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Here is the first prototype of my new Cold Smoker.. The Guru Adaptor will be much smaller of course. I'm really pleased with how clean the smoke is.. The new version will have a stainless cup on the bottom to collect water and tars. This will add lots of versatility to your cooks.. with the adjustable air pump on low the unit hardly creates any heat.. I'm really looking forward to smoking many of different things.. My first smoked chicken was a hit with the family.. Never got this much smoke while burning charcoal. ColdSmokerForum.mp4

Here's my Fatty for this months Guru challenge. Have to say my least favorite challenge but here goes. I stole part of my idea from ckreef. Thank you honey. My Ingredients: Lighting Cassiopeia: Rolled out the Bison and put in cooked Spinach Bison rolled up: Season with Grill Mate: Wrap in Prosciutto: Rolled up in Ground Pork and Red and Yellow Peppers: Bacon Weave ready to go: On the KK: My Money Shot: I have to say, in pictures, it looks like a crazy eye..Hate when my food is looking at me when I'm trying to eat it... Bahahaha.... On another note, it tasted great with Mash Potatoes and Mushroom Gravy. Sent from my QTAQZ3 using Tapatalk

Found the recipe on amazing ribs.com and decided to give it a try. I cut up one slab of pork ribs and vacuum sealed in a bag with the marinating sauce. I followed the recipe but had to substitute Irish whisky for the mentioned liquor and couldn't get enough beet root to make them really red. The jar was almost totally empty so scraped out what was left. Marinated overnight. Next put them on the grill at 225F for 3 hours. After 2.5 hours basted with warm honey and took the ribs off after a total time of 3 hours. Plated. I hope you don't think I stopped at 4 ribs, these things are addictive.:)

Here is the recipe upon on which I based my Canadain Baon - Canadian Bacon –Ruhlman’s Method I found this cure recipe in “Charcuterie- The Craft of Salting, Smoking & Curing” by Michael Ruhlman & Brian Polycn The brine- 4 liters water 350 g kosher salt 225 g sugar 42 g pink salt 1 large bunch fresh sage A bunch fresh thyme 2 garlic cloves, peeled and lightly smashed 2 kg boneless pork loin, all fat and sinew removed 1. Combine all the brine ingredients in a pot large enough to hold the brine and pork loin but don’t put the pork in the pot just yet. Simmer the brine until all is dissolved, cool to room temp. Place in fridge until cold. 2. Add pork. Weighing it down with a plate. Refrigerate for 48 hours. See note at the bottom. 3. Remove pork from brine and rinse well under cold water. 4. Pat dry. 5. Place on a rack in the fridge for 12-24 hours. 6. Smoke using low and slow method on the Primo until the internal temp is 150 F. 7. Store in fridge for up to 10 days. I like mine with some other spices- ****The last pork loin was rather large and it was not completely cured after 76 hours so I am going to increase the time to 5-7 days depending on the diameter of the loin. I think it's wishful thinking that it will be cured in 48 hours better to do it too long than not long enough. This is the recipe I plan to use the next time I do Canadian Bacon and I'll go from there. Canadian Bacon –Based on Ruhlman’s Method The brine for 2 kg pork loin:- 4 liters water 350 g kosher salt 225 g sugar 42 g pink salt The brine for 4 kg (8.8 lbs) pork loin 6 liters water 525 g kosher salt 337.5 g sugar 63 g pink salt Add spices: Amount per pound of meat Brown Sugar 1 T Bay Leaves ½ leaf Fenugreek ¾ t Black Pepper 1t Onion Powder ¼ t Garlic Powder ½ t *Cayenne Pepper 1/8 t *try this 8T brown sugar 5 bay leaves 2T fenugreek 3T black pepper 1T onion powder 1.75 T garlic powder Method: Remove all silver skin and fat. Cut the full loin into 2 pieces. Add to bucket and use the rapid Kool to hold the meat down. Cure for 5-7 days. Do a 2 hour soak out twice. Dry and place in fridge for 12-24 hours uncovered. Smoke until IT is 150 F Slice very thin, setting 2 on the slicer.

We will have a fully functional 42 in the factory next month... We only need to work out the grate situation. One large grate is too heavy and unmanageable. LOL I can't imagine the lid not feeling weightless just like the other KK's. The hinge assembly is two 23" Ultimate hinges with huge common bolt plates and rod. We'll try a few different springs until we get the feel we want.