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ok here we go. tortellini braised short rib marsala. This was honestly my top pasta dish that I have ever prepared. It is packed with flavour and absolutely incredible. Very happy with the way that it turned out. Can't wait to have leftovers for lunch tomorrow. I browned some short ribs and got the pot nice and dirty. Then added onion, carrot, garlic, thyme and basil. then I poured in marsala wine and reduced the alcohol. Then I added diced tomato and broth to the mix and some flour to thicken things up. I microwaved the bones to get them heated for the pot then I added the marsala wine onto the KK at 250 degrees with the smoking pot down below with 2 chunks of white oak I smoked with the lid off the dutch oven for 3 hours then put lid on for 2. Brought the dutch in and sliced up the beef. It was incredibly tender sliced up some portobello mushroom Next I boiled some fresh hand stuffed cheese tortellini. And then mixed everything up plated the meal and garnished with fresh graded parmesan cheese and diced vine tomato Because this was a beef cook, I made the boys beef hotdogs lol so that I stayed focused on this months challenge cook

For My challenge cook on KG site I did a Flank Steak Pinwheels. One I stuffed with ham, mushrooms, onions , bacon, cheese and spinach. The second I stuffed with shrimp, bacon, cheese, spinach.

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.

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.

No no its not malicious for you ck its what the hackers will put in that is or will be malicious Yes you are correct its a good work around i just see it as a big security risk Yes if churchi turns this on for staff only that would be the way i would go with it

Thanks guys. Without too much bending it fits nice and solid.

Is it really that malicious when the only code you're changing is the raw code for that one particular post. A malicious link can easily be inserted and masked as a legitimate link in the WYSIWYG editor. Nobody else seems to be able to come up with a solution to remove unwanted pictures or bad links in a post. Maybe that option can be turned on for moderators and administrators only.

Look what showed up yesterday.......just in time for a low & slow roast cook. Decided to try using a bolt to hold the lid on this 1 qt pot instead of flour paste or foil. Chopped off the handle on the top. Drilled the holes for smoke and the bolt. The only bolt I had was too long but put some spacers on for the maiden voyage. Washed the excess oil off the pot and got it ready for the cook. Here is a picture of it sitting in the 19" TT. Was interested in seeing if the bolt would hold the lid on tight enough to keep the wood from turning to ash. The bolt method appears to have worked. I lit the lump and let it get a decent head of steam before placing the pot directly on top of the fire. Got smoke right away. At first the color of the smoke didn't look much different from smoking wood directly on the coals but it did start to become "blueish" after about 30 minutes. I really can't comment on the flavor of the smoke on the meat. I didn't realize the 5 pound rib eye roast was still frozen until I pushed in the temp probe. 28*F internal......Crapola!!!! By then it was too late, so I proceeded to try and cook it. Kept the dome temp at 250* and the roast took 2 hours for the internal temp to start to rise. After three hours, I pulled it with an internal temp of 120*. Hate to think what temp the outer layer of meat was (too sacred to check it). Needless to say it wasn't the most uniformly cooked hunk of beef that ever came from a KK!!!!!! Will judge the smoke quality on the next cook. Fun little test run. I'm thinking the bolt concept will work just fine.

I look at pictures on the web and then adjust for cooking on the KK.

Thank you for the very thorough explanation HalfSmoke.

CK: I wish you'd move to Sparks Nevada! Then I'd invite myself over

@HalfSmoke great looking buns. Like MacKenzie said - I need to up my game on making buns. The muffin top pan I have is so shallow not sure it would work for buns like that. I do have mini spring form pans that would do the trick. Now you got me thinking.

It's 4:30am here and I'm starving looking at all this great food.

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

Twin chooks: