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None for the cashews, as they were already roasted and salted. Since the almonds had no flavoring, I whipped up an egg white with a splash of water in a bowl and tossed them in to coat them, then sprinkled on the seasonings. I forgot that the almonds were for baking and so were raw. When they came off the cold smoker I ended up tossing them in the oven to finish. Lost a lot of smoke flavor in the process. Next time, I'll either buy roasted almonds or will reverse the order and toast them first before the egg bath and cold smoking. Oh, almost forgot, I was using perforated baking sheets.

In progress. Stay tuned.

Beginningend Apparently I did dwell in the shell backwards. I will have to correct that soon. However the lobster was superb.

Needed something special for this cheese burger to fit the occasion. These patties were so moist that I thought I'd better put them on the screen so they wouldn't fall through. Grilled and ready for the bun. Almost dressed. Add a little squash and we are good to go. Tastes just fine.:)

The other key to the CI smoker is placement on the lit charcoal. Don't bury the smoker in the middle of the charcoal. As the charcoal burns away, the pot will stop smoking. Set it on top of the lit charcoal.

Real binchotan is really expensive. I have found that cocochar works really well in the yakitori, burns almost as hot and very little ash.

I use KK coco & coffee char exclusively for all types of cooking sessions on the KK including low and slow with the CI pot filled with smoking wood. If I find myself out of KK lump then typically source oak lump (Walmart). But the CI pot will work with any briquet or lump.

smoking wood goes in the cast iron pot. sometimes I'll add a chunk or two to already burning lump for quick smoke for pizza bakes ...

That is quite a lot of work and I admire you for your persistence. And apparently you made a pulse jet in the process when it was really cranking; I bet the temps went way high! Thanks for the Link

Get a good inversion layer and the smoke would hang for a long time I bet!! Once we lived in a place where the neighbors were growing pot. They thought they would be clever and burn the stems and junk in their woodstove to get rid of the evidence; HA! There was an immense cloud of smoke in the valley resulting from their trash fire that I am sure alerted anyone who cared. People were asking them what they were burning, knowing full well what it was, and for months they were fending off questions A Link to the charcoal maker is great, thank you!

My great mate and his partner seen in the New Year at my place and gave Dee and I this for Christmasinteresting contraption of course I had to try it out started by mixing some beef mince with pepper saltadded some onion cooked bacon and mozzarella put the mince on the top and sealed it.I got Ora going love how when you foil the bottom grate and let it sit at 300 how clean it getsthe patties formed really goodon they go looking goodI kept this simple and just used some of this and sliced the contraption done what it said on the box When they left the next day I filled up their esky with some bugs and fish I got up in Geraldton they were happy

Thanks! I got to do some kamado cooking for just the immediate family so I wanted to do something special for my hubby who had been putting up with my family for a while.

I'm sure it will be. This was the best lobster I've done so far. Doing it the proper way will make it even better. I heard you and others talk about dwell in the shell method so thanks for the inspiration!

I found this recipe at Thermoworks and it looked interesting to me. http://blog2.thermoworks.com/2016/12/thermal-tips-salt-crusted-cornish-game-hen/?utm_source=Nl-2016Dec31&utm_medium=email&utm_term=SaltCrustedGameHenPost&utm_campaign=Dec2016-Cornish-Game-Hen-cs My 14.3 oz. Cornish Hen. Mixed up some sea salt with rosemary, minced garlic, summer savory and pepper then added a little water to make a mixture like wet sand. Oil the hen and pack the salt all over the hen. On the grill at 400F for 30 mins. Crack the salt dome off. Hit it with the torch. Plated with veggies. Talk about moist. Untitled-1.psd

I have the same one as Charles. Here's the Amazon link. https://smile.amazon.com/gp/product/B003601SRA Most hibachi have metal bodies, these are ceramic.

You've got me looking up these grills. What's the difference between a yakatori and hibachi? I'll have to add this to the list after the second KK, Blackstone, and other things you make me crave...

@FotonDrv check out this thread Backyard Lump You'll have to scroll through a bit to get the good pictures. First attempt not dry enough wood. Second attempt much better. This post might also be on this forum.

Yes I have and I have a homemade barrel style charcoal retort in my backyard. Not hard but does take a bit of work and extremely dry wood. You also better live out in the country (which I do and my few neighbors are really kewl). On a good day the smoke went straight up. Way up I'm sure you could see it for miles away. On a bad day I filled the woods in probably a mile radius with thick dense smoke. I have a post in kamado guru - I'll see if I can grab a link.

My FIL took down a pecan tree. Thats what I get for free so that is what I use. I also feel like it goes with everything so that is working to my advantage Sent from my iPhone using Tapatalk

too funny!

In these parts, those are called "Juicy Lucy." They originated in the Twin Cities. Be careful, as the cheese has a tendency to turn into lava, hence their advice about cutting in half before taking that first bite - unless you like to peel the skin off the roof of your mouth!

Excellent job, MacKenzie, but what else have we come to expect?? I've done salt crusted red snapper before and that was great. Salt crusted baked potatoes are good too. One trick is to beat up an egg white, with a splash of water, and mix that in with the salt. It's a bit easier to mold than just wet salt, which has a tendency to fall off before it dries and forms the crust during cooking.

To err is human, to really screw things up you need a computer!

Reminds me of the Twilight Zone episode "How to serve humans"

You can't beat The Far Side!

Bacon and Shrimp stuffed sweet potatoes served with a mushroom risotto. Didn't go out of 2016 with a bang but not exactly a gong either. Let's call it a pop - LOL I like the concept and have another idea for this basic cook. Risotto was awesome. Pictures are sort of suckey.

Interesting cook for sure. I've done a total salt crusted steak where you bust the salt off. Wasn't thrilled with that. Doubt I'll try it with a Cornish hen especially it you have to hit it with the torch to get any color.

A few pics Bob on his temporary stand at our temporary home. I made this charcoal chimney 20+ years ago. It's 6" schedule 10 stainless steel pipe.

Happy New Year to all.. Just walking out the door here in Bangkok.. 2016 has been a surprise in soo many ways, looking forward to 2017. Have a good and safe one.. thanks as always for your friendship and support..

Does smoking pot help your cooking? Sent from my SM-G935F using Tapatalk

Mountain Mahogany is a wild wood tree found in the high desert regions of the Great Basin and in most western states. More about it here: http://www.fs.fed.us/wildflowers/plant-of-the-week/cercocarpus_ledifolius.shtml It is like iron wood and burns at least as hot & long as hickory. Valley Oak is nice because its very plentiful throughout California and certainly a far cry better than burning pine for campfires, etc., but on the hardness scale isn't in the same league as MM.