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Love my ribs ... Outback kamado Bar and Grill

Ok so an update, the issues are being caused by forced HTTPS on the site. I am working with the hosting company now to sort out the issues. Stand by for more updates.

I did a little research on pellets. For BBQ there are two main types of pellets. Heat pellets. These are usually a blend of oak and a flavor wood with a relatively high percentage of oak. They do this because oak burns hot, long and leaves little ash behind (compared to other types of wood). This type of pellet is mainly used in pellet grills. The other type of pellet is smoking pellets. These can be singled wood or a wood blend. These are used in things like the Hot/Cold Smoker, pellet trays etc... They generally give a better smoke profile for that type of wood. Both types of pellets can be used interchangeably but might give less than optimum results used for the wrong application. The source of the wood also varies. The cheaper pellets are usually made with scrap lumber and sawdust leftover from other industries such as oak furniture companies. The problem is oak furniture companies usually use kiln dried wood. The kiln drying process causes a lot of the smoke profile to be lost. Some pellet manufactures use various fillers. This stretches their wood farther so they can sell a low cost pellet but who wants fillers when your smoking an expensive piece of meat? The better pellet manufacturers use virgin wood. They chip it green, dry it out then turn it into shavings. Sometimes they leave the bark on and sometimes they strip it off depending on the pellet they are making. Pellets made from virgin wood give a stronger smoke profile for the type of wood. There is more to making pellets than all that but I figured armed with that information I could source out a decent pellet manufacturer. I decided on Lumber Jack Pellets. They use all virgin wood and strip the bark at times depending on the blend. http://bbqlumberjack.com/our-pellets/ They don't sell to the general public so I order some from here. https://bbqpelletsonline.com/index.php/products/buy-individual-bags/Lumber-Jack-Pellets-10-20-and-40-w-free-shipping-c14087011 I bought 3 x 10 lb bags. Hickory Blend. 60% red oak, 40% hickory. Should have a fairly robust smoke profile that I'll use for beef. Fruitwood Blend. 80% cherry, 20% apple. Should be a sweeter, lighter smoke profile for pork. Rosemary, Thyme, Basil. An oak base with rosemary, thyme and basil. It sounds interesting and will try it with chicken and fish There you have it, hopefully I didn't bore you too much. Will report back again once I get a chance to use these pellets.

It's fixed now.

Can you guys run through some testing again please. Looks like i have fixed up all the SSL issues and the cert is now loading correctly

Thanks. I would have just used the "like" button, but it's still not working (hint, hint!)

Yeah! Churchi is the man

Hurray for Churchi! LIKE buttons work again, along with the other stuff, too!

Great to see them team up . Outback kamado Bar and Grill

Oh ok lol

I did similar research earlier this year to figure out why the pellets I used (from amazn tube smokers) left so much gunk in the cold smoker. Those mystery pellets are junk. I ended up with cookinpellets.com. Much better.

That looks fantastic Tony yum yum

indeed he is

very interesting Ck thanks for the info

Search function works, navigation buttons work, the like button works. Looks like you got it all fixed up. Thank you.

Thanks, ck, for all the information. I appreciate it.[emoji4]

TY - I would have just liked your post but we can't do that either - LOL

Tony great looking plate of food. Glad the hot smoker worked well for you. Going to play with mine again this weekend. Interested in trying out the new pellets. Really want to see how much residue they leave behind compared to the B&B pellets.

But, I did use mine this afternoon to make the batter for popovers.

Churchi is our forum Wizard!

Hi All, Not sure whats the cause of the issues thats been posted about here, however there is a minor point release for the forum i will upgrade it to in the next 12 hours or so. Also a new skin version ill upgrade to as well. I hope those small updates will fix the issues, if not then we have a stable upgraded place to start debugging from. Stand by and ill post an update in the next 12 hours or so.

That looks teriffic tony nicely done Outback kamado Bar and Grill

Lovely pizza, MacKenzie! And, it has purple crack on it, too!!

Yum yum yum that pizza looks rather tasty Mac,

Poor little gnomes such a tragedy!

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Ah...the joy and wonder of true two-zone grilling on display. Didn't even use the basket splitter. Just piled the lump to the side, letting distance squared do it’s thing. Simmered the brats in beer on the indirect side, then onto the direct sear with some corn. All done with the flick of a wrist and some tongs. Brats are done! Back to the indirect side to stay warm whilst the corn cooks direct for awhile longer. No grates were moved. Just some more magic with tongs.

I've been doing this a long time. What do I actually use, some or all of the time? A second charcoal basket, to save extruded coconut charcoal between low & slow cooks, while I use lump charcoal for high temp cooks. A terra cotta plant saucer for storing the spare basket, to contain ashes. (If one can afford to do so, one could simply use charcoal from KK for everything. We've thought about it, even 500 F chicken tastes better over charcoal from Dennis.) A basket splitter, to make more efficient use of good lump charcoal for small cooks. The splitter constrains the airflow to pass through the fire, even for a small fire. A cover. It rains here part of the year, and this keeps moisture out. Two long neck "weed burner" propane torches, with hose clamps added on the neck so that they balance on the rim of the KK, for lighting fires. A paint brush and a soft cloth dust mask for removing ash. A plastic painter's pan to set below the ash door, for collecting the ash as one brushes it out. This lives in the most recent empty charcoal bag converted to ash storage. Obviously, cold ashes only. Silicone heat resistant gloves. And other gloves, but these take the most heat. There are many options. A 3/8" wrench for scraping grill grates. Get one with the correct round to match the grate. (This is radically better than grill floss or countless other options. Anyone in a reasonable state of mental health will tell you that they're happy with the best solution they've found so far for a problem. Only trust comparisons, when someone has alternated between the two best candidates long enough to break their prejudices.) A metal water heater pan, some improvised way to plug the hole (figure this out at the store), and heavy duty scrubbies from the painting aisle (these blow away anything for the kitchen) for soaking and cleaning grills. (I'll sometimes trust a high heat cook instead, after a good wrench scraping.) I happen to have an electric pressure washer, for deck maintenance. After large low & slows (feeding 60 with pulled pork or brisket) it does a wonderful job of cleaning all grates (again, in the water heater pan). A paella pan, to use as heat deflector and drip pan. Line with foil for easy cleanup. (An official KK drip pan looks worth it to me; it will likely be my next purchase.) Two bath towels, and a cooler, for resting and transporting monumental meats. Heavy duty aluminum foil, for lining the plant saucer (easy disposal once the fat cools) and for wrapping monumental meats to rest in a cooler. Pink butcher paper, for following Austin Franklin barbecue technique. (The white is no better than aluminum foil; the pink breathes.) The official KK pizza stone, for bread or pizza. (I used to use a custom rectangular FibraMent-D baking stone, for two loaves of bread. Dennis got the pizza stone right, and I no longer use anything else.) A Baking Steel, for burgers or Japanese or Spanish griddle technique. The 15" by 1/4" round also fits an indoor oven and can be lifted by anyone. A 16" by 1/2" can be custom ordered, for more thermal punch. A Steam Pan, as described in KK as Steam Oven for Bread. A giant cast iron frying pan with the handle sawed off, filled with two spools of stainless steel chain, to go on the lower rack for bread cooks. (A KK single bottom drip pan would work here without rusting. Buy two, or keep moving the chain as needed.) Freeze 350g of ice in ziplock or vacuum seal bags, and slide the ice in to generate (after a delay making it possible to close the lid safely) enough steam to replicate a commercial bread oven. This is detailed in Keller's Bouchon Bakery but not original to them. This is superior to baking bread in a Dutch oven. Keller took much flack for this on other forums, from fools with zero understanding of physics who think that 10g of water from a plant spritzer suffices. A Smoke Pot, as described in A Dutch Oven Smoke Pot. Find a one or two quart cast iron Dutch oven, drill three 1/8" holes in the bottom, add smoking wood, and seal the lid on with flour paste. Nestle in with the charcoal, and heat it as much as possible while torch lighting the fuel directly under the pot. For low & slow cooks this controls smoke, avoiding nasty combustion byproducts; above 300 F even smoke from such a pot will taste as nasty as open wood. Try this at your own risk, you may be ordered to never use smoke any other way. I'm planning to test an all metal Kleen Kanteen as an easier alternative; I haven't yet. (One needs to work through an obsession with excessive smoke, if one has had one's heart broken too often on the BBQ trail from restaurants with inadequate smoke. There's a sweet spot where smoke is one more flavor in balance; find it.) A DigiQ DX2 BBQ Guru setup, for absolute control of longer cooks. This is indeed optional but very nice; I went years without after my previous unit died of old age. Then I committed to some major cooks for parties where I needed to be sure. A KK is remarkably stable, but if one goes eight hours without checking it can find a new equilibrium as the fire evolves. A Solo Stove Campfire, as described in Solo Stove. It provides a nimble way to make small fires away from the KK. For example, I now use mine to preheat my smoke pot. The applications are endless, and it's fun to use. What have I tried and discarded or given away? A rotisserie. Have you tried cleaning one of these!? I have found ways I actively prefer for cooking anything on the KK that one might use a rotisserie to cook. Chicken, direct at 500 F over a nearly spent fire, and tend it a few times. (If you do have an electric pressure washer handy, then cleaning a rotisserie would not be an ordeal. I don't miss mine. It was fussy.) As a rule, avoid all aspirational purchases in life. There's only so much one needs to do before baby comes home, one can figure out the rest as one goes. Try life without a rotisserie, for example, and see if a BBQ Guru is indicated.