tony b

You don't find lamb ribs in most supermarkets (which usually carry Aussie or NZ lamb). My butcher where I usually get them raises the sheep himself on his farm, so I can ask him how he does it next time I see him?

I tried to make grilled lamb ribs as good as the ones that I had in Greece - NOPE! But, I'll keep trying. I think our ribs are much fattier than the ones I had over there.

Simple chicken thigh cook, but I have to say that I nailed the crispy skin on this one! Direct, main grate, peach wood chunks, 375F. Rub was a gift from my SIL from their trip to Iceland. I found their website, but they don't export to the US. 😢 BUT, their webstore listed the ingredients in it, so I just sat down and starting mixing and comparing it to theirs until I got pretty damn close. Plated with duck fat roasted fingerling potatoes with truffle salt, and sautéed green beans with crispy chili oil. Nice fruity Viognier to go with it. I have to confess that the chicken was so tasty with that crispy skin that I had a 3rd piece!

They say that to this day in that area on a hot summer day you can still smell the molasses that soaked into the bricks and cobblestones.

If you're looking for a cheap paella pan, these folks got you covered. Lots of sizes to choose from. Paelleras & Pans: CUBANFOODMARKET.COM

Always a good plan!

Nailed it!

Cleaned up nicely - and without PBW - LOL!!

Pictures, man! Where are the uncrating pictures??? Good luck with the first cook - and post pictures of that, too!!!

You're on the right path on your setup for indirect. Yes, you do NOT need a "plate setter" aka - heat deflector in a KK. Wasted charcoal to heat up more material. I'd only wrap the drip pan in foil if you want to keep it looking pristine. Mine looks like crap after all these years, but I don't really care. I don't have a 32" (mine's a 23"), so I can't help with the exact vent settings to get you to 225F, but it's likely going to be very closed down - just off the seat. On mine, it's when I just barely see smoke coming out the top vent. Bottom vent doesn't matter much, just as long as it's open to keep the fire going - 1/4 open on the left dial or one of the medium holes on the right dial. Good luck & post pics of your cook!

@DennisLinkletter

Let us know how it works out for you? I have to admit that I've only used mine once so far. I keep procrastinating on the Al Pastor pork tacos.

@Forrest - I just did a chuck roast (similar to cooking brisket, just smaller) and had a nice smoke ring. I'd suggest a stronger smoking wood for brisket - I use a combo of post oak and mesquite in the smoker pot. If you have any of Dennis' coffee wood chunks, toss one of those in the mix, too. Upfront confession - these pics are from a previous chuck roast cook. I had a dinner guest for this last one and didn't want to mess around with "food porn."

In the US, seek out the heritage breeds of pork, like red wattle, mule foot, black Swabian, Mangalitza. Similar to Waygu beef, these breeds have a much higher fat content than "the other white meat" that we bred our pigs to becoming back in the 80s to compete with "healthier" chicken in the supermarkets. BTW - "real" pork is red meat, not whitish pink!

Plus, you probably don't want grease permeating the pizza stone. Stick to a cast iron griddle or frying pan.

I don't have a precise measuring tool, but simple eye ball and tape measure said it's pretty damn close to 1/4" (~6 mm) - best guess 0.25" +0"/-0.0156". As we used to say at back in the day "close enough for Government work."

To celebrate "Mask Liberation Day" (my name for the 1st day after CDC drops almost all mask wearing requirements!) - what else? Steak night! Prime grade NY Strip, direct, lower grate, mesquite chunks, dome at 400F. Plated with sautéed shrooms, roasted Yukon gold spuds w/green crack sauce and a nice salad with blue cheese dressing! And a decent bottle of red to go with it!

Season 1 - one of the all time classics - Dave snapping at Tiffani, "I'm not your bitch, Bitch!" I actually bought the t-shirt!!

Funny, but I had poutine for lunch yesterday (sans ketchup!) at a local spot that I just found out about. Great food and lots of good beers on tap, too! Is this Heaven? No, it's just Iowa! 🤣

I primarily just use aluminum foil on the lower grate. Back in the day, I'd have used the regular drip pan. Plus, I now wrap my briskets in pink butcher paper right after the stall.

I FINALLY found a good use for the double-drip pan! I have owned it since Dennis first came out with them and had only used it a couple of times. It was collecting dust in the storage rack. I had previously considered it a bad purchase, given how little I used it. No so much anymore.

Nice backstory!

If anyone is curious and doesn't want to search the other thread, here's the one that I got. I liked it better because it has the elevated bottom, which I thought would make carving easier. https://smile.amazon.com/gp/product/B0882VPRPS Here it is in action with some chicken shawarma.