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I am ready and waiting for the IT to get to 147F. Done. I used the KK cold smoker for this cook. I can tell you when the fire seems to be dying down in the smoker a very small shot of air from the Milwaukee Compact Blower does wonders to revive it. Most of the smoking wood was whiskey barrel wood and some maple. When things were done I took the top off the cold smoke and in a very short time it went wild, BTW the air pump was still connected. Tomorrow I will slice, package, vacuum seal and freeze.

I am in the middle of smoking bacon on the KK but fortunately I found a batch of Kafta that had been made earlier. Cooked up some pasta and dinner was ready in no time. Now back to the bacon.

Guess who's camera battery died so all we have is one shot of the ends of the bacon. The tasting is tomorrow.

Thank goodness I went to a school where none of that nonsense went on

Yum need to do some more bacon and get myself a smoker for Christmas Outback Kamado Bar and Grill

Hello all, I made the plunge today and ordered my KK32. I can't wait. Took the advice of several and went big (32", hoping my 6-2 son and I can navigate it across the lawn, around the house to its resting place) and got the basket splitter, the pizza stone and the rotisserie I have been into wine for a long time and am looking forward to a cooking and wine pairing adventure in the coming years ! Thanks for the feedback on the questions I have asked so far and I hope you will tolerate some more in the coming weeks and months. Regards

Hey Dennis, I found a new delivery system for you, but Santa only flies once a year.

Steve lobbed up here in Perth to do a master class .I reckon it's CC after some VB lol Outback Kamado Bar and Grill

Bang! You hit that dead center. Beautifully done. Need some help tasty? I volunteer!

That looks so tasty Outback Kamado Bar and Grill

Top of the morning @Aussie Ora. Great cook. Love to have the inside out Apple crumble recipe.. .. And the spider.. Well if it stays in it's space, I will stay in mine... Lol...

Looks terrific Sent from my iPad using Tapatalk

Same here. I make sure that the fire is going well and the KK is coming up in temp. Then put the pot on top of the burning coals and add my grates. Wait for the temps to equilibrate after adding the cold grates, then wait for smoke and add food. The reason that you put the holes in the bottom of the Dutch Oven is to force the smoke down into the fire to burn off the volatiles, so it's a bit more forgiving that the classic "wait for the thin blue smoke" to appear if you just toss wood chunks on top of the burning coals.

A good reminder, MacKenzie, as I'm down to my last bits of homemade bacon. Will need to start brining another belly shortly to make more. Gonna use the Purple Crack in the next one.

Or, University of GA, University of FL, University of IA (name any of Playboy's top 5 Party Schools!)

I put mine on about 10 minutes or so before I cook. I want to make sure I'm getting the thin blue before I put the food on. If not, then I need to nestle it a bit deeper in the coals. Easier to do if the food's not already on the grate.

I think it's called Southern Illinois University.

Absolutely.

There's a master class for beer drinking?

Wow. 9 years already. Anyway I thought I'd do a cook I have been wanting to try for a while- beef Wellington. I had been wanting to make one ever since I saw John setzlers video. I also wanted to do something like profiteroles and my hubby saw some scallops on sale. And why not some brussel sprouts because we love them? Rather than show the order I cooked everything in, I'm going to go by dish lol. Probably less confusing than how my brain thought about this cook. Got my prime tenderloin cut it then seasoned the center cut with salt pepper and a little cayenne processed some shallots, garlic, thyme, and lots and lots of mushrooms should have prechoppes the mushrooms. By the time I finished they were really paste like- here is after cooking. And yeah I know it didn't look pretty but man it smelled good. then seared the steak. This picture is one side done, but trust me I seared all the sides then I prepped the prociutto and mushrooms and smeared the tenderloin with some whole grain mustard wrapped then time for puff pastry and on to koko this is what it looked like done i realized I didn't take any pictures of cooking the scallops or brussel sprouts and I cut into the Wellington annnddddd Yessssss baked the dough for profiteroles they ended up HUGE!!! We only needed one each. Cut open raspberry jam fancy vanilla ice cream tops on and top it all off with some homemade chocolate sauce! great meal but a ton of work

Sounds like my Ex.

I guess to you Aussies, with most of the planet's deadliest critters roaming about, that's "pretty harmless."