tony b

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?

Killer looking burger! And homemade buns, too - dah-ham!!

Nicely done!

Nicely done, everything looks super tasty!

Another awesome cook, Bosco! I scored some bison ribs and have been wondering what I could do with them, hmmmm?

WOW!

Thanks for doing this and posting the results, Charles. Hope the Meater comes through so we have a good way to monitor temperature during rotisserie cooks.

Nicely done. What great friends, too.

Do a forum search for "bend test. " or go over to Amazing Ribs (Meathead's) website and see the pictures there. That is the best way to tell when ribs are done.

Nice birthday party dinner. Serious mess of ribs.

I do it just before I put the pot into the grill. I am concerned that if I do it too soon and it starts to dry, when you pick it up and move it, the seal will crack.

Nicely done, sir.

Excellent braised beef cook. Break a leg in the Challenge.

Beautiful ODK. Jealous. Welcome to the Obsession from another former POSK owner.

Beautiful ribs.

Wondering if you could make a connector tube between the Guru fan outlet and the cold smoker air inlet to be able to use both at the same time? Let the Guru control the airflow like normal. Only concern might be keeping the smoker chips going if the Guru fan didn't run often enough.

Sure, blame the wife. See how far that gets you - LOL.

Another great MacKenzie cook.

Welcome to the Obsession. Can'twait to see more pics of it in action.

Just sayin' you better check on what you use first to make sure it's safe for food. This is the company that makes the pink butcher paper that I use, so they have a vested interest, I suppose.

Just make sure that it's really FDA approved for food safety. http://www.oren-intl.com/blog/bid/265736/Are-You-Using-100-FDA-Approved-Butcher-Paper

Think Playdoh consistency. Just like bread dough, if it's too wet, add more flour, if it's too dry/dusty add a splash more water. The keys that I've found are to make sure you've mix them thoroughly (no lumps) and to give the flour time to absorb the water before piping it out onto the lid. Just a couple of minutes seems to do the trick. Just another one of those things that comes with a bit of practice.

Have you ever used an injected marinade? I use Butcher BBQ's in both my butts and brisket, usually overnight, then dry rub the outside just before going on to build the bark.