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Lasagne tonight. First time in the KK. On the plate. 1.5kg of beef with greens that had to be trimmed from the new vegepod. This thing is unreal. Possum proof, grub proof, no more pests eating my veges. This was after planting seeds 6 weeks ago. Sent from my iPhone using Tapatalk

Basher, I'd love to be eating a serving of that lasagna for my breakfast, but, alas I don't think there's much hope of that. Beautiful greens, too cold here at the moment but another few months and I hope to be doing the same. I see we have the Vegepod here too.

There's always vacuum sealing bags. That's how I keep my bulk spice buys/gifts as fresh as I can. Example, my purple crack shipments.

I hope that jar doesn't last a lifetime. I am counting on using it up before it goes stale.

A couple of our US Forestry Service Firefighters from Alabama just got over there to help. We are praying for Australia.

Pulled this out of The Pacific this morning. Whole roast, or fillet fried? Sent from my iPhone using Tapatalk

New Year’s Eve porchetta with roast tomatoes and onions. Will defo do again.

All, I just wanted to report back on my first baby back ribs cook on my new 32KK. I lightly salted ribs with Kosher salt and let sit in fridge fro a couple of hours per Meathead dry brine technique. I then rubbed ribs with Dizzy Pig Dizzy dust. Used basket splitter with half a load of RO lump. Lit the lump with a torch and then hit it with my lawn air blower. Set my new 2 qt lodge pot smoker on the charcoal and set it up for what I though would be about a 240F cook which was the second smallest bottom vent hole and a 1/4 turn on the top vent. Put the ribs on at about 240F and went fishing. Came back home about three hours later and the temp was about 340F? I discovered that I accidentally left the bottom left vent open very slightly (I thought I had closed it completely but this was not the case). I did the bend test after about 3.5 hours and they looked good. I took the ribs off and placed in the lower grate and open up the vents so I could sear / finish the ribs with some sauce (decided not go go naked this time). I was very happy with the tenderness off the ribs and more importantly so was the wife!!! Thanks for all of your advise here. Paul PS - I know a picture is worth a 1000 words but unfortunately I forgot to do it this time!