacuum-zipper-bags/foodsaver-vacuum-zipper-quart-bags-34-count/FSFRBZ0226-027.html?interaction=product&source=igodigital If you have the Foodsaver vacuum pump system with the hose attachment, you can get this guy to use with the bags, too. http://www.foodsaver.com/accessories-and-parts/adapters/foodsaver-vacuum-zipper-bag-adapter/137207-000-000.html?interaction=product&source=igodigital I personally think this is the a great solution for those of us that like to buy in bulk to save some coin, without worrying about wastage if stored too long.

As an investor, I hope you're wrong on this one, Ryan, as it will be very useful on rotisserie cooks (which is why I sponsored it.) We'll know in a couple of weeks, as they are supposed to be starting production runs and fulfilling backer rewards in mid-October, per their last update on Friday.

It seems to be working.

Sad, indeed. Poor little Bubba.

Isn't this the best DIY project for the KK? Works so well and so easy to do.

Here's some pics of the BBQ ribs for the Throwdown this afternoon. 2 racks of Baby Backs (rubbed with Slap Yo Daddy Hot rub) and Country Style ribs done Char Siu style (classic NOH marinade overnight, with a dusting of QNami and Cimarron Docs.) Going on the grill (indirect, 225F, with Hickory, Maple & Cherry wood in the smoking pot). Done. While they came out great, the sad news was that I didn't place in the competition. As a small consolation, neither did the reigning champ (who does BBQ catering on the side.) Congrats to the winner, who did authentic Korean Kalbi ribs.

Nicely done. Great pictures. Don't sweat the minor 30F temperature difference, it doesn't matter in the end, as you now know. What woods did you use in the smoking pot?

Several good things to do with figs, besides just eating them. The stuffed ones are great. Nice paring on a charcuterie platter, especially with prosciutto and manchego cheese. They make a nice BBQ sauce. Fig jam, especially with some bacon thrown in, is the shizzle! Underrated fruit in this country.

See, we told you, but now you know for yourself! Chicken is the best thing that comes off a Kamado - period.

Yeah, but isn't it cool?!

Oh yeah, there'll be beer there, too. Lots and lots of yummy beer! I'm taking my dry-hopped Saison and Belgian Golden Strong w/Matcha green tea.

@billg71 and @egmiii - appreciate the apologies. We're family here and we do argue a bit about our passions. Lots of spirited debates over the years on all things BBQ - foil/no foil, sauce/dry, briquettes/lump, etc. All we ask of Forum members is to keep it civil. I'm as adventurous a cook as anyone on here, and I mess with recipes all the time, including ones for sauces and rubs. Experimentation is what makes this fun for me and keeps me interested. Over the years, I've found a few favorites that I've not been able to improve on, like Robert said. Others, if I find them lacking in some way, I'll try and "fix them." Sometimes with moderate success. Again, like you guys said, it's part of the journey that is BBQ. We're eager to share what we do here and hope you both will continue to do so.

+1 on Robert's suggestion. My KK is in a windy spot, so when I use the Guru, I choked down on the fan damper to compensate - 1/2 on a normal day, 1/4 open on a really windy day. I've had the wind cause the temps to overshoot and the Guru is basically worthless at that point.

Mine's on the KK as I type this. Maple, Hickory and Cherry wood chunks. Got 2 racks of baby backs going and batch of Char Siu country style rib pieces for a picnic this afternoon, that's also my Homebrewing Club's annual BBQ Throwdown. We'll see how well I do in the judging.

I jokingly refer to it as a Burqa! Thought about painting a couple of eyes on it - LOL!

@jclarkhpa - I got mine at PetSmart. Simple aquarium pump. They have the tubing, valves, etc. - everything that you need.

Thought I'd posted my cold smoked salmon? Guess not, my bad. I've also done some smoked pork chops (no pics, as I had dinner guests). I promise my next cold smoker adventure will have pictures!

Thanks, Charles. Well said.