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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.

Can't wait to see the new ODK come together.

Wow, really great job. When you get using it would love to see some pictures. How long is it going to take from tomato to paste?

Their Super Premium bag has that same picture. Never noticed it until you pointed it out.

My informal conclusions this far in the tests: All lumps tested would easily last long enough for the average low-n-slow and once stabilized none of them had noticeable smoke. If you were planning on multiple back to back low-n-slow cooks you'd be better using the South American lumps for the extra long burn times. All lumps tested had no problems getting to 500* and burning for 2 hours. If you were planning on an extended 500* + cook you definitely want South American lump otherwise you stand a good chance of running out using Noth American lump. Normal everyday cooking they all work. If you're doing the extreme cooks you might want to choose your lump wisely.

Tasty looking wings.

There really is a difference between lump made out of wood south of the equator and lump made out of wood north of the equator. In most cases south of the equator is a little more expensive but once you factor in the extra burn time not really more expensive.

It's here A big thank you to @tony b. The box and lump looks in great shape. Can't wait until it's turn in the lineup.

TY MacKenzie - nice looking cake. Chocolate - is there any other type of cake? - LOL

It is too bad. They're just peaches. You know that fruit they display out in the open at grocery stores where anybody with who knows what germs on their hands gets to fondle them before you come along and buy them. The agriculture industry in America is having a hard enough time these days with tariffs. We really don't need government bureaucracy throwing other curve balls like this.

Yes it's a sad summer for Lane Packing just when they have one of the biggest peach harvest on record.  In 1990 Lane Packing built a new peach packing facility which featured state of the art machinery to clean, sort, label, and allow for easy hand packing of peach boxes. This machinery included an upper cat walk so tourist could marvel at this process. This has become a tourist hot spot in GA with approximately 400,000 visitors last year. Now 29 years after opening the catwalk (just as peach season started) some government bureaucrat decided they didn't like that. Enacted a new regulation which forced Lane Packing to close down the catwalk. Just another example of Big Brother stepping in and screwing it for the little guy. I've been walking that catwalk once or twice a year for almost 20 years but not this year. Fortunately I have some pictures taken from the catwalk from a couple of years ago. Here are a few of those pictures. 

I know not everyone has access to beautiful U5 Shrimp. If you've never seen them here they are. These 5 shrimp weigh 1 lb. These were on sale this weekend for $12.99 per lb at The Fresh Market. I might go back today and buy a couple more lbs.  Here are 6 of these shrimp. Butterflied open, the floppy forward meat tucked back on top, then stuffed with crab.  Yesterday was my birthday and I had a few or more adult beverages so I really wasn't worried about pictures. But I did manage to not screw it up, have all the food done at the same time, and snap a money shot. Here's my birthday dinner. 10 oz Prime Grade NY strip grilled on the Nuke Delta. The stuffed shrimp cooked on the upper rack in my 19" Komodo Kamado, and some heirloom carrots pan roasted alongside the shrimp. 

Never seen that in a store but I could imagine a few uses for it.

Fogo Super Premium low-n-slow test is underway. Here is a link to the live graph if anyone is interested. https://sharemycook.com/Cook/Detail/325e32b7-16cd-4191-9a92-79a8d413f94e

Those pizzas look a little lost on that stone. With all that space why didn't you cook them all at the same time or maybe staggered them by a couple of minutes.

I've done caveman style twice. It works and not as scary as it seems once you've done it. With that said I doubt I'd do it again. Maybe if I was camping and had no other option.

Really nice adapter. Your friend did an excellent job. On all my lump tests I have the alarm set for +- 25*. Most of the lumps go +- 10*-15* throughout the test. I'm good with that. By the time it gets to - 25* the fan is on constant and the test is over. That's my standard anyway.