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Is it even a sandwich without Dukes? Since I'm about to send you a package do you need anymore Dukes?

@tekobo that was a pretty good article.

I'll be watching this one.

Awesome looking Konro cook. I love that little grate. I use it all the time fore various different cooks.

Fogo Quebracho final results have been posted. A good long burn at 30:46 and very stable all the way to the end. I have 3 more lumps I want to try, Komodo Kamado CoffeeChar, Jealous Devil and Fogo Brazilian Eucalyptus. Currently only have one of the three sitting at the house so I'll probably take a break next weekend to give me time to get the other two lumps.

That was a good video showing old school BBQ cooking. What I really liked was the fact she left it on the shoulder until you ordered. Fresh pulled pork doesn't get any fresher. I try and tell people all the time only pull what you're about to eat. Save the leftovers intact. It'll taste better fresh pulled.

Fogo Quebracho started earlier today. https://sharemycook.com/Cook/Detail/4d974a6a-8bf3-47d8-bea1-ac179c668a94

Outstanding deep dish supreme pizza. A+ from the Bistro Academy.

It's no secret, I don't really like my Meater +. My opinion is definitely tainted after being jerked around for 3 years with their kickstarter campaign. I originally ordered it for rotisserie cooks and for that application it's the only device on the market and that's where it excels. But I have a few better options for my kamados and wood fired oven so it doesn't get much use. Well last night I got a brilliant idea to use it in my NuKe Delta grill. I fired up the Nuke Delta grill with my grill grates and got it screaming hot. I did a quick 4 sided sear on a chunk of pork loin. I then inserted the Meater + and moved the pork loin off to the side to finish cooking with the lid down. It calculated 36 minutes to finish. Here is the Meater app monitoring the cook from my porch. When it got down to 15 minutes remaining I put a small CI skillet on the hot side and started cooking some sizzle corn. When it was time to dredge in the homemade rosemary Peach glaze I switched positions to get the pork loin back over the hot side, careful to keep the Meater out towards the edge so I didn't break it. This application worked really well for the Meater + unit especially with rolling the pork loin around in the glaze. It now gets a little redemption. Dinner was fantastic. I'm really falling in love with the Nuke Delta grill. The cover makes indirect cooking a breeze by trapping the heat above the cook while you still get heat coming up from the fire bricks below.

Fantastic. Can't wait to see the paste.

I understand the fully dried wood but I still think there would be a difference from that and kiln dried wood but I could be wrong.

My suspicion (maybe @DennisLinkletter can chime in on this) is that there is a difference between kiln dried smoking wood (what's usually sold in the big box stores) and green seasoned wood (from chopping and drying yourself). I suspect kiln dried has a more mild smoke profile compared to green seasoned wood.

I've thought about a PK many times in the past because I like grilled food more than I like smoked food. I ended up with a Nuke Delta Argentine style grill which uses wood and not charcoal. Wood gives a much better flavor to grilled food than charcoal. Of course you could use wood in a PK it would just take a bit more planning.

Sorry POSK

Sorry to hear about your loss Bruce.

My 16 was in stock. Went to order the 19 but what was shown on the website wasn't a good match. Turns out there were a few others in stock that weren't showing on the website. He sent me pictures and I ordered one that was in stock but not shown.

P.S. @MacKenzie there is a bottle slated for you too. Wouldn't be the same syrup/topping without that Canadian Mapple Syrup

No worries, there's a bottle slated for you. I bought 12 of these bottles but only used 6. Peaches in GA run through the end of August and the later in the year the sweeter the peach. If possible I'll buy another box of peaches next weekend and make another 6 bottle batch. I think I can improve on the original recipe. We're going to see what happens before I box up your goodies

That is a really great on grill picture. Looks tasty.

I've done something similar in the past but this time I decided to make a pancake and waffle syrup/topping. Simple ingredients including some pure Canadian mapple syrup sent to me by a friend from Canada. (Thank You @MacKenzie) I started by grilling some peaches in two batches. When they come off the grill put them in a bowl and cover with cellophane. Letting them steam and cool down in a covered bowl makes it easier to peel off the skin. Peel then chop the peaches. About to make 5 cups of peach puree. Add the peach puree, mapple syrup, sugar, lemon juice and a little water. Bring to a rolling boil then simmer for 5 minutes. Water bath can for 20 minutes. Let cool over night. Sunday morning breakfast.

Had a Konro night last night. Nothing too fancy but definitely tasty. Tsukune Yuzu Ponzu chicken Orange Honey Shrimp Grilled carrots Served with Jasmin rice and a honey Ginseng green tea.

Fogo Marabu low-n-slow test is underway. Here is the link to the live graph. https://sharemycook.com/Cook/Detail/62e52adc-1862-411e-9143-4026441317a9

Grilled peaches. These are part of a special cook. I'll post that in a couple of days once I get a proper money shot.

I ordered Marabu and they sent me Super Premium one time. I got a free bag of Super Premium in that deal with no questions asked and no pictures needed. Definitely a class act.

I live in middle GA, USA. We're 80-90% humidity year round. Humidity is not the issue,rain is the issue. Mine are under a covered porch so the only time they get rain is in a very hard blowing thunderstorm, maybe a few times a year. I don't have covers and I've never worried about it.