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An Afro-Mexi mash-up = Suya Pepper steak skewers meets Mexican Torta. Torta with sauteed poblano peppers, onions, and garlic in a crema with lime and cilantro, fresh tomatoes and pickled jalapenos. Airfryer tots on the side, with a nice cooling salad.

He's the BBQ version of Bob Ross.

You asked for food pictures... You get food pictures. T-Bone Steaks by Steven Raichlen

These were our Super Bowl wings made with a homemade blackberry BBQ sauce/glaze. They were very good.

Okay, it's been a while since I've posted, so I thought I would share my latest progression on these two projects, for what it's worth: first, as to the pork shoulder: had a very nice cook yesterday, doing both the pork shoulder, which went on the smoker about 9AM, and the spare ribs, which went on at 12, in the 265-275 range. I used a light mustard slather on the shoulders, followed by a light dusting of Dizzy Pig Ghost Pepper rub (I wanted to add a little kick to the bark) and a heavier dusting of Dizzy Pig Red Eye Express. Next, for both the spare ribs and the shoulder, I have been trying to find a way to get a bit more smoke into the meat: one of the challenges, I think, for using the KK is that the smokers are so dang thermally efficient, that one has to greatly restrict the air flow in order to keep the temperature properly regulated: kind of the opposite of the large 1,000 gallon propane tank type smokers that are so popular in Austin- where the pitmasters talk about the airflow and "turbulence". For those type smokers, I think a lot more smoker passes over the surface of the meat. So what to do, if I am looking for a smokier result? I switched from my typical wood- apple or apple and other fruitwoods- and this time used 100% hickory, which has a stronger and more pronounced flavor. BINGO. We had some spare ribs for dinner last night and they were much improved, with a more pronounced smoky flavor. So, each to his own, (te gustibus!) , but I do like this hickory or using it in combination. I might give mesquite a try too- previously I have only used it for searing, but I have read that it is quite different when used for smoking only. Stay tuned. I generally use Dizzy Big Dizzy Dust (their original rub) for my ribs, and continued to do so. I have typically used a 2/1/1 (babyback) or 4/1/1 (spare ribs) approach. For both of these recipes, an hour cooked wrapped is followed by a final hour unwrapped. The last two time, I have left the riibs wrapped for the final hour-greatly improved moisture and tenderness for the ribs. I usually spritz heavily with a 50/50 apple juice/water combination. I have also, the last two or three times, tried a variation in technique, and placed the ribs MEAT SIDE DOWN in the foil when it is wrapped, and cooked them meat side down (meat side up for the first two or three hours in the smoker). I've found that this helps greatly for nice moist , "floppy" results for the ribs. Also, the last two times, I've put a light sprinkle of brown sugar in the foil for the wrap, which leaves the ribs with a nicely caramalized finish. Yesterday I also added a light sprinkle of Togarishi blend spice- a nice Japanese chili blend good for finishing. The results were, according toy wife and worst critic, excellent (I thought so, too). So here are photos of the pork shoulder with slather, then with the Dizzy Pig rubs, the completed shoulders (nice bark!), the completed ribs (yum!) and the spices used.

Hello together, My name is Marc, and I guess I am the latest Komodo Kamado owner in Germany After a long wait of two months my (first but for sure not last) Komodo Kamado finally arrived in my garden. It's a matt black pebbles Big Bad and it's a beauty! Set up was not easy though as my garden is located uphill - only two rather narrow stairways lead to it. I ordered a crane to do the job ... And I can tell you seeing the grill hanging in mid air (over my roof...) did make me nervous. However everything went fine and, ...well. See for yourself. As I learned from reading other welcome posts it seems to be customary to post photos of the new family member member I already did 3 jobs on the grill - works like a charm. One question though: Opening the top damper works very smoothly. Closing it however doesn't, unless I close it REALLY slowly the damper jiggles considerably. I assume it needs to be adjusted.. probably with the nut screw inside of the damper? Before I get my hands on it though I thought asking might be smart ... Have a great Sunday Marc

PS- I cooled the pork shoulders, cut them in half, and vacuum sealed them. One will be used this weekend, probably reheat it using the sous vide, then pull it for sandwiches and tacos. I can report then whether the Ghost Pepper was a good idea or not. I am pretty sure my wife will not think so. The other half of the shoulder goes into the chest freezer for future use.

Happy little clouds of smoke!

The answer is the incredible increase in costs for Dennis to ship these smokers. So being the genius that he is...he invented the wheel, the light bulb, and the Ronco Pocket Fisherman....he decided to take the lid off of smokers and stack another smoker on top of it...crate to crate. Now he can lose less money in the shipping process. I believe the 42's still come with the lid on. SOME 32's will also come with the lid on since there may not be a smaller smoker to stack on top of every 32". He does not stack a 32 on top of a 32. Just smaller KK's on top of 32's. I forgot to add..."How do I know if mine will have the lid separated?" You'll get an email with a short video on how to put the lid on...only if yours is separated. No video, No separate lid.