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Damn Greg, those look great! I've only tried grilling a pizza once and my results were so bad I haven't tried it again...

Mine is a Stumps clone I built a couple years ago. It works very well:D http://www.rme4x4.com/showthread.php?87384-Building-a-new-Smoker&highlight=stumps

Is the Kamado hotter? What exactly are the differences? I ran my smoker @ 180 deg and smoked with apple wood. It will hold temp +- 1 or 2 degrees usually with the stoker.

Soooo, I smoked some salmon fillets with honey on top for the last 1/2 hr or so of the smoke, and I have to say I don't think I'll do it again. It formed a hard leathery crust on top and the fish wasn't as smokey as I like. It looked great though! This is before the honey, unfortunately I...

That's pretty cool. I was traveling on I-15 last Thursday and spotted 1/2 dozen of these headed south.

Said no one with a penis that was sitting in the audience...

Damn, I'll have to try the honey that looks good! I usually end up throwing some smoked fish into the food processor and mixing it with some whipped cream cheese. My kids (and myself) love it on crackers.

I just dry brined some salmon and smoked it last week! 1 cup pickling salt 3 cups dark brown sugar

I just use a stainless FoodSaver unit that I've had for years. My last FoodSaver lasted almost 6 years. One thing I like about the one I have now is the pulse button. When using it on hamburgers I use the vacuum pulse so I don't crush the burger too much. I buy the cheap rolls of bags off...

Looks great! I usually do my shrimp with Italian Dressing. I've never had a steak get too soft using Sous Vide. I usually leave mine in the water bath for 1 1/2 hours at 130 Deg. then sear them on the grill. This is the difference (not my photo)

Lunch is served! Sous Vide for 2 hrs at 132 Deg. Hot charcoal grill with apple wood for 45 seconds per side. Costco Rack Season with Sea Salt, Ground Pepper and Rosemary Leaves Vacuum Pack Heat Sous Vide to 132 Deg Place rack in water bath for 2 hours Place on...

Lets see what MikeGyver can come up with using some of these ideas! http://www.instructables.com/id/DIY-Sous-Vide-Machines/ Originally I was going to make one but couldn't find the time so I just popped for the Sansaire.

I use the Sansaire Sous Vide machine inside a small cooler I retrofitted. It's been a great little cooker so far. http://sansaire.com/ I didn't mean to derail the grill topic, but the results using Sous Vide and a grill take it to a much higher level IMO. Lunch is at Noon:D

I wasn't referring to the look of the outside of it, rather the brown 1/4'' around the 135deg center. Notice the pic I posted the entire piece is pink. Sous Vide has changed everything for me. I'm actually cooking lamb today for lunch! Everything is cooked evenly from edge to edge and perfect...

Not my pics but I have very similar results Burger I may have to upgrade my grill depending on your findings. As you know I have a smoker so I don't need a combo unit.

I'm a charcoal only guy also but I just use a 22'' Weber. The best thing I have come up with for cooking FANTASTIC meat is cooking it Sous Vide then grilling it super hot for 15-30 seconds on each side. I always have a piece of apple wood on one side of my grill for a little more flavor also...

Sharpie in the plastable?

Dremel mounted in the plas table?:D That's pretty cool. What's it made of, ABS or something?

"Cheesemaker" and "Cheesetaker".

Sleep number here. I was in the same boat as you until I bought it.