tony b

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?

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.