IHUK - A day in the life of….

[Kasi]

Hell yeah I have both of them is it 7.5oz or 6.5oz

Also when they being release

[Alex]

6.5oz, and when the XHS restocks later this year

[motojobobo]

@Steve brilliant design !!

[Giles]

During the recent sale, all the guys pulled together and worked incredibly hard, coming in at the weekend and super early in the mornings.  We took as many orders in the 3 days as we do in an (admittedly, slowish) month. And, I think, we smashed them all out within the week….

So the team present is...............

Boy, are we going to have some fun with that…..

[Appfaff]

Wahoo!!! Who gets the honors of lifting it into the stand [emoji23][emoji23][emoji23]

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[mclaincausey]

That is a gift that will keep giving (and how!) for many years. Kudos and well-deserved to the team. I look forward to seeing what you do with it! Unlimited possibilities.

[Giles]

hahahahahaha

I think I have a subsequent engagement…..

[Alex]

@Appfaff:

Wahoo!!! Who gets the honors of lifting it into the stand [emoji23][emoji23][emoji23]

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That would be me when I get down to HQ next week after my Covid quarantine

[AdamJ]

We've got the Joetisserie extension which I cannot wait to see in action!

(not our pic)

[Giles]

We got just about every bleeding extra they make I think…

Luckily I have a really great relationship with one of the UK's largest stockists - I may have got a deal 

[Appfaff]

So stoked for you all!

[Twistlock]

What a great present.

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[Jett129]

Nice…Sweet etc. etc. Like everyone else,looking forward to what you make with it.

[motojobobo]

Happy to learn the sale went well thanks to the superb effort from the Stubborn Team and super nice to hear you got yourselves a fantastic celebratory team present!!

Now, I’ll look forward to trying the output during Gosport 22!

[Nik]

[Alex]

Today is the first outing of the new Kamado. We’re going for a pulled pork as I think it’s probably the most forgiving meat to try the new style of grill. I was up bright and early to get things fired up

[Alex]

Going for a mix of apple and pecan wood in with the charcoal, amd have opted for the PitCue house rub to put on the pork butts.

[Jett129]

The rub sounds awesome. Before I put my rub on I coat the Butt with my favorite mustard,which just helps the rub to stick. I also spray,towards the end, with a mixture of 50/50 apple juice and water. Do you have a thermometer to monitor the internal temperature of the meat? I’m a big fan of Apple and Hickory for smoking pork. Just my 2 cents. Good luck!

[Alex]

And now we wait

@Jett129 we have a Meater+ to keep an eye on the cook throughout the process and then one of these to check things out for redundancy towards the end of the cook

[Jett129]

The reason I happen to be awake is that the remnants of Hurricane Ida have dumped upwards of 13 inches of rain on my town which is getting flooded. I’m getting enough water in my basement that I need to be running an auxiliary pump in addition to the 2 Sump pumps I have. So far so good. This is the thermometer set up that I use for long cooks.