sfdrew28

Here it is.... Three inch sides that taper down to the front. It covers four burners and griddlemaster.com gets a A for quality and service. Already started seasoning it. Sent from my iPhone using Tapatalk

Fantastic cook. I’ve done the pig but not paella yet. Sent from my iPhone using Tapatalk

I ended up just ordering one from griddlemasters.com. I got one to cover the four burners on stove. Custom made with three inch sides tapering down. Photos once I get it. Thanks for all the suggestions. Sent from my iPhone using Tapatalk

I’ve only smoked about ten of them. Lol. Sent from my iPhone using Tapatalk

Interesting. Following this. Sent from my iPhone using Tapatalk

Did a brisket flat. Took almost twelve hours and it came out to be my best brisket yet. Crunchy candy like outside and super moist on inside.

Thanks. Looks nice. After viewing the video I think I might want something larger to cover four of my six burners. Not sure that would then fit in the grill. Argh. I actually think for me the indoor cooking will be used ten times more than than the grill. Mostly large breakfasts and the like. Sent from my iPhone using Tapatalk

Anyone have a griddle that works well on the Kamado 32” and on the stovetop? Thinking of getting one but confused by all the choices. Sent from my iPhone using Tapatalk

Guess I’m super lucky to live right near Lazarri Fuel company. The lump oak is less than 50 cents a pound on 20 pound bags and about 35 cents on 40 pounders. The sizes can vary and I lose about 1/4 bag to small pieces and dust but at that cost it’s not an issue. Their mesquite is awesome but I only use it sparingly as the smoke is too strong. Sent from my iPhone using Tapatalk

Looks great to me. I used only rock salt on mine too when I made it. Sent from my iPhone using Tapatalk

No because I don’t use any temp control device. Sent from my iPhone using Tapatalk

The color choice is simple...get the one your wife likes better. Happy wife equals happy life. I was going to order the meater and lots of unhappy owners on Amazing Rib site warned me not to. I ended up getting the FireBoard, which has wires, but can take six separate temps at once and is cloud based. I’m extremely happy with the performance so far.

Last photo didn’t upload. Sent from my iPhone using Tapatalk

Stuffed it with garlic and ginger. Gabe it a generous rub of Dizzy’s Peking. Cooked at 325 with cherry smoke and finished at about 500 to crisp up skin. Served with steamed buns, scallions, and plum sauce. For some reason the plated photo didn’t save. Overall, I was very happy with the cook, flavor, and the Peking rub. My main complaint was my duck was way too athletic or something as there was very little meat for all the effort. Sent from my iPhone using Tapatalk

Hi Bruce, It’s andouille sausage, mushrooms, onions, and sweet potatoes. - i cook a sweet potato(prefer Japanese yam for this) usually ahead of time and then dice into small cubes. -sauté mushrooms and onions until most liquid is released and they cook through. Butter or oil of choice -add andouille sausage(it’s usually already cooked. If not start with sausage in pan) -add sweet potato. Sometimes I add a very small amount of chicken stock to help bind everything together but it’s not necessary. Everyone who tried it loves it. Great balance of flavors between sweet potato and sausage. I don’t measure anything. Just go by feel and taste as it cooks. Sent from my iPhone using Tapatalk

Mac...aren’t you the one that lives the pineapple? I think It’ll be good on ribs. Sent from my iPhone using Tapatalk

Did a Dizzy Pig Rub chicken tasting along with paleo stuffing. The pineapple was too sweet for me on the chicken but I like the heat on the ghost rub. My favorite on the chicken was Raging River. Sent from my iPhone using Tapatalk

I start with the left vent 1/4 open and one turn of the cap. Once temps hit about 190-200 I turn the top back to about 1/6 and use the smallest hole on the right. It stays right in 225-235 area forever. Sent from my iPhone using Tapatalk

Great cook along with the board sauce. I’m waiting for the Block Meater. I need WiFi and I’m not into dealing with a second device to transmit. The company said they’ll have them soon [emoji51] Sent from my iPhone using Tapatalk

Trying the Cow Lick on my brisket today Sent from my iPhone using Tapatalk

It’s a personal pan pizza. [emoji23] Great first pizza Sent from my iPhone using Tapatalk

I see your pork chop and raise you one![emoji23] I’m waiting on my dizzy pig order but I used Dizzy Raging River on these. I love it. If the other ribs are as good as this one I’ll stop making my own. Great looking meal Bruce! Sent from my iPhone using Tapatalk

Grilled sea bass stiffed with fresh herbs from my garden. Asparagus, portobellos, and peppers as a side. Wife complaining she’s still hungry after dinner. [emoji23] Sent from my iPhone using Tapatalk

Yummy! Looks great as all of your cooks do(except carrot pizza[emoji23]). I used to make bacon pretty often. Have to get back to it. Sent from my iPhone using Tapatalk

Just went on the site. Tempted to order the sampler but I tend to use the same thing over and over until I need change. Sent from my iPhone using Tapatalk