philpom

Best option in my opinion:

Mrs philpom grabbed me this 14 pound packer for $1.97 a pound last weekend. Salt, pepper, dark roast coffee and granulated garlic. Hickory chunks, mesquite chips and Fogo lump. I removed the flat so I could pull it earlier than the point. Sliced the flat and chopped the point. Smoked on the Primo at 225 for about 8 hours for the flat and 10 for the point.

Welcome to kamado guru. Search here or the internet in general for Texas competition chili or chili con carne (chili meat sauce) and you'll find something like that.

Camp chef or Blackstone should work well for you. Look for a model that allows for easy leveling of the flattop. Make sure you are happy with the grease collection setup. I have a Blackstone but I actually think I like Camp Chef better. Good luck!

Found it for you. Read the whole thread.

A cover is really the only perfect solution. You could drill a small hole in the middle of the outside shell on the very bottom so at least any water that gets in will drain. Consider a patio umbrella or one of those affordable grill shelters. Search the akorn section and I posted instructions on how to take the bottom pan apart and seal it and reassemble. "Sealing ashpan" or something like that.

Welcome, plenty more here to explore.

Welcome to Kamado guru.

Welcome! The challenges are fun and a great avenue to try new foods.

Looks great, I need more, we ate it so fast! The second batch I did recently with fennel, caraway, thyme and bay leafe was even better.

Great to see a "local" on here, we are in DFW (Denton). We have done a ton of tent camping over the years and still do our fair share but with age comes the desire for more comfort. Around 15 years ago we purchased raw land in the mountains and about 10 years ago built a cabin on the property. That takes care of our "extravagant" outdoors experience but we still enjoy seeing other places. This tiny camper is large enough to have a queen size convertible sofa/bed in it so it's basically a pull behind bedroom/Den. Most of the living will be outside for sure. A large ARB awning off the side will provide a good bit of rain cover/shade. The best thing with a little camper like this is how fast you can set up and break down camp. Larger RVs or Campers require tons of effort to get set up and break down. It is a challenge to get all of the bells and whistles in to the tiny package but that makes it fun. I think years of camping experience helps in that department. As you said, there are tons of commercially manufactured options available, you should get one. For me, I really enjoy the creativity of building one, it's a great getaway from daily life.

It has been a long pause on any progress but finally got the time to start back up on this project. Insulation is complete and I got the roof on. I used Sikabond to glue the roof down and used a router to finish the edge, it gave a perfect seal. The camper also made it outside for the first time since it was born. Next are wheel wells and I can start the exterior finish soon. Am going to attempt a PMF finish (Poor Mans Fiberglass). The roof seal line. Miscellaneous picture. Enjoy the day!

I ha e found it at Asian markets, sometimes Sam's Club. I found a reliable source at a small local butcher shop. Try calling around and if they don't have it ask if they can order it for you. You can also check any local ranches, we have several that sell meat at the farmers market.

I like the tumbleweeds for starting a camp fire, a fire in the pit etc. I like fat wood for starting my wood stove but for the kamado I prefer by far 2 cotton balls soaked in alcohol. Can't beat the price and they perform well.

Fantastic looking meal, an argument could be made for a stand alone infrared sear grill.