philpom

If it fits it will be extremely close considering the side tables. If this is just to get it back there after delivery then going through the house is no issue but if your plan was to store it in the garage and roll it out for use it might be an issue. Perfectly safe to leave it outside.

Check in the app store for a free app called wifi analyzer. It will provide information about your network and parameters such as the best channel for your area. Often everyone in an area all use default router settings which means you could be on a crowder wifi channel. Even adjacent channels interfere with each other so if everyone is on 3, 4 and 6 move to 12.

Tacos look great, the slaw looks fantastic. That's my kind of flavor profile.

I'd wrap it in foil before putting it back on the smoker to help prevent drying it out.

That looks amazingly good.

This was a bit of an experiment for me and it turned out very well. The idea was to have meat balls with a crispy outside and tender inside. After forming 1/4 pound balls I rolled them in bread crumbs. I cut a large onion ring for each to sit in and then tomatoes, tomato sauce, garlic and spices to the pan for a simmer sauce. The result was crispy and I had a thick rich sauce to serve with. I got the primo up to 300°f using my recent go to lump and cooked these indirect in the paella pan. Served on pasta with freshly

Looks like a great meal, I like the idea with the potatoes.

Kinda reminds me of an infomercial for kamado Joe. Mentioning the best known BGE, a metal Akorn (which they stated wasn't a kamado) and a relatively obscure pit boss to pretend they are being honest.

I hadn't thought of it that way. But sure, why not?

Cool new truck, nothing like a new toy!

I know right?! I'll admit to carefully placing the brisket slices on the plate and to having a very bright 5K diffused light in the kitchen but the pic came right off of my phone. Photo composition and lighting are extremely important and I have done a bit of study to improve in this area. The results can be stunning. I think somewhere on here @John Setzler posted a .pdf he wrote a few years ago on the topic.

Thank you @TKOBBQ . I used a fair amount of mesquite chunks on this cook under and over the Rockwood lump. I also cooked it a little hot at 250f. I find that cooking a bit hotter in the kamado produces a better smoke ring. I think this is due to typically having a much smaller smoldering fire in a kamado at 225 compared to an off-set with a large raging fire at 225f. 250f or more seems to help close that gap. I also used a drip pan full of water although many claim it isn't required in a kamado. Moisture is shown to improve smoke ring development.

Mrs philpom pulled it off the internet, it was "grilled" in a foil pouch for about 25 minutes at ~300f then chilled. This tenderized the kale (but left body/bite) and the olive oil, salt, pepper and herbs made up the dressing as it cooked. We had lots of kale from the garden this year. Will do it again for sure! Thank you

Got an early start this Sunday, prepped a whole packer, fired up the Primo, tossed in some mesquite and started the day. I had to whip up a fresh batch of coffee rub and off we went. I consider the beef brisket the holy grail of bbq. After I trimmed the brisket and tossed it on I thought I'd fry up the fat for dog treats but found myself salting it. Next thing you know it became breakfast! Good, crispy, melt in your mouth stuff. We headed over to the club to accomplish a few things. It was fun, it's my 4th year as president and we are celeb

We happened to watch Good Eats season 1 episode 1 last night, he did a spatchcock chicken. Looks fantastic @keeperovdeflame