sfdrew28

I live on a hill in California. I’ve only used briquettes before getting my kk. I’ve noticed with my Lazzari lump charcoal sparks and embers come flying out of the grill when there’s a bit of wind. Any ideas or techniques that’ll cut down on what I see as a fire danger? Sent from my iPhone using Tapatalk

No...my boss just ordered from there and was very happy. I’m going to place an order soon. I usually get my meat from a local farm which does pasture raised but life’s been hectic(new home and baby) and just bought a grass fed at store. Bleh. No comparison. Speaking of hectic I just discovered my meat freezer went out. Good not spoiled but I have a lot of cooking to do. Sent from my iPhone using Tapatalk

I seared up a ribeye and cooked my cauliflower w truffle Gouda indirectly. The ribeye was cooked perfectly by me but the cut was really one of the worst I can remember. Sort of disappointing but at least the grill and I worked properly. Sent from my iPhone using Tapatalk

This is my 32” that just arrived. The color is metallic bronze and his name is Gossamer after the Looney Tunes character.