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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.

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