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45 Minutes from Fire start to consumption

Once it's on the truck, it moves rather quickly. The fun is about to begin!! Rob

Did the temperature correctly this time and reaped the rewards. My husband said “ this is the most perfect pizza I have ever had” they turned out really really well thanks to ckreef`s tutorial. Never going back to rolled dough.

Well folks we had a few hiccups but got email today from Dennis saying its finally on the truck so good news at last.. have to call trucking company tomorrow and get the info when the delivery is going to be . but hopefully next week cause i need a kk fix lol

The longer it sits, it gets the sourdough taste.

Well, fired mine up for the 1st time last night. Had been brining a piece of Alaskan salmon for 2 days. Rinsed and air dried in refrigerator for several hours. Filled the smoker gun with alder chips (from Fruita). First tried to light it by dropping in a small lit piece of charcoal. It kept going out. So, out came the MAPP torch and I lit'er up through the side hole. Then, turned on the pump and boy did the smoke come out!!! Plugged into the guru port in the KK and smoked poured out of everywhere - out the top vent (just cracked open), out the front and back doors, out the temperature probe port. Crazy! Oh, I had the air tube about 1/2 way in on the screw threads. Made a guess that this was a "medium" setting, with fully inserted is "low" and almost out is "high???" Since it's been seriously hot and humid here, I wanted to do this as an overnight smoke, as the overnight lows were supposed to be in the low 70sF. So I started this at 10:30pm. I woke up about 4am and went out to check on it. All the wood chips had burned up and the gun was stone cold. Have no idea how long it lasted. So, I reloaded and fired it up again. Went back to bed. Got up around 7am and checked it. It had gone out after burning about a handful of the chips. Stone cold again. So, I called it good and wrapped up the salmon in pink butcher paper. Plan is for bagels and cream cheese Saturday morning. I still have no idea how long a tube of chips will burn. So, lesson learned, this thing needs to be baby sat, unlike doing a low & slow cook on the regular KK setup. Next attempt will be during the day when I can watch it more closely. Thinking smoked pork chops.

@ckreef - good one, Charles. I feel your pain. Back when I was still working, there were plenty of days (especially winters) where I didn't see the sun all day - at work before sunup and leave after sunset. Suck butt is the right name for it! @MacKenzie - I will always be a kid at heart!

Yes. Salt， pepper， red pepper flakes， garlic powder and olive oil. And I finished with lemon juice and olive oil after grilling.

Smoked apricot sauce is awesome with pork.

That is hilarious!

Yea me too and I go to work before sun up every day and have watched a sunrise 5 days a week for years now. . Unless it's on a tropical beach with Mrs skreef it just reminds me of another early, crappy morning at work. . If you go to work before NPR switches from classical to news you definitely have a suck butt job. Sent from my XT1585 using Tapatalk