tony b

As I posted, it's called a Frog Mat. It's actually for grilling. https://www.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK

@Troble - Great minds! Dinner last night to celebrate the 70F day! was steak and asparagus. Direct, lower grate, used the Frog Mat for the asparagus. Plated with melting potatoes with shallot crack sauce, 'shrooms, and side salad.

Hence, why I rarely make them.

You didn't say how much wood you put in your smoker pot? I typically use 4 - 6 chunks in mine and never have an issue with the amount of smoke produced. As @Poochie suggested, try some different woods. I typically use a blend of a fruit wood (apple, cherry, peach) with a hardwood (hickory, post oak, mesquite) - 2 parts fruit to 1 part hardwood.

That's what I do. I keep a cord nearby, as it is essential for many things - Guru, Rotisserie, and Cold Smoker.

Detroit is all about the edge crust! Nicely done.

So much has changed since the last time we could get it; but back then, 1/2 pallet was about the minimum to make the shipping costs reasonable.

Not yet. Pinging @DennisLinkletter - any coffee wood chunks and/or charcoal in this shipment?

Once it's cut up and, on your plate, no one cares what shape it was!

Some cool YouTube vids on using it. Seems like any solid fat works - butter, tallow, lard. Be careful, as it does indeed, flame up like mad - hence the name.

That's a major upgrade.

@DennisLinkletter - forgot to ask, is it all coco-char, or is there any coffee wood chunks and/or charcoal in this shipment?

On my list to visit next trip to Austin. I've heard great things about them.

I 2nd @Syzygies post about pallet sharing. I've gone in on a couple. Reduces the shipping costs dramatically. For the newbies - it's really cost-prohibitive to think in terms of buying just a couple of boxes with home delivery via UPS or similar. Larger quantities (full or half pallets) shipped freight to a commercial address or picked up at the freight terminal are really the only way to go.

While no pics of any "homegrown" (with a shoutout to Neil Young!), I did take advantage of the nice weather (mid-50s and sunny) to do a pork tenderloin. Direct, main grate, 350F, with a mash-up rub of Sucklebusters Texas Pecan and SPG. That little flapper was from me trimming the silver skin off. It was a tasty nibble! Plated with some nice pasta carbonara and side salad. I love carbonara but hadn't made it in some time - no clue why?

Vegas, You Go Baby!! Woo, hoo! 🤑

HURRAY!

I used the "standard" concentration for cleaning brewing equipment of 1 TB per 1 gal of hot water. Works equally well on the rotisserie parts and grates. (Almost pulled up an old Monty Python vid for that "And now, for something completely different" reference!)🤣

Oh, you mean like a prototype?? (Sorry, as one engineer to another, just had to get that dig in! 😆)

Great minds, @MacKenzie. I did wings last night, too. But, I did mine in the airfryer. Still a bit nippy out here. BUT, tomorrow turns the tide and we're in the 50s everyday going forward, with some 60F days tossed in along the way. So, I plan to toss some chicken thighs (or something) on the KK for dinner tomorrow.

The MEATER+ is much better. They upgraded me for free when they introduced the Plus version. Folks seem to like the Block version. I just didn't need 4 probes.

Understand. If the chassis on yours is like mine (older DigiQ-II), I'm not sure there's a simple way to get inside it to do a repair. Mine is a "dumb" unit without Bluetooth or WiFi - and I'm perfectly happy with that! My MEATER+ frustrates me at times trying to get it to synch up to the transmitter unit. But, once connected, it generally stays connected (unlike the original MEATER unit, which sucked!)

"The check is in the mail!" Famous last words! 🤣

A bit confused (comes with old age! 😄), did you misplace the actual temperature probe/wire (or it died) or did the meat temperature read-out on the actual Guru quit working? From the discussion, I'm guessing the latter, otherwise why look for a complete replacement and not just buy another probe?

Totally spaced on the beer thing - oops! Beer made with seawater - and not pasteurized - a recipe for an intestinal disaster. "The only beer in the world brewed using sea water for unparalleled purity" I don't know what sea they are referring to, but I'd never refer to that water as "pure!" Fish do poop you know! 🤣