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Well, here's the results of tonight's cook. I probably should have laid down a thicker base of the Tabasco Sriracha, as I could just barely taste it. Better to ease into it than jump right into the deep end of the pool and be overwhelmed. Second part of the experiment was a much bigger success. Used the cold smoker on a hot cook for the first time. Worked great. Smoked some baby backs at 225F for 4 hours with the cold smoker loaded with 100% pellets this time. Will not go back to wood chips!! This worked so much better than any previous use of the cold smoker. Hat's off to ckreef for the tip! Plus, the local sweet corn is getting better every day! Tonight's was very sweet. The next 6 weeks or so will be awesome! And, Yes, there's pictures! Served up with some hushpuppies (air fried) and a nice side salad, with a tasty rose.

I finally got my hands on a Komodo Kamado Cold Smoker. This thing is awesome. It burns pellets and/or chips and uses an aquarium air pump to inject smoke into your KK either through your Guru port or (for newer model KK's) a dedicated Cold Smoker port. It arrived earlier this week. I've tested it twice so far. I have a high end aquarium air pump and a two gang valve to control the air flow (more air = more smoke). It comes apart without any tools to simplify cleaning. I'm using B&B Cherry pellets. To start it up you put about 1/3 cup of pellets in the hopper tube. You then soak about 2 Tbsp's of pellets in alcohol for a few minutes. Drop the soaked pellets in the tube and light it with a long camping lighter from the side hole, leave the top cap off. After the alcohol burns off (10 minutes) your pellets are burning and smoldering. Fill the hopper with pellets and turn on the air pump and set to high. After a few minutes it's rolling out smoke. Once that was done I set the air pump to low and added a tray with 5 cups of Blueberries. 1 1/2 hours later it's still smoking good. The KK didn't really go up in temp (top temp cold smoker KK, bottom temp KK sitting next to it). Time to pull the Blueberries.  After that was done I kept the cold smoker going and fired up the KK for a low-n-slow rib cook. 5 hours after I fired up the Cold Smoker it's still going strong. Temperature running a little high but I didn't try and bring it down as the ribs went on sort of late in the day and I really want to eat sometime tonight. A nice wisp of smoke. Ribs not done yet (lower temperature) but they are coming along bathed in smoke. A look inside the hopper tube. After 5 hours of smoke the hopper tube is still more than 1/2 full. Did I mention how awesome this is. This thing would easily run 10+ hours set to low with a full hopper of pellets. Cold smoked salmon coming soon

So last night after my rib cook I didn't properly shut down the KK (oops my bad). Come home from work today about 30 hours after I fired it up and it's still at low-n-slow temperature.  I had started with a basket full of Fogo Premium Black Bag lump. Was curious to look inside. The KK defiantly did a nice complete burn. I'm good with a 30 hour burn time. Longest I've gone in a kamado. And this is just a 19 Table Top.

00 and semolina pulled pork pizza.. . Outback kamado Bar and Grill

Tonight's after-party is eggplant, roasted for Zaalouk. This bread is 80% home ground flour. That's pushing the limits even for the forgiving Moroccan form factor. However, we like the way it tastes, so I need to step up my game so I'm also happy at a technical level. It's funny, at my pottery studio as an unapologetic beginner, I'm keenly aware of how "showing masterful technique" trumps other reasonable design considerations, distorting this art form for the worse. Yet I'm vulnerable to the same error, making bread. We love how this tastes, even if it's a partial technical fail.

Glad you're liking it. It is a pretty amazing piece of gear for the KK. Dennis is just a genius! If you saw my post in another thread, I also did some baby backs tonight using the cold smoker. Your suggestion of 100% pellets was the trick! Best run with the cold smoker to date. Ran flawlessly for the entire 4 hour rib cook. I only filled mine 1/2 way and there was about 1/3 of the pellets left that weren't even beginning to light. I just hit the side air hole with the MAPP torch and off to the races! I started out trying the cotton ball in alcohol, but I was using vodka and it had too much water in it to sustain a flame. Should have gone downstairs to the bar and gotten the Everclear! (190 Proof grain alcohol!) LOL

Chicken skewers marinated in lemon, ginger, garlic, and baharat.

Don't worry, cooking 2 or 3 pizzas a week (at the most) I'll have it figured out in another year or two - LOL

Sorry bout lack of finished pics, but got side-tracked with visitors. Decided to do Syzyies Spanish potatoe dish to go with 2 roti chickens....brined for 1 day and cooked at 300F for around 2hours, wood used was plum and sandalwood (fist size of each), all meat was juicy and tender but skin needed to be a bit more crispy for my liking. Was really impressed with doing the Spanish dish in the Cazuela for the 1st time,...the Cazuela really is an extension to using a cooker such as the KK Every 45mins the dish came out for a toss until tender, which in this case was the same time the chooks were ready, its a side or a dish that has made my little black book. I think need to use the full basket next time

We are having the best summer ever here. I learned about square foot gardening from @MacKenzie just before I took over a new plot at our allotment. It has been great. The best bit is succession planting so you have just the amount you want rather than a massive glut. The only problem is that the summer squashes didn't get the memo. We have a LOT of squash at the moment. Here is a grill full of home grown produce: \ The revelation of the evening was the peas in their purple pods on the top left. Pick them up and chew/suck the peas out of the pods like edamame peas. Delicious! Kept the veg warm while I cooked the marinaded octopus. My mother had never heard of people eating octopus. She asked if I was really talking about the things with eight legs. I was. And here they are plated. Had another. And another.

Pellets is definitely the way to go. When I said alcohol I was referring to 91% alcohol. If you went downstairs to the Ever clear you could have taken a shot or three to not only fire up the cold smoker but you would have felt no pain either -

Fortunately I had leftovers from that rotisserie chicken cook, but that was the plan in the first place. This is the first batch of Swiss Chard from the garden.:)

I made an order from Tabasco and I think I got carried away! I think I have enough to last a lifetime LOL

Yes they are which is why I bought them even though I didn't really have the spare cash at the time. No regrets.

You have been busy.

This was my first Bourdain tribute meal. Hot dogs. Bun slathered in garlic mayonnaise, dog wrapped in proscuitto, topped with deep fried oysters and a squeeze of black garlic vinny (courtesy of Le Pigeon). I have a vague memory of Bourdain discovering and loving oysters in France in his teens. This was a good but not great tribute. Will continue to work on it. Lack of dedicated alcoholic beverage made this inauthentic. Stlll so sad that he is dead.

Charles glad your smoker has arrived. Nice photos and great looking ribs and blueberries. Plus great shots of the cold smoker.

Aussie I’m pretty sure the cold smoker comes with a pump.

I bought the best single outlet pump the local pet store had. The trick is to get a two gang valve. The valve that's not hooked to anything I use as a bleed off and Control the amount of air going to the smoker with that valve.

Sorry I meant to answer this before - LOL If it's the bottle I'm thinking about we tore through it pretty fast and I used some in a Brunswick Stew. So yea tell him he did a good with it.

Loving your cooks ever so tasty Outback kamado Bar and Grill

I found this online. Only one datapoint. https://www.sourdoughhome.com/index.php?content=groundsum https://www.sourdoughhome.com/index.php?content=mockmill

Used to do that too. And as long as you don’t mind storing them it works. We tend to suffer from freezer overload. Not quite sure what’s going on in there. For me, the instant pot means I’ll make stock after every chook, making smaller amounts at a time, because it’s just that easy.

Cheers mate Dee said cheers Outback kamado Bar and Grill

Did you accuse me I thought you were just taking the piss. our relationship has just changed how dare you lol. Outback kamado Bar and Grill

We're curious. We use various test sieves (such as Gilson 12in Round Test Sieve, All Stainless Steel - #35/500um) to sieve out some bran. "Grinds finer" is a simplification; one could establish a profile of particle sizes by sieving through a sequence of test sieves, and weighing. (This is actually what the test sieves are for, hence their name.) It's well understood how to compare two numbers, but how does one compare two profiles? That can be subjective. If the Mockmill produces a significant amount of flour that passes through a finer sieve than any flour from the Classic, then I'd accept the assertion that it grinds finer. It is possible that the Mockmill grinds to roughly the same minimum particle size as the Classic, but it grinds more of the flour to this fineness. If one wants the bran, great. If one wants to remove some of the bran, sieving it out depends on a particle size differential, in which case one might actively prefer the classic. The Classic grinds fine enough for my needs, unlike any other home grinder that I've experienced. Nevertheless, the flour doesn't feel like 00 pizza flour. There is room to grind finer. If I can figure this out, we might want both grinders.

Another resurrection of this thread. Seems Wolfgang Mock has a new mill that grinds finer than the Komo Classic and is about half the price (if a tad less attractive). It is the Mockmill 100 (and 200). Reviews relative to the Komo Classic are favorable. Might finally do this. https://breadtopia.com/store/mockmill-100-grain-mill/

There wouldn't be much point to preheating a stainless steel bowl. Steel only stores about 1/7th as much heat energy as water, for a given weight, and silver radiates heat more poorly than black. It would however contain moisture, while introducing very little lag in passing the oven temperature outside the bowl to inside the bowl.

two thumbs up on the Baharat.

Looks delicious.:)

Nice review. Looks like a nice piece of kit Sent from my iPad using Tapatalk

CK, great write-up.

Some good looking Q there Aussie.

@Aussie Ora - I noticed that it was "mild" wing sauce! Actually looks like it's mustard based, which would make it very much like a South Carolina BBQ sauce, which is excellent on pulled pork; so you must be channeling your inner Sandlapper!

Funny, I resemble that remark! But, I totally agree. I have a couple of specialty spices coming that I hope are that missing taste. Plus, I've ordered Nigerian Maggi cubes in hopes that they are part of the equation, as well. If not, then this will have been an expensive lark!

Thanks for the sound advice @Syzygies and @Pequod and I am hoping a little light chop busting!?! It scares me that we need to make it a point to other people to not kill themselves by smoking your food with plastic or gassing your grill with zinc or galvanized steel. But speaking of smoking food. I am assuming there is a different flavor profile from bread in a Dutch oven baked in a oven compared to cooked in the KK? Well the timer rang and here is it is... loaf #1 and loaf #2

I’m pretty sure this is a prerequisite of becoming a KK owner.

Aussie nice cook the collar looks delicious. Tell Dee she makes a great salad yum yum.

Wow! Wing sauce as a pork mop. Pigs really do fly! Interesting idea. There are some Old Virginia, vinegar based sauces for pork that aren’t far off from a wing sauce. I can see how that would work very well.

Making good use of those bone from the rotisserie chicken - stock

I agree on the top vent setting being the culprit for the large lump consumption. There are two ways to maintain a given temperature. A very small fire with the top vent almost closed trapping all the heat (and moisture) in the kamado. This is the preferred method for low-n-slow in a kamado. You could also burn a hotter fire by having the top vent open more and introducing more air (from the fan). The temperature is still the same even though you're burning more fuel because you're loosing a lot of heat (and moisture) out the more open top vent. The end result is higher lump consumption and drier environment to cook in.

Huge hunk o' fish and some green stuff.