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Tonight's livestream topic will be about rubs and making your own rubs.... 830pm ET

defaultless. What a pretty dilemma to have.

Just tripped over this. It’s in the Indianapolis area. https://hibid.com/lot/122017478/char-griller-jr-akorn-kamado-kooker?ref=lot-list

https://atlantagrillcompany.com/products/kamado-joe-big-joe™-package?_pos=19&_sid=83f7240bc&_ss=r Don't see an end date on it, and it might be something they run from time to time. This is what I paid for my BJ2 (without any free thing other than a bag of lump) around Black Friday time, and that required BBQGuys price matching some shady on-line retailer. I'd jump at this and already got one of my friends to do so. I got my Joetisserie from AGC on sale for $219 (I think it might be 299 now?), and since that's an add on that most KJ owners get, that effectively drops the price of the BJ2 to the $1,400ish range.

Welcome to the Guru. Here is a great reference to help you learn cooking on a Kamado grill.

I have a number of books that talk about "the science of cooking," and one of them is about spices. It has a section that talks about "meat rubs and sauces." It's actually very easy to make your own – there are only a few "key" ingredients. I don't like to use commercial products anymore, because of three things: too much salt, too much sugar, and MSG (often disguised as "hydrolized yeast extract" or "celery extract"). I have a food allergy to the latter, so this is very important to me. Before you buy it, read the label carefully. It's kind of disturbing to read the ingredients list of that appealing-looking box or jar on the shelf. (If the name has more than three syllables or sounds like it came from a chemistry lab, you probably don't want to eat it ...) If you make your own mix, you know and can control exactly what's in it. (You also learn simple tricks such as lightly grinding the spices with a mortar and pestle before adding them, to release their flavors.)

For round frozen food Pork butts ,whole chicken I use the sink and change the water once or twice. For flat food Steaks or chops I'll use a baking sheet ( that's a cookie type sheet but has a lip on 4 sides. Maybe some of our more scientific people could do a comparison.

I typically won't use water to defrost meat, so can't speak to speed. But I've used aluminum sheet pans, and I've seen folk use GrillGrates for defrosting as well as for cooking, and those may be even faster than a sheet pan.

That shirt only comes in one color - charcoal.