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American Wagyu brisket from Costco, coffee wood smoke, coffee cardamom rub. This was a good one. Sent from my iPad using Tapatalk

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!)

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.

@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:

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?

Not deterred by the pending snow, fired up the KK to do some jerk chicken on pimento wood, of course! And because it was the Ides of March, plated with a Caesar salad to go with the pineapple salsa. Glad that I got this cook in, because this is what I woke up to this morning.

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..

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

Today I grilled a tri tip from a local grass fed farm. I dusted it with a beef rub and marinated it for a couple of hours in W Sauce, then reverse seared it to 115°. I let it rest for 15 minutes until I got the grill up to 600 and seared it for a couple of minutes on each side to pure perfection. [emoji2962] Sent from my iPad using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

What I love is everyone seems to have slightly different failures (in other words, not a design flaw but a random assembly error) and everyone says "Dennis sent me a replacement part" - the worst I've had on my KK was a wooden knob that fell off during a move and after a runaway fire and I also got a replacement. Compare that to the MexiK sites where all the tiles fall off and people need to fix it themselves because the manufacturer is useless and you see the real reason a KK is a great investment.

Finally got around to using a few slices off of piece of KD 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 cook from 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!

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.

Pimento wood...musta been a special occasion, no secret how you value it's importance and scarcity. The snow, better you than me, I've seen enough....looking forward to spring. Nice plate by the way.

As I stood by my KK talking with Dennis and I looked for those spot welds, there were none. Apparently it came down to the year of manufacture, that's all, other than that removal with a Dremel cutting wheel would make easy work of any tack weld as you stated. Looking at your break, I'd call that an oddity. For moi, it's pretty straight forward to install, remove the two cap nuts and replace. Weird how it happened though, I opened to take a temp on the meat and the latch stayed in my hand. I said, "this ain't good." So I posted this for those unaware to be mindful of the possibilities, reassure them it's only a speedbump. That's all Folks

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

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 !!!!!! 😳

Yummy!! Sent from my iPhone using Tapatalk

It may indeed be a California thing. Juglans californica, the California black walnut, is a distinct species from the black walnut found in the eastern U.S. The nuts are small and difficult to crack, and the meats are small, bitter, and generally not worth the trouble of extraction. I tried making nocino from unripe California black walnuts, and it was terrible. It wouldn't surprise me that the wood produces a noxious smoke when burned.

Probably just a California thing, but when I buy black walnut from the lumber yard I get sent Material Data Safety Sheets (MSDS) warning of inhaling the smoke.

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.

No warning on mine either, just "plink" and I was holding the handle in my hand. You're correct, Dennis told me that mine had the cosmetic welds after looking at the picture I sent him. He was surprised by this failure; had never seen one do this before. Later years didn't have those welds. Once removed, the cap nuts came right off, and it was an easy repair.

I actually had the upper latch handle break on my KK. I could still latch the lid using pliers. Dennis sent a replacement and instructions on how to replace the whole upper latch assembly. There are some "cosmetic" welds that need to be ground out to remove the old one. The Dremel came in very handy for that task. All is well now.

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?

@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!

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

@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.

Dayum!!! Sent from my iPad 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

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

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

I've been to Alice's Restaurant!

Wings again! Now just hold on a second, it's not the wings, it's the sauce...yep a peach sauce I found on a shelf at a distant brewery/winery out in the Berkshires., not far from Arlo Guthrie's house. If you don't remember him just do a Google. Wineries and breweries are an attraction I'll spin the wheel over for a look and taste, while inside finding local treasures people are making up at home in their kitchen and resting comfortably on shelves could be considered a bonus find So if your in a position and wondering what to cook for dinner, well that old bottle on the shelf you might have forgoten about could be a mix it in thought. Don't tell the wife though if it's gone past the date of expiration, nope you don't want to go there...trust me, besides it's still good way past the date, trust me, research supports this or a finger taste will suffice. Nothing special, it was tasty but it was just a reminder for you to by something next time your out and about or cruisin to no where, so take a chance...you never know.

Oh yes! Olive wood smoke works well with chicken!