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Just made a Hickory smoked BBQ meatloaf stuffed with red peppers and cheese. Now in not a big meatloaf guy so I added a nice thick 2 1/2" Ribeye just for me[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

Thanks for the ideas Here is crate. Ready to be opened ... Sent from my iPhone using Tapatalk

Hatch chiles arrived at the local supermarket last week. Bought 3 lbs. Finally got around to roasting 2 1/2 lbs today. The other 1/2 lb was put up fresh. I made the cage for the rotisserie basket last year out of 1/2" wire fabric. Works great for this application.

Successful in uncrating !!! Sent from my iPhone using Tapatalk

Got a lamb shoulder and gave it a clean upused a bit of bush lamb for the seasoning half of it fell out of the bottle lol on it goes at 250with some wine barrel chunks for smokelet the bark set for three hours my local butcher has started selling peach paper I like to use it for the rest as Ora retains the moisture so well I have not found the need to wrap but thought I would give it a go .clean up the grateready to wrapand back ongot my igrill mini set upand waited till it hit 203 internal looks good to me got some buns readyadded some lambgave them a bit of kakadu plumthen some saladcould not help myself lolready to go

Ooooh. I know @tony b, I should have moved on to the accessories discussion by now but I am eking out the pre-sales experience, given I am not expecting delivery before November. I did the pester-Dennis-with-phone-calls trick that I am sure all of us pull at this point. I listened to him properly this time and now know I am 3-4 weeks away from seeing my 21" KK finished. The only consolation, hence the ooooh, is that he let me see a photo of the prototype. It/she is so beautiful. Naked, not tiled. Made me want to hug her across the ocean. Enough excitement for one week. Will hit the accessories next.

One of my summer time favourite sandwiches, cucumber and mayo but this year there is a special ingredient, purple crack.:)

And put the lump on a high shelf! You will most likely need it for a while. This looks like a bad one. Prayers to everyone in its path.

Remember that temperature is airflow if you're too hot reduce the volume of air. Charcoal always burns at the maximum volume for the loud airflow and it's the volume of Charcoal that creates the temperature. When you first light the grill the body will be absorbing a lot of the heat and it will give you a false too low reading, It's very easy to think you need more airflow and then when you give it more airflow you end up overshooting your target temperature. Try opening the chimney spinning the damper top until it's free, then turn it back and until it just touches the gasket and then move it one of those ears only 1.5"

Thanks for the replies. I'm planning on cooking a brisket (cheap select - $1.49/# special - ) that's been in the freezer for quite a while. You see, I swore to myself that I wouldn't "drink the KK Kool-Aid" when I bought "Blue 32". So as a test, I cooked a similar brisket to this one last week, hot and fast, and it was supposed to turn out dry and tough. Well, that was a complete failure. It was tender, moist and had a good bark. Next was bb ribs, same lack of effort should have produced dry and tough ribs. Failed again, best ribs I've cooked - ever. Dry rubbed, put on the main rack, cooked 5 hours without spritzing or wrapping. So I'm going to do this brisket this weekend and again expect less than stellar results. The only difference this time will be the cold smoker, so thanks for all the replies. No sir, no Kool-Aid for me. I refuse to think "Blue 32" will out cook my offset or insulated cabinet. And who names a cooker anyway?

Howdy, I have an older Kamado ... The company has since gone out of business. It is still in fair shape but when it fails I would love to replace it with a Komodo Kamado. Stay tuned. Steve

Geez @MacKenzie! What a great sammich., I'm starving now thanks to you and your food stylist photos! That's just not fair it looks so lucious, kudos!

Hurray for Purple Crack!

Thanks, Ken. Indeed she is!

That is some tasty looking meatloaf.

Agreed! Stay safe everyone!

Good looking meal. For me meatloaf is always better the next day as a sandwich.

erik, everything on the plate is looking delicious. I haven't made meatloaf in a long time I need to get on the ball as I do like it. It does make for great leftovers.

Looks like a happy ending for everyone. Almost

The sausages were made previously but the buns are a new to me recipe. Ready to rock and roll. Baked, I can't believe I didn't take any in between pixs. Sausage is cooking on the KK using the OctoForks. Building the sandwich, sausage, mayo, sriracha, and sauerkraut salad, Added some tomatoes from my Tiny Tim pland and some cheese. Tasted very good.

Great looking sausage sandwich.

Great looking pulled lamb.

I'm trying to teach mine to swim. Not going to well

Lol good old spell check swear I will be arrested on social media shortly because of that lol Outback Kamado Bar and Grill

That does sound wonderful but I was referring to the beet and spell check changed it to beer. LOL. I suspect when I view it on the PC it will clearly look like a beet slice.[emoji4]

It is lol kakadu plum sauce made from native plums tastes great Outback Kamado Bar and Grill

Delicious, Aussie. [emoji4]That beer looks like ketchup. LOL

Yum Outback Kamado Bar and Grill

Why I thought the hottest day of the summer that I'd make bread and 2 pizzas I'll never know. I guess it must have been the thought of trying a tip Syzygies mentioned. He used a controller to keep the KK steady at 450F for a bread bake. I figured that I might as well do pizzas since the KK was already hot. I didn't up the temp after the bread bake and next time I will bump it to 475F. I just wasn't sure there would be enough lump left to do that but I am pretty sure there would have been. I have not used this controller for 5+ years but it still worked perfectly. Bread ready to bake. Baked. The crumb. Pizza 1 These little tomatoes just give you a burst of warm juice when you bite into them. Pizza 2

Once again everything looks awesome Outback Kamado Bar and Grill

Looks great not had meatloaf in ages great for slicing up for sandwiches Outback Kamado Bar and Grill

It all looks tasty. Meatloaf is okay but ribeye is much better.

@MacKenzie - geez Louise! MacMenzie, what beautiful bread and gorgeous pizza pies! A marvelous couple of cooks. Mega kudos to you, you food artist!

I'm sure that's part of my problem with doing cold smoking (no fire in the KK) or really low temp smoking (150F). So, I'll try using more lit charcoal pieces next time along with pellets. I've got a 4.5 lb pork belly brining away to make more bacon, so I'll get a chance to practice on Monday.

I would suggest more lump than 1 small piece, I'd use several pieces and get that going really well first. and if your KK is running around 225F or so you should have enough draft to keep it going along with the pump. Once it's going add some of your smoking wood. Then when you see that is going add more of your smoking wood. I find using the Milwalkee compact blower on one of the holes at the bottom will get the coals really going. I just use a very small volume of air and it takes off. I Find that if the KK is running under 200F that it is harder to get the smoker going, I guess not enough draft.

See if you can locate a small boneless pork shoulder/butt (say 4 or 5 lbs). Those will cook @ 250F in about the same time as ribs. You will be amazed at how juicy a whole chicken will come out on the KK. That's always a good safe 1st cook - almost impossible to screw up.

My 32" KK arrived today !!! Only issue was that the delivery company guy's pallet jack wouldn't fit under the crate (pallet forks wrong width). Basically a screw up on their end. Luckily my landscaper was able to scoop it up with a Bobcat (forks adjustable) and take it off the truck. Its sitting in the yard and he will take it around to the patio later today/tomorrow. I am planning for the un-crating on Saturday. I want to do a low and slow (before the break in) for my son before he goes back to school next week. I think brisket is an all day cook? how long do ribs take as a "first cook" ? Thanks

Watched "Barbecue" a movie on Netflix. Highlights Barbecue from various countries around the world. It's main focus was the interaction of people and Barbecue. Japan was a really good section, Mongolia was weird and they even had an awesome Shawarma cook. All in all a decent movie but the majority of it was subtitled. Check it out if you want to see some different Barbecue techniques.

I came up with the smoke pot. I've been meaning to try the cold smoker, I just haven't. The cold smoker is a sure thing. There's an art to coaxing the right amount of smoke from the smoke pot. It appeals to those who find open smoldering wood unacceptably smoky, but some people have trouble getting the smoke pot going. Best practice gets a small hot fire under where the pot goes. When I've added a smoke pot after the fire was already stable, I sometimes preheat it, e.g. in a small Weber. The cold smoker uses the same port as a BBQ Guru would, and I'm hooked on the Guru. However, one can adjust the steady flow of air provided by the smoker, and (I'm told) control your fire quite accurately this way. The oxygen supply is consistent, and the heat produced by your fire is pure physics based on available fuel (plenty) and oxygen (limited). Still, one has to be around. The KK needs less heat production after it stabilizes, which takes quite a while. I set my Guru and disappear. (In a dream world a BBQ Guru-like controller adjusts the cold smoker airflow. No one's built that yet. It isn't exactly a PID controller, because the airflow is continuous, not on/off. This should make it an easy Arduino project (for example) as one is simply watching and correcting the rate of flow.)

Hi Kevin, I have used my cold smoker when doing low and slow cooks between 225 and 275. It works great. I use a combination of pellets and wood chips. I like the fact that I can add smoking wood without opening the lid on my KK. Be careful adding wood to the cold smoker when it has been running for a while. The lid gets very hot! I like the fact that the smoke travels through the fire which burns off the volatiles giving you nice thin blue smoke from the get go.

Nice looking meal! Everything looks great.

I'm still laughing about the family missing out. No worries if I go and visit any family I'll take a jar and give them a taste. I only have 1 of 3 siblings that appreciate it for what it's worth anyway and that's the sibling I'll visit. Last time I sent her a jar of Grilled Peach Reef Jam she made some high end, homemade, crab Rangoons and used it as a dip. She loved it and I though it was a great use.

I see you have edited this post Pequod to say chicken is the fourth meat. I glanced at your earlier post during a particularly dull meeting and I thought you bald statement of "Chicken!" was an assessment of my level of courage. Yes, thanks, I was looking for Syzygies' post.

I don't want to move there but definitely close enough to drive for some lump. Without the shipping cost I could probably afford some coffee lump.

I have that movie in my TV cabinet. That and the Iron Giant are two of my favorite kids movies.

Great plated shot if I ever saw one! Please pass the Tri-Tip ...

Great dinner, like you say it looks like more.

Nicely "smooked" tri-tip.

Yum looks delishis

Argh.. I discovered that the hard way too.. The latest version says "Caution HOT" on the lid! It's an IQ test to see if you get burned more than once! LOL