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Great cooks everyone .they all look delish .cooked up some T bones .yum..... Outback Kamado Bar and Grill

Nice T-bones, Aussie. Well to celebrate us "dodging a bullet" (the predicted heavy winter storm of up to 10" of snow missing us completely), tossed on a couple of chicken thighs last night for dinner. Plated up with some mixed rices and Mexican street corn.

Those are some fine looking sauces.

This depends on several things. The charcoal you use can smoke quite a bit when you light it, they’re all different. If you cook at lower temperatures, you’ll get less over all smoke conversely, higher temps will give more. With the higher temps, like steaks, this really isn’t smoke, it’s what you’re getting when the rendering fat drips on the coals...but people still call it smoke. A kk is the single best outdoor cooker you can buy, but it’s not capable of eliminating smoke. Sent from my iPad using Tapatalk

Looking delicious, Tony.

Well, I finally got around to starting this year's batches of hot sauce today. Let the magic begin! Red one on the left is Red Dragon peppers, which aren't very hot, so I tossed in a couple of Carolina Reapers that my neighbor grew to kick things up a bit. The yellow one on the right is Aji peppers - nice fruity/citrusy flavor with moderate heat. We'll see how they turn out in a few weeks.

Bruce, I just do the mixing in a blender, or you could use a food processor. I have no experience with a pasta machine, sorry I can't help you there.

The point is only used to pierce your cook...and then removed...well thats what I've been doing, and as MacKenzie does I also pierce the meat (usually the fat cap on the rump) with a knife to make it easier.

I forgot to post this from a couple of weeks ago, a friend come across to have a cook on the KK and bought a whole heap of ribs Sent from my iPhone using Tapatalk

Last week I made a few jars of lemon kasundi, using a couple of 7 pot chillis. This weekend I made this lot: The two on the left are the start of Louisiana style sauces per @tony b's recipe. I am on the road this week and thought of bring them with me in the car to do the checking for mould but I thought that would be a step too far. The ghost chile hot sauce recipe contained enough tomatoes and sugar to soften the super hot chocolate bhutlah and bhut jolokia peppers. A nice soft heat results. I used the Jamaican hot peppers in the Belizian sauce. Looking forward to breaking into these over the winter. Still have quite a few very hot bhut jolokia peppers left. Will dry some but am still on the look out for a good recipe.