tony b

Gearing up nicely! You'll be all ready to go when that big crate arrives!

One step closer!

Just to pile on here. Last night's baby back rib cook. Indirect w/aluminum foil, smoker pot of hickory and apple chunks, average temp 250F (started out around 225F and slowly kept going up to about 275F at the end.) and bone side down. @BARDSLJR consider building the now-famous Syzygies' cast iron Dutch oven smoker pot for your smoking woods. Works great and you get nice clean smoke, as the holes are in the bottom and direct the smoke back into the fire and burn up some of the nasty volatiles. And, the cool part is, when the cooks over, you have made yourself a few chunks of charcoal!

As an aside, I took my Dremel and extend the bolt slots on the bracket all the way out. Don't have to completely remove the wing nuts to get the bracket off and it makes putting the motor on/off much easier. This won't solve your problem of the motor shaft being too long. You're probably going to need to trim that down a hair to fit.

Does it come with a motor underneath to make it spin?? 😄

Congrats, mate! She's a sweetie alright!

There's the answer! Sounds like they hold up well.

Fat Bastard would have loved last night's baby back ribs - LOL! Indirect (there's that damn pesky thin sheet of aluminum foil again - ha, ha!), smoker pot of hickory and apple, 250F. Rubbed with Eat This & Sucklebusters Bamm. Plated with tots w/Green Crack, side salad and crusty bread.

Not tried these before, but I have used Jealous Devil's actual lump charcoal before - it's good stuff! Sparks less than Fogo.

Very nice photo.

I wonder if this would adversely affect their durability?

Nice suya cook!! It's SUPPOSED to be killer hot! Same with the peri-peri chicken. That's why man invented yogurt and ice cream! Unfortunately, they don't help with the burn upon exit! 🤣

Got my reply from Wellesley. As suspected, there's a new quarantine on the pimento wood. Fingers crossed it will be lifted soon. "Sorry my friend, I had to deactivate it, even though I have quite a few pounds on my hand now. According to a recent release from Jamaica's Ministry Of Agriculture, Plant Quarantine Division, all plant and plant products to the USA now require a special US Import Licence and a PhytoSanitary certificate, otherwise it can't be sent. And even worst, they have singled out and put a suspension on Pimento Wood, with no timeline given! The Covid restrictions were recently lifted and we were able to ship again, but now this. But I am a man of faith and so I trust and believe that all this works out soon. Regards, WG."

All ya'll knocking it out of the park!

Let's have a wing-ding tonight! Wings on the main grate, peach wood, 325F. Dry Rubbed with Kosmo Q's Hot Buffalo wing dust. Batch 1: Tossed in a butter, Frank's hot sauce & Shit the Bed hot sauce. Batch 2: Tossed in butter and K-Pop Korean hot sauces (reg and XXX). Side of tater tots, with green crack and carrot, celery and cucumber sticks with ranch.

I'm having one right now, but it's a Stone Scorpion Bowl IPA, not one of mine. All I have on tap right now is a wheat wine.

I'd be all over that lobster with the beurre blanc sauce!!

Nice brew stand! Looks like you're on top of it. And don't forget - "Relax, have a homebrew!"

On top of the other suggestions - pizza stone, basket splitter, rotisserie rod/forks/basket, and definitely a cover (I live in Iowa, so I know what winters are like in the midwest!) - load up that pallet with as much coconut charcoal, coffee wood chunks and coffee wood charcoal, as you can fit. Right now, it's the only way to get any here in the States.

I KNEW that I should have paid you a visit when I was in Napa last month - ha, ha!

I just emailed Wellesley about the wood, SHE normally responds quickly. One thing to note if you do order pimento wood from Jamaica, it has to go through agricultural quarantine upon entry into the US, so it sits for about 3 weeks before it continues shipment to you. So, don't expect it right away. And, it seems that pimentowood.com is sold out of the leaves and can't restock them right now. So, it looks like a split order if you want them anytime soon. Regular allspice berries from the supermarket work just fine in the smoker pot with the wood and the leaves.

Was seriously foggy yesterday afternoon, but still warm enough for short sleeves. So it was International chicken thighs in the fog! 4 different rubs - Jerk, Berbere, Peri-Peri, and Shawarma. Main grate, peach wood chunks, 375F. Near the end, I tossed on the leftover hunk of the haloumi cheese - it picked up some more nice smoke and was better than the night before. Trying not to be a total piggy about it, I only plated 2 of the thighs - Jerk and Berbere. Side of pasta and nice salad with crusty bread. To help the tomato sauce hold up to the spicy chicken, started out sautéing mushrooms with some Nduja and Bomba. Surprisingly no heartburn after all this spicy stuff! I credit the haloumi cheese and the wine - LOL!

Sorry, I don't have the side tables, so I would have blown past any such posts.

Saying goodbye to nice weather, decided to do it up right with a nice steak dinner. Ribeye cap, SPG and coffee rub, direct on lower grate, with mesquite and post oak chunks. That's haloumi cheese next to it. Plated with 2x baked spud (cheddar on top), sautéed shrooms, salad with homemade raspberry vinaigrette, side sauces - Peruvian green crack and chimichurri. The haloumi cheese with a schmear of green crack on the crusty bread was a smash hit!