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After a nice few days away prior to our official anniversary date， I asked my husband what he wanted for dinner on our real anniversary. His request? Bacon wrapped， heart shaped， smoked meatloaf from the kamado. Of course! Before cooking. During cooking and baking some cornbread. Finishing up and grilling some scrumptious avocados! And with some mashed potatoes Tasty and homey meal for the love of my life.

I cooked this Pork Chop meal a couple of weeks ago. Forgot to post. Mrs. Reef's Bistro

45 Minutes from Fire start to consumption

If you have the small SS tube air injection all the way in it makes more vaccuum.. I usually use it about half way in. I usually make the smoke on the light side if I want it to be a long smoke. If it's a shorter smoke like for a reverse sear, I crank it up and make much thicker/ more dense smoke.

I have been making sour dough bread for years using the same starter.

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!

Made some pulled pork nachos tonight using the leftovers from the weekend. This may be the tastiest thing I have cooked on the kk so far. Certainly the best tasting nachos I ever ate. Used costco tortilla chips, pulled pork, pickled jalapeños, mexican cheese blend and Monterey jack. topped off with freshly made pico de gallo (using smoked tomatoes) and sour cream

@skreef that banana bread looks great.

It has been a long time since I had a slice of nice banana bread, if only I lived handier.

Makin' Bacon All afternoon with the cold smoker using coffee wood before I cranked it up to 200º until the belly was about 155.