tony b

I don't know why, but for some reason, profile pics/emojis/icons, etc. have to be 500kb. It's not an issue with uploading pics into a message or post. I had to edit mine down to size to get it to work. Good luck!

@Tyrus KK-DY5123 But, I "cheated" - it's on the original invoice when I bought it in 2012!

Some good news. Got an email from the owner of Fruita woods. He's sold the business to Denver Firewoods. They are in transition, so we won't be able to check them out just yet. But it's nice to know that we will have some options again for getting smoking wood chunks/splits. From the email: I am proud to announce that one of my suppliers has elected to take over the websites in effort to keep fruitawood.com and fruitawood chunks.com ALIVE!!! I am confident the Denver Firewood team will be able to continue providing you the same quality wood I have for the past 16 years. I am in the process of transferring the websites and all necessary information over to them. Please allow sufficient time to update the websites and get inventory available to start accepting orders.

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Home from vacation and it was warm enough to fire up the KK for dinner last night. Pork Chop and Corn. This early in the season, I'm guessing the corn is from FL? It was OK - a bit tough (expected if shipped from that far away), but it did have a bit of sweetness to it, so not all bad. Direct, main grate, 325F, with a chunk of peach. (BTW - just got my box from Fruita. Sad to see them go!)

@remi - very nice brisket cook (+ sides!) I'm betting it was the quality of the meat that was the key difference.

Awesome to hear from you @Troble. Looking forward to seeing those great cooking pictures again!

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Welcome to the Obsession. Great pics! Glad to hear that the Mrs is on-board with it now!

Welcome to the Obsession! You're going on a great ride! Post those pictures of that all-important 1st cook!

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Nope! Ziffel is alive & well on top of my PC!

Woo, Hoo! We hit 74F yesterday (this is after 4" of snow last Friday!), so off to the grill we go! Tonight it's Pork Wings. Done @ 250F (w/Guru - I went out to the brewery for a cold one to celebrate while the wings smoked), indirect, hickory & apple chunks in the smoker pot, smoked for 4 hours. Plated with yellow rice (Sazon Tropical) and sauteed green beans.

Next week! Will be in the low 70s. Today is snowing and the wind is blowing up to 50 mph. Not a good day to grill out!

Very nice. Love me some lamb loin chops! Got a stash in the freezer.

Took advantage of our almost spring-like weather yesterday (58F) to finally get out and grill! It's been brutally cold here (single digit highs and well below zero at night) all of last week, so no grilling for this kid. Trader Joe's chicken shawarma thighs.

Those better be some DAMN good sausages! WOW!

Got another email from the Fruita folks. They got swamped with orders after the announcement, so they've taken the website down and not taking any more orders until April. They will do inventory at that time and sell off what's left, but in large lots of 30 & 45 lbs boxes.

Killer!

I checked my inventory and ordered mesquite and apple chunks. I noticed that they aren't offering the mixed boxes anymore. So, I ended up having to order 10 lbs of each.

I was just about to post that notification as well. I'm happy for their retirement, but it sucks for us BBQ'ers, as they were a great source for smoking woods. Anyone got a "Plan B?"

Super Bowl means WINGS! Half with dry rub (Hot Wing Rub) and half marinated in Jamaican jerk sauce.

Are those bricks inside of the weber ring? Purpose?

I've tried the splits, but found them generally too big, so I stick to the regular chunks.

I'm also a fan of Fruita Wood. I stick to the "classics" - peach, cherry, apple, mesquite, post oak and hickory. I still have a bit of coffee wood from Dennis. I wish that I could still get pimento wood chunks for doing jerk chicken. I only have a few pieces left.