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@Tyrus After further review... you are correct. I wonder if there's much difference in the smoke produced. Could high kiln temperatures cook off some of the aromantic compounds? KD wood (lower moisture content) might burn hotter, faster and cleaner --but maybe slightly less complex flavor.

If you hadn't told me what it was, I'd have guessed gumbo.

For the Super Bowl I went pork vs beef in my chili. It was the first time I made a pork based chili and I will absolutely make it again.

Hey NapDogg, kiln dried wood only uses heat during the process, no chemicals. Maybe you were thinking of pressure treated wood, however as I remember the old arsenic/chromium/copper (CCA) process employed soaking the wood in a bath for predetermined time under pressure. That's maybe why if you remember picking wet boards out of a stack as the reason they were so heavy. Anyhow I digress, all cutting boards, cabinets, furniture etc are made with KD lumber, natural wood dried slowly by heat. Woods like black locust, cedar, teak and redwood have oils or natural chemicals preventing/slowing rot and bug damage. Using these woods for smoking because of the natural oils imparts a nasty flavor to food. I'd say it's safe to use even KD wood although I'd prefer natural from the tree too because it's what were accustomed to and the appearence presents the idea it's safer, nonetheless there isn't much difference.

@tony b Ha! Yes "Purple Crack". Definitely want to micro dose. A few berries go a long way.

Nice job! FYI - Tasmanian Pepper Berry is known around here as "Purple Crack!" I just put some on a tomato for a turkey sandwich for lunch.

Tasty

A woodworker trick to dry out those green branches... put the chips in a cardboard box with a light bulb (some even use Christmas tree lights). I would be careful about using cut-offs from a wood shop. Most of that wood is kiln dried with some nasty chemicals.

Dayum!!! Sent from my iPad using Tapatalk

Opposite Day on Taco Tuesday? I've smoked a lot of beef brisket and pork belly, but never the other way around. I put the pork brisket on the dome rack and got a just-right bacon flavor accent on the beef belly under it. Try ordering that at a restaurant! Dry aged beef belly smoked to probe tender (195f) and rested overnight @150f in a sous vide bath. Sides were pickled onions w/Tasmanian Pepper berries, baked beans w/peppers, onions and dark chocolate, slaw and cornbread --you definitely need to balance the insanely rich belly. If I were to change anything I'd back off the smoke a touch. It was great but more summer afternoon loud crowd/loud music vs. quiet winter thaw celebration... but the pork over beef is staying in the rotation. Has anyone else found other amazing KK meat stack combinations?

Wow.👍👍

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Yummy!! Sent from my iPad using Tapatalk

Made a porterhouse steak with poblano crema and grilled artichokes with charred lemon aioli. It turned out fantastic! Love the KK! Sent from my iPhone using Tapatalk

Decided to take advantage of today’s nice weather and cooked up Sicilian Swordfish with Salsa Verde and grilled lemon halves. Turned out fantastic! Sent from my iPad using Tapatalk

That looks fantastic! Sent from my iPad using Tapatalk

Found in a butcher shop in Mattapoisett Massachusetts where once a Japanese restaurant use to be. In the display case it was labeled as "Good Fellas" because of the Italian provenance and the ingredients consisting of Capicola Ham, spinich and provolone. It was a large roast but the butcher cut it in half to my liking. Notice the cut and how the stuffing was placed, I hadn't seen this before and thought I'd pass it along if you hadn't. Excellent with Tuscan herbs applied. Plated with steamed Bok Choy drizzled with oyster sauce, & Butternut squash from the KK

Looking at your machine on line and mine I truly can't find a difference. I believe at one point Craftsman had MTD make the blowers for them. The same electric start, gas tank positioning, plate covers, spark plug etc all match up. I have chains on my tires, brutal grab and it has a 26 width bite 8HP. So if your akin to mine I can understand your devotion.

Tyrus!! I have a MTD snow blower . It's 31 years old and I too would put it up against any made today!! Don't make them like they use too!! Still runs like a champ!! I also remember snow like this from late 60's and early 70's with much more consistency.

This storm wore out my Ariens, it’s 13 years old and the friction disc is a wear item so I guess it was due 🥲 At least I made it through this one, I’ll just have to shovel things out until the new parts arrive. But now I think I might go buy another so I can have a backup lol

Mexican pizza, have you done this or heard of it? The idea came to me for using Rotel tomatoes and green chiles with some black negro beans. Empty the can, add a dollip of tomatoe paste ( overful table spoon ) and blend by machine. Add this to your dough, then the beans and taco hamburg that you just cooked. Cover with cheese of your liking grated and cook. Now I didn't cook this on the KK because of time constraints so I used the Ooni with the new gas attachment. Brought into the house and covered with sour cream, lettuce and tomato. The pizza was spot on, top and bottom with beautiful leoparding all around...however the middle was a bit gummy. I attribute this to shopping at another store other than my go to for dough and I noticed the dough also didn't have a good rise. Although the pizza was very good besides this gummy it could of used a twist of Taco Sauce as olive oil is applied to a Margarita pizza, preferably after the cook. First time for this, has potential. I will go to confession for not cooking on the KK

We had about 3 feet here in East Greenwich, RI. My regular plow guy couldn’t come; his new pickup with heavy duty plow attachment broke down. Fortunately, one neighbor with a Kubota L47 and another with a snow blower came to the rescue. I’ve been working remotely but I’ll venture into my office in Providence tomorrow afternoon. It was not cleaned up well after the last big storm; can’t imagine how bad it will look now. BYW: My wife was in college in Newport for the legendary 1978 blizzard. The school ran out of food so they survived on PBJ sandwiches. I was in med school in Italy. Locals came up to me with newspapers showing photos of the storm. A lot tougher keeping in touch back then! I remember going to a Centro Telefonico to have an operator place calls home. Truly, the good old days. Our backyard -

Well gcb, it's kinda like this...I asked my wife to wake me up while I was sleeping downstair in a recliner ever "poised to" at a moments notice attack this storm. So at 3am my first glance wasn't as impressive as expected, by 6am the tide had changed immensely and I was out for a series of 3x during the day front and back doing the snow blower/shovel thing. Snow like we experienced as I last remember from 1978 is a rare phenomenon, still thankful it couldn't kick our spirit. That old Craftsman snowblower resides in the garage, I'd put him up against any of todays models,,,it's a beast.

Love the pic of the pooch! Everyone be safe. As crazy as it sounds, we'll be 60F here on Friday, but only 30F on Saturday. March can't make up its mind if it wants to come in like lion or lamb?

I've been to Alice's Restaurant!