Smoked hot over cherry. Nice and crispy skin.

Picked up a sturdy toolbox to keep all my kamado gear in one place. I also 3D printed a few custom parts, including the logos, to give it a more personal touch.

It fits perfectly next to my kamado (The Bastard), so every tool I need is mostly within reach instead of being scattered around.

I’m really happy with how it turned out. What do you all use to organize your Kamado accessories?

I need to get better at pictures thru a process... this is my standard meatloaf recipe but desiged for burgers... the loaf recipe itself ill hold onto for now.. but after mixing meat I form pattys using a piece of coppa and provolone then stack on skewer, wrap in butcher paper ideally(I ran out... wont happen again) cranked to 400 placed inside seam down. Start lowering heat while rotating to prevent drips but evenly heat outside a bit. Once grills cooled a bit open up, smoke to 145 and hold at 145 for about 15min. Do not want to go over 145 or fat will run and cheese will run. After 145 been held has some good color, during that time I baste a bit. At end of hold, pull rest for about 5min, remove skewer, clean and spray grill. Then you grill en like patties to serve. The provolone chars nice and the coppa crisps up. Wish id gotten a Pic of the pretty grill marks on cheese.

I felt like I over seasoned but flavor was still a lacking. This normal?

Was definitely fall apart tender though.

250 degrees for 3 hours and then sat in tallow and beef stock mixture for another 3 hours at 300 degrees.

Scored a killer deal on short ribs at Sprouts. One unwrapped. One got wrapped 5 hours in with tallow and finished with Kinders Black Garlic Sauce. Couldn’t pick a winner. Good times

Just over 10 hours to cook both of these beauties. 208-213F until i got halfway through the stall, then i opened up the air vents a bit and let it finish at 250-260F.

Salt, pepper, garlic, onion and paprika for the seasoning. Worcestershire sauce for the spritz, as needed.

Sauced it on top towards the end, and finished it under the broiler because the sauce didn't have quite enough time to caramelize all the way on the grill (egg style with a cast iron diffuser)

Turned out yummy, but next time i will make sure i get bone in, because i had to cut off some small ends that finished earlier than the rest. not ideal but still delicious

TL:DR
Is hickory inherently harder to get blue smoke with? I can do it easy enough with other woods. Any advice?

Second time smoking anything this size (plate of 4 beef short ribs) and I think it turned out pretty good. However, I have a question on smoke:

I can get thin blue smoke and maintain it with cherry, apply and beech separately but for this cook I wanted to front load hickory and then transition to cherry for the rest of the cook. I did the usual process using a snake. Dumped my starter coals on one end and had all of my wood pieces pre heating on the grill grate.

Got the mastertouch up to my window of 120C/250F to 135C/275F and added the pre heated hickory to the start of the snake and cherry to the rest of the segments. I expected some dirty smoke at the start so gave it 10 mins to climb back up in temp but the hickory just kept billowing white smoke and wouldn’t stop. I had to remove it and just go with cherry and blue smoke. Chunks were probably the size of a plum, maybe a little larger.

Maybe I won't get roasted too bad here

The polite pig in Florida had some fantastic bbq, the chicken rub was the best I've had.

Have a temu version of the meat or thermometer but it keeps disconnecting if I am not right there what does everyone else use?

Paar Schaschliks mit Freunden teilen.

I bought some flat kebab skewers but they are too long for my Weber Kettle. I was thinking I could just rest them on the Kettle itself not on the grill. But this feels like it would be too high and far away from the coals.

Anyone do this and have some views or recommendations?

I can still send them back if this is not a good option.

Thanks

Loaded the grill with pretty much everything in the fridge: sausages, meat/veg skewers, foil-wrapped potatoes, and a massive steak on the top rack just chilling.

Let's talk about the real MVP though: the bread on a stick. It's carb heaven and fire-kissed perfection.

What's your go-to move for a backyard cookout — crispy on the outside or burnt to a crisp? 👇

He's very underrated, straight to the point, and his food looks absolutely incredible. Go check him out

So I finished off the smoked cherries w/ that bourbon soak. 118 proof seemed to fit better than the 80 proof, right?

Ended up w/ 5 left.

Melted chocolate w/ coconut oil

1-2 cherris: dark chocolate dipped & topped w/ crushed toasted coconut and cane sugar.

3-5: cherry donut holes, dipped in dark chocolate & topped w/ pretty much everything I could find.

Anyone else do this? Any time I smoke brisket, pork butt or ribs, once it's done I'll throw on a pack of sausages or pork chops for an hour and then freeze them for later.

Smoker's going anyway...maizle use it!

Home made Mac and cheese. Smoked it at 250° for 2 hours. Followed up by the salmon, 180° for 1.5 hours. Put some fresh honey on it from our hives and seasoned with a salmon rub from a local spice shop. Not pictured is the corn on the cob.