I ordered a similar one on-line...delivered by USPS on 9-9-20. Their Gps records show that. Apparently it was stolen from my porch.
I live alone and that size looked perfect.

I will not order another....to expensive.

.I hope the thief burns his fingers on it.

Are you by chance the younger brother of the "Flex Seal" marketing gentleman?

I thought this was about someone else...

Three time World BBQ Champion with a nasty mouth. You can see his young a55 on TV per BBQ Pit Masters Cook Off's
Something about that white meat that doesn't look appealing to me.....

He is well past a limit and is culling every cast now.

I am so exhausted reading this post. I need a drink. WTF?

I see your drink and raise you a double.....

I prefer my Lamb cooked to medium at best Not well done.

Great post, LOL! Yeah, I've had a debarked barbe a queue, but it was after my dog died! [rimshot]

Ah, Jim Backus, what a great, underrated actor.

Being discriminating is a good thing, and I'm about as far from Mr. Howell as yer gonna find. I don't even own a shirt with a collar on it. I do, however, have a practice polo pony.

Yes, I am. You've found me out. Kudos for a meaningful, relevant post that has added much to the conversation.

Ah, you like the dark meat, do ya?

I must admit I had a similar thought upon first seeing it, but that's just what lamb ribs do. Got a problem with it, talk to the lamb. I can say without a doubt that those who have eaten my lamb ribs find 'em exceedingly palatable.

If white meat upsets ya, avoid crappie and flounder at all costs.

If you get that exhausted THAT easily, perhaps drinking isn't in your best interests.

Men who exhaust oddly easily tend to fall short in other areas much more important than chatting about smoked meat

I concur.....unless it's lamb ribs. Cook those at medium and you'd better bring some helpers to assist in chewing it. We're talking shoe leather here. Ya gotta break that collagen down, man.

I'd expect someone on the, uh, McRib pro staff who oddly thinks "lamb" is a proper noun to know better. Oh, wait.....no, I wouldn't.

OK, time to get my Flex Seal hat back on and do some more, uh, culling.

An interesting feature of this machine is a sort of fire box function. Crank the dial to 500 degrees, slide the center plate over to let the fire out, and you have a sort of blast furnace tandoori lookin' thing that really lays the fire to the chow. I've never had a cooking tool like it.

We love chicken wings, but on normal smoker settings the skin gets leathery. I'm not greatly adverse to that, but most don't care for it. Put that thing on dragon mode and you quickly get perfect, crispy chicken skin, which is obviously one of nature's finest creations. The dry rub is of utmost importance here, just like with the ribs.



Combined with a white Alabama-style BBQ sauce/dip, this is one of the best things I've ever eaten.

OK, cue up the anguished wails and whines about how the meat is the wrong color, or it was so hard to read this that self-medicating is necessary. Infomercial references are also welcome. Venting rational, astute grief is an essential part of the human condition. Don't hold back.

It takes 300 watts or about three amps to start and 100 watts to run the auger. The Superduty inverter is rated at 400 watts. This might make a great addition to the truck toolbox.