I don't like pumpkin either, I always sub some other type of squash when I make the dish. It has no discernable coconut flavor, but you could easily sub heavy cream. Also could make "Italian" version using tomato sauce instead of coconut milk, and italian seasonings. Italians often sub squash in for some type of pasta or meat. Which BTW reminds me of another favorite food of mine--hubbard squash. If you can find one that isn't huge, you might like to make some dishes with that. If I can ever find a football sized one, I do stuffed squash with it. You can make all kinds of things with bean flours, but I don't know how much of that you can eat.

We don't have ours covered and it hasn't been a problem. We have had ours about 4 years. I built a table to go along with the kitchen. I designed and built the structures and my husband helped me with the hardie board and securing, squaring the structures to the deck. We did all of it besides the granite and 90% of the stone work (only because we needed to meet a deadline). Sink is just a hose hookup for quickly rinsing hands and not for food prep. Not sure how to get the pictures smaller.

2Many, I was thinking about how to use the 12" tube for shorter smokes. First thought was to loosely crumple some aluminum foil and stuff in as a space filler and then add pellets to fill. (Except getting foil out would be a bit of a pain.). Thinking that a partial loose fill might cause the pellets to burn too fast? After I ended up with that huge 40# bag of pellets decided not to worry about it; I'll just fill it up and let 'er burn out past the time I remove the food. With pricier pellets, yeh, I'd try conserving the fuel. Course this then strengthens the argument for adding a 6" tube...for shorter smokes and adding part way thru longer smokes. Then again, I was pondering last night why something like a tomato paste can or two with a bunch of holes punched in it wouldn't work... (from a brand with a removable paper label.) Pulled a couple of chicken halves out of the freezer last night. Going to brine overnight and smoke 'em tomorrow. Thinking I'll try to confine the smoke a bit better with the chicken going on what you learned with your bird. I bought the chicken already halved (was in the reduced 'Use today or freeze' bin--perfect, I thought for experiments!) so the halves may be a little more receptive to smoke than a whole bird? Also, more prone to drying out but brining ought to help offset that... This is actually kinda' fun to do. Needed that cause I get burned out on cooking!

Hi, I’m in the early stages of planning an outdoor kitchen and pretty set on getting an Evo Grill and not including a traditional barbecue grill. I can’t really think of a reason we’d need both appliances. Has anyone done that and regretted it, and/or how do you like your Evo? Thanks in advance!