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This is my guru Challenge cook I decided on a chuck for hamburger meat for the Taco Ring. I found one that was in a cryopac. A really nice piece of meat. I ground it all up The second round of grounding it up I cook the ground beef and added Fiesta corn, taco seasoning w/half cup water simmer till sauce thick. Set aside to cool. I layed out my cresent dough into a sun shape. Took my hamburger filling and put in on the center side of the dough. Use Cheddar cheese on top of meat mixture. I folded the dough over meat and tuck small extra dough under it self. I cooked the Taco Ring at 400* Money Shot This was one I always wanted to do. Ckreef loved it,. He had 5ths and I only could do 1 1/2. It was really good. I think I perfer this method better than actual Taco. Wish I had sour cream but forgot it. This will go in our weekly cooks for sure. Mrs. Reef's Bistro

just an add-on thought about the flour paste/foil. The lids on most of these pots are not very air tight. The idea is to starve the smoking wood of oxygen, so it smolders and not burn like your charcoal is doing outside the pot. (Check out the "after" pics - you basically made some hardwood lump charcoal.) I forget, but someone modified theirs with a bolt through the middle to secure the lid that way. While that should work fine, I'm OK with the flour/water paste method. A tad messy, but simple and works great.

Got my rotisserie drive shaft situation sorted, so time to spin a chook. Might as well try that Extruded Coffee charcoal Dennis included with my order. Here's the chook all dusted up with Oakridge BBQ Jah Love Jamaican rub. That bird is going nowhere. Spinning nicely: Almost there: The finished product: This was my first chook spin on the KK. Have spun many a chook on the Joetisserie. Can't believe how much more moist and awesome the KK spun chook was. Also, that coffeewood charcoal...gonna need to get me some of that in lump form.

This was too good to pass up and not post. Usually the carrots are among the last veggie that is taken from the garden. We are getting near the end of the growing season so today it was time to pull a carrot. They are sooooooo sweet and moist not at all like the ones we get throughout the winter.

Many thanks ckreef. I'll give it a go Sent from my iPhone using Tapatalk

Now that's a tenders cook looks great. Outback Kamado Bar and Grill[emoji621]

First cook turned out pretty good. 8 lb Pork butt took about 8 1/2hrs. Over shot my temp a little but not too bad. I was going for 250 and that's where I started but ended up at 280 by the end. One thing I can say is there's not much to mess with. I did take a long time the warm up ( like 2 hrs ). Not sure what that was all about but I'll get the hang of it.

I have a 1 quart smoke pot for the 19". After drilling the holes I removed the top knob. It fits but a tight fit height wise. Also if you split your smoking wood up into smaller pieces you can fit more in the pot.

Good thing for wrapping and bumping up the temperature or else you guys would have never ate. The meat does look tasty.

Interesting that thread. Just a few things missing in my understanding and would be grateful if some contributors could enlighten. 1) why put the wood in a pot 2) how does the pot change the smoke profile 3) any downsides to this technique 4) why seal the pot with foil Many thanks. Sent from my iPhone using Tapatalk

Awesome thanks mate. Going to go get one of these pots this weekend. Do you find you need to bury the pot in the coal so you can put the drip pan and sit it flat? I am guessing the pot sticks out of the coals a bit.

There is no "need" for a controller on a KK, but it's a really nice thing to have. Rob

Don't sell yourself or your picture skills short - that is definitely challenge worthy material. With some of the challenges a simpler cook wins. Next month in the chop challenge I'm going to try for the least amount of ingredients and simplest cook I can do. - figure last cook of the series and I need to go all out - LOL

I won on the second try.....but I may have cheated...

The two qt. pot looked a tad too big for the 19" charcoal basket...................(precise eye ball measurement )

I ordered my 1 qt. CI dutch oven today..............one more fun toy to play with!!!!!!

Isn't this the best DIY project for the KK? Works so well and so easy to do.

Thought I'd posted my cold smoked salmon? Guess not, my bad. I've also done some smoked pork chops (no pics, as I had dinner guests). I promise my next cold smoker adventure will have pictures!

Outback Kamado Bar and Grill[emoji621]

sorry, I may have missed it but did you drill the holes already?

Looks like the Stoker runs on 5 vdc @2 amps, the outlets with usb chargers for iPads output 5vdc @2.1amps. Have you thought about changing out the outlet and ditching the wall wart? Granted you would need to find a new usb to XXmm power cord, but they are out there.