tony b

Bragging rights??

Oh, you've seen my pizzas then! LOL! Typically, it's Australia!

If it weren't for the blocked view, I'd have suggested infrared night vision goggles!! LOL!

One of the key design features to look for in BBQ gloves is length. You want the gloves to come at least half-way up to your elbow, if not further, for picking up hot grates, smoker pots, rotisserie baskets, etc. Similar could be said for meat-handling gloves. You definitely don't want to pick up a spatchcocked chicken and have hot juices run down your bare arms! OUCH!

Nope, not one lick!

Trying to avoid Thanksgiving dinner burnout. Grilled a Prime NY Strip for dinner last night. Direct, lower grate, mesquite chunks. Rubbed with Cowlick and Gunpowder. Repurposed the green bean casserole by sautéing some spinach and mixing it in - creamed spinach green bean mashup! LOL! Nice baked spud. Sautéed mushrooms and chimichurri on the side.

Binoculars, honey!!

Space Invaders! 👽

What The Man said!

Hit it hard upfront - Cowboy is CRAP charcoal made from scrap lumber. Burns up quickly and you never know what kind of wood it's made from! While the advice of your other smoker (Stumps) against lump charcoal probably makes sense for that grill, it does NOT translate to your KK. Go lump, dump the briquettes as they contain binders that are very harsh - a likely source of your bad smoke problem. Dennis' cocochar is not made the same as a briquette, it's extruded under high pressure - no binders. Folks here are high on Fogo, Rockwood, Jealous Devil and KJ Big Box. Check out the Naked Whiz's database on the different charcoals. The Lump Charcoal Database -- Naked Whiz Charcoal Ceramic Cooking Search the Forum for the instructions on making Syzygies' cast iron smoker pot. Best solution for getting nice clean smoke from your smoking woods. OR, use the cold smoker unit from Dennis and wood pellets. As Robert said, for a cook in that temperature range, you don't need to light a ton of charcoal. As we preach here to new owners, "Don't Chase The Temperatures!" Once the KK gets heat soaked, it's very difficult to lower the temperature. And the Guru can't do it either. If the actual temperature is above the set temperature on the Guru, it just shuts the fan down, but with the fan damper open, the KK can still draw enough air in to keep the fire going, so your temperature won't come down. Two tricks for using the Guru - top vent should be just barely off the seat - make the fan do all the work; and, close the fan damper to at least half closed. The fan will still push enough air to maintain the temperature and you don't risk the KK drawing in too much air on its own when the fan isn't running. Hope some of this helps. Good luck on that next cook!

See my post about cookbooks? Or my knife collection?

I thought that I had just about kicked my habit and then Tekobo posts this! 😄 I literally have hundreds of cookbooks. Most are in boxes in the basement. I actually have a bookcase in my kitchen for the majority of the ones that I actually refer to. I periodically go through them and swap things around. I need to do that again soon, as I have a stack of newer cookbooks that need a home, with this one now on the way! Plus, the huge stack of printed out recipes from the Internet, as well.

I've done pecan shells in the past. Worked pretty good from what I recall. Hard to source - it's been ages since I tried this? I've done herbs, too, like rosemary and sage. You have to be a bit careful with them as they can quickly overpower the cook.

Thanks. Just order South on Amazon. Will be here Monday. I'm a HUGE fan of Sean Brock. My usual problem with trying to cook out of his books is getting the ingredients. He has access to so many unique and heirloom products that are key to his cuisine.

Nicely done.

And, the problem with that is what??

Sometimes it just takes Blind Faith!

@Troble - inspired to go heat up leftovers for lunch!

@Tyrus - your computer is hiccupping on the Forum, dude! 🤣

You left out the most important one - have plenty of adult beverages on hand!

Welcome to the Obsession. Can't wait to see the pics!

Quite a few out there, most are pretty good. MEATER+ is the only "no wires" probe that I'm aware of and consequently, the only thing that will work on a rotisserie cook. For regular cooks, I use the Maverick XR-50 - up to 4 different probes. Good range on the receiver. Battery life is pretty good too. And if I'm using the Guru fan, I'm using it's probes, which are very good. From experience, once heat soaked and stable, the difference between dome and main grate temperatures is only about 20F.

Happy Thanksgiving, Everyone!! 🍗

@Adam Ag 98 - like we tell new KK owners - "Don't chase the temperatures!" The KK has so much thermal mass that after it has a chance to heat soak at a given temperature, moving it down is about impossible. You can creep up on your target from below, but not from top down. Most cooks, you can't tell the difference in the results with a +/- 50F dome temperature difference.

The filled in plate setting from earlier! Boneless turkey breast and legs. Direct, main grate, 350F, smoker pot with apple chunks. Rubbed with lemon pepper and dried roasted garlic. Turkey had been injected overnight with Butcher BBQ marinade. Green Bean casserole. Stuffing. Plated with the gravy and cranberry relish. Dinner rolls and Bubbly!