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The "Cold Smoker" from Dennis works well for stealth mode...

My double bottom "trumpet mute" came. What was I waiting for!?

To me,..............It looks like Steve had one too many brewski's and made that inlay!!!!!

I'm hoping its directions to where I left my bottle opener.

Great, Steve, can't remember what that design is, that's why he has us all guessing.

I did have too many but it was during the design process if I remember correctly.

Such a difficult size. Too much for one, not enough for two...

Leftover short ribs for breakfast. Bacon, hold my beer!

You should have one at every pole for the convenience of your guests, such as these. Looks professional, good job. Here is his cousin

Dennis got off his plane, and fixed the forum before going to bed.

lol, I hate having that kind of responsibility. All will be revealed soon (I hope).

Outback Kamado Bar and Grill

Hanger steak turned out well. .on they go.. Looking good .. Done. . And plated. . Outback Kamado Bar and Grill

I watched a guy make char siu pork on the grill on TV so I said to myself, "Self, if it goes on the grill, it's got to be better on my KK." All of that happened in the flash of a neuron or two and the decision was made. So I found a million recipes, picked the one out below and then bastardized it to my liking. I bought a bone-in shoulder with the skin on, deboned it, cut off the skin. I sliced it into strips (sort of) and marinated for 24 hours. I left out the honey, added brown sugar, and substituted rice wine vinegar for the sherry. I did not rub it with the rub the recipe said. I reserved about a cup-and-a-half of the marinade to use as a baste. I put it on the KK at 250 with some apple chips. Left it for about 3 hours, put it in a foil pan and sealed it up for an hour. Cranked up the heat and basted for about 15 minutes and it was completely awesome. Better than anything I've had in a Chinese restaurant. http://www.meatwave.com/blog/smoked-chinese-char-siu-pork-shoulder-steaks-recipe Sorry about the crappy picture. We were just about to tear into the pork when I remembered it all doesn't happen without a pic.