tony b

Congrats on the decision. You won't be disappointed. And we'll be expecting those all important uncrating pics!

Nicely done! Well on your way now!

Looks like the chant worked (you're welcome, btw!)

That's exactly what you want to see - charcoal. Nothing wrong with sticking with the foil pouch method. If you have a longer cook, like a butt or brisket, just make up a 2nd one and toss it on after the 1st one burns out. Remember, your smoke absorption is basically done when the surface temperature of the meat gets to 140F, so you don't need to produce smoke for the entire cook. You can prolong it by spritzing the meat with a liquid to cooldown the surface temp and the wetness gives the smoke something to stick to. I'm a bit too lazy to go out every hour and spritz; plus, you have to be careful not to overdo it or you risk washing off your bark. Counterproductive!

Sitting here waiting for the snow to start today. Predictions is 2" - 4" by dinner. No flakes in sight yet, but the wind has picked up considerably.

While that would be great, I don't leave IA until the 11th. Maybe next time?

Thanks, but I'm currently planning a road trip in 3 weeks, driving to CA (San Jose & Napa), so I'm planning to load up with good beers and wines for the return trip.

I follow the Peter Pan model, personally!

Yeah, if you dig deep enough in eBay you can find some older Le Crueset DOs for under $50 with shipping. Wasn't even on my radar when I got mine, which I paid $36 on Amazon with free shipping.

Maybe do it on the Konro?

And the Forum chant begins: Forty-Two, Forty-Two, Forty-Two!!

I have 1 Pliny left. I shouldn't be hoarding it, as they don't last forever. Have fun with the burn-in. A balmy 28F here today, nice and sunny. Pork loin going on the KK for dinner tonight. Reality hits hard tomorrow: 1"-3" of new snow predicted (90% chance), but at least the polar vortex has retreated.

@tekobo - may be just that your wood isn't fully seasoned yet and still has some moisture in it, so what you were seeing could have been steam and not smoke? I can't believe that you drilled holes in a Le Creuset DO - that's KK bling, baby! I'm sure that's how you get away with no flour paste - a very high end, well made DO. Most of us are looking for the cheapest one we can find, which usually means less quality, so the need for the sealing paste.

Cute pooches. Jack Russell terriers - aka "terrorists"?

Yes, it was a lovely Pinot. The Peruvian green sauce is another "crack" in my house now. It's just crazy good on roasted potatoes like these.

I fear that you might be right about that. 😢

Finally got warm enough here (15F) to fire up the KK last night for dinner. First time in a week and a half! Flat iron steak, marinated in shio koji for 2 hours. Gunpowder rub. Lower grate with chunks of post oak and mesquite. Plated with roasted smashed potatoes, with Peruvian green sauce, sautéed mushrooms, and a nice salad of greens/radicchio, orange slices, pomegranate seeds and pistachios with an orange mint vinaigrette.

Stunning! All the latest & greatest upgrades - see the SS plug for the temp probes, along with the separate cold smoker port. I ALWAYS pack my boxes at home, seal them up, slap on the address labels before going to the PO. Just write "BBQ seasonings" on the customs declaration form.

Have you checked the calibration on them afterwards? Put in a pot of boiling water and see how close to 212F they read. Early on with mine, I seriously over-ranged it (~900F). Afterwards, I checked the calibration and it was off almost 50F. The "rest of the story" - I was trying to get up pretty high in temp for a first try at reverse searing a steak on the sear grate on the basket handles. My dome temp was coming up fairly steadily, approaching 600F, when I went back in the house to get the steak (I'd done it sous vide). I come back out and the dome temp is reading 150F - what?? When I opened the lid I had a roaring fire going. The dial had gone all the way around past 0F. Seriously over-ranged. Fortunately I hadn't done permanent damage.

Nice Plan B with the foil wrap. I will confess that the flour paste is messy, so I always do it over the sink. But, it really doesn't add significant time/effort to prepping a cook. I start my fire and while waiting for it to come up enough in temp to ensure that it's going well, I mix up the paste in the bag and pipe it onto the rim of the lid of the DO. It generally takes me less than 5 minutes, including clean up. YMMV @BOC - definitely want to see pics of your smoker pot set up. My only concern would be the quality of the fit between the pot and the lid. If there's any imperfections in the casting, it could leak, as you won't be able to apply enough pressure with the screws to deform the material to close it up. A good check would be, before you drill the holes in it, put a lit piece of wood inside, clamp it down and look for leaks around the lid. If none, drill the holes and you're good to go. If you have a small leak somewhere, mark the spot and fill it in with some high temp silicone gasket maker.

Woo-Hoo! I don't see anything "perishable" in that box?? I've shipped spices, rubs and sauces to all 3 of those countries - multiple times. Shipping ain't cheap, depending upon weight, but no issues at my PO. They just ask if there's any glass and if I say yes, they just ask how did you pack it? Even when I ship plastic bottles, I put them in a zipbag and wrap in bubble wrap.

As part of the bottom crate, make sure to keep the box in the middle - it's essential if you ever have to move the KK to a new home. It keeps the weight off the legs during bouncy transits.

I always bring mine indoors in the dead of winter. At best, they'll under-range and throw off the calibration; at worst, as Dennis quoted, you can permanently damage them. Just part of my shutdown routine - take out the dome thermometer just before I put the cover back on.

Thanks for sharing the recipe!

And won't for a couple more months here! More snow on the way Sunday. At least we're above Zero finally, might even get above freezing by early next week.