tony b

Thanks, I'm definitely going to try this soon (need to do my Al Pastor first!) One quick question - how much of the boiled chicken water do you add to the blender with the bread and walnuts? The consistency in the picture of the blender looks pretty thick.

(2) Bacon - The Simpsons - YouTube

Preferably "adult beverages!"

Indeed! But, the silver lining on the POSK dark cloud was that it introduced me to ceramic cookers, which ultimately lead me to Dennis and his KKs. My POSK K7 kept its tiles on pretty well, but the top hat area crumbled around the spider assembly. RIP!

HURRAY! Fingers crossed, I'm scheduled for my 2nd shot on Monday afternoon.

So, 1st cook with my "cheapo" Trombo King vertical spit. Chicken Shawarma from Trader Joes. I used the double drip pan. Main grate, 325F for an hour before starting to slice. Started slicing off about every 20 minutes. All done. Flour tortillas (purchased!), tzatziki sauce, tomatoes and red onions. Side salad. Crazy Hazy IPA from a local brewery. Close up. Easy, peasy cook. Soaking the vertical spit in PBW. Left the drip pan in the KK to cool off. It will get soaked likewise today. Next up - the Al Pastor tacos!!

Congrats, ckreef on both the new job and the new killer ride. Don't be a stranger, we've missed your posts.

Indeed!

😊 Making me blush!

Seriously true!! 🤑

That's dedication - 4 hours to make potatoes!!! Seriously? They'd better be awesome to invest that much time.

Told yah! No scrubbing either, simple wipe down with a sponge or paper towel.

Oh, you were talking about the Cleaver showing up on the veranda - I thought you were talking about the pooch! 😄

Preaching again (sorry!), but the answer is PBW! It's magic on stainless.

Of course, I immediately focused on the beer! 😄

Welcome to the Obsession! A big step up from the BGE. You're going to be amazed at the difference in the food coming off the KK. Can't wait to see the pics of it in its new home!

Yes! A full case of Russian River brews. And a few bottles of wine tossed in for good measure, too!

The pleasure was all mine, Paul! It was great to meet you, too. Good stories, beers & pizza, too!

Welcome to the Obsession, C6Bill. Second the suggestion to load up on the charcoals and smoking woods. Only way to get them right now.

I'll be jumping on this bandwagon soon. My cheapo version of the Trompo King arrived today from Amazon. It's was less than half the price. https://smile.amazon.com/gp/product/B0882VPRPS I'll probably set it in the double-bottom drip pan to catch the shavings (I might have just found an actual use for this damn thing!) I liked this one over some of the similar models, as it has the elevated disc.

Welcome to the Obsession! You've definitely "upgraded" your BBQ equipment. But, the practical experience that you gained from the other grills will jump start you cooking on a KK. Ask away - that's what this Forum is all about (that, and the food porn!)

Good one, bgrant!

When I'm doing indirect cooking, I generally just use the sheet of AL foil on the lower grate. Occasionally use the drip pan, if there's going to be a lot of fat drippings. Forrest (aka, Grasshopper) has a lot of good advice, too. (Not bad for a "newbie!" LOL!)

Here's a 2nd alternative to the THAAN. I use it in my yakitori grill. Very similar to cocochar. Sumi Charcoal | KORIN @Syzygies - at the bottom of my stash of boxes of Dennis' cocochar in the garage, there's still a couple of boxes of the old RJ stuff that was awesome. That's how I'll know that I'm running out, when I get down to those!