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Twas a beautiful spring Sunday afternoon. a great day to try out my new Smartfire on some ribs. beef ribs, and pork.

It's a draw. The Husband prefers the speck, stracciatella, fig and balsamic pizza and I prefer the crudo and stracciatella pizza. I am not keen on round food touching square food and that is what the sweetness of fig next to smoked bacon feels like to me. One of our Padovadan friends knows Dario Cecchini, the Tuscan butcher who was featured on Netflix. Apparently Dario is a very nice person and it is a pleasure to visit his restaurant in Panzano. We had the Cecchini experience here in Padova yesterday. Our friend ordered a box of goodies from the Panzono store and we had the opportunity to try some Tuscan specialities last night. Delicious. Great to be back, breaking bread with friends even though it was pointed out that I had bought the WRONG bread for Tuscan food!

Weather is looking awesome but not as awesome as that rib cook. It is stunning, Basher.

Welcome to the forum RD! Here’s hoping you wind up with a beautiful KK to go with that really nice OD oven.

That's an awesome looking oven RD. A KK will compliment that yard beautifully.

Unbelieveable, a tap room next door, you lucky dog. Well, I can understand your reluctance of parting with the old sofa...after so many years returning from the pub the sofa must have become an inseparable friend. There's some history in that sofa, I'd think this over carefully. The short beams look to be all oak, a rare find indeed. A beautiful pizza oven it is, it deserves center stage....move it at night to the middle of the yard, just for a reaction, you can always move it back later. Best of luck with the new KK, like the color.

I have a different view on the gas v. charcoal debate. They both have their place in life. Yes charcoal tastes better than gas but grilling over straight wood splits tastes better than charcoal. If your goal is the best flavor for straight grilling then a kamado is not the right tool. A Santa Maria style grill using wood splits would be better. Sometimes the speed of gas outweighs the benefit of charcoal /wood flavor. At home I mostly cook on charcoal but my Blackstone griddle see's it's fair share of cooks and if I have the time, steaks go on the Santa Maria style grill using Mesquite splits. When camping in the Travel Trailer it's all gas at the moment just for speed and convenience even though I have a Primo Oval Jr with GO cradle sitting at home that I could take while camping. If you can only have one grill in life a kamado is the way to go and a Komodo Kamado is the best Kamado on the market. Life is to short for just one grill - LOL

I've had this one for years, works like a charm.

I use a small battery-powered blower, called a FiAir. Works well in tandem with my MAPP torch.

Hey there @Wilsonj. This series of posts includes different people's methods for lighting charcoal and links to the kit that they use: