tony b

@Poochie Who Dat! I've never seen this Royal Oak before, so not judging (even if it's briquettes). The "regular" stuff in the red bag is total crap! Scrap lumber pieces mostly. Burns up super fast. And you worry if it's been treated or not? My thoughts - if you've spent the $$ on the KK, why in God's name would you use cheap-ass charcoal in it?

One of those rare days where I won't be firing up the KK. 8+ inches of snow yesterday and it's below zero outside. Hunkering down with Brunch of Eggs Benedict and Mimosas with the leftover bubbly from NYE! Stay safe out there!

🍾🧨

All those charcoals are good. I just got another bag of Big Block. I also like Jealous Devil. Wish that I could get Weekend Warrior here, as it used to be my go-to back in the day. Rockwood is decent stuff, too. Lots of fans of FOGO here, too. I like their more exotic woods over the basic quebracho. I have a 23" and use my rotisserie quite a bit - I have the KK basket, spit rod/forks and a smaller rectangular basket that uses the spit rod. 2nd @Poochie's suggestion to get the pizza stone. Consider the cold smoker attachment, as well.

I've had the best success with pellets. Get good quality ones so you don't worry about what binders they used to make them, which leads to the buildup issues. I use Lumber Jack brand. Once lit, they seem to do OK on their own. I blast them through the side holes in the cold smoker with my MAPP torch. I've had mixed results with trying to put lit charcoal in the tube. YMMV

Nothing wrong with that prime rib in my book.

Glad to hear that everyone is OK. I had a breakthrough case back in October. No symptoms, but having to quarantine for 10 days was not fun!

@johnnymnemonicHope your daughter is asymptomatic. Nice Plan B on the dinner.

Nice cook and dry aged, too! I'd eat that!

My kind of Christmas! Screw the snow! (We're supposed to get 4+ inches this evening into tomorrow. )

@Cnommensen - only thing about that duck - he's not smiling at me! 😆 (Obscure reference to A Christmas Story. )

Speaking of cooking in the oven, did a 5 lb bone-in pork roast for dinner last night. Family said that it was the best they'd ever had! I'll take the compliment anyway I can get it! 😁

Glad to see that Rudolph wasn't what was on the grill! 😄

Great looking meal. No comments on the carrot! 😆

Enjoy the sunshine and the beach. Very envious. It's 28F here and snow is coming later today and all day tomorrow.

Agree. You don't want to overcook that beautiful hunk of beef. What's everyone making for Christmas Eve or Christmas Day dinner? I'm visiting family, with no access to a grill/smoker, so I'm going to have to use the oven tonight to roast a bone-in pork loin. Melting potatoes with shallot crack sauce and peas & carrots. A nice Pinot Noir to go with. Merry Christmas, everyone!

Well, wherever it came from, it looks delicious. No worries on the slightly higher temps. Just shortened the cooking time a bit. No impact on the results. The pink butcher paper wrap helped with that.

Merry Christmas, everyone! Glad that you came out of it OK. But, the poor Roo looks like it wasn't so lucky!

Killing me, @Poochie. Expecting 4 inches of snow this weekend. Good luck with the pork shoulder.

Looks crazy good!

No Kickstarter ever delivers on the original schedule in my experience. If the delay is less than a year, consider it almost on time!

On my Guru fan, I'm usually running only 1/4 to 1/3 open. The fan does the "heavy lifting" and supplies plenty of combustion air to keep the fire going. If you allow too much natural draft with a fully open fan damper, you can easily lose control of your temperatures, as no device will lower the temperature once it exceeds the setting you've given it. Also another good reason to just barely crack the top vent off its seat - just until you see smoke exiting.

Cute pooch!

I have something very similar to @Poochie's grill pan (great mind, eh, bro!) I have also used Frog Mats for veggies and shrimp. Their only downside is they should not be subjected to direct flames or very high heat. https://www.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK Grill Mats are good, too. They take higher heat. They are solid mats (no holes), so a bit different style. I like them for saucing items, as the sauce/glaze doesn't run through the holes. https://smile.amazon.com/gp/product/B00KUJCH66