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Warning it's really picture heavy - one of my bigger threads to date. . http://www.komodokamadoforum.com/index.php?/topic/6718-King-Arthur-Artisan-Pizza-Tutorial- Sent from my XT1585 using Tapatalk

I will have to give Fruita a look when I next order wood chunks. I obtained mine through Ceramic Grills and they will sell you your choice of wood by the pound… https://ceramicgrillstore.com/collections/lump-charcoal-smoking-woods-fire-starters-pellets They also sell the pink unwaxed butcher paper if you don't already have a source...

@Jeff S - I would guess you could looks t something like 1 hour per pound. That said, I never use rough rules of thumb when I cook big slabs of meat. Rather, I cook to tenderness. I use a probe to test for tenderness starting about 195°F. When a pork butt or brisket is done, it should feel like that probe is going into warm butter. There shouldn't be much resistance. Cooking at the temps you're contemplating using, you need to all over the IT of your cook. Make certain that you monitor IT closely because I'm pretty certain you won't have much, if any, of a stall. You'll just power through, so monitor the IT. Best of luck on You cook.

Another vote for Fruita. Love their stuff. I like the Mix & Match box option.

I just picked up a 5 lb box of alder from them. It is very clean.

A popular place is fruita wood chunks. They have very high quality pieces. Personally I prefer charcoal store.com. They also have good quality, but will ship 5lb boxes, I believe fruita's minimum is 10lbs. Rob

I purchased a cyberQ wifi in January for 400 all in. I have the case as well as the fan, probes and unit . i have never used it or taken it out of the package. looking to recoup 300 if you are interested

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@DennisLinkletter - Thanks! You'll be hearing from me soon once I figure out whether it's one or two.

THe 32" BB had a larger draft door that looked a bit vacant so I added another dial which was well received and collected lots of kudos. When I released the 22" standing I decided to use the new two dial design and immediately had requests from 23" users for a similar draft door for theirs. Next thing you know I started adding them to new production. I can honestly say there is no performance difference only more cool factor... Self-opening 32” Big Bad standard tiles $5,900 Pebble and metallic $6,100 Comes standard with multi-layered insulated body and four 3/8” 304 stainless steel grates that can be used in four cooking positions, SS charcoal basket, SS drip pan, 2 pair of heat deflectors one for browning, rotisserie shaft system (roti ready), Auto Temp control fan faceplate (BBQ Guru/Rock's Stokker), Teak and stainless BBQ Guru plug, side accessory plates, grill hanger. Spare kit with extra knobs, gaskets, matching tiles, springs, plugs etc.. Total 304 Stainless 128 lbs Self opening 23" Ultimate standard tiles $4,260, Pebble and metallic $4,440 Comes standard with multi-layered insulated body and with three 3/8” 304 stainless steel grates that can be used in four cooking positions, SS charcoal basket, SS drip pan, heat deflector, rotisserie shaft system (roti ready), Auto Temp control fan faceplate (BBQ Guru/Rock's Stokker), Teak and stainless BBQ Guru plug, side accessory plates, grate hanger. Spare parts/replacement kit with extra knobs, rear hinge spring, food grade silicone gaskets, matching tiles, acrylic grout, springs, food grade silicone polder plugs, wrench, crow bar, Springs for door and plug, allen keys, love.. Total 304 Stainless 85 lbs

^ 'zackly! I make a different mac n' cheese from an old Martha Rose Schulman cookbook...and tomatoes play a part. These play a bigger part They are a nice twist-up in caprese salad! Sublime atop a burger. But mostly they brighten winter days devoid of anything that looks and tastes like a real tomato in the markets...

Thanks!

We have a lot of coffee roasters here in Perth the one I sometimes get direct is 5 seasons and comes in one of those resealable bags my fridge has a compartment above the freezer upside down fridge that sits at about 0 my coffee lasts for ages in there and remains fresh .just don't forget to add some good chocolate to make your mocha it's awesome Outback Kamado Bar and Grill♨

Mine came with the dual dial.

As Ken noted, there are a lot of variables regarding cooking time. Yes, we like to know when to start to have it done by an approximate time for serving; but remember this, you can always wrap and stash in a chest cooler for hours. So, guess on the short side (e.g., if you want to serve at 6pm, shoot to have it done by 3 pm, so you have lots of wiggle room if it takes longer) and you won't keep guests waiting for dinner.

@Jeff S - is that a full packer or just the flat? Is that trimmed or still in the cryopack?

Thanks for the quick replies @bosco, lol, Sell?... Not at this point in my life. The ONLY reason I could see that happening is if I have to move, and even then I would do my damnedest to figure out a way to move it. I really have no intention of ever ridding myself of this thing. In terms of paper visuals, the 21" is small by comparison to its brethren, but I can say first hand that this thing is by no means small or light. I think it comes in at about 550lbs or there about. I hope ckreef chimes in on the use of the 16". (HA!, we must have posted almost simultaneously) Thanks. @CeramicChef, those are right in line with my thoughts. The cleanup really is something I need to think about so my initial thoughts were that the 19" might be a tad close in terms of size to the 21" regarding grate sizes, and the depth of char to height of grill grate. I'll actually have to read about that. I think that I could still use my rib racks if I get a hightop 16. Something I have noticed post purchase is that I have allot of pieces that I need to find a storage place for. I seem to have 2 or 3 stacks going when not hidden inside the KK itself and sometimes they are greasy. Laying them on the patio or on top of something often gets me in trouble. For cleaning the 21" parts, sink size and counter top space for drying is not ideal as my wife reminds me of often. So a smaller cleanup profile for week night grilling will be welcome. -- Rick

how much are you going to love me! So I am registered on a few ship tracking sites from when I ordered my KKs and one of the sites I seem to have built up some credits. Not sure how lol but anyways, I was able to do a one time Satellite tracking of your boat.... even though it is showing off the grid. So here is the most current update on where your boat is. You are 4 days away from arrival and at full speed to the USA. I will see if I have enough credit to get another update in a few days for you

Here is the plated shot. I had some peanut sauce left over from the chicken satays so I used some on the meat and the coleslaw.

ROTFL!! The skunk didn't want to share the stage and I was fine with that.

Cooking with Pepe le Pew. And tinyfish has the shirt to prove it.

Tony, that's one really nice brisket cook! Kudos on that. As for your new odiferous friend, all he's wanting is to be friends, help you enjoy that wonderful cook, and take a little skunk bag home for the family! No big deal!