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Reminder of/intro to this sauce for those who may have missed this post. I made a batch at the weekend and followed @Pequod's instructions for smoking and tweaked @ckreef's recipe with some English mustard and half and half sriracha and ground smoked chillis. Two hours of smoke using some strongly flavoured pellets (the lumberjack competition mix) may have been a little long but you do get a distinct smoky flavour. Super sauce for BBQ meats, including brisket and it goes well on ribs too. A friend is taking a jar to the surprise BBQ that her son is having for his wife this weekend. She said she is excited about trying the sauce and watching other people's reactions to it. I have promised her a second jar if she likes it. Bonus was using the left over blueberries to make blueberry syrup for this cocktail from the New York Times. I offer you Delft Blue.

So good! I would order from your pizza hut any day @ckreef.

Thanks for the tip @PVPAUL. I used the Vindulge recipe. They are super yummy and I have had left over burnt ends for breakfast a couple of times to counter pangs from looking at photos on this forum. Why were there any left over? I didn't tell anyone about them when I first made them, that's why.

I had an outdoor kitchen built and I am not kidding I wish I didn’t have my gas grill. I use the Evo for breakfast and Komodo every weekend. No regrets whatsoever! Worth every penny in fact my wife’s cousin who bought my old KJ is considering switching! I haven’t quite nailed down my pizza yet. I think I have to heat soak the stone some more. Suggestions? Oh yea the power burner is for brewing beer. Sent from my iPhone using Tapatalk

Congrats! If it comes off with shop rags, go for it. If it's just cosmetic, call it a life well lived. I took a rag to mine for comparison, and what came off was dry powder, and not so much. Make a pizza at 500 F, and declare it clean. Grates are an interesting question. The best degunking tool is a 3/8" wrench (shown) with a rounded opening that matches the grates. Some people never clean grates, but that can get sketchy after a slow & low cook. Some of us plug the hole in a metal water heater pan to make a wash basin, and use the scrubbies one finds in the painting aisle to clean while hosing down and soaking. I've heard tell of leaving grates in a trash bag with ammonia, but even if this did restore a "new" look, what would be the point. I happen to own an electric pressure washer, and I like using it on my grates after a messy cook. It makes me feel like Arnold Schwarzenegger wielding a flamethrower in Commando (or Jiarby lighting a fire with his flamethrower, for a more local reference old-timers might get).

Had some time off work yesterday so I made a Chicago Deep Dish Deluxe pizza for dinner in the Wood Fired Oven using a Lloyd pan. I started with a traditional Chicago Deep Dish Pizza. Half way through cooking I pulled it out and added shredded mozzarella, green peppers, and pepperoni - now it's a Deluxe version.

Joining in as an enthusiast. I own many grills - kamados (SOBs), wood burners, charcoal burners, and yes, one gas grill. I am beginning my studies on KK and trying to decide which one I might spring for. I have a decent spot for one and now on to learning more about it so I could "buy once". Thanks in advance for the help! Alan Gulf coast of Alabama (Lower Alabama)

Probably just easier to link to my Youtube channel. But I'll post a few extra pics too. Here is my current CNC mill setup. Myself and a group of friends decided to take an existing mill and slowly upgrade it to what we really wanted. R8 spindle with TTS adapter and power draw bar, heavy duty frame and soon linear rails along with an automatic tool changer. All the upgrades were designed and built from scratch. One of the guys builds the spindles and has a CNC grinder to make the spindle shafts. My YouTube Channel My Emco turret lathe. 1986 vintage that I completely overhauled and added all new control electronics. After pics - updated with an Acorn controller with PLC and temp controlled fan to keep things cool. Before pics. Used to be a large 3 phase motor here and the old electronics were in a separate cabinet. This little BLDC motor I added has 3 times the HP the 3 phase motor had and about 1/25 the weight...LOL.

Can't wait to see what you're up to these days. Glad to have you back and posting again!

@Jon B. - I just packaged up a box for ckreef. I'll take it to the Post Office on Monday. No way am I going near the place on a Friday afternoon - not unless I want to wait in line for an hour! You'll have to give me the dates of when you'll be here next year, so I can try (finally) for us to meet up! If next summer is anything like this one, it could be a juggle.

I am a big proponent of Powdered Brewers Wash (PBW) to soak/clean the grates, rotisserie gear, etc. Works great, cuts through greasy gunk easily, just rinse off with a wet sponge, towel, etc. Easy Peasy.

Updating pics that were lost. Yup, another item sold off due to life after 3 back surgeries. But I have new toys that are small enough for me to work with now and provide lots of enjoyment. Will add a new post of my hobbies now.

Not a build thread but an installation thread.

And two leftover slices for lunch hit the spot - oh I'm sorry I was talking about myself - LOL

I'm online taking calls and chatting daily from 1pm to 5-6pm EST. Please feel free to call me should you have any questions or there is anything I can do for you. Dennis Linkletter Owner/ Builder Komodo Kamado Bali, Indonesia VoIP toll-free call to Indonesia: • Los Angeles (424) 270-1948 • Atlanta (404) 418-6648 * Sydney (02) 8006 0968 • Whatsapp +62 818 850-860 (please leave a message if no answer)

We've already harvested 100 pounds of tomatoes this year, well ahead of our usual pace. Warmer nights in the early growing season. Shown: A quarter of this haul, cooling after 30 seconds in boiling water to loosen skins. We slice, salt, partially dehydrate (to 25% or so by weight, still "gooshy"), and freeze in vacuum pouches. We haven't opened a can of tomatoes in 15 years; when I need coconut milk for cooking Thai, the hardest part is finding the can opener.