tony b

@MacKenzie - For the time being, stick to your grill grate, until Dennis has the steel plate ready for sale. The stone has some porosity to it and I think that if you put meat on it, it would soak in and be hard to clean, making your pizza stick down the road.

Any chance we can get this via Amazon? Shipping might be a tad cheaper for those of us with Prime. Shipping direct to Iowa was $23 for a 10# box of mini splits. More than doubles the price.

Loved all the pics and great choice in grill color - And your firebox looks fine to me. For a quick first cook, go with the chicken - my choice would be whole bird/spatchcocked. You will be amazed at how juicy it will come out compared to whatever you were grilling on before. And, post more pics of that first cook!

I basically follow Aaron Franklin's brisket method (except I like more spices in my rub). No need to wet brine (dry brine is OK the night before). If you have full packer cuts (point and flat), it will take a bit longer to cook than if separated. Leave about 1/4" fat on top to keep it from drying out too fast. Wrap in pink (non waxed) butcher paper after the stall is over (typically around 170F IT), shoot for 203F IT for final temp. You can wrap in foil, a beach towel, and store in a good insulated cooler for hours before serving, so err on the side of starting earlier vs later. Cooking time is more tied to thickness than weight. Like I mentioned earlier, if you separate the point & flat, it will cook much faster than if left whole. For me, a flat will cook @ 275F in about 6 hours. YMMV.

Hunted bunnies with my Dad as a kid, too. We raised beagles for hunting them. At one point, we had a pack of eight adult dogs. I always looked forward to the puppies, but it was so hard to see them leave when they got old enough to sell.

Not a good year for tomatoes for me. Lots of rain, at usually the wrong time. Many tomatoes split open from too much water, usually just before ripening (Murphy's Law, right?), so they got "icky" with fungus or bugs. I've just about given up on heirloom varieties. Will likely plant standard hybrids next year to have a better shot at a decent harvest.

Yeah, Bosco was the one that turned me on to Lane's. So far (fingers crossed), I've only had 1 Kickstarter not go through. The Admins pulled it and no one was charged. Some issue over patents. As I recall, the only time you don't get charged is if they don't make their funding goal. No guarantees that the product will ever be successful and reach the market. In my limited experience, almost all of them go way beyond their original schedule - a year or more delay is fairly common in getting into production. Often what happens is that they reach their target funding goal so quickly, that they increase the goal to fund "bells and whistles" that should wait until after initial product is designed and manufactured. It's these "bells & whistles" that create the delays, as they try and do too much, too quickly.

Yep, that's a lot of wood, even for a 14 hour cook. So, I'm not surprised that you have a bunch left. You don't need smoke for the entire cook. Once the meat's surface starts to dry out (bark develops), it doesn't absorb hardly any more smoke, unless you spray it with a cool liquid (water, beer, apple juice, etc.) But, there you have to be careful not to spray on too much or you'll wash off the bark that you've worked so hard to build up. YMMV

I would like to see the time limit expanded to at least 24 hours (or eliminated entirely, if possible). Normally, I fix things (grammar, misspellings) right away, so the time limit isn't an issue for me; but sometimes I like to go back and augment the post with more info or added pictures, that's when more time would be nice. And please find a way for us to delete pictures. Like Charles noted, sometimes I grab the wrong one to post (fuzzy, bad lighting, etc.) and it will still show up at the end of the post, even if I don't insert it into the text. Thanks in advance, Churchii, as I know that you'll come up with some sort of fix for us.

I'm in on that one, too. Last word was they were going to ship out the rewards starting in October. Fingers crossed on that one! If it works, it will be great on the rotisserie. The Lanes will be different, since it's an established business and they are just experimenting with what they already do, there's almost no risk to it.

I got an email notice this morning announcing that Lane's BBQ is starting a Kickstarter campaign (crowd funding) to do some fun R&D on new rub ideas. It's a tad on the pricey side, but I like supporting businesses like this, so I'm in to try it. If anyone else is interested, here's the link to the Kickstarter Campaign page. http://kck.st/2csdliR

Count me in on that test!

I do love Anson Mills' grits - they are the best!

Thanks, Churchii, as I've had that problem lately, too. Once you upload the pic, you can't get rid of it, if you decide not to use it.

Yummy!

^ +1

I never bother with removing the bark, especially using the smoking wood DO (aka, pot )

Wuh?? One of my favorite ways to do spuds! Loaded, with cheese on top to make a nice crust!

Depends on how much salt is in the rub whether overnight helps or not. High salt = dry brining, so you need to give the salt time to penetrate into the meat and hopefully take some of the other yummy bits in the rub with it.

Unless you tied it up with butcher's twine, it wouldn't stay wrapped well, as the banana leaf is fairly stiff until heated. For this cook, you foil the whole thing (I used 2 layers) after you wrap in the banana leaves. I have plenty of left over banana leaves, so I might give it a try (assuming I remember next brisket cook) - maybe a combo of banana leaves and pink butcher paper?

Let us know what you think. Several of us here on the Forum are big fans.

With the Guru fan running and the top vent clamped down almost closed on a 225F cook, you tend to pressurize the inside of the KK, which can force smoke out around the edges and out your probe port. Since air is leaving and not entering, it doesn't affect your cooking temps at all.

Thanks folks! I'm off to make a nice Cuban sandwich for lunch with the leftovers. Yeah, I was shocked that it wasn't sweet at all, very savory. First, the pineapple wasn't packed in syrup, but it's own juice, so that helped a lot. And I think that the banana leaves, which smelled like tea when I opened the package, helped balance things out.

All of them. Seriously, all of them! Get the sampler pack and try them out. http://www.lanesbbq.com/store/lanes-bbq-rub-gift-set (In the Size pulldown box, choose Sample). QNami is one of my favs now. The Signature is excellent as well.