SSgt93

I think I’m going to have to pick one of these up. Would be great for cold smoking cheese. Sent from my iPhone using Tapatalk

Hoping the leaves grow soon.... Sent from my iPhone using Tapatalk

Sent from my iPhone using Tapatalk

Good advice here. Sent from my iPhone using Tapatalk

A beauty congrats! I see Dennis is now using what appears to be billet temp probe hole plugs. I’m interested to say the least! Sent from my iPhone using Tapatalk

Great looking ribs! Love when the meat pulls back on the bones; yum! Sent from my iPhone using Tapatalk

I haven’t seen a goat yet. My guess is customs hangs onto them for their own private farm. Sent from my iPhone using Tapatalk

Free range chickens along with locally made jalapeño and cheddar sausages (screen grab from an Insta story video). Sent from my iPhone using Tapatalk

I know a guy who makes nice stainless covers for the Camp Chefs and Blackstones. I leave mine out oiled and covered with that stainless all winter and it does great. Reasonable as well. I initially purchased the Camp Chef cloth cover and it’s not good for protection from the elements. Def not a KK style Sunbrella cover. Sent from my iPhone using Tapatalk

The 42 is..... Sent from my iPhone using Tapatalk

Personally, I like it. The more methods of cooking you can do on a single grill, the more appeal. That’s literally why I like the kamado style of grilling. Sent from my iPhone using Tapatalk

Just wait until it’s arrival! Sent from my iPhone using Tapatalk

Good advice by Pequod. If Dennis doesn’t have one coming he will take care if you and get you what you want. Best customer service I have ever seen is from Dennis. Sent from my iPhone using Tapatalk

We use our Sous Vide to prepare eggs often and love it. Such a versatile cooking method. I enjoy eggs daily as well. Sent from my iPhone using Tapatalk

Congrats and welcome! The 32 is a sweet setup. What color did you choose? Sent from my iPhone using Tapatalk

Both methods are great and I experiment with both often just to change up routine. I’ve also found that using the Sous Vide on thick steaks before a good sear is my favorite method; especially when everyone wants their steaks cooked to different temps. Sent from my iPhone using Tapatalk

Congrats! Sent from my iPhone using Tapatalk

Great action pic! Sent from my iPhone using Tapatalk

Welcome and early congrats Lars! Sent from my iPhone using Tapatalk

This is my starting method as well. You can do a quick tap for low and slows or quickly light a bigger area to help get the grill up to temp quicker. Sent from my iPhone using Tapatalk

Looks wonderful MacKenzie! Sent from my iPhone using Tapatalk

Hi Bruce. The legs actually fell off so I had to stage them for these pics lol. You should be able to tap (or click) on these pics and save them to your device. If it doesn’t work I can try sending them to you. Spatchcock really is the way to go. The flavors and juices lock in and cook time is reduced in half. Sent from my iPhone using Tapatalk

Happy Thanksgiving all! Amish raised 21+ lb spatchcock turkey cooked 400 raised direct over hickory B+B for 2 hours with a flip in between. Resting for 30 minutes and moist as all can be. The legs fell off at 2 hours when pulling for the rest. Sent from my iPhone using Tapatalk

A couple of spatchcock chickens prepped with Thunderbird Wings Chicken Scratch. Sent from my iPhone using Tapatalk

Love those cobalt blue tiles. Gorgeous grill; enjoy! Sent from my iPhone using Tapatalk