She’s hungry. Hence the meats. Rotator cuff recovery is slow. And painful. She’s getting there but it’s a process.

God bless and speedier recovery. If she is hungry then she is healing!!!

Meats look good. WOW

what you making pork sandwiches? kalua pig

Any thoughts about the Ninja Woodfire?
https://direct.ninjakitchen.com/16/prod ... lsrc=aw.ds

I've watched a few videos on it. Looks like a fun kitchen gadget.

It also looks tiny . . . so it gets a big no-thank-you from me. $450 can get you a proper grill or smoker.

same here watching a few videos. this gadget is for a downtown city dewellers. $450 Nope. my ninja foodie will do.

At that price point --- you'd be better off with a Bulseye for a multi use grill/smoker/oven....
https://www.recteq.com/products/rt-b380 ... llet-grill

Yeah, that's how I see it too. Pretty cool gadget, if you don't have the space for a bigger grill/smoker.

You guys catch Camp Chef's new line of smokers? Looks like they have upped the game....

Seen a few videos on that new grill. Looks like it could compete with the gravity smokers. There are a few aftermarket things you can get to do the same thing adding wood by the firebox, but those are tougher to add fuel mid cook. This grill would be a step up since you can add wood any time.

I just bought a Camp Chef and the lack of smoke is my only complaint. I knew going in this was going to be a tradeoff for ease of use compared to Kettle smoking. For now I picked up a $15 smoke tube to see if that helps. Much cheaper than $1200..

That smoke tube will do the job.

It makes me wonder when someone is going to design a proper gas smoker with an appropriate wood chunk/chip/pellet feed system.... I've never run across one or used one myself, but the Weber Platinum grills with the dedicated smoke burners/boxes seem like the (close to) right answer --- once you change up you cooking technique from a 'grilling' to 'smoking' mentality.

It seems to me that if burning pellets for the heat source fails to impart enough smoke flavor at 1#/hour --- you're doing something wrong.... A gas grill with a burner setup that is design for indirect heat with a 'chunk' box/burner seems like it should work in my mind. And having an easy switch from indirect to direct grilling would be easy in theory. There seems to be a magical mix of clean/dirty smoke that makes the best flavor --- they've tried to get with PID and 'smoke settings' --- now they are stepping back by adding burning chunks!?!?!? Hello WSM with a Smoke Guru... (temp/fan controller)

Yeah --- I'll be passing on a $1200 unit too.... I'll stick to my WSM, kettle and gasser with a smoke tube for now.... I really 'want' an 'easy smoke' pellet grill, but I'm betting I would be disappointed with the results... but I'm sure I'd like the ease of use.

I personally don't think there's a lack of smoke with my Woodwind, but compared to the stick burner it's less..
I have smoke tube as well, but rarely use it.
Just my .02

Dont have a stick burner, but I did notice a difference between the Kettle and the Camp Chef doing pulled pork. It wasn't terrible, just lacked some of the flavor and bark I got with the Kettle. However, not having to mess with vents all day It was much easier.

Oly.....what was your temp and smoke setting??