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Ready to eat.

A couple of racks of spare ribs are cooking now. I'm also going to roast some peppers and eggplant for my wife. Didn't get any pics before the ribs went on. Will post the finished product.

Looks like my next mission is to hand cut my burger meat. I wouldn't want to be doing this for a crowd.

Nicely done, MacKenzie. Love Canadian Bacon!

When in doubt, throw it out or in your case return it. That thought will always plague you each time you cook, something not worth taking a chance on. I use Humphreys, a Canadian lump. I find that my lump charcoal smokes at the start but, mellows once temp is reached. The impurities and heavier smoke diminish once further in so, maybe you would want to put the food on later if your still considering.

I used it for a time, but I had to stop. I grew to dislike the smell, and taste of the stuff, I won’t use it again. Sent from my iPad using Tapatalk

Yes, I have used Royal Oak that comes from the USA and no problems. The only time I have gotten that bitter taste is if I have put the meat on too early. I should have let the fire settle down before adding the meat, if you open the lid and the smoke you smell is not good and you put your meat in it will end up on your meat.

Beautiful bloom!

They were delicious

I put the cover on. I hate to admit it, but I have wondered out to my patio a few times and took the cover off so I could look at it and touch it. I can't wait to cook on it.

I must say I'm very impressed with the build quality. The packaging was ridiculous. She is truly a thing of beauty. I also received the basket splitter, baking stone, cold smoker, and a cover. I picked up ten boxes of cocochar form a warehouse in NJ a few weeks ago. As an added bonus Dennis sent me a box of coffee wood chunks, and coffee wood smalls. Cant wait to spend my day off tomorrow with my first cook and dedicating some time to my new obsession!

Here she is in her final resting place. Having trouble posting uncrating pics...more to come.

The bud started a couple of weeks ago. It gets longer and longer over the time and a few days before it is going to open it makes a 90 degree turn running parallel to the floor, then in a few days it starts to swell and then you know it is nearing bloom time. Watch it all evening as the petals start to spread. The final opening takes about 3 to 4 hours. It then slowly starts to wither.

This was a quick dinner, haddock, fries and fresh tomatoes. It is that time of year around here, starting to clean out the garden. These are some of today's squash pickings. I grabbed a quick shot of a poppy that was blowing in the wind at my friend's yesterday. Needed to make some tartar sauce for dinner. My tomatoes are just starting to ripen, these slices came from a tomato that weighed almost 1 pound. Fish on the KK. Plated.