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I baked a couple of loaves of Ciabatta in the kamado today, ready for sandwiches / toast for the rest of the week.

Thank you gentlemen! just did a test run and I’m over the moon on how well the smoker worked. The problem I had doing overnight cooks was I’d worry the wood chips would go out. I’ve just been throwing chunks on the coals sometimes to avoid the hassle. This is with the Traeger pellets sold at local store. Sent from my iPhone using Tapatalk

Thanks MacKenzie, now I just need to stop myself from eating both loaves tonight

I had some posts on hot smoking with this thing when it first came out. Not gonna look them up and force them on you, but summarizing key points: Both give you clean smoke. Temp range: smoke pot is at its best from 225-275F. Cold smoker has no limits. Smoke intensity: cold smoker is controllable throughout the cook. Smoke pot is set, forget, and accept what it gives you. Smoke duration: Unlimited with cold smoker because you can refill anytime. About 4 hours with the smoke pot. Ease of use: Smoke pot is dead simple. Cold smoker requires power, tubes, attachments, etc. (but worth the minimal hassle). Both have their place, but the cold smoker is super versatile.

I'll file that one away for a future experiment, maybe??

Nice stash.

I wouldn't want to be in the area when they took those ropes off! I can imagine him getting angrier and angrier as he lay out there in the sun....

What a crock!

I would fire them up then fill the hopper half full. Run the pump on high 10-15 minutes until the smoke is really rolling out. At this point you know everything is good to go. Turn pump on low and it should keep going with a fine wisp of smoke for over 5 hours on a 1/2 load of pellets. Let us know how it works out.

Another advantage to living in N.S.

Nice tribute, tekobo. I'd have never thought to put fried oysters on a hot dog. But, the adult beverage was a must have to be a full and proper tribute!

I hope that boat was shown to show a comparison and not actually used in it's capture. Danger Will Robinson!

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.

Never pass up a chance to have fresh from the garden spinach.

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

Nicely done mate Outback kamado Bar and Grill

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.

The tray is a Weber Grill Pan. Had mine for years it’s a great accessory: https://www.lowes.com/pd/Weber-Deluxe-Grilling-Pan/1000352763 Yes on lid closed between checks. Although, when working on the sear grate like that, it’s a very quick cook, so I’m wearing high heat gloves and moving things around quite a bit. Grilled lemon adds a smoky flavor and also softens them so they are more squeezable, producing more juice. As a bonus, they look cool!

It looks awesome to me, it is making my mouth water. Then again I am remembering your other bread recipe that I made. I swear it is the only loaf of bread that I want to eat up as soon as it cools. I can eat slice after slice of it.

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.

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

@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!

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.:)

Back in the USA with my Jackson Hole BB32 and got in a Pastrami Short Rib cook I have been wanting to do for some time! The meat comes from Sweet Cheeks meats where Nick marinates these guys in a dry rub for a couple of weeks. A deep pastrami flavor and no left overs!

A minor setback - package tracking says my Maggi cubes won't arrive today as originally promised, but now on Thursday!! WAH!! Looks like it will be Friday before I can mix up a new batch and do some skewers.