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Great work, well executed. I have one that hitched a ride on my calf from Australia in '06.

Because of it's density it takes more heat/BTU's to bring the pieces to ignition temps.. just like trying to boil more water in the pot takes longer. I like the technique of lighting small pieces of lump on top and then using a blower to create lots of heat to light the coco char.. Some types of coal are so dense they need to use other fuels to ignite them too..

Charcoal always (eventually) burns at the maximum volume for the allowed airflow, regardless of the density of the charcoal. X air will create X temp. Btu numbers are created by charcoal weight not volume. 5 lbs softwood charcoal will burn the same time as 5 lbs hardwood charcoal and create the same BTUs.. but the softwood charcoal will appear to be much more charcoal and light much more quickly and "appear" to burn more quickly.

A smoke pot is another way to limit your emissions to thin, blue, sweet smelling smoke. Search this forum for "smoke pot" or "smoking pot" and @Syzygies to see what that's all about. Make sure you keep the search words in that order.

I had dough left from last Fri. so pizza for lunch. I have a couple of tips that I use: 1. Put the dough on parchment paper when you are ready to stretch it out. 2. Wet your fingers as the dough will be sticky, keep wetting them as needed. Lunch.

Just wanted to give thanks to all that sent me emails about the forum being down. Murphy's law prevails as I was on a 22 hour flight from LAX back to Indonesia. Go Figure! Was a bit painful to get going.. took about two hours of calling and emailing my IT guy because I did not have all the login info in my Ipad. When the SSL was updated, it crashed the forum and needed to be restarted.. Argh Good news is I just discovered how to turn off the advertising on Tapatalk..

Outback Kamado Bar and Grill

@Aussie Ora Home Free .................a country A Capella group I follow.....fun song. Reminds me of my girls mother

Nice basket of goodies there, MacKenzie! Other than the Chimi mix, I probably have all those others in my fridge/pantry right now (but from different sources.) Toss up for me between the Aleppo and Gochu-Garu as my "go to" hot pepper these days. Try the green peppercorns in a salad dressing for fruit salads - yogurt, honey, mint, green peppercorns and Grand Marnier. Very tasty.

macKenzie, you're going to be busy!

This brisket dinner was from last evening's dinner, some goooood leftovers. The brisket was cooked at the Smoke House down the road. Look at what came in the mail today, can't wait to try some of these.

Crafty work. A personal touch, a signature. Seen some with broken tile in a mosaic filled with grout between......a thought, and it may compliment your KK choosing similar colors.

Clint Eastwood would be proud!!!!

Thanks Dennis that makes sense, I suppose the moral of the story when using coco-char is to light it earlier and give it time to come up to temps using the same vent settings? Sent from my iPhone using Tapatalk

Bruce, you hit the nail on the head, thanks.

I haven't ever used Coco-char but i have used a product that looks similar called Honeybrix. I've noticed that i need to open the vents more too when using those compared to lump. As the others have said, i think the fuel is a lot more dense and needs more airflow to get it going, i usually put a small pile of lump under the honeybrix to get them going.

Excellent work Steve

Very good work, indeed.

I can't say I have had to change the vent settings, but to be fair I usually adjust top and bottom as I close in on the final temp. I generally just use the coco for low temp cooks and the top vent setting is in the 1/16th of a turn for around 225°F on mine. Today however I have some leftover coco with new big lump Fugo to grill some skirt steak this afternoon so I I notice any big difference I will post again. Interesting question.

Didn't he invent the internet also????

We are back thought it was my useless internet lol .decided to spin some legs... Outback Kamado Bar and Grill

Here we go. Stay tuned, more inlays coming

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

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

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...

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