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I believe both have their merits.. that being said.. Freshness is SOOO Important when it comes to spices. My favorite analogy is that of pre-ground canned. store bought coffee VS freshly roasted, ground just before you brew it coffee. Once you try the latter you never go back. I always say that freshly ground spices are 70-80% more aromatic. I love WorldSpice.com in Seattle.. They will grind as you ship or send you whole so you can grind your own which is what I do. I buy small quantities regularly and put colored date stickers on the bottom of the bottles.. When they get old I use them as smoking material.. Montrial steak rub creates great smoke. I'm sure it's the rosemary which I smoke with all the time.. Dried chilies make great smoke but make sure it does not get in your eyes! Just toss the spices on your burning char and close it up and let it sit with your meat.. barely crack it.. Most important advice.. have fun!

Went to find a 2qrt duchie today and was lucky the camping store was having a sale saved ten dollars on this got it for 25I drilled three holes and chopped up some cherry wood with my trusty axeand added some apple wood chips filled my basket with some robot turds and put the dutchie onfoiled my double drip pan and on they go I was looking at a flour base seal but looking at a few sites I went with the foil. I can recall CC mentioning his mate done it that way worked a treat The smell I am getting is off the Richter scale to lovely will update when they are ready Outback Kamado Bar and Grill[emoji621]

Adjustable Air-Pump for Cold Smoker for use with KK Cold SmokerAP-9803 120v 50/60HZ 4W 4.2L/min For the time being FREE wth Cold Smoker purchase http://komodokamado.com/products/adjustable-air-pump-for-cold-smoker BONUS: KK forum members who purchase a Cold Smoker before the end of this month (sept) will receive these air-pumps gratis

Bosco, I use one of those curly kate stainless steel things, you know the ones you are not supposed to use because if you get any of that steel in the food it won't be pretty for whoever devours it. After that's done I just use and old wet dishcloth of rub it clean. If I had really thick gunky stuff I'd use a stiff piece of metal first, whatever I can get my hands on. I think the trick is keep it clean don't let it pile up and bake on. Good luck:) Besides I don't want that black guck on my food.

I leave mine open, but mine is isolated from wind. If you're dealing with wind, close by about 1/2. Rob

So I saw these posted on the guru and I thought I've brave enough to try them. I was not a fan of old bay on beef (the patty or the sauce!) But always happy to try something new. I will say that my boys loved it though! Hahaha. Found a way to get them to eat their burgers.

Outback Kamado Bar and Grill[emoji621]

Looking good.

sorry, I may have missed it but did you drill the holes already?

If your KK is out in the open a cover makes sence. Mine sits under an open patio so I don't cover mine Outback Kamado Bar and Grill[emoji621]

egmii don't stress mate I know where you were coming from. For me it's a bit different I have a spice shop down the road that I use regularly but being in Australia and getting into the whole Kamado thing trying rubs from the U.S is fun. Anyone got a homemade peach recipe don't be shy otherwise commercial can be a good thing Outback Kamado Bar and Grill[emoji621]

I just tried to buy one, but the shipping to Hawaii was $84, or over $100. Is there a slower or less expensive way to ship it? I don't want to spend $84 to ship a $16 pump. Thanks!

It looks like my post ruffled a few feathers. As Charles stated, and I'll confirm, this was certainly not my intent. I value this forum, respect the members, and enjoy the spirited and friendly dialogue, so please allow me to clarify and elaborate on my previous remarks. My final comment was a reaction to the original post regarding the pricing of Lane's rubs for BBQ. I typically use around 8oz of rub on my weekly overnight BBQ (CyberQ has made it too easy). At Lane's prices, that's 3.21 x 8 = $25.68. My Chris Lily inspired mix runs about $0.50 for the same amount (I buy spices in bulk at Restaurant Depot). "filthy rich" was my over the top way of saying their "little jars" (4oz) are relatively expensive considering my "serious" usage patterns, and seasoning preferences. In retrospect that was a poor choice of words and could have been phrased better. There are plenty of excellent rubs sold online in larger quantities for far less than Lane's. Serious BBQ competitors and weekend warriors swear by them. I was simply commenting on the relative value proposition of a $3.21 per ounce rub used on a regular basis. In my case, that's over $1200 per year. In my opinion, BBQ and grilling are very different styles of cooking, and I really try not to interchange the terms. I consider roasting, smoking, and braising distinct techniques as well, but I digress. Raw ingredients used for grilling are almost limitless, and the seasonings to complement them are nearly as diverse. I tend to buy branded rubs to keep things exciting and convenient. As I said before, the price per ounce is high, but the cost per use is low. I grill once or twice a week depending upon the time of year, and just for my immediate family. Rubs usually expire before I run out. I believe raw ingredients for BBQ are limited to the high collagen cuts of pork, beef, and the occasional chicken leg. I explored various store rubs early on, but eventually settled on just salt and pepper, or a sweet heat blend. I find the familiar flavors comforting, and my guests discourage experimentation. "If it ain't broke, don't fix it" they say. Quoting ckreef - "There is a lot more to the world of BBQ and grilling then just ribs, butts and brisket." I agree. Your forum posts are likely one of the most comprehensive resources demonstrating the versatility of the kamado style cooker. You not only talk the talk, but you walk the walk. Many readers across the forums are better cooks because of your contributions. Myself included. Quoting ckreef - "Personally I like almost everything McCormick" Something else we can agree upon! Here's a shot of one of my McCormick drawers.

Thanks for the pic Tony. Looks nice. I'll have to get one with my next order. BTW I'm going to go ahead and fix a butt in the morning. Did a whole chicken last week. Going to brine it over night and get an early start. Probably cook it at 250 deg. I'll be sure to get some pics.

I think everyone looses.

Thanks, Charles. Well said.

Here's mine. It's an original "Johnny Boy," but the ones Dennis is making now are just about the same.

For all of you who are dying to try this cook here is the recipe. It obviously is an old photocopy from a cookbook. The only thing I did differently was to smoke the tofu and I left the toasted raw cashews whole.

I lost.

I vacuum pack my leftovers and freeze them. Like others have said, just reheat it in simmering water around 145F. If you go hotter, once opened it will lose too much moisture before serving. The softer bark is the only way I can tell it didn't come straight from the smoker. I reheated a brisket point using this method the other day and it was outstanding.