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I have a similar vertical cabinet. Minion method always ended with dirty smoke. I only use lit coals and chunks from a chimney starter now. Top vents fully open. It means some temperature fluctuations and reloading every 90 minutes or so, but it's great clean smoke and that timing isn't bad...

I've owned both the Meater+ and the Block since the Kickstarter units shipped. Years later, all still working like a charm. I use them about every couple of weeks for smoking or sometimes bread baking. I'm sure they will die sometime since nothing lasts forever. I know the # of imitators...

Great looking ribs! Thumbs up on the butcher shop in Camdenton, we like to stop there when we need meat. Hope you get some time to go snagging while you're at the lake.

Looks great! Did you end up getting them from GFS? I made two into steaks on Sunday, they're fantastic cuts!

Brings back memories of many years over the copper kettles, looks great! I cheated and used the stovetop then the oven this fall...am hoping to get a copper kettle someday! Would love to hear your other ingredient ratios if you're willing to share. Enjoy the time around the fire!

Finally good with the how thick it is, ready to feast. Just some simple cheddar on top for me. Dang good stuff! Oh, and my oldest found a use for the rest of the jalepenos... Enjoy the rest of your weekend folks!

Ha, yeah, what can I say, I do love me some kidney beans! Smaller tritip sliced, I could eat this whole bowl! But it's almost time for a bowl of red.

...I make plenty of medium/medium-rare steaks and thin-sliced beef from them too! I probably shouldn't share that I also smoked a small tri-tip to 195* that I'm going to slice thin later for weekday sammies. Other more specific steps besides what I mentioned... a second quart of chicken...

Coming along, darkening and thickening a bit...

JJ, that sounds like a great negotiation brokered over many years of quarreling :emoji_wink: Growing up for me chili was browned ground beef and a can of chili beans... things have evolved some since then!

...in chicken broth, then blended into a paste. For meat, I seasoned and smoked my favorite versatile cut, tri-tip, like a brisket until it hit 195*. I wrapped in foil around 160* after it had good color to push it through the stall. The tri-tip rested in the fridge overnight, then I cubed...

I'm another one of the lucky ones. My block and Meater+ both work perfectly. I did have to move my big smoker closer to the Wifi router, which was fine for the summer. Hope you guys get things worked out!

JC, I buy my tri tip by the case from Gordon Food Service. Looks like there is one in GB. $4.99 per pound untrimmed is what I paid a few weeks ago. Ordered online and picked up at the store a few days later. A case is a lot, so have your freezer ready and if you can a vac sealer. I break...

...fan to keep the temp in a relatively tight range, but I don't really care if it's up/down 25 degrees for a little while from my usual target of 250*. This is my version of the old burn barrel approach and I have almost no white smoke ever now. I can't leave the house for long stretches now...

Thanks all! Hopefully I won't go 2 months before the next time I make them again now that the weather is finally improving.

...:emoji_wink: I start with a big chimney of RO Natural, then use whatever wood chunks or small splits I have around to get the floor to around 600*, though there is a lot of variation across the floor and between pizzas. As Al has attested to, the KettlePizza attachment for the Weber is...

I usually cook closer to 250, and have found it underestimates the stall time, but then does well. How did it go?

Same here, Bear got me started on it. Good stuff!

Have to give a like for the storytelling and perseverance... wow. It is stories like yours that remind me why I've never offered to cater! You guys are saints.

Happy birthday Pops! Pizza with bacon and Canadian bacon ala Pops brine are on the menu for Sunday!