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Someone took this shot in Newman a town in the north west it's a lucky shot looks so awesome Outback Kamado Bar and Grill

1. Great English Recipes 2. German Humor 3. French War Strategy

I completely agree. A great example is Dennis's coffee char that has an extremely unique and satisfying flavor imo. I love it with tritip.

This warmed me up. A friend made this cheese cake for me. First thing this morning and that wasn't the only time today and now it looks like it has never been done. Tomorrow morning I'll have to get at it again. It is no wonder that this made me feel so gooooooooooood-

Good vid. Wegman's always sells an aged Parmesan around Christmas time that has that texture. Awesome stuff. I make sure I get some when they have it.

What about bangers and mash??

My favorite. Sourdough pizza with smoked mozzarella with baking steel stacked on the KK stone. Look at what the steel does to that crust. Beautimous!

French War Strategy, Ask the Vietnamese!!

Mate, WAY overcooked for me, but still looks great!

That's one of the things I'm hoping to see more of at the new Dizzy Pig HQ when they open -- Fruita Wood. The current, small store carries it, but not much variety. Hoping their bigger space has a full Fruita selection.

Not used it myself, but Fruita Wood does carry orange and nectarine, if folks are curious to try it. My standards are peach, apple, cherry on pork or chicken, in pairings with pecan, maple, or hickory. Beef is mesquite, bourbon barrel, post oak or pecan - usually in some combination.

Anyone used citrus wood? I was at an amazing steak house in Tampa last week that uses it to grill their steaks. They guy giving us a tour didn't know which type of citrus.

Aussie I never used peach for beef, my go to for beef is red oak or pecan! But like HalfSmoke said try it and let us know what you think and with pork I thought apple was my go to wood but peach kicked that to the curb. I also like sugar maple for pork too!! Garvin

Are you telling me that my smoking wood is brainwashing me lol Outback Kamado Bar and Grill

Ribs with peach -- perfect combo. Nothing wrong with experimenting, though. I've heard some claim that there is no difference in flavor imparted by different woods. They say the only variable is the smoke intensity. Adam Perry Lang claims this in his awesome book "Serious Barbecue", and I've seen John Setzler repeat this over at the guru (part of why I think he dismisses the smoke pot). As much as I respect Adam Perry Lang, I don't find this to be correct. Yes, smoke intensity is part of it, but flavor is part of it too. Chemically speaking, anything you smell is due to molecules of that thing sensed by your nose and processed by your brain. Those same molecules stick to the meat and are sensed by your tongue. If you can smell a difference, you can probably taste a difference too. Smoke is a seasoning.

I wouldn't use peach on beef, but that's just me. Peach is very light and I think beef needs something more to stand up to the beefiness. I like oak or pecan for beef. Peach is great on pork and chicken, though.

Way Cool! I need to fence the back yard and raise some fresh eggs!

We immediately ordered 75 after this fitting where the images were taken. They will go out the end of the month and if we have any Airmails going to the warehouse we will toss 10-15 inside. When the come in all owners of Cold Smokers will receive them.

I've been slacking and haven't shared any photos of the 42" in action. I know my first cook was suppose be a whole hog, however I've sidelined this until spring; weather has been too unpredictable for a party . At any rate, I decided to use Steve Raichlen's recipe for this cook and let me tell you......... you've got to try it if you haven't!!!!!! It took about 4hrs at 250; I pulled it once internal temp hit 190. Below are the pics

There you go.. One down, hundreds to go! Great job..

LOL I call it the "kid the week before Christmas syndrome." I alway laugh when someone contacts me every 12-36 hours the week before they get their grill.. I immediately know the are infected with the KK virus.

Welcome to the new world - where people discard true science for "alternative facts" that support a preconceived conclusion.