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We had a really excellent pulled pork dinner for Father's Day Sunday (thank you, Dennis and Komodo-Kamado!) I had a two-pack shoulder/butt from Costco and prepared them very simply: photos show the raw butt, then slathered lightly with yellow mustard; rub was applied, a mixture of about 1/2 Dizzy Pig Dizzy Dust, with some coarse sea salt and restaurant grind pepper added; the butts went into the smoker at about 280* and cooked for about 9 hours at 280-300 before coming off at 6:30 PM, being wrapped in aluminum foil and resting for an hour before being pulled and chopped for serving. The final two pictures were taken about 90 minutes before completion. The bark got several shades darker in the last hour or so...really lovely spicy, salty, smoky crust contrasting with wonderfully moist, sweet meat. The whole family was commenting that this maybe the best pulled pork, ever. Served with my own barbecue sauce (not needed!), corn on the cob, cole slaw, buns, baked beans, and guacamole and chips. Pleasing adult beverages accompanied for the pleased adults....

Thanks- I will send pictures of the leftover project tonight.

I've got more chances of winning the lottery then seeing snow in Perth .lol . Sent from my SM-T835 using Tapatalk

Well don't know what happened Sent from my SM-G965F using Tapatalk

Hey all! Back on the forum, have been away for some time. I have to say this is a fantastic pie tonight! Best on the KK so far. Envoyé de mon iPhone en utilisant Tapatalk

I have the same reservations about cooking on the Breeo lip, but their "Outpost" adjustable rack, toy version of my neighbor's Argentinian grill, is a great idea. To me the Breeo design is more cluttered, with stuff in the way I don't want, making it harder to put on a cart. The Solo Stove is stripped down form = function, and I find it beautiful. I really like grilling on the Solo Stove Ranger, it has become my primary grill. 30 second lighting protocol is wood chunks bottom layer, then charcoal next layer, pour on isopropyl alcohol, don hearing protection or vow to use less next time, drop in a match. !! Pong !! Then shooting flames till everything is lit, and the wood chunks burn to start the charcoal. No further tending necessary till time to cook. Though it's barely big enough for two. The issue here is waiting till the fire dies down to cook. I've ordered a separate Outpost 19 which I plan to attach somehow to my $50 Harbor Fright barbecue cart, so I can begin grilling when the fire is too hot. I've also ordered some over-the-top barbecue skewers, Original Super Skewers hand made in Salem, Oregon where our daughter now lives. Heavy duty double skewers, for stability and to conduct heat into the chunks. We've been making satay and tandoor more frequently again, and I finally see the point of good skewers rather than a grill grate. Ooh! Ooh! I saw that too. I had been searching for years for a high tech version of the Weber, this could be it. Though I prefer the smaller scale of a Solo Stove, more efficient use of charcoal. I doubt that this grill funnels skyward a "the party's here!" searchlight of radiant heat and rising hot air as well as the fire pits do. The fire pits are taller than they are wide. This is wider than it is tall. Though Solo Stove understands this. Their fire pits are too hot for grilling, then a narrow ideal window, then great slower grilling few of us have patience for. They've tried to tune this here. That's exactly why I ordered the Breeo Outpost, an alternate solution to the same problem. Fire too hot, don't want to wait? Cook further from the fire. I almost impulse bought one, but it's too big. Solo Stoves work best when the fire is scaled to the stove, and I have expensive tastes in charcoal. For example, I bought my own palette of KK coffee lump. In other news, I ordered box of Pok Pok Thaan Thai Style Charcoal as described in Acclaimed Chefs and Amateur Grillers Swear by This ‘Mind-Blowing’ Charcoal It's very much in the style of KK extruded coconut, though I expect a different flavor profile. I'll report back once I try it; it just came.

2.4m covid cases in USA with 123,000 deaths. 102,000 cases in Canada with 8,500 deaths 7500 cases in Australia with 102 deaths. Aus has 28m people and Canada has 37m and USA has 330m. The stats are crazy. Sent from my iPhone using Tapatalk

Pretty average June for us.

From 30* C (86* F) to 9* C (48* F) That is a crazy drop in temp. However MacKenzie would be sitting on her deck or planting flowers in 9* C weather 😃

Send your snow pictures, please. 😁. We got to see all the beach pictures during our winter!!!!!!

When do rooms at your resort become available? Beautiful to say the least.

Thanks! The leftovers are gong to make wonderful pork enchiladas tonight!

Tony our Memorial Day- aka Anzac Day was cancelled and we all stood in our drive ways with a candle at 6am. Same with our Labor Day March. And then they allowed 30,000 people to gather for a BLM rally. Some of the rules here are ridiculous and very hypocritical. However, our death rates for all flu related death are well down on a typical winter- due to better hygiene and isolation. Sent from my iPhone using Tapatalk

It’s uv light that kills it...... don”t go out at night. This is a small part of why scientists now believe this virus was made in a lab and did not mutate/ evolve naturally. Sent from my iPhone using Tapatalk

I've had that Thaan charcoal in my Amazon Wish List for a while now. But, I still have a lot of binchotan for the hibachi, so I haven't needed to buy it yet. Eager to hear what you think of it?

Well, so much for the theory that you can kill the corona virus with summer temperatures. AZ's case numbers are going up as fast as the temperatures!

@ckreef Oh No!!!!!!!! (not too sure about the no messing with air vents feature)(looks like there is a top vent/air control) ??????????? Solo Stove Grill

We lived in Salt Lake City for 16 years before moving here to Denver to retire and be closer to family (grandchildren and their parents). We loved Salt Lake- it is an easy place to live and it is beautiful there, but Denver, as they say "does not suck", overall. Traffic is more of a challenge here, but on the other hand, it is a much larger environment and marketplace, and you can find anything here if you are willing to put in the work and look for it. It says something that the two top-rated cities in the US in the polls for desirability are (1) Austin ( it must be the barbecue!) and Denver (barbecue is getting much better here!). I hope to visit your part of the world at some point when travel is reasonable again.

When springtime comes in snow country, 9*C / 48*F feels really warm...............when fall-winter starts after summer in snow country, we are freezing also in 9*C / 48*F weather.

Most states peaked then flattened. The states opened back up now they are on the rise again. This isn't the second wave. We're haven't fully peaked on the first wave yet. Very sad. Back in the 1918 pandemic it peaked across the world 3 times about 1 year between each peak. We have a long ways to go before this pandemic is under control.

Totally kewl use for the Solo Stove.

@MacKenzie Here you are MacKenzie............................. The setup........................ The Lake.......... The sunset....................

I also like to put tequila in my pinto beans!

Brisket-on-stick......we had a pretty fabulous dinner last night. My daughter and her family will get the bigger rack for dinner tonight.

Played around with the lighting tonight while watching Radiohead and the sunset

I know I have been collecting custom made knives for years this is just some of them

I understand, but the goal is to vent the remains of the grout moisture, and you've done that. If you go hotter, try another 50-100°. If you don't see any more moisture, you're vented. But you're trying to avoid a violent vent, which you've accomplished. The goal now is to cool it down slowly enough to press the tiles back in as it cools. Sent from my iPhone using Tapatalk