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It's the day before my first brisket cook and and as part of a quasi religious cleansing process (and as a finali for our onboarding event for our 2 new China based sales staff) we had a boat trip on the marina bay and then drinks by the bay, we were so lucky with a double rainbow over Marina bay Sands... Brisket cook starts tomorrow night! Sent from my SM-G935F using Tapatalk

The sauce was made using Roma tomatoes right from the garden. The pepperoni was KK smoked, the portabella mushrooms were precooked. Working my way up to baking a pizza, sitting on the deck enjoying a beer from Unfiltered Brewery, and made by a friend of mine. His beer is award winning. After the cool one, it was time to stretch the dough, 2 pizzas in the works- One dressed and ready for the grill. Baking at 475F for 8-10 mins. Baked. Ready to eat.:) The crumb- We had a killer frost last night but fortunately all the flowers were under cover, more of the same for tonight.

Thanks, HalfSmoke and Aussie. @ HalfSmoke, I do my bread just a touch cooler probably 450F. No humidity enhancers, some times I just put the dough on parchment paper and then onto the baking stone, sometimes I use a clay baker, sometimes with the cover and sometimes without. The KK is really quite moist so I just don't worry about it.

Just think instead of smoking pot now we can smoke a pipe. Maybe we should put the pot in the pipe before smoking - just sayin .......

Smart move, CK:)

And here we goooooooooooooo, with pipe bombs.

Nice! It sounds like you've got this pipe seasoned nicely. What you describe reminds me of threads I found when the Baking Steel first came out. People who were outraged at the pricing described how one could clean up steel plate from local metal worker suppliers. It took some effort! I'm happy with the smoke output from a two quart Dutch oven, for low & slow cooks, but I get too much smoke about 275 F. So if you're looking for the same effect at 300 F, a small unit like this could be the ticket. Another idea for how to do this (I haven't tried this, but I've been meaning to): Replace the original cap on a stainless steel klean kanteen with their stainless steel cap. Drill a few 1/8" holes along one side of the canteen, exactly like the smoke bomb. Even if the cap gets wedged on from expansion and cooling, one can insert a screwdriver through the loop to help free it. Klean Kanteen Stainless Steel Bottle with Loop Cap Kleen Kanteen All-Stainless Steel Loop Cap

What a great idea Outback Kamado Bar and Grill[emoji621]

You don't mess around Aussie!!!! Nice grub!!!!!!

Syzygies post above started me thinking.................I was not totally happy with the size of the 1 qt. dutch oven pot in the 19" TT. A little too big for my liking. A light went on when he mentioned the "smoke bomb" . Started thinking about trying a "black iron" version of that smoking device. Thinking that black iron is a distant cousin to cast iron & carbon steel and that it may be able to be seasoned like the CI & carbon steel. So I picked up a 2" dia. x 5" long pipe nipple and end caps. Took them home, drilled the smoke holes, washed off the manufacturing oils in hot soapy water, baked them in the oven for an hour, rewashed them and then seasoned them just like I do with my CI & carbon steel pans. The pieces actually took the seasoning quite nicely. I stuffed the pipe with 6 pieces of cherry wood and assembled the end caps. This is what the pipe looks like in the 19" TT. What I like about it compared to the CI pot, is the overall size and that it will not cover as much of the lit lump charcoal. I lit the lump, waited until the KK was at 300*F and then placed the pipe on top of the lit lump. Put the grates in along with a sweet looking skirt steak to test out. Didn't get any smoke for about 20 minutes................which was much different from the dutch oven that started smoking right away???? When the smoke came it was similar in volume and color to the CI pot/oven. I didn't smell any "off" odors coming from pipe or seasoning. Here is what the pipe looked like after a 1 1/2 hour cook. Here is what the smoking woods looked like. There were a few "un-burnt" spots remaining. The smoke flavor on the skirt steak was very good. Did not taste any "off" flavors from the pipe (but if you don't hear from me again you know what happened). My fear was and remains that the manufacturing oils may continue to weep out of the metal, however I didn't see or taste any signs. Need to research how they manufacture black iron to see how different it is from cast iron. Assuming I don't grow another head or start twitching uncontrollably................................. It was another fun KK project! Now lets see.....$30 invested in the dutch oven/shipping and $17 in the pipe & caps.......probably should have taken that $47 dollars and put it towards the purchase of Dennis's cold smoker & free air pump . Nah....too much fun!!!!!! A quick aside.........when I was at the hardware store, essentially buying the components for a pipe bomb, without thinking.........I also picked up a large package of razor blades & some nut & bolts hardware for work. When I got to the check out counter and looked at all the items, I thought...........holy crap, they are going to think I''m a terrorist and call the police. Luckily the cashier knew me and just smiled politely. PS - I did take the Mapp torch to the plated bolt holding the cast iron oven together, to try to burn off any of the plating before the first test. Hopefully that will buy me a little extra time to enjoy the KK.

Nice looking chops, Aussie!! Go for it, MacKenzie! Love me some lamb - just about anyway you cook it, but especially racks and chops on the grill!

If everyone keeps posting those delicious looking lamb dinners I may succumb to doing something that I have avoided, lamb. Way to go, Aussie.:)

WOW!