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This is the season for this type of lunch. Cleaned up a little before putting them on a hot KK. Dressed up. I'm only sorry there were only 6 of them.

Try putting the pellets, chips or chunks in a bowl and microwave on high for 5 minutes or until when you blow on it you don't feel steam.. Removing the +- 10% moisture helps the wood smolder.. Also use the lowest airflow setting on the pump that keeps it burning, this increases how long it burns significantly. A low setting fills the grill with lots of smoke in just a few minutes and the lower the burn temp in the smoker the cleaner the smoke. I always put my meat in cold this crates more condensation of the smoke vapor on it. I'm guessing you should not need to run it all night to get a good solid flavor profile,

Thanks, Bruce. The others were taken by the human corn garburator.[emoji4]

I would absolutely eat all 6 of those Mack, dripping in butter [emoji39] Sent from my iPhone using Tapatalk

I only see one in that last picture? Where did the other 5 go? Lol looks delicious Mac

Hi, I don't know if they will choose to join the forum. I sent them a KK starter pack including the manual and a link to the forum, explaining that this is where they need to come for more info. I also said I would get them set up as owners if they do choose to join. We shall wait and see. They will be up and running this weekend and I am looking forward to eating well at their houses.

Are we going to meet these new owners and their cooks on this forum? Sent from my iPhone using Tapatalk

Back porch pizza. 6.5 min at 600-650. Working on a faster dough cycle, which worked fairly well. Garden fresh basil from the neighbors.

Another 3-legged chicken for dinner last night. Local corn (of course!) Each leg was injected differently - Franks, Tabasco Garlic, and Teriyaki. Each was rubbed - 2 hot sauce legs got Slap Yo Daddy and the Teriyaki got Matcha green tea sea salt and sansho pepper rub. Direct, 325F, peach wood chunks. Plated with some sautéed green beans and red onion. Sprinkle of toasted pumpkin seeds and almonds. Lovely chardonnay. And, Yes, I did eat the 3rd leg, too - LOL! All 3 were tasty. Can't pick a fav out of this one.

This grill makes the best pizza !!

Take a quick break from tacos to just out some pizzas with a Caesar salad. These were the best pizzas I’ve cooked yet. Perfect crust so was happy about that

I don’t know why we grill outside during the summer months in TX. It is so stinking hot. I just got the BBQ Guru UltraQ. It’s been interesting learning how to control cooking temps. The UltraQ app has some bugs, but still managed to get it working alright.

When one has a plethora of taco sized tortillas on hand one makes breakfast tacos with melted Mexican cheese, applewood smoked bacon, scrambled eggs w/oregano, sliced avocado and siracha sauce

Just taken this lamb shoulder off the KK. Nice slow 9 hour cook, the weather has been very wintry here, nice to have a good meal on a cold night. Sent from my iPhone using Tapatalk

Sunday evening pizza. Rushed the dough so didn’t get the rise I wanted. Still, pretty tasty. Interestingly, this cook crept up to 600f and the solvent smell came back again. It’s been a year since the burn in. Maybe this continues at high temps? Sent from my iPhone using Tapatalk

For dinner we take the carne asada (which I forgot to snap a photo of on the KK but it was cooked with mesquite wood) we take the leftover carne asada and we lightly melt some Mexican cheese on the tortilla with the leftover meat. Then we slice the avocado and drizzle with siracha for a different kind of carne asada taco than the lunch serving

Potatoe scallop and meatloaf on the menu here tonight. Wing it so there won't be any repeats. Plated.

Unreal Troble, that looks amazing! I’ll have to try that one day, it always looks so good! I span a chook last week, can’t beat rotisserie chook on the KK. Sent from my iPhone using Tapatalk

Adobada tacos w/pineapple, radishes, red onion & cilantro Carne asada tacos w/guacamole & Cotija cheese

Tri tip marinated in soy sauce, Worcester, garlic & Montreal steak seasoning. Sweet corn on the cob, asparagus with olive oil, garlic, salt and black pepper. Grilled Indirect initially and finished direct 350 over mesquite wood. With Fred’s horseradish sauce (which is life changing good BTW) tri tip is a great cut to cook cause I can keep my wife and mother in law happy with their well done end pieces and I can enjoy juicy medium cuts of grilled meat in the middle

Move over Tony, my fresh corn hit the farmer's stand today and I was there before the doors opened. I learned a big lesson today, normally I like to steam the cobs on the kitchen stove in a pot with water but today I got the pot ready so that after I'd tried a few on the KK I could compare to the steamed version. Fired up the KK and used a lower grate. I'm ready. Going to eat outside today. Done. Also added some Silk Chili to this one. This grilling method is so much easier and less messy that on the stove steaming. It's a keeper for sure.

@Basher - lucky pooch! Tasty bits for him/her. Interesting cook, Tekobo. Dinner was a big azz porkchop, with local corn and some curry rice. Side salad, crusty bread and a nice TJ Rose complement the whole thing. Porkchop was rubbed with Eat BBQ and Sucklebusters Texas Pecan rubs. Direct, main grate, apple wood chunks. 325F. Plated. The yogurt container was actually the salad dressing - Penzey's Creamy Peppercorn.