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I think it's called Southern Illinois University.

There's a master class for beer drinking?

I put mine on about 10 minutes or so before I cook. I want to make sure I'm getting the thin blue before I put the food on. If not, then I need to nestle it a bit deeper in the coals. Easier to do if the food's not already on the grate.

Chicago style pizza pot pie with fresh ground sausage fresh mozzarella and fire roasted tomatoes Sent from my SAMSUNG-SM-G935A using Tapatalk

Steve lobbed up here in Perth to do a master class .I reckon it's CC after some VB lol Outback Kamado Bar and Grill

Great deal for someone.

Looks in good shape Outback Kamado Bar and Grill

Absolutely.

Actually that was what I thought when we moved here and later found out it was a British Officer named Lt. Peter Orchard who first sailed into the inlet to document its existence.

Add me as another champion of the Dutch Oven smoker pot. Been using mine for years. It's truly the way to go on longer cooks so you get prolonged smoke. If you're just doing a quick grill, then you can just toss the chunks onto the coals. The only time I use chips is in Dennis' cold smoker attachment. Just did a batch of cold smoked salmon for a dinner party using it. Works great. I've smoked nuts and cheese with it too. Many of us here are fans of Fruita woods for chunks/chips. They have lots of variety and the quality is about the best out there. https://fruitawood.com/

The smoke pot is what I went to quite some time back. It's simply a superior solution to the problem of making certain you get smoke on a cook. Also, I use only chunks in the pot and I fill in the interstitial spaces with pellets. That gives a really nice long smoke. As for chips, that's what I use in Las Vegas to place bets. And absolutely yes, a kamado is every bit as good as a dedicated smoker and much more versatile. My KKs roast, braise, bake, smoke, grill, and cook pizzas and desserts. No dedicated smoker can do that.

Here are some pictures of a cabinet Dennis made for me