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I haven't posted in a few weeks but not for lack of cooking! Here are several items I've done during the holidays and recently. 1st two pics - Tenderloin stuffed with Fior di latte, parrano, and roasted red bells. Smoked over coffee char (I think - probably also leftovers from other cooks) then final sear on the evo. A tad overcooked but its tenderloin so still very good. 3rd - greek lamb chops, green beans, and (over-cooked) greek potatoes. 4th - pork belly burnt ends and a few thick slices for tacos. Fogo yellow and a chunk of post oak. I pulled the thick slices before done to use for tacos. 5th - Finished pork belly - I also threw some brisket in after the last pic. I'd picked up a brisket point for my wife to use for her Vietnamese soups. 6th - Guajilo salsa cooking! 7th - searing the pork belly and tortillas 8th - Final product of the smoked/seared pork belly - tacos w/guajilo salsa, pickled red onions, Mexican creme, and cojita cheese! Also grilled some corn to make elotes! We prefer to remove from the cob before coving in mayo/mexican crema/cojita/and spice. Hello 2021, goodbye resolutions! Edit: The order wasn't what I expected but put your elementary caps on and draw lines from the picture to the description

Congrats Jamie. I just got my BB32 a few weeks back. It is my first Kamado style grill and only took a few days of playing around with settings to feel reasonably confident. This forum is also a great resource. The key accessories that I use are welding gloves, black nitrile gives, grill floss and a MAPP touch for lighting. I was also given a Smartfire for Christmas. Only used it once but I really liked it. For eggs and stuff I uses a 12' Field Cast Iron pan. I own a ton of other cast iron, but the quality of the Field is amazing.

Ohhhh..... I miss the cheapo snags from Coles or Woolies!!

@Wilsonj - I'm in the same boat as you - figuratively. My oven is anchored in the North Sea and I'm hoping to get the oven at the end of next week. I feel your pain. Some great handholders here ! Best RD

Give the sear grate a go next time and see if you like the results better. Just be careful to turn the steak over frequently (every 30 seconds), so you don't over cook it, until you get the char that you're looking for.

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Very attractive, placing one of those on the table just cooked inspires a conversation. Look at Basher, on Vaca and sharpening the hotel cutlery lol.

Welcome to the Obsession! Hang on, as you're in for a wild ride! Don't waste all that charcoal on your burn-in - cook something while doing it. It's safe. The solvent smell is on the outside of the grill and won't reach the food.

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Resurrected this old thread as I did another batch of the Denver ribs for a visiting guest, who likes lamb. Simple rub of Sucklebusters SPG (salt, pepper, garlic) and dried Greek oregano on one and fresh rosemary on the other. Cooked @ 275F indirect on peach and hickory wood (smoker pot) to an IT of 185F. I finished them off on the lower grate over direct heat @ 350F (dome) to add some bark and render some more fat. We were hungry, so no plated pics this time. But, they were very tasty.