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But, make sure that you use a very fine filter, like for doing drywall sanding, or you'll end up with ash dust everywhere.

De nada! Idea was a riff on a dinner I did back in the day where I deconstructed a pasta puttanesca using whole grilled sardines, with a black olive & caper tapenade and grilled tomato slices. Drizzle of good fruity EVOO and dust the whole thing with Parm/Regg "snow" (superfinely grated). It was Amazing! (if I do say so myself)

Alas I don't drink any more (but all my friends do) I had to quit. I drank to get drunk. Could not get drunk anymore. Passed out before I got that far.. (so I finally just quit) That and was tired of being the middle man.

CHANGED my handle frm Cook_Shack. Now cook on 12x30 poarch.

I'm a backer of this kickstarter for the uKeg Growlers. https://www.kickstarter.com/projects/growlerwerks/the-ukegtm-pressurized-growler-for-fresh-beer?ref=nav_search It was a cute "parlor trick," but frozen beer goes flat as soon as it's opened. Not tasty!

Got my 2 little hand carts worth of wood last night and it smells figgin amazing Have some salmon that i am doing tomorrow night and will try some on there.

Next time, do a deconstructed Cesar salad. Grill the romaine and, if you can find whole fresh anchovies or sardines to grill, Bonus! You can also grill fresh lemon halves for the dressing.

Get a basket splitter for your KK, that way you can do quick, high temp sears without blowing through a lot of charcoal. It also helps getting to sear temps faster, since it forces all the airflow through the one side. Works great! It's OK to quick smoke/sear meat BEFORE doing an SV cook, but I wouldn't over do it. The main point of SV is to evenly cook the food to the desired temperature/texture. If you did 90% of the cooking on the KK and just finished it in the SV bath, I think you'd be missing the point, But, I've never done a cook this way, so what do I know?

Thanks guys. Normally time for me moves very fast but the wait for my KK seems like its been forever.