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woke up 5:30 for some reason. probably my anxiety to smoke fish.. we'll see how this goes but i can tell you my grill is too small for this job..

i personally would want to get: canvas cover the charcoal splitter for both horizontal and vertical orientations side tables stainless double bottom drip pan rotisserie spit, forks, and a strong motor. maybe: duck hanger the rest is up to you..

Living in northern California...not really.

I am ordering a 32” big bad, am getting the normal basket splitter, rotisserie spit and basket, the rotisserie basket splitter, baking stone, cold smoker and side tables. Is there anything else I should get, is the half rack useful for when grilling over direct heat but you also want to do indirect cooking at the same time? thank you…

After watching Guga's video (2023 BBDO LETD LCS Let's Deliver Carbon Capture BL 15 OLV BUSLDR SOC TRUEV HUM NO 15s YouTube Truevi), I thought that I'd give the compound butter idea a go, seeing as I had the HonDashi in the pantry already. Chuck steak rubbed with Rodney Scott's Porcini, Garlic & Herb pepper rub, grilled on the lower grate. Top half-grate is spinach & cheese stuffed portabello mushrooms with garlic panko crumbs. Plated with some nice cheesy polenta. I did mix in some of the dry rub into the compound butter to tie it all together. I did notice the added flavor that the HonDashi added. Interesting. I'll probably try it again sometime.

Dude, that plant looks like weed!

@Cheesehead_Griller it gets really hairy when you have the lines for the probes, the ambient temp probe, the power cable for the the fan, the cold smoker with the rubber air tubes that connect to the usb air pump, the power bank (to run the fireboard and air pump uninterrupted), the usb cables for the fireboard and air pump. and you need wifi! it's crazy man..

It’s really @Syzygies who did the math. All comes down to thermal mass needed in the preheated metal of the pan and discs to rapidly convert a cup of ice to steam. The drip tray doesn’t have much by way of thermal mass, so must add it some other way. That’s the purpose of the heavy metal.

@dj-dj haha, i can't help you. i've failed so many breads on the kk i gave up (it's the same with bread in the pizza oven) but the wizards who came up with this method on this forum can. @Syzygies @Pequod

Thanks @Troble@tony b I too often do long low and slow cooks. And I always clean the bottom ask out before each cook. Per DL suggestion I now only lite one section and let it go. Current thinking is, as long as I can get and hold the temps I want it really doesn’t matter. Whats on the menus for Memorial Day? Did some Hanger Steak today and it was melt in your mouth tender.

I have a 32” big bad on order and would like to bake bread in it. My kitchen ovens are steam ones, and I make sourdough loaves with generally 50% French organic t65 flour and the other half a mixture of different grains that I mill using a Mockmill. I don’t fully understand the arrangement of cake tin and aluminium discs people are using to create steam, could someone explain this a little more? Why not just drop ice cubes onto the drip pan in the KK just before putting the bread onto the baking stone? I am clearly missing some complexity here, so please feel free to explain as if talking to a complete novice. 🤣

So I have to I have to say I was a bit disappointed with the outcome today. I bought the Huacatay plant about a month ago, it starting taking off last two weeks I was super excited.for this cook. Remembered this site my mother in law told me a Lutheran I first starting dating my wife. It’s called www.yanuq.com it’s all in Spanish and is traditional Peruvian recipes so thought I was off to a good start used this recipe https://www.yanuq.com/buscador.asp?idreceta=919&cod=32 all systems go problem is it didnt specify the amount of Hiuacatay….no problem im a good cook I’ll figure it out…..started out good, sauce was green , tasted the Huacatay (I estimate I used about a cup wipers of fresh Huacatay), tasted good but had no kick, then I remembered I hadn’t put in any aji Amarillo so grabbed two aji Amarillo’s peppers tat are in a jar (candidly an old jar in my fridge). Added them but there was still no source. So I grabbed another Havel of fresh Huacatay and also added two tablespoons of aji Amarillo powder (old as well), still no spices kick so I added two lots tablespoons of aji Amarillo powder and it got SUPER salty and basically got out from under me. My wife says it tasted too much Huacatay it was salty as hell…..also turned a yellow color and more resembled the potato dish called papa a la huacuaina…..not bad tasting but not what I was expecting and if I’m being honest it was not as good as the Peruvian “green crack” recipe I’ve been using…..pretty disappointed oh well I will wait for my plant to grow back and try again but the queso fresco & evaporated milk were definitely much closer to the traditional Peruvian flavor profile, so I was encourage to be selling in the right direction…..however I fell off the path with the aji Amarillo tinkering

Did another bacon KK cook, it tastes just wonderful can't get enough of this. Did a 20+ pound smoke on Fri, half for me and half for friends. Sliced my share today and the house smells wonderful. Here are a few pix, nothing special, except the bacon. The following is bacon from my last smoke and the pix is this morning's Breakfast. st I now have 9 packages just like this one in the freezer, should see me thru until the fall. I had a few bites and piece left that I will use for soups or pizza..

As effective as the Fireboard and Pit Viper combo are, I also hate using the electronics. Wire absolutely PI$$ me off. So frustrating. The more cooks I do without it the more I enjoy using the KK. I plan to do a few more overnight cooks with my KK to dial in my technique. So much has changed over the past two years since I bought my KK. When I use my offset smoker I never use probes. So liberating. Although, I never use it overnight. Just during the day. I can't wait until I have the technique and confidence to let the KK go overnight unassisted.

Exactly @tony b sometimes I forget to clean it out before a long burn and that’s usually what happens but like I said it works well with brisket

@tony b @tekobo got my Huacatay plant a few weeks ago going to be attending the real Peruvian green sauce tonight……stay tuned

I try to keep the ash levels down in the firebox for this reason - uneven airflow. I typically clean it out before every longer cook (4+ hours). I think this is the key to more even burns in the basket. YMMV

The crumb. Very soft and incredibly flavorful. Not sour at all. Definitely more Desem in my future.

@Dennis I have experienced the burn on the next side of my charcoal basket even though I lit in in the middle. Happens a lot actually. I do a lot of slow and low cooks and quite often when I see my charcoal basket the left side burns much more than the right live chalked this up to usually bring my fault as when I’m not doing low and slow cooks I primarily use the hallf grate and have a pile of lump on the right that burns and I cook indirect and maybe do a reverse sear on the second grade close to the fire if iI’m grilling a steak or something because I cook this way most often I get a very uneven ash buildup on the bottom, lots of ask on the right side not a lot on the left. So when I go to do a low and slow cook unless I rehabbed to clear the ash prior to filling the basket with lump, I’m setting up a situation where there’s more since for air on the left side than right, this results in the uneven distribution of the burn it’s usually not a big deal and I actually use it to my advantage when I cook a brisket and I’ll put the point on the left side of my grill and let it go but also to add biz long when I’m doing low and slow I’m usually using the double drop pan in between the coals and top grate so it doesn’t really matter much that’s my long way of saying clean out the ash start fresh and see when I do rotisserie is where I really want an even burn so gif that I bought Dennis new rotisserie basket and I light on each end of the lump and watch it burn towards the middle

i just sold it along with a bunch of probes and the guru fan. honestly, i hate cooking with all this stuff. all the wires, the cables, keeping it away from rain, using the app. keeping it powered... i don't use it anymore. i don't overnight cook anything, i don't walk away from my cooks. i can run the kk with my eyes closed. so yea, i'm happy to close this chapter of my life. haha..😅

My first loaf of Desem. 100% freshly milled Red Fife. I loosely followed the formula for “Daily Desem” in Tara Jensen’s Flour Power book. Biggest change is hydration. Her formula is about 75% total hydration, but I found that to be almost unworkably low, so kept going until I liked the feel of the dough. I estimate I ended up around 82-85% hydration. The other major change was to sift and scald the bran, which I find helps soften the bran and encourage better gluten formation in freshly-milled loaves. Still cooling. Maybe a crumb shot later.

My gallery is here: https://www.astrobin.com/users/jpridder86/

I agree with C6Bill

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Nice !!!!!!! We need more pics 😁