tony b

Local farm store had a "Peaches from Georgia" semi-truck in the parking lot this morning with a tent set up. Was seriously tempted.

Burnt Ends = Meat Candy! Nothing better in the whole BBQ world. @JimBob67 - I'm a big fan of Aaron Franklin's brisket method. Similar to what Rak did. Simple rub - S&P, garlic powder, and some cayenne. Low & slow (250F) over some nice post oak, with a baby chunk of mesquite. Once you're through the stall, around 170F, then wrap in the pink (non waxed) butcher paper, finish until 203F. Awesome!

One of my nephew's favorite books as a child was "Never Tease A Weasel." Just sayin'

I'm still betting even money that that pellet smoker is gone before the year's out!

Love the pics; keep'em coming.

I'd eat that!

Welcome to the KK Family. You're in for the ride of your life. Once the KK arrives, your next big decision is - what to do with the gasser and pellet smoker? as they won't see much, if any, action going forward.

I see benefits to both designs, especially for specific cooks. I'm thinking I'd like to use my fish basket with the new straight rod to do a whole red snapper, rotisserie style. I also like MacKenzie's wing idea. But, for large whole cuts, like chickens, roasts, etc., the basket design wins in my book.

Promises, promises!

I miss her BBQ show on the Travel Channel (BBQ Crawl). A big thumbs up on the Q-Nami. Great stuff. LOVE IT!! If you haven't tried Dizzy Pig's Pineapple Head, get some. Wonderful on grilled pineapple (and peaches, and apples, and ...) While it's a cute execution, I think I'd rather just toss some fresh pineapple chunks inside the chicken and put it in the rotisserie basket!

A bit of cautiousness is never a bad thing when cooking for others; keeps us on our toes. But Bosco, buddy, you've been around long enough to stop that all night babysitting!

Both cooks look excellent, but I have to give the nod to Aussie, as I'm a junkie for all things lamb, especially shanks!

@CeramicChef - Sounds like you have been anointed the neighborhood party house, my BBQ brother! My only rule is BYOB. I'll feed you til you bust a gut, but not gonna share all of my alcohol! @Bruce Pearson - given the issues you have with that fence to get your KK to the backyard, it might actually be a good trade with your buddy! And, trust me, we'll peer pressure you into using that KK, no worries it's going to join the rest of the "collection."

If it ain't broke, don't fix it, as the saying goes. There is a small downside to opening the guru damper all the way - windy conditions. Even with the top vent almost closed, you can vacuum drag enough air through the guru fan port on a moderately windy day to cause your temps to increase beyond the guru's setpoint and it will stop running. Then, fingers crossed that your fire doesn't go out before the temps drop back down under the setpoint where the fan will start running again. Or, if it stays windy, your fire won't go out, but the temps will just keep creeping up to match the airflow caused by the wind. I've seen situations where my temps went up by 50F, so this advice is from firsthand experience.

It will hold a turkey just fine. You'll use the whole 8" basket (take out the 6" reducer). And, MacKenzie is spot on about the adjustable clamps securing things nicely. This design allows some things to be "spun" that you wouldn't be able to using the standard rod and prongs, like MacKenzie's racks of ribs. I'm looking forward to putting some 1/4" mesh wire inside the basket and roasting chile peppers in it.

I hope he lives long enough to collect it all.

They are very pretty for what they're intended for, but that's just how Dennis rolls!

You know, Charles, you could make another batch of that peach jam and send the jars out to your KK friends - hint, hint!

You can use the SV circulator to "hold" those burgers off the grill, rather than using the oven. That way they won't dry out and will stay warm without overcooking.

Indeed. You'll get the hang of it in no time!

In fact, when I had the kitchen remodeled, I did not install a conventional sized oven, as I didn't use the old one for very much once I got the Kamado. I have a GE microwave/speedcook oven/vent hood over the cook-top range and a Cuisinart counter-top convection oven. Never regretted the decision.

What temperature did you have the oven set at? 10 minutes isn't that long. ???

Add me to the "big fan list." Plus, it helps with dinnertime planning. Since the main attraction is ready anytime, you can focus on prepping the sides and enjoying an adult beverage with your guests.

Excellent! @MacKenzie - enjoy life, eat dessert first!

Hope everyone had a happy and safe 4th! Dennis, enjoy that cute puppy! At least you didn't have to worry about all the fireworks scaring her. I'm fortunately that my dogs don't mind them, nor thunderstorms.