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Sorry for the holiday-belated pictures I promised. I also had good success on the burn in and first cook... unfortunately no pic on the KK just on the plate! Like everyone says, you read about KK quality, you see it on YouTube, and then one day it is in front of you after you rip the crate off. Then you say to yourself, out loud, I never imagined it would be THIS high quality. Then you use it the first time and it only gets better. Below are some photos of the bridge I had to cross... starting with the truck having to back down my driveway. Fortunately had built a removable wheel chair ramp for my mom that was worthy with some reinforcement. In the end, as much as my wife warned me not too, I moved the KK myself using a good strap and leverage. I only lost a wheel off the ramp one time! Was most horrified when I realized it was a very strong possibility it was not going to make it through my front door... never measured thinking the ramp was my challenge! In the end got it through with only one gouge in the door you can't see when shut. ;>) My review: I don't have any higher quality anything. John 8. Door no fit.MOV

Here is the first prototype of my new Cold Smoker.. The Guru Adaptor will be much smaller of course. I'm really pleased with how clean the smoke is.. The new version will have a stainless cup on the bottom to collect water and tars. This will add lots of versatility to your cooks.. with the adjustable air pump on low the unit hardly creates any heat.. I'm really looking forward to smoking many of different things.. My first smoked chicken was a hit with the family.. Never got this much smoke while burning charcoal. ColdSmokerForum.mp4

Beginningend Apparently I did dwell in the shell backwards. I will have to correct that soon. However the lobster was superb.

These will be shipped soon with two drill bits and some refractory patch. The Cold Smoker works fine in the Guru port but common sense would dictate the vapor would be more effective if released closer to the target. These are exactly two tiles in size and will be available in both the 25 and 28mm tile sizes.

I've never said the smoker is inefficient or would not work if used down below, I will say it works best if there is a small fire burning to create some circulation and carry the smoke up to where the meat is. That's fine unless you want to actually cold smoke something. If there is no fire, the smoke definitely gathers below the firebox and common sense would lead me to believe there would be condensation of some of that vapor down there. Also the cleanest smoke is not a huge fire raging in the cold smoker. Boring a hole through refractory cement and insulation is actually easy if you use three bits and take it upslowly.. The only challenge is when you get to the second or third bit and start hitting the rigid stainless shards! LOL That is the time you want to ensure you have a good grip on your drill. If it was not do-able for someone with basic workshop skills I would not make it avaialble.. Yes doing it on a pebble is going to be much more skill intensive to get a factory installed look. I'm just getting my feet back under myself after traveling to Thailand on the 31st and running myself ragged to the point of getting a crippling migrane and being unable to work a few nights.

"flame front" - there he goes again, using those fancy engineering terms again - LOL! btw - MS in Mech Eng here. Bachelors in Nuke Eng.

You got it - homemade pastry bag. But I have to admit that I stole this idea from the smoker pot master, himself, Syzygies!

Guess I'm not seeing the advantage of moving the cold smoker closer to the food. It produces plenty of smoke. That smoke will fill the interior of the KK via diffusive processes -- good old convection and turbulent mixing. Moving the food closer to the source means you'll get a higher concentration in one spot and less outward from there. I'd rather rely on good ol' fashion turbulent mixing to get me a homogeneous distribution of smoke and put the food where I will.

I have to admit that I don't precisely measure it. Usually about a 1/3 cup AP flour in a sandwich bag, then drizzle in water and squish it around until I get the consistency I want - think Playdoh. Mix thoroughly, as it will fake you out sometimes and have a dry flour pocket in the middle. Twist up the top of the bag, snip off a bottom corner and pipe the paste onto the lip of the lid. Do this over the sink or outside, as it can get messy.

Yes, it does but it could rotate and end up sideways so just want to keep it vertical.

We will get something figured out.

Jon and Steve, fortunately I am deaf in one ear and can't hear out of the other, ketchup is a staple in my fridge.:)

The cast iron pot produces no smoke without heat. You want the cold smoker for cheese.

I would just as soon use the Guru port and put the food to be smoked down low in the KK.

Well that makes sense now so this just adds smoke got it thanks for explaining. Never added smoke to cheese but that sounds interesting