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Here’s what we suffered with. Oh the inhumanity of it. Sent from my iPhone using Tapatalk

Look out Raymond from warnbro Quality Meats .has come to the party with some meaty as baby backs. .I decided to freeze one for next Saturday .these come with the membrane removed ...gave the bones some purple Crack and salt mix..and I thought I would try some pineapple head for the top...ready to go..and on it goes over peach ...can't wait .dee has the salad sussed. .two hours in..checkout the moisture. .ready to rest the bones have shrunk back nicely. Outback kamado Bar and Grill Ready to rest yum.

Cooked and ready .... Sent from my iPhone using Tapatalk

As the story goes......... My current Gyuto (chef's knife) is too big for more intricate cutting. My current Petty (utility knife) is too small for some of the bigger tasks. I wanted something in between to use as a general all purpose knife. This would be considered a tall Petty. 6 3/8" long x 1 3/8 high. Blue #2 core clad in SS for easy maintenance. At only $135 I can use this for an all round kitchen beater knife. Cheap enough so I won't cry if it gets a little beat up along the way. Starts to dull just throw it back on the sharpener.

No I filled tube 1/2 way with my own chips I chop and dry myself hook it all up. I then set pump to lowest setting started air flow then I used mapp gas torch held it to the hole until I could see good embers glowing maybe 3 minutes.

I break the cocochar stix up (hit one against the other perpendicular) into roughly halves (they fit better in the basket). Go 3/4 full. Put a pile of regular lump (medium sized pieces) on the top and light them to help get the coco started.

Nice one, ckreef! I'm eagerly awaiting my 2 on order from Kickstarter - a chef's and paring knife.

And ready to go...and plated. .they turned out great nice and meaty but the pinneapple head made the day tasted really good Outback kamado Bar and Grill

Those are some fine looking baby back ribs.

Thanks all. Given I have to wait at least another two months, a lot of wine and cider will be drunk before I get to eat the results of this experiment!

Too much pressure...[emoji51]. I’m only doing a 1/2 pig as there’s only 6 to feed. Hope that’s not a let down. Sent from my iPhone using Tapatalk

I love knives! That looks pretty sharp no pun intended lol

Yum that looks delicious

Looks good nice knife Outback kamado Bar and Grill

No matter what I can't wait to see this cook. Lots of pictures please. I need to live vicariously through you on this one.

I see open racks in the top - dual purpose use!! Black pepper and coriander seeds - I'm seeing goose pastrami in the future!

Goose legs in the wine cooler!! Good luck I’ll be watching to see how it comes out. Now where are you going to put the wine?

What a wonderful adventure. [emoji16][emoji4][emoji7] I will be watching this and any updates that come along.[emoji4]

Here it is

Why I'm not grilling lately! Mother Nature catching up with us. Hasn't been a lot of snow this winter until this week. Maybe more on the way tonight. And, the high temperature might break freezing by middle of next week. Winter is starting to get seriously old now!