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After shoveling off the deck this morning I decided to spice up some back ribs for dinner.:) On the grill. While ribs are cooking was a good time to bake some sour dough bread. Ribs are done. 5 hours at 275F. Plated. Yes, with warmed over grilled cauliflower.

On Saturday, May 21st, the second season of Steven Raichlen's Project Smoke will release to public television stations nationwide. Komodo Kamado grills are the featured Kamados for this season. I'm loosing sleep because I believed it was not until Father's day in June. The Create Channel (available in 80% of the country), will run repeat plays of a 4-episode marathon of new season episodes over Memorial Day weekend, ensuring strong exposure just as the season gets underway. Going to be a wild ride.. I'm hoping all the Q planets align and I will sellout my US inventory. Preview: Project Smoke Season 2

Trying brisket for first time on Boz-lo. Anyone have any tips for a first timer ?

Made a 1 lb meatloaf for the 3 Reef's with the idea we didn't want any leftovers this weekend. Mixed it up, formed it, then put in the freezer for about an hour while I heat soaked the kamado at 400*. Putting it in the freezer for a while allows you to cook it a little longer and the extra cold meat will suck up a bit more smoke. At 140* IT it's looking good and ready to start basting. Baste it a few times and pull around 165*. A new recipe for both the meat and Sauce. One of the better meatloafs to date and the perfect size. Sent from my XT1585 using Tapatalk

Well, I'll be, you make just enough of that delicious meatloaf to serve 3, guess that leaves me out.:(

@CeramicChef thanks! the irony is that she used to be a chef, but all classical French stuff. So bbq was never a thing, but she decided about six months ago that this was what she wanted, so my 4kg butt is rubbed and ready to go. I'll let her do a taste test between this one and the first one in the KK. I think the only flaw in the KK process is that @DennisLinkletter hasn't figured out a way to teleport them instantaneously from Bali... I mean, how difficult can it be to break the laws of physics?

It's a deal, Jon.

Just compensating ......................

It's my understanding that humming birds can only fly about 500 miles at a time before they have to stop for a bit and rejuvenate their energy. Takes them a little while to get to Canada. . We had another one show up 2 days ago. He was a really big one compared to the first 2. Maybe he's the first one that'll hang around all summer. Sent from my XT1585 using Tapatalk

The hinge! Don't get me started. I think the lid of my BGE edges backwards about 3mm a year, so adjusting the bands every springtime - yawn. I was just out cleaning it out for a long cook tomorrow - parents coming down, and my mother (in her 70s) has never had pulled pork, so a pork butt is going on - and every single time I do anything I'm looking forward even more to the arrival of my KK.

Soon I will hang out my humming bird feeders, they will arrive after the first week in May.

yeah - for 6 years now. A great gateway into it, but it was really about two months ago when the sheer frustrations of some of the design flaws with the Egg began to get me back thinking of the KK again. That gasket. The draft door not being flush with the bottom of the unit - so ash emptying a pain. The second-class fittings starting to show their age. attaching the BBQ Guru to the draft door. Above all, the sheer difficulty of getting clean smoke at anything under 275 - because of the gaps between the the fire box and the body, the fire wasn't nearly as efficient, so dirty smoke persisted. And what's the solution to all of these issues, and more? the KK. Once the tipping point was reached, no going back. Don't get me wrong. I fully understand why the BGE is a great option for many people. But it isn't the KK. And it's the little things that will make all the difference to me. My BGE already has a home identified - a friend of mine who wants to dip his toes into the game is going to take it (he's only got a gasser right now...) so I'm excited to see what he does with it.

You're an egg owner? I was too. If you're as impressed as I was when I first got mine, the egg will become a storage unit. Sent from my iPad using Tapatalk

Thanks! In terms of the increased volume under the lid, do you have a sense as to what that gives you in real cooking terms? Something like, “I couldn’t do a 15 lb. turkey on the upper rack with a KK 23”, but I’m able to do that with the KK 22” Hi Cap.”

What a bunch of Size Queens!