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Thanks guys. @ck, it is a grainy mustard, that I buy at a specialty shop. I like it a lot and always have it on hand. It is a product from France and here is their web site link. http://www.fallot.com/en/nos-produits/

Hi all, I want to start by thanking you all for the great content on your posts. I have been browsing the forums and have learned more than I could have imagined. Of course, the more I learn the more I realize I don't know. After eyeing a KK for a couple of years, I finally took the plunge and Gator arrived last week. Interestingly, he arrived the day before of the hurricane coming though but he did well protected by the impressive crate and tarp I put over. Maybe I should change the name to Hermine Anyway, I am a true novice as this is my first ceramic cooker, thanks in advance for your help! My first cook will be this weekend, I have a 10lb butt I will be picking up today and cooking overnight Saturday. I will be using the many recs I have read here (smoke pot, coco char, etc) One quick question which comes to mind is whether I should use a water pot for evaporation with my slow cook on the KK as other cookers recommend. Very excited for my first cook and to join the KK club! Eric

Picked up this new bag of lump to try Looks reasonable so I thought I would get some tenderloins they weren't the biggest but OK. I cut them and flattened them out I made up a brine of salt, sugar, garlic and peppercorns and left them in the fridge. Took them out and patted them dry I then added this and some cheese rolled them up and tied off then gave them a good coating of this had a nice kick to it but not overpowering and on they go looking good a bit longer ready to rest and plated with some veggies I threw some apple chips on at the start and got a really great flavour the lump did not smoke much at all Outback Kamado Bar and Grill[emoji621]

Stile, put it off for a long time. We'll see how it goes in a few hours. Sent from my SM-G930W8 using Tapatalk

Congratulations!!!! One suggestion on your first cook on a kamado cooker.............let your temps build slowly by controlling the vents. You don't want to overshoot the desired cooking temp, as it will take a long time to bring back down. Start with minimal vent openings and open slowly. Be sure to fill the charcoal basket to the top. Good luck and have fun!!!!!!

Where'd you source the lump? How does it compare to Redhead robot turds? Sent from my iPhone using Tapatalk

Food looks great. Did you like the charcoal.

I was sure that I was going to have a pot smoking time today but due to a mess up in the delivery all I had was a regular dinner with no pot. These sausages are large so only grilled two and didn't take any grill shots. Grilled some mild Italian sausages today for dinner and make some pasta to go with it all. Grilled beets and tomatoes from the garden for sides. The package said Mild Italian so I thought they might be quite flat tasting but no they were very good and I'd buy them again.

Looks very tasty, indeed. As others have commented - pork & apples, a marriage made in heaven.

Apple and pork go together like a horse and carriage. Good stuff, Aussie.

Looks great Aussie. I love the description of the rub: "Gutsy flavour"

Looks great Aussie neat idea with the apples .the lump has decent sizes it looks like Excellent cook my friend

Sort of one of those last minute meal decisions... Used an off the shelf jerk seasoning for the chicken (chook for the down under crowd). threw it on the rotisserie and added some yukon gold potatoes after about 15 minutes. . Plated with some lime cilantro rice I love the rotisserie chicken on the kk and the flavor of the coffee charcoal.