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I know, I didn’t get a pic of it while It cooked on Hestia. Here’s a pork belly I made last weekend. Smoked it using coffee char and coffee smoking wood. I then sliced it, and seared the slices over high heat. The sliced pork picture below is before the sear.

I want my babyback, babyback, babyback, babyback, babyback...

My Breeo Outpost 19 came today, and I was easily able to fit it to my $50 Harbor Freight cart, over my Solo Stove Ranger. My neighbor has a true adjustable height Argentinian grill. This is my toy version. I've already got lighting a fire down to thirty seconds: Wood chunks, lump charcoal, isopropyl alcohol, hearing protectors, match. Now I need not be so concerned about waiting for the fire to settle. Just raise the grill!

I don't think anyone can catch up to @ckreef in that department! I just sold my 23 KK for sure yesterday so both Milk and Meat have new prospective homes. I am encouraging my friends to take them soon so that they catch the KK bug and carry their enthusiasm through the winter. If they don't collect in time I could end up with a 19TT, 21, 23 and 32. What a line up that would be!

Wingman, thanks you, I do love a good breakfast.

I think @tekobo is giving you a run for your money!

Thank you all very much. I'll reach out to Dennis to get started. I love the idea of teh 22TT built in (it would look great where we want it) but I also know it'll be a challenge just getting the 21 there, much less lifting the 22 up. As the project unfolds I'll be sure to post pics! Adam

I think you’re 100% correct. Getting rid of the stone made a huge difference...but I suppose I had to test it to find out for myself!! Sent from my iPhone using Tapatalk

Nice experiment, KKash. My guess is the stone directly below the steel leached heat from it, or prevented it from reaching as high of a temp as you wanted on the steel. When I cooked my pizzas (granted, I've had limited time to experiment thus far), I had foil/drip pan on the rack below the steel, and heat-soaked the steel directly on the grate for a good hour before starting my first pizza. The crust was awesome. I'd also guess, from other comments I've read from Dennis and others, that you're just burning unnecessary charcoal to heat up the stone if you're not using it in there.

Can't keep you all hanging lol. After the rest..Got stuck into it..and threw it in a bun .. Sent from my SM-T835 using Tapatalk

Tried the Bonfire on a wooden deck this evening. There was a welders blanket underneath not that the bottom gets hot but even though one is burning hardwood there is the occasional spark. There is comfort on the deck as opposed to the lawn, no critters are going to come out of the bushes.

I've seen that. It does look like it has a top vent. Currently under a strict no more grills rule..........