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Third time and I’m starting to get it seasoned. I love it!!! Made these awesome cheesesteaks. It doesn’t have a grease trap but I just scrape it up when done. Sent from my iPhone using Tapatalk

This weekend starts my first effort at bbq for a group. I have about 45 pounds of pork shoulder lightly salted with kosher salt and on ice in a cooler ready to go on the BB32 tomorrow evening. I plan to use a homemade dry rub and expect to take it off in time for lunch on Saturday. No backup plan should it fail, so I'm committed.

Made these mini baguettes for the first time this morning. The recipe only made 4. Now I need something to go with them so thought some very spicy beer sausages would do the trick. Plated.

What a Surprise I got this morning when I checked the camera pixs from over night. It reached up 7 feet and pulled down 2 of my bird feeders so I spent the first part of the morning repairing them. I will be taking down at night until bear season is over. !!!! While we are at it I had a tapas bar built for feeding the critters mainly for the winter so I can feed right from the deck. The menu is pretty sparse but they seem to like it. This bar closes about 10:00 to avoid feeding unwanted critters , like raccoons and bears.

What’s not to like about that?

Yum yum looks delicious Mac, you make great bread

I was expecting to see a hoagie, not a sausage platter.

Charles (aka ckreef) built a retort for making his own charcoal from local wood.

I don't really have my own slaw or sauce recipe (yet). My favorite sauce is from Dreamland BBQ in Tuscaloosa, and I don't use much. It has a fairly thin consistency and is not too sweet. One of these days I'll post some pics of Alabama White Sauce bbq chicken. It was made famous by Big Bob Gibson's in Decatur, AL, which is where I grew up.

The BB32 is a group cooking machine and 45 lbs of pork shoulder is no problem for that cooker. Make sure you take a good pic of all of that pork cooked before you take it off. Do you have any particular recipes for slaw or sauce that you use?

Way hay! The best way to go - all in! Good luck. Looking forward to seeing the results.

The Komodo Kamado is designed to be used with charcoal. I have made experiments with wood. In my experience the effects were not desirable. The well-insulated KK is engineered with much less airflow than a typical wood-fired pit, so off aromas from incompletely burnt wood become much more apparent. The refined approach to wood is of course to have two fires. Get the embers perfect in the first fire, move them to the second fire, and cook with the second fire. One approach to preparing embers for a KK could be this nicely engineered unit: Solo Stove Bonfire (I have their campfire on order, as this can also be an issue with lump charcoal, if one has fussy tastebuds. I want one for the engineering; my excuse is to prepare embers for a Moroccan majmar. Think of it as a chimney of the gods.) Alternatively, it's not actually hard to make charcoal. If you have all that wood, you should figure out how. I also experimented with this, which lead me to come up with the "smoke pot" favored by various people here for controlling smoking wood.

Nice looking sandwiches Drew look tasty

Bought some unsalted dry roasted peanuts at the market today, along with nice thin sliced beef bottom round. So, if the weather cooperates (been raining for days now!), I hope to give the Suya a go. Will be 2 experiments - finally gonna break out the yakitori grill and try the new charcoals I bought for it months ago!

Not quite ready for Ora, yet.

I'm thinking Ora in the middle instagram pic lol. Outback kamado Bar and Grill

Thought I might just as well add a couple of pixs from the rebuild of my square foot garden boxes.