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@tekobothat christnas meal was top Notch. Inspiring! Haven't been cooking too much. Traveling for work and trying to coach Two girls basketball teams but cooked tonight and wanted to stop by and say hi Pork tenderloin, rubbed in honey mustard, brown sugar and lawrys salt Air fryed potatoes tossed in duck fat, garlic powder and truffle salt and finished with parmesan cheese Rainbow carrots charred on the grill rubbed in olive oil, sea salt and black pepper

I did manage to dig the 32 out yesterday so I'll be ready for my Super Bowl cooking. And I hate to say it but the pup LOVES the snow. Which means I get to spend a lot of time outside now 🤮 In some ways we got kind of lucky, only 18 inches and it was powder not the wet heavy hard to move kind GO PATS !!!!!

Seems to me C6Bill you gotta build a roof over that bad boy or continue to come to it's rescue. I believe our luck has run out, the last few years have been easy for snow and the near future isn't looking bright. Here's a pic of mine, high and dry under the upper deck, right near the laundry room door and a quick step to reach. You know I reached out to friend down in Georgia and expressed the same sentiment, I told him I use to like snow, not anymore. He responds back, Oh come on, build a snow fort. pelt the little neighborhood kids with snowballs. Have a little fun. I wrote back, and told him....you live in Georgia, every Yankee here knows you can't make snowballs with light powder snow. See what happens when you move to warmer climate, your mind turns to mush.

I’ve run this thing through blizzards before, the temp never flinched 😁 I’m planning on a 14 to 18 hour cook Thursday into Friday. If it does snow again I’ll take pics of it cooking while snow covered

I was given this desk in August 2025. It had been in storage for over 25 years. One tower was in pieces, the other was falling apart and the top had a lot of water staining. The drawers were in pieces also. One drawer had to be remade, except for the front. Two drawer pulls had to be recreated. Everything was sanded to 180grit, used crazy glue and tite bond II glue to re-assemble. The towers were reinforced with screws and holes were plugged. The finish is Tung oil. There is a sticker on the inside of the door on the right tower, which has a publisher's name on it, D. Appleton. D. Appleton was in business from 1813 until it's merger with The Century Company in 1933 forming the Appleton-Century Company. Using this information, it appears this desk predates 1933 and could very well be from early teens or twenties.

I've cooked in the snow too and it makes no difference to the KK cook only difference in how I dress but usually I'd put the KK up to the sliding glass door so no need for putting on a winter jacket.

Light fluffy snow is good for is making everything look clean and pretty and easy shoveling. Forget the fun things, like snowballs, forts and snowman.

BOHICA, my friend. This might not be over for you. They're all up in it about this Bomb Cyclone headed your way. Hope you still get to do your Super Bowl cook. 🤞 btw - cute pooch!

Looks delicious, Troble.👍👍Good to hear from you.😁

Very nice work, Tucker.

That is fantastic, Tucker. I very much enjoyed seeing your restoration work. Thanks for posting.😁

It always crosses my mind when I see an old piece and I wonder who might have sat at it or what important work passed over it's top. You gave it a second life, nice job. It was destined to fall into your hands.

What a wonderful way to start the year. The Komodo Kamado Basics video just hit One Million Views! 210K of them watched the full 25 minutes.. I'm thrilled..

Congratulations on your new grill! Start a new thread and post some pics…we love seeing grills in their new homes. Sent from my iPad using Tapatalk

Yes, I figured this out. The fat part on the probe end does fit through the KK probe port, once one removed the split port plug. Then slip the plug over the cable, and reinsert. I had to ask them dimensions. And I forgot that the split port plug had a split (duh!) because I rarely use it.

I have to say those were all nice creative festive cooks, although I have to give the nod to Tekebo for pitchin the change up. In the states though we like things straight down the middle......a nice piece of beef of rare quality sets up a Christmas dinner as traditional. I did one myself, but by the time I put it down and reached for my camera it was gone....c'est la vie.

When I was trying to decide what size KK to buy, all those years ago, @ckreef's advice was to buy two. He was adamant you needed more than one to make sure you got all the components of your dinner ready at the same time. Well, I took his advice and here is Christmas dinner, cooked on my 23 (high heat throughout) and 32 (very low and slow for most of the time and hot at the end to cook up the pigs in blankets). Happy Holidays everyone! I never normally have turkey but here is a boned turkey leg which I seasoned and then my husband added lardo and rolled it up for roasting. Rolled turkey leg and standing rib roast in the 32 after first having been browned in the 23. Potatoes were roasted in the 23. And the pigs in blankets (sausages wrapped in bacon) were cooked on the 32 when the other meat was taken off to rest. I finished off the skin on the beef roast with the MAPP torch before resting. The cook was edge to edge perfect, with the very low and slow time it had in the 32. It was an outstanding Christmas meal, with just the Brussel sprouts and sauce cooked indoors. Deeeelicious!