I had a big pink salt block, and I’d heard you could use salt blocks directly on heat to cook. Warmed it up, got really excited… Found out that the salt block has to be particularly selected and tested or it will explode along fault lines, loudly and dangerously all over your kitchen.

A lil while ago I was making some sweet soy eggplant, something I’ve made heaps of times, and somehow wasn’t thinking and totally flipped the proportions of the soy sauce and the honey. So salty it was pretty much inedible - my partner very graciously still ate it with a copious amount of kewpie.

I’ve set the gas grill on fire three times now. Once was because I had the dumb idea to put wood chips in a smoker box while I was doing high heat stuff. I pulled the (metal) box off the grill wearing a pair of welding gloves and realized that they only gave me about 3s of protection. Ended up with a cool burn on my finger and steaks that looked like footballs. The other two times were because I said “I’ll clean the grill out after this cook.”

So far I’ve set the Kamado on fire zero times.

Hey, smoked salmon has its place in the culinary world too!

I learned the hard way that baked potatoes can explode if you don’t poke holes in them. I must’ve baked a hundred before I learned this lesson, I guess I was lucky?

As the other poster mentioned, cedar planks need to be soaked. I didn’t usually soak them for hours, but at least 15 minutes and the longer the better.

The other day I smoked some meatloaf on my Kamado. One was bacon wrapped… long story short burnt parchment paper tastes terrible.