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Some good news. Got an email from the owner of Fruita woods. He's sold the business to Denver Firewoods. They are in transition, so we won't be able to check them out just yet. But it's nice to know that we will have some options again for getting smoking wood chunks/splits. From the email: I am proud to announce that one of my suppliers has elected to take over the websites in effort to keep fruitawood.com and fruitawood chunks.com ALIVE!!! I am confident the Denver Firewood team will be able to continue providing you the same quality wood I have for the past 16 years. I am in the process of transferring the websites and all necessary information over to them. Please allow sufficient time to update the websites and get inventory available to start accepting orders.

One of my favourite meals to cook on the KK is paella. Especially since moving to our new house, which has an induction cooktop. Steel paella pans are never perfectly flat, so induction cooking is a pain. And then there is the mess. Cooking a paella outdoors, over fire, is one of life’s great pleasures. And that’s all traditional paella was- a rice dish cooked over fire in a pan. Having spent some time in Valencia, I’m well versed in traditional paella- and often make a traditional inspired dish with chicken, green beans and sliced Roma tomatoes. At other times- I go maximalist. Tonight, with my parents visiting from interstate, was maximalist. Chorizo, chicken thighs, baby calamari, prawns and mussels with Roma tomato, saffron, spicy smoked and sweet pimenton, fresh rosemary from the garden and green beans on top. My friends always complain that I say that each iteration of a dish was the best ever. They have a point. Nevertheless this was the best paella ever- smoky, spicy, redolent of the aromas of fresh seafood and herbs, the bitter crunch of the soccsrat from the bottom of the pan. Sharpened up with a healthy squeeze of fresh lemon over the top. Heaven.

Great news, @tony b!

I was extremely happy to see that email !!!! I got one of their last boxes of Post Oak but missed out on Peach. Those are the only two i use, well occasionally some grape vine but I get that free from a friend.

this place was also the best ceviche of my life and the mussels/shellfish dish was out of this world. I’ll be attempting those in the summer @Troble , the above was from an older post you had in this thread. Just hoping you followed thru in your pursuit of making Peruvian Ceviche? I’m hoping “Yes” and you can share your recipe! Tonight my wife and I went to a Peruvian restaurant and had their ceviche and loved it. I’ve only had / made Mexican style ceviche and want to work on learning Peruvian style ceviche. I loved the contrast of the sweet potato with the acidity in this style. Gracias!

It was the best chicken of my life and has won the award for “best pollo a la brasa in Lima” for last few years

Well Braindoc they're pruning the orchards about now getting ready for spring and for $80.00 I bought this crate of apple wood. Mind you now this wood is green (fresh off the tree) and a fork truck had to put it in the bed of my truck. Here's some pics to give you an idea of the quantity vs pre bagged. Now if I was to use this as chunks in the KK you could say it's pretty close to a lifetime supply. Earlier this week I bought seasoned limbs enough to fill a cardboard orange crate for $20, that'll tide me over until I cut these into smaller pieces for seasoning. Where there's a will, there's a way.