tony b

Yes, but you do the "basics" as well as anybody! At least you're cooking. I haven't cooked in over a week. Going into withdrawal! And, I hope that I never stop learning about food, cooking, spirits, beer, wine, and all those other wonderful things out there!

As expected, amazing! But, given how trussed up it was, I'd have called it chicken in bondage vs rotisserie chicken! Did you put anything inside the bird? What's the rub on the outside?

Welcome back into the game!

Woo, Hoo! So, what's in the queue for the first set of cooks?? We're all dying to see them!!!

Next time, those folks get the ribs slathered in ketchup, seeing as they aren't particular about how they are seasoned! See if they change their tune then!

Good one, Poochie!!

Or decide to get a little frisky with you, LOL!!!

Can't wait to hear how it turns out, Robert, as I am like you and not a fan of wrapping during cooking, only in the rest period.

Like I said, she's got iron hands to be coring out habaneros without gloves on!

Yummers! Just starting to get some sungolds off my plant, too!

While these burgers rock, I'm waiting with bated breath for that roti chicken!

Stunning, Wilbur! OK, so now I'm off to Amazon to buy the damned book! Good thing I have Prime to save on shipping!

Nice job, Wilbur! Question - noticed that you reverse stacked them. Did you get any "contamination" of one rub dripping onto the other rub underneath? Or was your sample and comparison based upon only the racks on the top grate?

Hello, Pebbles! We're all so happy for you MacKenzie! But, now that you have Pebbles, when does Bam-Bam show up???

Great tips, as usual, Syz!

Gorgeous. Hope she does well in the Challenge! Gutsy lady, noticed that she was cutting up chiles without gloves!!

"Shhhh! Be verwee, verwee quite. We're hunting Wabbit!" E. Fudd I grew up hunting rabbits (we raised beagles for hunting), so I've had it just about every which way you could think - fried, stewed with dumplings, pot pie; but never as pulled - in a taco or as a BBQ sandwich. Great idea, ckreef!

You know, in all the years that I've owned it, I've never tried my DO smoker without the flour paste. I may just have to experiment and see if it's tight enough without it. Boy, would that be a DUH moment!

I am so freaking jealous! The only time I tried to do a skin-on pork belly, I couldn't get the skin to crisp and puff up like that - hats off!!!

Go to the source, contact Fred at BBQ Guru.

Fingers crossed that tomorrow is actually the big day for you MacKenzie! We're all just about as excited as you are!

My only other advice - if you go with the bigger size grill, get a second charcoal basket and the basket splitter. Now you have the best of both worlds! The full size when you have company, and the half size when it's just you and the spouse for dinner.

I'm with Ceramic Chef. Been using the CI Dutch Oven smoker pot for years now. Works like a charm. The only thing is getting the hang of the flour/water paste to seal the lid on airtight to force all the airflow out the holes in the bottom. Even with lots of practice, I sometimes get the texture too thin or too goopy. I put the DO smoker on as soon as I know that the coals are lit and going OK. The smoker heats up in parallel with the KK, so by the time you are ready to put on the meat, it's just beginning to smoke. And, the coolest part - you get some nice chunks of lump charcoal as a side benefit when you're done!

From the boys over at Amazing Ribs. Myth # 4: Soak wood before using itWhen I soaked wood chunks overnight, they gained about 3% by weight. Chips gained about 6%. I cut the chunks in half and penetration was only about 1/16". DOH! That must be why they make boats out of wood! Wood doesn't absorb much water! If you toss wet wood on a hot grill, the small amount of water just below the surface will evaporate rapidly, negating any effect of soaking. On charcoal, the wet wood cools off the coals when it is important to hold the coals at a steady temp. Learn more about the Science of Wood.