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My wife sent me this link - freakin' awesome! https://www.facebook.com/reel/897774638357683

So, I did a permanent install for my Kamado and was left with the stand. I was going to have it hauled way by the junk people when my wife says "why don't you make a table out of it?". Hmmm... sounds like a good idea. So, I found a round wooden table top on Amazon, made me up a logo for my...

Looks like they addressed a lot of the issues - including higher temps for cooking over direct flame. https://store-us.meater.com/products/meater-2-plus/?utm_source=shop&utm_medium=announcement-bar&utm_campaign=meater-2-plus

So, was at Costco the other day to pick up a brisket and noticed they had wagyu brisket at about double what prime was. I almost went for it, but in the end, bought the prime. Question... those that have tried the wagyu brisket, is it worth the extra money? By nature, brisket is very fatty, so...

So, I had a short business trip earlier this week and when I returned home, I found my beloved 1250 had been converted to a flower garden. I love my beautiful bride, but her and I are going to have to have a talk!

Picked up a bag today - 40lbs for $12.99. Anything I should know about these before I jump in?

Anyone else experience the app just going offline after about 15-20 minutes? The only way to get it back is to kill the app and relaunch, but then it just does it again. It's been working flawlessly for almost 2-years. Not sure what's going on.

Just picked up full packer and will render down the leftover fat to use as tallow. But I'm not sure how long it's safe to keep once refrigerated. Any tallow experts out there care to weigh in?

Found this Harry Soo video on reheating and thought some of you may benefit: He addresses brisket, but I use his preferred method on pretty much all my leftover proteins.

Still have to stain and seal the cement floor and counter top, and put my Komodo on it's pedestal, and then I'm done. But here's a little progress report. The first one is before we built the counter.

I'm telling you - there is no better way to reheat food than this thing!

Has anyone tried this charcoal from Costco? It's a 34lb bag for about $22. I typically use FOGO, which is the same price, but only 17lbs.

Anyone else notice that Costco ribs have a funky smell to them when you open the packaging? I normally buy from WF, but needed ribs in a hurry, so ran out to Costco and was reminded of that funky smell as soon as I opened them up. Anyone else? I don't notice that with WF.

So, I plan to build an outdoor kitchen this coming spring, but still trying to figure out the appliances I want. For those of you with dedicated griddles, are you using it to the extent you thought you would? Are you glad you made the purchase? I am considering purchasing a higher-end built-in...

So, yesterday I brought the temp up to 650 to cook a pizza. It got down in the 20's last night but the 1250 had no problems getting to temp and holding. I did remove the foil from the diverter tray. Left it on for 10 minutes and over cooked, but the flavor was really good. Just the right amount...

Doing 2 racks. One will be dry-rub and the other will be glazed. Can't wait!

So, for testing and breakin, I have only done a couple runs with chicken. Well, today I did a prime beef short rib - Perfect!

So, anyone else have problems getting the cover on and off? It seems to be a really tight fit. So much so that I fear I'm going to rip it getting it over the sharper edges.