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Got some nice ribs from my butcher. Gave them some Pinneapple head and Gun powder.. On they go over some apple wood. . 3hours in looking good. . Been waiting to try this stuff I got from ckreef. .Gave them a glaze. . Ready for a rest. . . After the rest. . And carved up nice and meaty. . Plated ,the Whisham peach glaze tasted bloody marvellous. Sent from my SM-T835 using Tapatalk

Been messing around with einkorn lately. This loaf is about 20% fresh milled einkorn. Makes for a sticky dough, but great flavor! Was just about to order some Turkey Red and Red Fife wheat berries and noted the red fife discussion here. Anyone worked with fresh milled Turkey Red?

Opened my first bottle from batch #2 - OMG !!! Big improvement from batch #1 and that batch tasted pretty good. I figured I better type this up before I forget what I did because this was mostly off the top of my head. You'll need 15-20 peaches depending on size. Cut them in half, remove the pit, and Grill them hot and fast. Remove peaches from grill and put in a large bowl. Cover with saran wrap and let them steam/cool down for 20-30 minutes. This will make it easier to remove the skin. Start peeling and chopping the peaches. Put in a blender. Puree the peaches until smooth. You need about 5 cups peach puree. In a large pot on the stove add the peach puree, 1 cup sugar, 1 to 1 1/2 cups pure mapple syrup, 2 cups water and 2 Tbsp Real Lemon lemon juice. Do not use fresh squeezed, we want a consistent acid content from the lemon juice and the acid content in fresh squeezed can vary. Turn on stove to get it boiling. In the meantime peel and cut up the remaining peaches in small chunks. Hopefully you'll have about 3 cups of chunks. Add that to the puree mixture. Bring to a full rolling boil. If it looks too thick add another cup or two of water. After it comes to a full rolling boil simmer rapidly for 5 minutes. Jar it and water bath process for 20 minutes. Let jars sit until cool. You don't have to let them sit 24 hours because this has no pectin so it's not going to set. This will yield 6-8 12oz jars so be prepared. They should have a 6-12 month shelf life. Shake before using and refrigerate after opening. If you give this a try let me know what you think. You won't be disappointed.

@lemisfits Do you have the top vent 4 to 6 turns open? I believe I've read the coco char is hard to light. Have you tried starting some Rockwood then adding coco char on top? I use a chimney. For hot cooks I'll start by digging a hole (so to speak) in the middle of my charcoal and start the chimney in the hole. Once the charcoal in the chimney is going I'll dump it in the hole and add fresh charcoal on top. I have no problem achieving 700°+F. For the vents I open the bottom fully and 4 or so turns on the top vent.

Thanks everyone. First cook today went well. Lighting charcoal was pretty straight forward . I use a torch as well. Had to fiddle with top vent a little to zero in on temp wanted , didn't touch bottom vent it was barley opened. Once stabilized at 225 it barely moved , less than 5 degrees either way , for 6 hours I was blown away.

Work has started...... then the wife and architect gang up on me and the project is now much bigger.

How much weight per cubic foot is the easy method I came up with. Not a real scientific method but gives a reasonably repeatable process that's probably good enough for comparative purposes. At this point I can look at a bag, see how much weight is in the bag and have a good idea about density. And one really needs to become a lump whisperer. Bang two pieces together and listen carefully to what the lump is trying to tell you. The softer North American lump makes a dull "thud" almost hollow sound. The more dense the lump the more of a "clink" sound. There is a binchotan video where they hit two pieces together. It sounds like two pieces of glass. Marabu is the only sound that comes close to that. Hi - my name is Charles - I'm a lump nerd - I need counseling or at least a good 12 step lump program - help.........

I've done something similar in the past but this time I decided to make a pancake and waffle syrup/topping. Simple ingredients including some pure Canadian mapple syrup sent to me by a friend from Canada. (Thank You @MacKenzie) I started by grilling some peaches in two batches. When they come off the grill put them in a bowl and cover with cellophane. Letting them steam and cool down in a covered bowl makes it easier to peel off the skin. Peel then chop the peaches. About to make 5 cups of peach puree. Add the peach puree, mapple syrup, sugar, lemon juice and a little water. Bring to a rolling boil then simmer for 5 minutes. Water bath can for 20 minutes. Let cool over night. Sunday morning breakfast.

Personally, I use the Aramaru. Definitely gets hot enough and at a reasonable price...for binchotan anyway.

A belated Happy Birthday to you mate looks greaf Sent from my SM-T835 using Tapatalk

That looks delish nicley done Sent from my SM-T835 using Tapatalk

You are definitely a Lump Whisperer for sure. Thanks for the insights on Marabu here and in other threads as well. To your credit, I have two bags in my stash. Just waiting on my Konro to show up now!

Something is not right. Can you explain what your vent settings were. I have a theory for your problem but would want to know what you did with your vents first. I've never had a problem getting a KK to go nuclear and I highly doubt it's the lump as long as you had it totally full up to the lump basket handles.

I am with Tony B, love mine in that color

After taking the sirloin out of the salt bag, it was definitely firmer. The salt only drew about 5% weight out of the meat in moisture. Set up a cold smoke with a few apple chips and mostly french oak barrel shavings after patting the beef dry. A little over half an hour on smoke. And then selected some spices. My son chose bay leaves, turmeric, cumin, coriander seeds and black pepper. The cheese cloth was soaked in white vinegar and is to help hold the spices together on the meat. I rubbed cayenne pepper, black pepper, pepper berries, cumin, coffee beans and dried garlic. And my daughter slept at a friends house last night so we will sort hers out this afternoon. Looks a bit ugly, now to wait until they lose 40% of their original weight. My daughter took great delight in loving or hating different spice smells. She went with cumin, coriander seeds, smoked paprika

That' Billie, she is a Lagotto..... and is loving the dirt! Not too many truffles to be found in our back yard.

Oh that made me laugh a good one. LMAO FOTF - falling on the floor - that is. Hey, I was giving you credit for being a Yankee with good taste. Truth be told I'm a Yankee, I just knows better - Hellman's be damned............ @MacKenzie better watch out or I'll send her a bottle

For sure use that heat deflector as a stepping stone in your garden.

1) Ditch the deflector stone - no one, not even Dennis, uses it. Just slows down your cooks to heat up the extra mass. Just put some aluminum foil on the lower grate to serve as your heat deflector. You don't need mass, just a barrier to the infrared heat from the coals. Save the double bottom pan for its intended use - catching drippings onto veggies or making a nice gravy. 2) For that temp range, top vent should be about a 1/8 turn open (just barely off the seat) and the bottom vent is not controlling, just open enough to let air in for the fire. If you have the dual dial lower vent door, either: use one of the middle holes on the right, or a 1/4" sliver on the left one.