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Here is the first tasting, I just hope the next batch turns out as well.

Pinch me.. Did I really just get an almost 2100 word write up on Forbes? Forbes: The Best Made Grill On The Market Let's You Cook Or Smoke Anything

Smoked 2 slabs of pork back ribs tonight for 3 hours about 235F. Used the cold smoker with whiskey barrel wood. Still smoking after 3 hours. Ribs are done. Plated. Yes ketchup was involved with those fries. I think Aussie is in the neighbourhood. Biggest one I've seen around here and just look at that web.:(

Picanha burger Outback Kamado Bar and Grill

I'll post pics once it arrives at our pavilion

I am ready and waiting for the IT to get to 147F. Done. I used the KK cold smoker for this cook. I can tell you when the fire seems to be dying down in the smoker a very small shot of air from the Milwaukee Compact Blower does wonders to revive it. Most of the smoking wood was whiskey barrel wood and some maple. When things were done I took the top off the cold smoke and in a very short time it went wild, BTW the air pump was still connected. Tomorrow I will slice, package, vacuum seal and freeze.

Great looking bacon. One day I need to try my hand at bacon.

Wow Mac another killer breakfast. I love your pictures they are always so clear and delicious looking I feel like I can eat them right out of the picture

The whole dinner in a bun, salad, beets and meat.

Looks delicious.

Great looking meal. Nice use of the cold smoker.

@MacKenzie - that's a beautiful rack of ribs. Wonderful cook. And I love your little dinner guest. I have a thing for ribs and spiders ... both are engineering marvels. Beautiful pics ... again ... as always. Kudos to ya.

Amazing! Inspired to cook a rack of ribs soon. Sent from my iPhone using Tapatalk

wow what a great cook mac i bet it was so delicious ... you can keep that spider your way lol

Just wait for the fries.

Shuley, between you and me we have most things covered and if we add in CK and his preserves and we are covered. We should be abandoned on a desert island.

Guess who's camera battery died so all we have is one shot of the ends of the bacon. The tasting is tomorrow.

Sunday is often pizza night. Another chance to try the Dennis stone. Dennis understands the thermodynamics cold, but so do others, such as Fibrament-D. I would have thought this would be like alkaline batteries, the chemistry is settled science, there can be no difference between good brands. But no, there's the issue of "generosity", this stone is shaped for the KK, as wide as can be without restricting airflow, and as thick as can be with a reasonable preheat time. Baking steels are a different animal, and while they're awesome for, say, burgers, fire control can be tricky for getting them hot enough without scorching pizza. This stone, on the other hand, was falling off a log easy to get the pizza to come out great. I can't wait to try bread.