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That might have been me 40 years ago lol

Agreed Bruce. Great looking ODK. Anyone else looking at your avatar and thinking you now front the website for Komodo Kamado with a hammer in your hand? https://komodokamado.com/

Bourbon maple bacon ready to go can't wait... I'm letting the skin dry out in the fridge the purple crack is doing it's magic.. Sent from my SM-T835 using Tapatalk

Scored some nice meaty ribs gave them a mix on they go over black cherry .... Sent from my SM-T835 using Tapatalk

I hear that! Whoever said retirement was boring never met me! Some days I'm lucky to get everything done that I want, but the best part is - tomorrow's another day and you get a clean slate on your "to do" list.

Hang on, Bruce, I just took a rack of ribs out of my freezer for smoking tomorrow. Pictures will follow - promise! Speaking of pictures - last night's cook - a nice tri-tip from Trader Joes, done Santa Maria style (Oakridge Santa Maria Rub) with chunks of post oak and mesquite woods, basket splitter, started on the indirect side @ 250F, until an IT of 125F, then onto the lower grate direct over the coals to add some more color and crust. Plated with potato wedges in the air fryer with garlic & rosemary oils, dusted with spicy seasoned salt. Had some of the yummy tomato aioli leftover from the night before, so onto the spuds it went. Had some chimichurri in the fridge, as well, so it went on the meat - guess I was feeling "saucy!" Finished off with a nice red wine. Bon Appetit!

Whew! I have missed your ribs Aussie. Don’t get me wrong I love all your cooks, but it’s been a long time. I’ve been waiting to see another rib cook lol but where is the finish pictures? I bet they were too good and you ate them before you remembered to take the plated shot Have a great day Aussie

Please take a picture of the goat.

Indeed. Barcelona is one of my bucket list destinations. The food is supposed to be the best in the world. I'm also planning a side trip to Morocco - another bucket list spot. I can't wait to walk around the spice markets in Casablanca and Marrakesh.

To celebrate booking my plane tickets to Barcelona this September, I made a nice Spanish dinner of chicken breast rubbed with Piment d’Espelette and a side of patatas bravas (roasted potatoes) with a charred tomato aioli. Unfortunately, I didn't have any Spanish white wine in the rack, so I improvised - LOL! Direct @ 350F with cherry wood chunk. Plated with a nice side salad with a Sherry vinaigrette. Oh, the potatoes were done in the air fryer with garlic oil and more Piment d’Espelette.

Pretty much on time as I recall

Tony, you are just having too much fun.

Thanks Tony good information to know.

Aussie that third last photo looks like the KK is going to eat those ribs in 1 bite,,,,,,, Pacman style! Is that Harvest Gold Pebble? I'm thinking this is my colour choice. Show me the purple crack bacon ending,

Beautiful looking ODK space. Good luck installing your KK it looks beautiful.

What a gorgeous outdoor space! I would think some sort of a fork lift with an XL pot-lifter type attachment would work well. Sent from my iPhone using Tapatalk

Looks like it’s supposed to be here Friday. Fingers crossed!

I talked to my husband and our install date is set. We really appreciate the offer so much for the handles but are going to try without them. Your point about having access to be able to adjust the spring was huge and would have not been thought about until after it was installed...which could have been a huge problem. We are figuring out how to gain access to the lower screw....thank you for helping us realize how important that was. Now we have a couple of days to Mcgyver it. 😄. Thank you again for you thoughts, suggestions, and offer of the handles. I’ll keep you posted on how it goes. Hope I’ll be home to watch. I’m sure it’ll be a nail biter. 😱

I do have to get up at 3 am tomorrow morning so I'm going to bed now. If you want me to ship them just pm me your address and let me know if you want them priority mail or next day air and I'll get them to the post office tomorrow morning.

That's code for " takes your cooks to the next level!!"

I locked this thread because it's basically a duplicate post.

Great dinner and a trip to Spain in sept. sure is something to celebrate. Remember the pixs.

There is a duplicate post with pics and my reply.

We'll see what I can do,Bruce, but nothing is really up yet. Please stay tuned.

Heating up your KK that hot for a pizza cook, including leaving the pizza stone inside is a lot of heated up mass. I would fully have expected it to still be warm hours later. That's the beauty of this beast!

Did more garden work this morning, it was perfect weather, sunny but with cold breeze, bug free, it was wonderful even if I was wearing my winter jacket. You just know what's for lunch, thinking of you, Bruce.

Inspired by all those glorious beef rib cooks by Aussie, I decided to give it a go today as my Memorial Day BBQ. Marinated in Korean BBQ Rib Sauce, then dusted with Dizzy Pig Raising the Steaks. On the KK, indirect @ 250F with the smoker pot of mesquite & post oak chunks and a cup full of mixed fruit wood pellets (apple, cherry & peach). The last 45 minutes, tossed on an ear of corn. Plated with some air-fryer spuds and a nice fruity Zin. The corn was surprisingly good for this early in the season. Obviously not local - I won't see any of that until after the 4th of July!

Not a fan of metal clips like that, as they conduct heat from the grate and give you an elevated temperature reading. That's why I went with cork, as it is: 1) essentially free, 2) a way to recycle the used corks, and most importantly, 3) has a high insulating property so the probe is measuring true air temperature next to the meat.

Favorite photo of the day, the BGE knows retirement is imminent!