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Those look perfect! Nice cook!

That is textbook perfect!

I think it is great. No issues so far.

hog, 32-35 mm for both.

Yes, but it's proprietary, it may have a commercial application soon.

:emoji_pray: Done!

As a side note, retiring it will make it easier to insure, and will get you a discount. The same goes for re-plumbing.

Sharing it with family and a few friends, it disappears.

LOL! I totally agree.

This year I cold smoked two bellies and eight Porter Rd jowls, 27 lbs. total. There is nothing like homemade bacon!

Nice job! Those look great. Speed will come as you go.

It doesn't get any better than that. Nice cook!

I get Tony's (the author) blend of flour from Central Milling on line. It's a blend that he designed for use in his restaurants. 13 time world champion in the Naples competition, and they won't let him compete any more. The guy knows pizza. I highly recommend his flour. If you get on their email...

That book is outstanding. If you take the time and do what he says, you will get perfect pizza every time.

My second outdoor cook after a 2 month hiatus during construction. Ribeye over mesquite charcoal, baked potatoes on the grill, corn on the cob and my wife's famous mushrooms swimming in butter! That hit the spot and rubbed it out!

Finally back to grilling and soon smoking. I haven't posted for two months while we were doing a patio extension, pavers, misting system, electrical and plumbing. All during the hottest part of an AZ summer. The final part will be the wood fired oven that I will be building from scratch. Here's...

That's the best part! The dish in Italian is called "Caprese," (ka-pray-zay)

Don't forget the extra Virgin Olive Oil (EVOO)!

2 parts coarse pepper, 1 part salt, 1/2 part each of garlic and onion. Use granulated, not powder. powder tends to clump.