MtbChip

6 racks of "Saint Lewie" style ribs. This year slathered with JERK seasoning (because that is what I think of the POTUS, a real jerk!).

I got my first Kamado from R. Johnson in 2004. What a game changer it made for us and the quality of cooked foods!

NatureGlo by Royal Oak. I buy 40# bags (one pallet a year). Oak and Hickory and the occasional rock or two.

Macadamia Oil..... nothing better. https://oilsofaloha.com/collections/macadamia-cooking-oils Worth every cent, and extremely healthy and tasty!

Delicious!

If you are in Los Angeles area, go to CalChar.com

Temperpedic: Bought ONE about 11 years ago. Used there warranty three times, as the sag was creating a lot of discomfort. Easy and efficient, I'm now on the 4th bed, and YES, they have improved and YES I'm happy the current mattress (only paid for the 1st one). Good warranty response!!!

I've been driving a CROSSTREK since 11/15. Love this car... fun to drive and excellent as my ride to the mountain bike trails.

I'm not sure if the new Kamado builder is still making them. I'll check.

It's a Johnson Kamado. One can tell by the style of the side tables and wooden handle.

Oh yeah!!!!!

NatureGlo: Hickory/Oak combo. I buy 40# bags from a supplier in Los Angeles (nothing here in San Diego). Our motto here.... DON'T RUN OUT OF FUEL....!!!

Foiled again.... that technique is for non-k users. 275° @ 3.5 hours on BBack 250° @ 4.5 hours for spares ribs. KISS works, kook indirect! Sometimes at the end of the kooking session, I put the high temps gloves on, reconfigure to DIRECT and get a hot grill. Then sear for maybe 5 minutes a side for a high heat "finish" (no sauce). ALSO: I always place the food in the Kooker BEFORE lighting and then do a slow ramp up for maximum "smoke ring". GO~!

Alas.... another BBQ lover in San Diego County. Enjoy and share your results !!!!

Oh.... I already have a bit for the season. Twenty 40# bags of NatureGlo. Hickory & Oak. Seems to work fine.