daninpd

Good looking meal. Your next to last picture should be your money shot: that is the definition of a campfire cook. Good job!

My Dad was a graduate in Animal Science and always said "You can eat pork that will kill you but can't get beef that will past your nose". Not exact science but a basic guideline. And a lot of the basis for all of the Kosher/Halal rules.

Great looking cook. And a cutie (or maybe Sleeping Beauty).

At a wine tasting of some early attempts at Pinot Noir in the '80s, my wife's tasting notes included the comment "Plastic bucket nose". I think the same might apply here re the smoke.

Cambozola and Saint Andre are two favorites at the moment. I'm like @SmallBBQr with a stuffed cheese drawer, and every trip to Trader Joe's is an adventure and a danger for it not to close. Oh, and the "Savory Thin" crackers at TJ's and Blue Diamond "Nut-Thins" are perfect crunchy nothings that let the cheese shine without adding too much to the game.

Really well done. C'mon, where's your website? Post your prices. I want to buy #3 (vertical stripe war paint). Good job!

I like the picture where the veggies are peeking over the steak saying "What about us??". Anyway, glad to see you are on a health kick.

Welcome to you and your new Joe. Post some of you cooks as you transition into your new cooker. I went from a Akorn to a Joe and it was a revelation about control. Happy to have you here.

This may be the target you need to shoot for. And I need your recipe for tannerite!

It shows up fine for me, looks like you are blowing some stumps. What are you using? You didn't use quite enough to accomplish blowing it to the moon.

As cowboys say, "Things can get a little Western" when you a duck and a Kamaddo.

My favorite recipe for duck is from Paul Prudhomme where he split the duck after roasting to broil it for crisp skin. That recipe it was kept overnight after roasting, partially deboned and then broiled. A Louisiana thing, not a Kamado thing.

Oh, and let me add, from experience, if you do put a duck over a Kamado set to "Broil" you are going to see flames like the Hindenberg. And a lot of unpleasant smoke. There was a reason that recipe used a broiler element on top and a place for the duck fat to go below.

I don't think you followed the recipe in Step 4 Broil the Duck. The "Broiler" element in a Kamado is down below and you have to crank it up to achieve "Broil". The recipe you were trying to follow was not all done outside.

Good cook! You definitely have more friends than I do.