ckreef

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.

As soon as I get through the original 10 (3 left to go) I'll test KK coffee lump, Fogo Eucalyptus, and Jealous Devil. Coming soon.

Low-n-slow test for Fogo Premium Black Bag started a little while ago. I expect this to go well into tomorrow if not longer. Check out this link to the live graph. Check it now and check it again tomorrow if interested. https://sharemycook.com/Cook/Detail/6a9e4fce-2eaa-43f6-8089-74089c439d5f

That's my kind of thinking

Awesome looking ODK! Looks like a gas grill unit. I'm guessing you could yank that out of there and replace it with something different/better. Just have to figure out what to replace it with.

Not a build thread but an installation thread.

Middle GA, east of Macon but I do work down in Andersonville, GA where the Civil War prison camp is located.

And two leftover slices for lunch hit the spot - oh I'm sorry I was talking about myself - LOL

TY Bruce. It's probably my favorite pizza. Very tasty and very filling. Easy to make as it only requires a 2 hour rise so from start to serving it is about 3 hours.

Had some time off work yesterday so I made a Chicago Deep Dish Deluxe pizza for dinner in the Wood Fired Oven using a Lloyd pan. I started with a traditional Chicago Deep Dish Pizza. Half way through cooking I pulled it out and added shredded mozzarella, green peppers, and pepperoni - now it's a Deluxe version.