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It's pretty simple to make - we mince up some garlic and saute it in butter, then add the rice and brown it a little bit. Add the water, a little salt, and about a tablespoon of soy sauce. Let the rice cook until it's done then stir in just a little toasted sesame oil.

I don't know if a $1,000 Kamodo would make for better salmon or not, but I do know my second-hand 22"kettle cooked it just fine. But, I would tell my wife otherwise. :sneaky:

Grilled some Loch Duart salmon for supper with an asian marinade and sesame rice and salad on the side. Grilled indirect at 400 with Kingsford Pro until it hit 125. I've found that to be my preferred temp for salmon - the internal fat is nicely melted and the fish has a soft texture. My...

I just started using K Pro a couple of weeks ago. I like it, but my perception is that it burns faster. I don't plan on using any in my WSM.

I quarter mine - let’s me take off pieces when they’re done and I don’t have to wash too many things. That’s also my go-to Turkey method now for Thanksgiving (along with a dry brine).

Our Home Depot doesn't look like they're trying too hard or maybe they don't have a lot in stock. I've been to two stores, each store had one pallet out and one of those stores only had 5 twin packs on it (three were ripped open). In the past they'd have the aisle lined with it.

Had my first taste of King Oscar sardines today for lunch. I thought the taste and quality of the sardines was better than others I’ve eaten. I had to get over the tail fin being left on, but that was just mental.

Our Home Depot has Kinsford on sale for $16.88 beginning 4/8. 20lb twin pack.

This is what I received in an email: I just wanted to let everyone know that the website at smoking-meat.com and the forum at smokingmeatforums.com are both out of commission at this moment and for an undetermined amount of time. Apparently there was a fire/power outage where our servers are...

No, but I've been looking since I'm down to four bags. Our local Home Depot says they have 200+ in stock so I'm hoping a sale is close. (edited location and qty)

Sorry for your and your wife's loss.

I agree. My wife has a family member that is raising cows and pigs. We recently bought 1/2 a pig from them and the difference in flavor is significant.

I gave up on skewering shrimp. I've had more success just laying them on the grate, although I have admittedly lost a few.

Makes sense. I was just curious. Let us know how it turns out.

I think that's a much better placement. Curious - why two grate temp probes?

It looks like your using a Thermoworks Smoke for your pit probe. I'd be money that it's accurate, the Weber thermometer not so much. Rich has a point about probe placement. I put mine in the center of the grate if possible (depends on what I'm cooking), otherwise I'm as far in from the edge...

Yea, bugs could be an issue. I mainly use the headlamp in the winter when darkness comes way too early. The bugs are mostly gone here during those months.

I use an LED headlamp. No shadows, lights up whatever I'm looking at, and a portable solution. I considered putting up lights but the shadows would drive me nuts.

I'm in.

Thanks, Russ.