tony b

@Basher BEWARE! I see a new rabbit hole opening up! Seriously expensive hobby when the "entry level" scope is $1200 on Sale!

Congrats on the delivery. I'd be out there with a flame thrower, if necessary, to clear a path to its final home spot. Like the one vulture said to the other, "Patience, Hell! I'm ready to out and kill something myself!"

I tend to wrap briskets more than butts, but I target the wrap after clearing the stall (~170F IT). I'm a Franklin technique guy - pink butcher paper for the wrap. It breathes and promotes a better bark than foil.

Nice crispy looking skin on those chicken thighs! TY for all the nice compliments!

That will be the biggest difference you will notice between your current grill and the KK - it's heat retention. Once heat soaked, the KK rebounds very quickly and you're spritzing it so you're adding moisture. I'm not a big fan of the spritz. I just usually let it rock naturally. I get plenty of smoke infusion in my cooks without it. The old BBQ sayin' - "If you're looking, you're not cooking!" really doesn't apply to a KK, unless you get stupid about it and are opening it every few minutes.

I made a Cubano sandwich with the leftover pork roast from last night, so I hear yah!

Once heat soaked, the KK is very resilient and recovers temperature very quickly.

That's a good enough reason! You'll have no regrets or buyers remorse - guaranteed!

I'm sure that Dennis would have advised you against the upsizing if he'd have thought that it wasn't a good match for you. He values customer happiness over profit. That's why we all think so highly of him and never hesitate to recommend folks talk directly to him about their thoughts about buying.

Nothing wrong looking about those loaves!

Snuck in one more cook before the snow returns today. Pre-marinated pork loin (local market has been running a BOGO special on them.) This one was roasted garlic and black pepper. I slathered on some Dinosaur BBQ Wango-Tango. direct, 350F, peach wood chunk on the coals. Plated with a nice pasta and side salad.

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"?