tony b

I hope that you do realize that the basket is round in a 21" (and in the 23") and you can position the direct/indirect sides anywhere that you want in the "approved configuration" of the splitter and cover?

That's the ONLY thing that I miss about my old job and all the travelling!

Greek Night last night. In true traditional style, started off with the Greek salad and some rakia (apple brandy) in the gazebo. Beautiful afternoon for eating outside. Made my own mashup seasoning for the ground sirloin. Onto skewers on the main grate, 325F, cherry wood chunks. I briefly thought about using the vertical skewer, but this was only a 1/2 lb of meat, so it seemed too small a quantity to try it. I liked this so much though that I might try it on the vertical skewer with more meat and use thinly sliced beef instead of coarse ground. Plated with the pita bread, tzatziki sauce, cherry tomatoes and nice Rose wine.

Others have posted for sale KKs on Craig's List, if you want to go that route. Make it clear that shipping is the buyers responsibility. For price point, I'd start with trying to recover 90% of what you have invested in everything so far.

Funny that you should mention Gyro, as that's what I made for dinner last night. Check out the pics over in the Everyday Cooks postings.

@Basher - still got that receipt for the dry ager? LOL

Good one, Syz!

Hit the nail on the head!!

OMG! That's all I can say!

INDEED! Plus, lots of bubbly to celebrate that momentous occasion! 🍾 I've been a member of the retiree's club for 8 years now. Never looked back with regrets! Enjoy the ride, man!

The "squeaky wheel" theory often works!

Nice cooks, everyone! Making me hungry!

I'm wondering that in the process of opening/closing the lid, the top vent shifted a bit on you, which lead to the temperature increase?? That short of an opening time shouldn't have lead to a sustained temperature rise?

Check with Dennis about when yours was built? It's not so much new materials, he's just doing more burn-in at the factory than he used to with the older models.

Nicely done!

@Troble - it came out well. Will be eating leftovers for days though - LOL! This was a small one - 4 lb boneless pork shoulder, but still a lot of meat! I only used half the marinade, so I put up the rest in the freezer for another day. Thinking I want to try it on porkchops next?

FINALLY got around to doing the Al Pastor cook with the goodies provided by @Troble (Thanks!). Made the marinade yesterday - best advice - WEAR GLOVES!! Not because of the chilies, but because the annatto paste will stain badly. My t-shirt looks like a crime scene afterwards! Getting started - carved up the pineapple and getting ready to stack the meat on the skewer. All stacked up and headed for the KK. On the KK with smoker pot of hickory and cherry wood chunks. Target temp was 325F but I started out at 250F just to get some extra smoke on it. 3 hours in, I started carving and spritzing with the pineapple/orange juice. I also put on the corn. Plated up with all the fixin's - cilantro, cotija cheese, red onion, fresh pineapple, green salsa. The sides - corn and some drunken beans (pintos in chipotle in adobo sauce with tequila!) And Yes, the tortillas were store bought - don't expect this boy to be making masa for homemade tortillas anytime in this century!

Agree! I bet Jeremy (Mad Scientist BBQ) has never cooked on a KK before, so his "ceramic" cooker knowledge is limited.

Love me some 394 pale ale!

Good strategy. Hope you're able to convince her. You'll be much happier with the KK than anything that you're cooking on now. The KK has a side port for running additional temperature probes through. It's at the main grate level. Hope this answers your concern?

I just watched this video yesterday and a lot of what he says clicked with me - his particular riff on Aaron Franklin's method. The interesting thing in his approach is a very long rest - as much as overnight. While I might not be that long with my next one, the one takeaway that I will use is the finger poke method to know when to wrap and not just go by IT. I just watched this one. He's consistent in his advice and has good tips here, too. (1) 12 Brisket Mistakes Everyone Should Avoid - YouTube

You have indeed. Prepare to be blown away when you see it in live.