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and a very handsome one at that. Hey, that looks like my garden behind you...yesterday I had to wrap it in chicken wire because of a woodchuck robbing me blind. He had a peculair uncanny resemblance to that gopher in Caddyshack. If this doesn't work I got some barb wire in the shed, set some traps too....if I catch the critter I plan on releasing him northeast of here.

Oh no, he wants them to cook really good, they will be Terra blue tiles lol

Just a little north east of you. And that glow you see is usually just a reflection off my dome lol

Fired up a couple of BMS 7 Wagyu Beef Ribs: 6 hour smoke at 250 with 1/2 basket of CoCo Char using Hickory & KK Coffee Wood for smoke...What shocked me most was once it was fully heat soaked, I actually ended up just using smallest intake hole "only" and top vent just barely open to maintain 250 degree temp and it did "not" budge the entire cook and nearly all the CoCo Char is still in there and some pieces hadn't even needed to light😲-if this thing were any more efficient it would likely become self-sustaining like a nuclear pile, lol. These were easily the best, juiciest and most flavorful beef ribs I've EVER made-and I've made A LOT-everyone freaked at the difference over my KJ and Egg, this thing is next level LEGIT!!!

38" Goldilocks was first cast at the factory with my daughter Isla, now all grown up.

Tyrus.. You, too, now have superpowers!

They look terrific!

Just got back from Thailand with the family for a week. Thanks, Dave, for the head's up. All three of you gentlemen are now moderators. Simply click on the member's name/icon. Then click spam, and the post will be deleted, and the user will be banned. If any other old-school members would like moderator powers, I'll be thrilled to give you those powers! Thanks VERY BIG for your help..

Thank you🤗, I can't wait until I actually know what I'm doing with this thing, lol😂

baguettes with 3x pre-ferments (poolish + pasta di riporto + levain) caputo nuvola super

We WON!! Komodo Kamado won the Newsweek Magazine Best Barbecue Smoker Award… Thank you all for your help voting, I can’t begin to tell you how much I appreciate it. https://www.newsweek.com/readerschoice/best-bbq-smoker

First up will be 2 Beef Dino-Ribs (for the initial learning curve of dialing in my low & slow temps, lol) then this monster drops, a full packer "A5" Japanese Wagyu Brisket that's been chilling in my freezer since last November...Wish me luck!!!👍🤞😊

The cowboy steak, an impressive hunka meat. There was a break today from the heat and I just cleaned up/touched up the rust on the Santa Maria grill with some sanding and a fresh coat of paint so it needed to be fired up. Seared low at first and then coasted to temp up high, fresh sweet corn (yum) and a few leftovers...pictured is 2nd plate. Additionally is the new fire pit, it's a beast, side to side it's 42 inches, 15 inches deep, 290 lbs and almost 3/4 in thick. It does come with cooking attachments, I'm mulling the thought.