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Just thought I needed some comfort food today. Made some homemade spaghetti and sauce with tomatoes and mushrooms.

A friend brought me some moose meat and with some of it I made moose meat hash patties. The patties have meat, potatoes, carrots, onion, mushrooms and spices. Did patties on Little Ms. Pebbles for lunch today and served with a garden salad, still warm from the sun. The cheese is a grilling cheese called Haloumi and this one is topped with Mediterranean spices. And someone had to finish off that lemon ice cream. Straight off the warming over the perfect end to a nice lunch.

I neglected to say that I ground my own flour from Durum wheat berries to make the spaghetti.

Well, I finally got around to making another batch of bacon, but this time I used Purple Crack instead of the juniper berries called for by Ruhlman in his brine. All rubbed down and rested for a week. Onto the KK for cold smoking. I initially had some charcoal going in the bottom of the KK to bring it up to 150F, but it eventually went out and I didn't bother relighting it. So, this was truly mostly a cold smoke. I used a combo of small pieces of Fruita wood chips and pellets. Both were a blend of fruit woods. Had a sheet of aluminum foil on the lower grate to be a heat shield. Tried the new trick of several lit small chunks of charcoal into the cold smoker - worked great, never went out, but I did tap the sides a couple of times which seemed to kickstart heavier smoke production when it started to wane. Total smoking time was 4 hours. Rested overnight in the fridge wrapped in plastic. Then sliced up. Can't wait for breakfast in the morning to try it out.

Of course you did!

Too bad about not getting any of Dennis' Coco or Coffee charcoals, as they are some of the best charcoals on the market. I'm eager to follow your journey with your new KKs and your experiments with sous vide/grilling combos. I have 2 sous vide circulators (a 3rd on order), so obviously I'm a big fan of this style of cooking. As you noted, I won't do fried chicken any other way now. So many of us took up SV cooking that Dennis put a special topic on this Forum for us to talk strictly about SV cooks.

Wow moose hash patties looks good. Almost looks like a veggie patty. How did it taste? I've never had moose before, does it resemble any other kind of meat? The lemon ice cream looks pretty tasty, is that basaltic vinegar in the cup to put over the ice cream?

Mac that spaghetti looks yummy. You remind me of the pioneer women of yesteryear! Grow your own vegetables grind your wheat, just amazing! Have a great day

After roasting..... you skin them ,chop up and put in freezer bags for later use. Used to make Green Chile Stew ( Northern New Mexican Cooking) .... Green Chile burgers( Chile on top ).... Can also put on Steaks. Pink Adobe Restaurant in Santa Fe ( Dunnigan Steak ) other sauces and what not. Google Hatch Green Chile .......... many recipes...... You can also buy in cans all year round.. Just love the smell of Roasting Chile.. Means Fall is close at Hand Steve...

Bruce, I put them up in FoodSaver bags in the freezer - both raw and roasted. I'm not a big bell pepper fan, especially green ones (give me heartburn), so I sub these for them in recipes. Also a big component in make both "white chili" and green enchilada sauce. Excellent in heuvos rancheros, too. @MacKenzie - it takes one of those big tanks, as these industrial chile roasters are like flame throwers, with 4 to 6 burners blasting away.

Great Basket, Went Friday and picked-up a 1/2 sack of Big Jim ( mild) and 1/2 sack of Sandia (Hot) .. Grower from Hatch comes every year....... Notice the heavy duty Roaster!!! Steve

I know a few people who do wok cooking in their kamados (not necessarily KK's). Wok cooking tends to splatter grease around a bit so I was never willing. A $88 outdoor propane wok burner solved the problem for when I need to satisfy my wok cooking urges.

The splitter is easily removed. However, I have two baskets for my 23 not so that one is split and one not, but to hold different types of charcoal. One basket holds nothing but CoCo char for low and slows, and the other is regular lump for everything else. I have only one basket for my 32 that stays mostly in the 50% split configuration (two-zones), and I keep KK Coffeewood lump in that basket.

The coffee lump charcoal from Dennis is amazing. As soon as I got it home I made a small test fire for grilling a steak. If one thrills to fire, this charcoal is irresistible. One will look for excuses to play with it. I ordered a Broil King KA5565 Charcoal Caddie Basket to cradle a smaller, higher fire, and it came today. In my 23" KK it rests on the charcoal basket, with its rim about 3" below the lower grill grate. It has a capacity of about two quarts. Shown, I filled it with less than two pounds of coffee lump, about $2.50 USD at the scale we ordered. The KK is so well insulated, this will easily maintain roasting temperatures for several hours. I'm looking forward to quick fires to prepare single ingredients, such as grilled eggplants or peppers, or to grill a single piece of meat. With this charcoal basket, my KK will be my grill of choice for any scale. And coffee lump will be my fuel of choice.