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Finally got around to using a few chunks off of piece of walnut. I was impressed at the amount of smoke and how long it provided a smoke for. It wasn't white smoke or a creosote laden smoke but an abundant amount yet light on the nose. I feel it worked well, however due to the issue with my latch falling off in my hand I lost track of this experiment by trying to save my cookfrom failure. But yah, it appears a go with some minor tweaking. Good candidate for the SS smoke pot, that I will try when my new latch is installed.

Finally, a use for exercise equipment other than as a clothes rack!

Well at least the pork came out great !!!!!! Great job improvising.

Just the other day I was finishing up on a country ribs cook and my KK latch ended up coming off in my hand. To say the least I was surprised and my pork was still a ways out from finishing. Obviously without a latch the lid springs back up, so I had to come up with something nearby to hold the cover down in order to finish my cook. This was it and a day later an improved model was developed in the lab, needless to say I called Dennis and another is in the mail. Just keep in mind all our latches aren't created equal, Dennis stated they increase in size the larger the KK. So as to why it broke. Well, if you ever closed your KK and didn't have the latch pulled out from the bottom catch you might on an isolated occasion suddenly find your lid stops abruptly slamming the latch against the catch. There is a preventative measure Dennis built in though, a roller bearing on a small shaft, but even so on occasion it will hit just right and fail. It happens very seldom, but on occasion that disturbance would occur and the resulting accumulation of these incidents add up to popping the weld on the attached plate. Now I'm not a math major but the applied science here dictates that when a moving object suddenly stops against another object, it's kinetic energy is instantly converted into other forms, as potential deformatiom being one or damage more precisely. It's cumulative effect causes the failure way down the road...it may never happen to you, but if it does all is not lost. So keep in mind these innovative alternatives if and when it does to finish your cook.

Maybe I'll try my next paella with linguica instead! Reckon the kids may well like some cacoila as well... good suggestions!

I like it, just like camping. You have enough there for a few meals. Do they make a linguica to go with that chorizo? Have you tried cacoila, a marinated pork, great for sandwiches and cooks well in the KK?

I can see my KK now !!!! It took a few good days of melting but I am getting close lol

Wow, Remi. You certainly cooked up a storm and everything looks delicious.👍👍🤩

You have great looking buns !!!!!! 😳

Sunday nights are non-stop activity around here, as with two school aged kids who are busy with many activities during the week it’s sometimes the only night to get any cooking done… So the KK was busy managing a chicken, chorizo, Roma tomato and green bean paella- while inside a bolognaise sauce was made, as well as choc chip cookies and brownies for the lunch boxes (and banana bread which didn’t make it into the final photo as it was still in the oven!)

@5698k The bread was great and did its job. Light and airy enough to soak up the juices without turning the crust to a messy mush. I'm not an advanced baker. I just follow Ken Forkish, (Flour Water Salt Yeast). Tiny bit of yeast and give it lot's of time to make flavor. It's not complicated, but you do have to plan a day ahead. Once you get the dough started, you're on its schedule. Pretzel buns baked in the KK:

It’s well known that French bread in New Orleans is special…how did yours turn out? Sent from my iPad using Tapatalk

Your ahead of the curve, it looks like a sit down summer time sandwich. Yum

I think it's more a function of the hole the stem goes through than the dome curvature. The main GG base is a tripod, but they are fixing it to the lid with the stem. There is supposed to be a clip or wing nut on the inside to hold it in place, which the reviewer chose not to use.

if you want to grill fish but not have to flip with a spatula and damage the skin, you can make a grate sandwich with two small grates and wire everything shut. my kk is small and won't fit any fish shaped grill grates with a handle..

there appears to be a huge amount of play when the gauge is installed on a domed surface (weber summit).

There's an Irish Pub in New Orleans called the Erin Rose where we got this a few years back. It was too good not to try to replicate. Smoked pork belly with a Dark Rum and Ginger glaze, mustard/garlic aioli, and slaw on home baked baguette.

@Tyrus No worries at all. Agreed, with a KK where air flow is controlled, the combustion is slow, and you want a lighter smoke profile --KD seems like a smart choice. For an offset smoker it might make a bigger difference vs. air dried wood. I used to run a home built water smoker and tried soaking wood chunks overnight to prevent flare ups. It didn't seem to make a difference. I cut a chunk open to see what it looked like and the water barely penetrated the surface. Sorry to hear about your dog. Losing a pet is tough. We just lost 2 cats in the last year. One cat was named Napoleon and had a lot of dog-like behaviors, so that's where that came from. When I created the account I thought Sarah & I might share it so picked a name for both of us. You can call me Eric. Cheers

First glance i thought that crab was an open faced rare roast beef sandwich lol Great, now I have to go get some roast beef !!!

Gumbo!

NapDogg, to add to that I forgot to mention this particular woodworker made slab tables, cutting boards, chess boards and many side craftable items so I knew his sourced wood was good. I hope I didn't step on your toes, it wasn't my intention. With that under the bridge let me step on 5698k's toes. Generally most people prefer naturally seasoned wood for a more intense smoke flavor, KD wood is an effective, readily available choice that prevents bitter, heavy smoke. It's safer to use without running the risk of over smoking, it's clean burning and tends to be lighter...that's a good thing. Moisture content tends to less than 10% while air dried depending if it,s covered and the duration of time should come in around 15-20% as good seasoned characteristics. So what you said is correct on all accounts NapDogg, I would wonder if some soaking to add moisture back could be useful, anyway it will definitely smoke. How'd you come up with the tag NapDogg? I only ask because we're picking up a new dog tomorrow.......we lost ours recently and as C6Bill recently experienced the void was hard to bear. Yah, it should be good. Sorry 5698K

Kiln dried wood is really too dry for smoking. To get good smoke, wood needs to be x% moisture, and kiln dried is much drier. Sent from my iPad using Tapatalk

@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.