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Forrest once I had a rough design of the hardscaping in the yard, I passed the plans onto a landscape architect. This was the best thing I ever did. He added a couple of beds and varied a a few bed sizes, then provide a complete list of every plant species name and mapped them individually on a plan. I gave the list to a wholesale nursery and they delivered a truck load of plants for me to plant according to the plan. Troble did a similar thing. Look for a landscape architect who specialises in your climate. We are in a semi tropical zone and the plants I have are suited to my climate.... and low maintenance. BTW, given I provided the base plan, the architect was cheap. Look around your commercial precinct for a garden you like and ask the owners who designed it. Sent from my iPhone using Tapatalk

I wanted to use the new new smoke pot and pair it with something worthy of taking some smoke. This piece of meat looking like a Tri-tip and shaped like the country of Argentina was described on it's label as a Chuck Roast Fillet cut. It was very lean and unlike any Chuck I've seen before, but I thought this being a test, it was worthy of the trial. So picking up where Forrest left off I decided to use some apple pieces 1/2"x3/4"x2" long and fit them into the small pot that I predrilled with two 1/8" holes. I placed the pot on the bottom center of my 23 and covered it completely with lump. The fire was lit on both sides of the pot and after 15-20 mins began smoking. Once established and as the temp reached 200+ the smoke turned to a more suitable color. The meat was dressed with two rubs, the first a prep rub called That's Incredible and the finisher Bovine Bold by Plow Boys. As Forrest previously stated, the smoke endured for quite some time and was sufficient to do the job...maybe too much by the result. It may have been the meat being so lean or it's thickness that contributed to the amount of smoke penetration, but after all was said and done the meat was pulled off at 1/2 the size it was placed on. It was approx 9 PM when I schredded the cut. I found it able to come apart but unlike pork that has an abundance of fat and tissue this piece pulled between a cross of chipped beef and long strands as the pic demonstrates. So all in all the pot was a success in my case and in Forrest's with I'm sure other cooks to apply it's use towards in the future. One thing worth mentioning might be was I set the beef outside on this very cold day here in New England while the KK came to temp. I believe the meats cold temp contributed to the amount of smoke absorption by allowing it to remain in the smoke for a longer period, eh maybe yes maybe no, but what I do know is that it absorbed more smoke than any piece of meat I have placed on a grill...seen through the pics

Don't want to lose the Karma. I picked up these two bottles just before you made your posts. That's destiny

Thanks Jon. The growing conditions for the garden over the last 3 weeks has been extraordinary. Warm and humid with soft rain every evening and the odd thunderstorm to load up the nitrogen. Here is the fire pit area. Sent from my iPhone using Tapatalk

Gorgeous looking KK and what a great first cook and sooo many more to follow.

So Tyrus, does that pot make an airtight seal or just a tight seal when you put it together? I ask because several years ago I bought a small cast iron dutch oven similar in size to this little device, intending to use a machine screw and wing nut to keep the top on rather than the flour paste. I didn’t proceed due to some of the comments at the time about the importance of the seal. The lid (inverted) and pot made a decent seal together but not air tight. What do you think, now you have used this clamp-top device?

Fabulous garden @Basher, so lush. +1 for getting some design input - they come up with ideas that you'd never think of - once it's done it seems so obvious.

Great looking oven- nice looking pizza too

Just finished my second dry aged ribeye from the Steakager - very happy with this result. It was a one pounder, reverse seared after slow roasting for an hour on the gas grill. Needed just a bit more sear but very tender and tasty. Next one will be over charcoal.

Basher, I don’t really have a back yard (more of a back porch area), but when I move into a larger house I want to have a bunch of plants like your back yard. Is there any resources (book or YouTube channel maybe) you recommend for learning about plants or did you just whip this up all on your own? Sent from my iPhone using Tapatalk

Excellent cook @SilverSuzieQue! Looks phenomenal. I’ll definitely try this in the future

Decided to try to emulate the master @tony b and I did a bone in pork chop with dizzy dust. Cooked indirect and finished over fire on main grate at 350 over coco char and apple wood made some really nice roasted carrots glazed with olive oil, honey & momofoku savory seasoning served alongside roasted haricot verts with garlic powder, salt, black pepper and bread crumbs served with J vineyards Pinot Noir. Wife loved it. Said it was super tasty, but “light”. Happy wife, happy Troy 😀

Buzilo that 42” looks awesome Sent from my iPhone using Tapatalk

Additional photos

Mine hang around on an old timber ladder You will also see them hanging off the post on a hook. Featured. Sent from my iPhone using Tapatalk

I miss my kk been at work for 12 weeks and 12 more to go