tony b

Nice idea for the strainer with pellets. Will look into it.

ROFLMAO! Reminded me that I have a set of small clay "bricks" for baking bread that I've rarely used. They don't have lids like this one.

Looking awesome.

Big 2nd on the PBW to clean grates and more importantly, the rotisserie basket/rods/forks. I have a 23", so no help with the bigger size.

Not tried this one. There's one at Korin that I get for the yakitori that is very close to cocochar. Sumi Charcoal | KORIN

2nd Robert. You have an air leak somewhere. I shut mine down when I bring in the food and by the time I'm done cleaning up after dinner, the fire is out. I typically look for a 100F drop in dome temperature.

For that small of a pot, pellets are definitely the way to go.

Unfortunately, my Jamaican source for pimento wood & leaves can't import here any longer. Going to have to hoard my stash like my cocochar! 😢

I LOVE my donabe rice cooker. I rarely make rice in anything else, unless its risotto or paella. @Jon B. you got that right! 💲

Certainment!

Gorgeous day today. Bumping 60F, sunny! Was comfortable on the deck in a t-shirt. Tossed on a Trader Joes' spatchcocked lemon rosemary chicken. Started out direct on the upper grate at 350F with apple wood chunks. After an hour, dropped down to the main grate and flipped over (skin side down) for the last 30 minutes. Plated with my "cheat" jollof rice (with a little help from @Jon B. spicy tomato oil and @tekobo Northern Nigerian chile powder). Roasted carrots and green beans. Should have staggered the green beans, as they came out a tad "crispy!" LOL!

Nicely done. Thanks for the pics. Welcome to the Obsession! Next up - what's the inaugural cook?

To celebrate the last of the snow finally melting off my deck, country style ribs, rubbed with CYM and Dizzy Pig Crossroads with a big pinch of Northern Nigeria chile powder, direct, main grate, 250F with peach wood chunks. I typically find the Crossroads to be a tad sweet, so I like to blend it with a spicier component. (FYI - I kicked up the Suya rub with some of this chile spice - worked!) Plated with porcini mushroom risotto and sautéed green beans. Note the snow patch is gone!

Un petite peu. @tekobo 😝 😄

pas de probleme pour moi!

Yeah, it looks pretty small for a goat! 😄

Thanks for sharing all the recipes! On the "to cook" list, which keeps growing thanks to you!

Thanks everyone! It was an excellent steak. Simpler dinner last night. Suya spice rubbed chicken thighs, direct main grate, apple wood chunks, 375F. Plated with roasted carrots and smashed potatoes. Greek salad. Nice white Bordeaux. I have to say that yesterday's batch of Suya spice that I made up didn't have the punch that the original had. I probably put too much peanut powder in it. As it kind of reminded me of Satay, but without the coconut sweetness.

Me, too! Dude, that's a LOT of beer to bottle. Our club just finished swapping out the beer in our new bourbon barrel. The porter came out and the RIS just went back in for next year. I don't have my bottles of the porter yet, since the club isn't meeting face-to-face right now. Those that have tried it say it came out well.

LOVE Cassoulet. Have to admit that it's been a while since I last did a pot, but I have a couple of duck confit legs in the freezer right now. I have a friend who's in the sausage-making business, so I'm sure that he has a recipe for the southern French garlic sausage.

Yes, it is up a tad higher on the newer grills that have the separate ports, but I seem to recall Dennis saying that it was still low enough down to the fire to help burn off the volatiles.

Let us know how the pizza comes out - with pictures of course! One of the Forum's classic sayings is - "No pictures, it didn't happen!"

In honor of the snow finally melting and starting to show signs that spring might actually be around the corner, a nice steak night dinner. Prime ribeye, gunpowder with heavy S&P, direct on the lower grate. Coffee wood chunks. Nice Hasselback potato with Peruvian green crack sauce, shroom & chimichurri. Note the tiny spot of snow left on my deck. There are a couple more spots, too. Should be gone by the weekend.

As the song by XTC goes - You're the Mayor of Simpleton!

It's an upper limit on the parts. I suspected that it was more about the internal battery than the electronics, but this is not my area of knowledge/expertise. Best advice - don't do it. Just use a Thermapen instant read to check it during the reverse sear.