Leaderboard

We"ll let Toney explain this one.

I love Pickapeppa Sauce but it's been a while since I've seen it in stores. But back in the day we always had some in the fridge. It's one of those sauces that's good on everything. Another sauce that's good on everything is Tiger Sauce.

Lemon dill pork loin chunks with Rosemary potatoe home fries. If you can find this sauce, try it.

Wings and a chuck roast. No blower, no external thermometer, just fire, lump and meat. Very very tasty.

manjang meat market, seoul imagine going to your butcher, but they only have the best possible korean beef, and there are 5,000 shops selling it.. and you buy and cook it in the market restaurant.

Yes, Indeed! Things appear to be fixed!

It doesn't mean you wont be able to cook some good food on it. You wouldn't be able to use Komodo Kamado accessories as it's not a Komodo Kamado. I hope you didn't spend too much on it. But welcome to the forum, you can get some good help here on cooking techniques.

Both Pickapeppa and Tiger were some of my early intros into hot sauces - way back in the 80s. I haven't bought them in many years. But they are both tasty sauces - not crazy hot.

I hate to say it, but that’s not a Komodo Kamado. It’s a Richard Johnson K5 I believe, maybe a K7. Sent from my iPad using Tapatalk

You took the words right of my mouth, absolutely, it pairs well with everything and it taste good too. Hope they fix this computer glitch, it's like being at a magic show but all the tricks are played on you. Speak of the devil, the last trick was amazing.

@Tyrus Burton Stove Top Grill - I still have mine! Haven't used it in years, but these pics are giving me some ideas, especially on the next rainy day!

Oh man, i really like smoking a nice chuckie

@Tyrus this was hardlined gas, but our first choice was a charcoal restaurant but it was a 10 table deep wait, so we opted for gas. shame because they use some crazy chunky lump charcoal here as big as my fists

I've decided that the best thing to do is keep the one I have. It's so easy to think you need to upgrade because that 42" is so big and beautiful. But in the real world, my 32" is big and beautiful and cooks like a dream. When we move, it'll move with us. I cooked on it again yesterday...like I do 3 or 4 times a week...and just had that "aha" moment that told me how perfect this cooker is. It also told me to shut up about selling it. So thanks everyone for the input, but we can put this issue to sleep.

No bark on my cherry chunks, you know bitter taste and all. Well, it was a first for me, I had a rack of beer, some free time and an open road for this little experiment. Just remember now, you go to far you got charcoal and don't worry about rushing to take them off the grill long after the fire dies, there fine, they won't spoil.

Snow storm coming tonight so last evening I did a chicken thigh cook while the weather was nice. Plated.

Exactly, Tony.

A handsome looking plate Troble, like that cast iron, what brand is it. Sorry to say my dinner was a bit hard tonight, thought I'd smoke up some cherry chunks on the off set. 5 and 1/2 hrs at 275 they still wouldn't probe tender. Actually they were a bit high in water content, so I kiln dried them for smoking chunks. My next cook will feature smoked cherry wood, you might say it'll be double smoked. These pieces will provide some nice smoke in the smoke pot.

greetings from seoul.. hanwoo beef bbq 1++ why charcoal tabletop grilling never caught on in america i dunno…

I made a dough ball that looks like Venus 😳 it is a marbled rye and it probably tastes better than Venus 😁

making some korean food before i fly to korea tomorrow 🤓