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Haven't purchased the pan yet, but here are some pics of the buns in question. Made ring molds out of aluminum foil.

It's going to be one of them creative days.... a teaser for all to enjoy I've already said too much

Twin chooks:

The good news is I shipped a container of Coffee Wood LUMP Charcoal and it came in this week. The bad news is that NYK no longer accepts charcoal shipments in 40' containers. This is a big bummer because I used to put charcoal above the grills in my monthly containers. Argh.. now I need to ship it in 20' containers as semi-hazardous material.. paid for in full. This adds $7.5 to my per box cost on the lump and half that on the coco char. (lump is 2x the volume) I have raised the coffee char only $4 to $28 for the time being.. I'll get you all addicted to it before raising the cost. More good news is that it's truly premium lump designed to give you the most smooth coffee smoke flavor. Only large and medium pieces which have the most organic vapor in them.. The smalls are sold here in the local market.

A little butter a layer of thinly slicded onion a layer of thinly sliced carrots, a layer of frozen haddock fillets, almost cover with milk and about 1/2 C to 1C of cottage cheese that was leftover from the pasta casserole dish. This is a huge carrot from the garden, just over 12 inches- Sliced up, there's enough for a family of 4 LOL. Casserole ready for the grill. On Pebbles Baked at 350F for a about an hour then added some bread crumbs and Parmesan cheese and left on the grill for maybe 20 mins. A little torch work. Plated.

I really wanted to do this cook so I could try out my new muffin top pan. I always save enough pulled pork from my butt cooks to make Brunswick Stew. Cornbread and Brunswick Stew are a winning combination. I really love my muffin top pan. Makes perfectly sized little Cornbread cakes.

Argentine inspired dinner. To be honest， I wasn't looking forward to a red meat challenge entry...just wasn't in the mood. And then I remembered having chimichuri a while back and thinking how I needed to try that at home. Started looking into Argentine cuisine and made a plan. Once again， I'm so glass challenge for me to do something new and the results were stellar. My husband told me he was in love with this dinner. There is the back story，now on to the cook. The day before the cook I set about making the chimichuri sauce. I found a recipie from the splendid table that looked consistent with several other recipies that I perused， so I decided to use that one. assembled ingredients， the boiled the water and added the pepper flakes and salt.then chopped up the remaining ingredientsmixed in the pepper mixture after it has cooled.put it in the fridge overnight. Then what to go with my chimichuri and flank steak? Argentine empanadas of course! In my searching I came across a noticable trend of ground beef- green olive， hard boiled egg， and raisin filling. I was intrigued. First I got together my ingredients for the dough. For those wondering- the p on the egg is because I use pasturized eggs (especially when I want to cook with my young sons).cut the butter in tiny cubes. Then mixed together. then added the liquid and kneeded. The recipie I was basing this on called for far too much liquid， but luckily I was able to adjust and save the dough.onwards To the filling! I cooked up the onion until translucent added the garlic， then added the ground beef a bit later. while that was cooking，I chopped up the rest of the ingredients. After the meat had cooled a bit I mixed it all together and this started smelling REALLY good.then I started working on the dough.rolled put and cut into circles.I Started filling and sealing...this definitely got easier as I worked with them.brushed them all with some egg. The chimichuri had meanwhile gone on the steaks and been tossed to coat. it was marinating for about 2 hours. The recipie for steak with chimichuri that I saw was over a kind of potato pancake that was made with slices. Well I didn't want to make a lot of those and was having company so I decided to make a layered sliced potato dish.got my ingredients.Started prepping.then layering. I repeated for several layers and then.into koko Kamado. 40 minutes later...on went the empanadas. they took about 20 minutes until they were golden brown.Luckily， getting it up to like 500 degrees only took a couple minutes. Then on went the flank steaks.flipped After a little over 3 minutes. 3 minutes more and wow these smell good. Slight rest， and a prayer that I didn't over cook them and....OMG good First Off， I had never cooked flank steak before and it was amazingly delicious， I felt like it was very tender (not expecting that because I had read that was an issue) and very very juicy. The chimichuri was fantastic and just made this fabulous. My kids， and my nieces are so much of this meat it wasn't even funny. The kept asking for seconds and thirds! The empanadas were so good too. Awesome crust and the filling was meaty and salty and sweet. And the potatoes were perfect for soaking up all of the delicious meat juices and chimichuri. Thank you Kamado Guru challenge! I love the things I try because of you!

Thanks, Stile and Bruce. If there is any change in my marital status, Bruce, I'll let you know.

The cold smoker can be used at any temp. Basically, you are generating the smoke externally to the KK by smoldering wood in the cold smoker tube and then forcing the smoke into the chamber via an air pump. Because it isn't adding heat to the cook chamber, you can use it for cold smoking (e.g. cheese, fish), but it also works at high temps as well. You control the smoke intensity. The smoke pot is also a great innovation, but you probably won't use it above 300 degrees or so because you want the wood inside to smolder, not burst into flames. The smoke pot isn't controllable -- once you place it in the chamber you get what you get until it is done -- and it can't be used for cold smoking because you need a fire underneath it to keep the smoke cranking. These limitations aside, the smoke pot is extremely simple, inexpensive, and produces the highly desirable thin blue smoke we all crave. So...do you need the smoke pot if you have the cold smoker? Not really, but for only $20 or so it's nice to have around. I can see plenty of times I'll use the smoke pot where I don't want to mess with the cold smoker. For example, an overnight cook where I don't need to control the smoke, but I do want to control the temp using a BBQ guru. I vote for both.

I'm with you who would have thought it would take this long but loved every part of it glad I was part of it Outback Kamado Bar and Grill[emoji621]

For every 50 grams of processed meat eaten a day, there is an 18 per cent increased risk of bowel cancer. With those figures it might be just too late to stop now. OR I keep my daily intake at less than 50 grams so there will be no effect.

Love all the pictures and detailed post. Looks delicious. @tinyfish I think everyone is waiting for it to be over. Only chopped after this one. As much as I want it to be over I'll miss it when it's gone. Hopefully we can come up with some decent one off challenges.

How about a little chowder and some homemade crackers.

Outback Kamado Bar and Grill[emoji621]

Update to smoke pot and ribs: WOW! The ribs were great, I put three chunks of cherry and apple in the pot . In about 15 minutes it was smoking like crazy. I have seen this before with chunks of wood but it would only last 5 or 10 minutes. this seemed to smoke for 1 hour,,,then it slowed....then took off again. My cook went 3 1/2 hours and it seemed to smoke more most of the time. I cooked at 300 degrees. Put foil on lower rack as heat defuser. Many have talked about the thin blue smoke exiting the Komodo. There was no thin blue smoke...there was A LOT of smoke leaving the Komodo. Maybe it was the Cold Smoker that left the thin blue smoke....?? Now I am confused.... This smoke pot, lots of smoke. i really liked the smoke pot. It work very well. my wife says if I could make beef ribs like this and sell them we would be rich. Her favorite cook I do is the beef ribs. This was different due to the amount of meat on these ribs and of course the smoke pot. She usually does not like when I put smoke chunks on...too smokey. No complaints today.... so here is the results The first pic at 2 1/2 hours I took off, put each rack in foil and then put beef broth, Apple juice, and some of my rub into foil. Back in to grill for 1 hour. I probed with thermometer and it went in like it was soft butter and temp was 204 degrees.. I sort of thought i would go longer than 3 1/2 hours...like 5 or 6, but not even close. I think the 300 degrees got them done faster. And still moist, not dried out. took off, rested 1 1/2 hours and ate. OMG. Just saying.... I don't know if you can see it, but they were very, very moist. The moisture was oozing out of the ribs. Can't wait to do again. MadMedik

Looks great, next time try putting it up on the upper grate.. this lets you take advantage of the heat coming off the ceiling for browning.