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The drip pans are serving trays.. LOL

Does look pretty good love the pebble look it will be here soon enough looking forward to unpacking it when it arrives Outback Kamado Bar and Grill♨

I decided to cook some pulled pork today. Making for family and friends. I have 6 butts cooking...average of 7.5 pounds each. Chris Lilly rub and injection. Cooking for 5 1/2 hours at this point. Can't wait!!!! Sent from my iPad using Tapatalk

Outback Kamado Bar and Grill♨

So this doesn't really fall in the category of jokes， but my husband scored us reservations at The French Laundry coming up soon. I am fricken so excited， but nobody I know in real life really understands just how special this is or can comprehend why I want to spend so much money on one meal. I thought maybe someone on the forum could relate. He's been working on this for months， and it finally paid off. We will also likely be visiting Bochoun and Ad hoc. I own all three of the restaurant books (actually I have for years) and in my free time I have found myself perusing the photographs wondering what will be on the menu the nights we are there!

I've posted pictures of this place before but this time I thought I would do a virtual tour of their packing machine. Me and Mrs skreef went there today to buy some cheap peaches. Lane Packing is the only peach packing facility in the US that still packs the boxes by hand. Fasten your seat belts the tour is about to begin. The peaches are picked and put in large plastic bins. Those bins are put in a large water refrigerator (large plastic covered doorway in the first picture). Once the peaches are cooled to the appropriate temperature they are brought out by fork lift and put on the packing machine receiving area. A machine picks up the bins and dumps them on the conveyor belt. The peaches then get split up and go through a machine that removes the fuzz, washes then waxes them. They then go through an inspection area. The really good ones are culled out and put on the small upper belt. Any remaining leaves or bad peaches are put down the small square trash shoot next to each inspector. The peaches meet again and go up to the grading belt/computer. This new belt holds each peach in a known spot. They pass through a laser/computer area (under the green plate). The laser inspects each peach. The computer registers it's size, grade and position on the belt based on the laser inspection. They then pass through the sticker machine. They proceed along. Based on what the computer registered about that peach it's kicked off and goes down the appropriate slide to the correct boxing station located on the other side of the cat walk. Here the peaches are hand boxed for different markets/customers. You can see the different boxes at the various packing lanes. This is a really kewl place to visit. We go here every year during peach season. They have a decent store where you can buy everything peach and more. If you live in GA or are passing through on I-75 take a small detour to check it out. Reef's Bistro

Couldn't get a more perfect day or weekend for THIS delivery! Happy 4th of July all!!!! (OK...one day early, but still:) Click on the pic for fuller resolution...They're worth it!!

Time to fill some buns. I took seriously the idea of getting everything ready before the cook which will be fast. This was the juiciest burger I've ever eaten, It was a savoury slippery sliding smashed cheese burger.

Hahaha I don't think any of my friends (except one couple) even know what the French laundry is! They are good people， they have differing interests. I can't comprehend why they would want to spend that much on their purses， but whatever， it's their money.

Here we go! I needed a little bit more rub, but I did not feel like making more. This was left over from last week when I had made enough rub to smoke 12 slabs, but I ended up smoking only 9 for the event. Unfortunately, my son, whom, at one point, I asked to sprinkle the rub on the ribs, was a bit too liberal with it. Anyway, I'm not missing much. I'm quite certain that the KK 32 will more than compensate for the tiny bit of rub that is lacking.

Can you someone post a picture of the back of their KK 32 so I can see exactly what I'm missing? Just a quick update on the fire, I've added 8 cubes of fire starters and I have the lid wide open, but so far I've seen negligible progress with the charcoal. It looks like it's going to take hours for the charcoal to be ready. On my oval, it usually takes 30 minutes for the fire to get going. I guess since this is a different type of charcoal and also a much bigger grill, it's going to take a lot longer.

Thank you CC! My backyard is my oasis of calm and with the KK arriving soon I won't have to go out in search of BBQ anymore!

Charles, there are a lot of nice peaches I see there, but only one worth looking at ... and I think you know exactly the one I'm talking about! Susan, you look absolutely beautiful. Love that flower in your hair. Nice pics, Friend. Its about peach season around here and there is an orchard east of town. I think I'm heading out there this week sometime to pick my own.

Hi MacKenzie, TerraBlue is the color and I'm not sure yet when it will arrive. I sat on the fence for a few days making up my mind what to order so it wasn't even finalized until 7/1. Dennis was right on top of the process and we confirmed everything just before 1PM which meant it was likely too late to be transmitted to his warehouse for pulling that day. When combined with our 4th of July Holiday here in the U.S., I feel I will be lucky to see it @ 7/8, but more realistically by perhaps @7/11. If that really is the situation, I will be lucky to unpack and set it up, only to leave on a mini-vacation that will have me gone from home for several days so my first cook won't happen until 7/18 - ugh!

That cotter pin should have been in place from the factory, contact Dennis and get another, or go to a local hardware store and get one, they're very cheap. If you find one in your parts box, it's likely for the top vent, there's a similar hole in the bottom of that shaft to prevent unscrewing inadvertently. If I remember right, it takes a bit more than one box of cocochar to fill the basket of a 32", the basket should be roughly full, to the top of the basket itself. For roughly 250° ish, bottom vent about 1/4"-1/3" open, top about 1/4 turn open, from the point you can just feel the gasket touch. I hope a 32" owner will chime in, or refer to your manual, as the deflector system is multi piece, all smaller grills are one piece. The stainless charcoal cover you're referring to I think is a drip pan, not a cover. If all else fails, call Dennis, I truly believe he enjoys helping with new owners in such matters. Heck, I think he truly enjoys helping in all matters, that's part of the package! Rob

They are looking very good. Mine are little and skinny. Not sure why. Mrs. Reef's Bistro

The potato plants have come alive. There are two more eyes that are developing but they are very small right now. They are near the larger one, top right corner. SK, I'm very happy that you inspired me to do this.

Chris, that's a gorgeous KK; absolutely gorgeous! Reminds me of Beauty! The 19" TT. Congrats to you! You're going to be stunned when you see your KK in person. That picture is great, but nothing like the real thing!

Dennis sent me a sneak peak Outback Kamado Bar and Grill♨

@KevinD - welcome aboard and welcome to The Obsession! Nice digs for your KK.