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I am a meat enthusiast, and my journey has brought me here. One time, I wondered how to cook the perfect steak, while around about the same time trashing anyone that likes to get up at 6am to light a BBQ. No one ever gave me a convincing argument for why charcoal was worth the hassle, and they obviously weren't that good a cook, or didn't cook for me. Well, eventually I got serious about the perfect steak and owned 7 Webers and a Napoleon 2 years ago, and that's when I started to see the shortcomings of gas/propane cooking (it only gets to 500, there is little mass to sustain that temp, moisture issues, wind issues, flare ups, cold spots/warm spots, etc etc) So I bought a Broil King Keg off Kijiji for $70Cdn. It was rusted through on the bottom by the door, but I was too stupid to know how to use charcoal anyway, so I just thought the proper way was to put the proper amount of charcoal in the Keg. And it worked pretty good until I tried to do a packer brisket.... lol. Disaster. Yet everyone loved it. That's when I knew everyone is an idiot, and that Charcoal is heads and tails above gas. The rest is history and I ended up with a Big Joe. Recently I heard about Komodo Kamado, and I've been trowlling the forums. I must say, its one of those things that, once heard about, one finds a way to acquire. As an adhd perfectionist, Im happy to be here hanging with the big boys. Other Forums seem to be full of novices and semi-informed people (Just like real life!) I do pretty good with my Kamado, its really not a hard thing to do with a proper understanding and game plan. Which always then amazes me the mediocre stuff some people manage to cook. I'm here to take my cooking to the next level, and am aiming at owning a KK in 12-18 months. Or sooner if anyone between Winnipeg and Vancouver wants to upgrade to a newer, bigger, better grill (contact me!)

Cheated and used Trader Joe's pre-marinated Carne Asada for last night's tacos. Skewered, on the main grate, post oak & mesquite chunks, 350F. Plated, with tortillas, green crack sauce/guacamole mash-up, salsa and cheese. (Ended up not using the sour cream.) Cuban black beans and rice on the side.

Love wings…I probably eat them once a week whether I cook them or not. My go to at home wing sauce is simmered Franks Hot, with some kerrygold butter, and a spoon full of chili paste. Definitely recommend. Franks and butter for the flavor the chili paste for a slight afterburn. I usually eyeball the measurements, but can take a more scientific approach to share next time. Sent from my iPhone using Tapatalk

I have a good friend who grew up in Alberta, perhaps a bit north of you. He said the hardest thing about the bears was that they wouldn't leave through the wall they used for entering.

I've heard about the Firestones. Hopefully I can get one year out of them and replace them next spring. I have a few more truck and 5th wheel upgrades I want to buy. Plus we need to get camping. New tires just aren't in the budget right now. Not that I really know what a budget is but I'm trying.

There's a reason for that - it's KETCHUP!! 😝

You’ll get at least that out of them. Congrats again, both truck and trailer are beautiful.

Haaa - looking forward to you coming over ! Do get some stout-drinking practice in !!

Congratulations! We are almost neighbours ! I thought I could smell something nice cooking ! RD

And I was proud of my meal last night.....great looking cooks folks. Well done!

Great minds think alike, Tony. I had wings and air fries last evening also. Used Frank's Hot Sauce. Wings are nicely smoked, using the EMC smoke pot and some cherry and apple pellets. Plated.

Mmmm! Jerk chicken!

Opa! Where's the Ouzo??