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So last night after my rib cook I didn't properly shut down the KK (oops my bad). Come home from work today about 30 hours after I fired it up and it's still at low-n-slow temperature.  I had started with a basket full of Fogo Premium Black Bag lump. Was curious to look inside. The KK defiantly did a nice complete burn. I'm good with a 30 hour burn time. Longest I've gone in a kamado. And this is just a 19 Table Top.

This was my first Bourdain tribute meal. Hot dogs. Bun slathered in garlic mayonnaise, dog wrapped in proscuitto, topped with deep fried oysters and a squeeze of black garlic vinny (courtesy of Le Pigeon). I have a vague memory of Bourdain discovering and loving oysters in France in his teens. This was a good but not great tribute. Will continue to work on it. Lack of dedicated alcoholic beverage made this inauthentic. Stlll so sad that he is dead.

They caught this beauty 4.7 meters the other day have been chasing it for yonks .a good reminder from the katherin times .https://www.katherinetimes.com.au/story/5524709/big-croc-catch-a-timely-warning/ Outback kamado Bar and Grill

We are having the best summer ever here. I learned about square foot gardening from @MacKenzie just before I took over a new plot at our allotment. It has been great. The best bit is succession planting so you have just the amount you want rather than a massive glut. The only problem is that the summer squashes didn't get the memo. We have a LOT of squash at the moment. Here is a grill full of home grown produce: \ The revelation of the evening was the peas in their purple pods on the top left. Pick them up and chew/suck the peas out of the pods like edamame peas. Delicious! Kept the veg warm while I cooked the marinaded octopus. My mother had never heard of people eating octopus. She asked if I was really talking about the things with eight legs. I was. And here they are plated. Had another. And another.

Never pass up a chance to have fresh from the garden spinach.

00 and semolina pulled pork pizza.. . Outback kamado Bar and Grill

The more dense (read heavy) the charcoal the longer the same VOLUME will burn.. the dialing in is simply the airflow that sets the volume of burning charcoal.. So Charles is a man of many talents but this time it was not those or any skills that created this 30 hour burn. The reason someone got 85 hours on one 23" basket of charcoal is that it holds more volume and it was my very dense (heavy) coconut shell charcoal.

I'll second the 100% pellets route. I started with small wood chips and struggled like the dickens to make it work - almost to the point of ditching the smoker entirely. Then I went with the mix of chips and pellets - better, but still struggled sometimes to keep things lit. This time was the first attempt with all pellets - worked like a charm. I'll deal with an occasional disassembly and cleaning if it continues to work as well as it did on Sunday. YMMV

I assume that you were going for the "colloquial" definition - A person from the state of West Australia - the largest and most important state in Australia. Sandgropers are well-known for being taller, healthier and better-looking than other Australians. Versus the literal one - Sandgropers are wholly subterranean larviform insects of the family Cylindrachetidae that may grow up to 7 cm (3 in) long.

What you see on the bent tube is a SS collar that is the guru port adapter. A guru port is probably bigger than a dedicated smoker port. My KK is older and doesn't have a dedicated smoker port. Yes I can see where pellets would gum things up quicker than chips. Just need to clean it after each use. The up side to pellets is they burn longer and drop through the hopper tube easier.

Remarkable.

Looks tasty

The great thing is that once you finally get your KK, all memories of these trials fade. Life-after-KK-arrival is really that good.

I'm definitely looking forward to it arriving now!

That is the way it is supposed to be, builds excitement. [emoji4][emoji41]

Two weeks tomorrow and it should be in the local port! Its been on a bit of a crazy ride so far having stopped in Singapore and then onto Port Klang, then back to Singapore, now down to Fremantle (eventually)

Mouth watering meal.

The tray is a Weber Grill Pan. Had mine for years it’s a great accessory: https://www.lowes.com/pd/Weber-Deluxe-Grilling-Pan/1000352763 Yes on lid closed between checks. Although, when working on the sear grate like that, it’s a very quick cook, so I’m wearing high heat gloves and moving things around quite a bit. Grilled lemon adds a smoky flavor and also softens them so they are more squeezable, producing more juice. As a bonus, they look cool!

It tasted great. https://chillychiles.com/products/culleys-mild-buffalo-wing-sauce. With my regular testing of sauces I have found if it passess the finger licking good test then it will be fine lol Outback kamado Bar and Grill

Pellets is definitely the way to go. When I said alcohol I was referring to 91% alcohol. If you went downstairs to the Ever clear you could have taken a shot or three to not only fire up the cold smoker but you would have felt no pain either -

Tonight's after-party is eggplant, roasted for Zaalouk. This bread is 80% home ground flour. That's pushing the limits even for the forgiving Moroccan form factor. However, we like the way it tastes, so I need to step up my game so I'm also happy at a technical level. It's funny, at my pottery studio as an unapologetic beginner, I'm keenly aware of how "showing masterful technique" trumps other reasonable design considerations, distorting this art form for the worse. Yet I'm vulnerable to the same error, making bread. We love how this tastes, even if it's a partial technical fail.

Chicken skewers marinated in lemon, ginger, garlic, and baharat.

Yeah they do. It’s a pretty serious oven. They sourced some recycled old school firebricks. There’s cement, 2layers of fire insulation and more cement. I actually have a picture somewhere of my father in law inside the oven building it. You can fit 2 adults in there. Reminds me to be good to the wife, as I don’t want to end up in there with a roaring fire.... To make the pizzas, they heat soak it for hour and a bit. Then they scrape out all the burnt wood and ashes. They mop the floor before putting in the pizzas or bread. It will stay warm for several hours. It’s not sealed like the KK but does retain heat for quite sometime. It’s still warm in the morning after an evening cook. I think it more to do with the retention of heat in the bricks and cement. They do roasts, lasagne, turkey and all other sorts. We have Christmas there and they will fire this up on Christmas Day for lunch. A roaring fire on 40 degree Celsius days.... not quite the cold Christmas’s you guys have. The salamis are good fun. It’s a early morning start cutting up the meat. We have had to change up the recipe over the years. We do much less salt nowadays. We put in fennel seeds, chilli and other herbs and spices. It hangs like that for weeks. We also make fresh sausages as well. Homemade is always great! Sent from my iPad using Tapatalk

Great pictures ckreef. Well, not quite money shots but my in laws built their own Pizza oven. It's huge! When we are around, they will make 12-15 pizzas for the family... yes big family. Below is a picture of the ciabatta they make in one batch. Also check out the Salami. 260kg from 2 pigs, a lot of effort and arguing resulted in 130kg of cured sausages and 60kg of cured pork. That was fun making that. The result was very tasty!

Dennis, This is very interesting. For over a year I have had a similar (but perhaps less well made) device sold by Smokai (www.smokai.com) in New Zealand. I fit it to the guru port with a wooden bung. Very effective. Smoked salmon at Singapore ambient temperature is spectacular and a fraction of the price as bought. Simon