4 portions of dhansak and 1 portion of korma are now in my freezer

Large batch pilau rice.

Large batch "staff curry".

Pint bags for vacuum sealer.

Freezer.

Curry any day of the week!


(Why staff curry? Because it's nice enough on its own, but I can easily morph it into other curries depending on whim.)

keep getting password error, ask for password reset, nothing happens, suddenly 2 weeks later able to log in again with the same password. Getting kind of annoying.

my own experiences across many sessions of smoking meats, including full briskets (12 - 18 pounds of meat).

Smoke penetration only happens where meat is exposed. No smoke ring at the fat cap.

Smoke ring and flavour development happen in the first roughly 3 hours of the smoking session. After that you just need BTUs. I put the meat in the oven to finish off at that point - if you've hit the stall and you're going to wrap it, why bother managing charcoal?

A whole brisket can take 12 to 14 hours to complete. I'm not going to manage charcoal for a whole day. I'm going to stick it in the oven and go to bed 

Most importantly: cook to temperature, not to time. Sound like you did a good job on the first one.

honestly, livo, a lot of current health Big Issues could be resolved by changing diets. I don't mean "go on a diet", I mean do a 28 day "clean diet" where you cut out all potential allergens, then slowly re-add them on a schedule - this allows you to track down what it is that is triggering your reaction.