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try wood chips mixed in, a few large hand fulls, also, I have good luck using 2 or 3 large chunks placed around the edges of the lump work well. If near the center they'll burn up quick. Try starting your fire in the center and letting it burn out towards the edges. You'll get nice even heat...

I don't typically sauce but in a pinch some sweet baby rays mixed 50/50 with apple cider vinegar is pretty good. Cuts down the sweetness, adds a nice flavor, and the acid can help cut the fat on your pallette. Sometimes after I'm done pulling a pork butt I'll mix just about 1/4 cup of that mix...

You'll love it! FWIW, we use the skinner no boil pasta, speeds up the process greatly. Your kamado joe will be perfect, ever tried to bake an artisan loaf of bread in it?

Bring it, sounds good!

No kidding, makes it tuff to wanna go outside.

Not really, I used a neutral lump and a kamado is ideal when used as an oven for baking all kinds of things as long as you didn't do something like a pork butt the day before! Running at 400°f in the dome translates to probably 700°f in the fire bowl so it's pretty darn clean burning. Plus the...

Too hot today to heat the house with the oven, Mrs philpom planned lasagna for dinner so I offered to fire up the Primo and bake it out back. Used a neutral lump, 400°f 35 minutes covered and 10 minutes uncovered. Getting it started Just pulled the foil Ready to eat! Cheers!

Dill pickles, cheese, jerky, raw almonds, pecans, Walnuts (from baking section). Eggs, hot peppers, cucumbers, salami, celery, olives, etc

Turning out mouth watering! A little fooling around... Ribs are pretty good, I'll accept them. I'll dig in deep shortly. Have fun y'all! Cheers

Those look super! I started thinking..... that's a delicious lunch for a week or so, yum!

Yeah buddy! Looks good, I love pork belly, bacon rules but sometimes I like to hot smoke a slab with black pepper and a blend of maple syrup and a good soy sauce for dinner. Good job!

Those are nice and meaty! So hard to find them like that. Good eats!

Looks great, be there was a bit of pull on the bone, just the way I like 'em.

Grabbed 8lbs of spares the other day, perfect! We made homemade ice cream, brownies, mac&cheese, plus corn on the cob incoming. Using a blend of post oak and hickory today. Was gonna trim these up St. Louis style but suddenly got real lazy so just a good spare rib trim. I might even sauce...

Welcome from Texas, enjoy!

It's a complicated issue. Most of the oil we produce is sweet crude. It doesn't produce nearly as much of the oil byproducts as sour crude like most of the oil in Venezuela and the middle east. Our refineries are predominantly configured to refine the nasty crude from the later. That's where...

Awesome gadget and very affordable. I'd get one but them everyone in this house would gain 60lbs. The ninja blend sense blender makes an amazing margarita and we just need 1 apiece. But I'd love to have one of those. I do have a vevor shaved ice machine and that works well for high volume...

We are both in the same boat, we split one. I do like to look before I wack it up. Thank you

That's good company, tasty for sure.

We love Bleu cheese, I snack on that stuff. Excellent on steak, salad, or on its own.