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This cheese needed some serious taste improvement so I've decided to hickory smoke it. KK cold smoker in action.

I made two different pasta doughs, one with home ground Durum wheat berries and white bread flour. The ravioli was stuffed with spinach, ricotta and Parmesan cheese. Cooked the ravioli and added it to mushrooms, garlic, spinach, semi dried tomatoes, some pepper and hot pepper and Parmesan cheese. The darker ravioli are made with the home ground flour (on the left hand side) and the white ravioli are made with regular white flour (on the right hand side).

Cheers tony it turned out epic I used black cherry wood which gave it the distinctive taste of bacon but let the pork shine through. Each layer of peach blended so well . It's probably the first time I've never heard Dee speak she was to busy feeding her face lol Sent from my SM-T835 using Tapatalk

And plated yum Sent from my SM-T835 using Tapatalk

Syzygies, that would be the one. A beautiful tool and it works perfectly. I had a small amount of the home ground flour dough left so made some soup noodles.

A true Renaissance woman!

Good question Bruce. Mac I can’t imagine you would be smoking cheese unless the milk came from your own cows. Did that cheese have jalapeños in it? Sent from my iPhone using Tapatalk

Okay Mac did you make the cheese? You make your own flour and you make your own raviolis so cheese doesn’t sound like it would be much of a problem?

Thanks, Bruce.

Your a poet and didn't know it lol. You can buy Turkish delight .but this was ckreefs Peach delight . Seriosly that's an awesome peach rub you sent me .and for the peach syrup I have been putting that on some ham and salad rolls I take to work for lunch steps them up a notch. After glazing some pork chops with it I thought yep this will work wonders.as a sauce for this cook. And for the trifecta yes unbelievable I still have some peach balsamic left over .it's liquid gold. I definitely knew drizzling some of that with some brown sugar in the last 15 min would just blow this away to peachy pork Lolly gobble bliss bombs . Sent from my SM-T835 using Tapatalk

Mission impossible.

Yum!

What @tony b said. Haven’t Roti’d a turkey, but that configuration is my go to for fowl.

First, I've never done a rotisserie turkey on my KK. That said, here's my normal setup for doing chickens - basket splitter, fire in the back, as you suggested. Drip pan on the non-fire side (when I do potatoes or other veggies). Dome is 375F. Good luck!

That looks like meat candy for sure!! AWESOME!!

Lovely new toy and food Mac. And no, no, I will not be tempted, I will not be tempted, I will not be tempted....

All of those cooks look delicious Aussie! Dee makes a tasty looking salad also

Looking gooooooooooooood, Aussie.

Yummy, yummy for your tummy - LOL

Man that looks good Sent from my iPhone using Tapatalk

Time for some peach glaze and brown sugar. Sent from my SM-T835 using Tapatalk

Just gave them a stir before the finally oh yum ckreefs peach syrup is shining through. Sent from my SM-T835 using Tapatalk

Smoked some Porter Road Texas Shorties. Served over polenta made from coarsely fresh milled corn.

Spun some chicken kebabs Sent from my SM-T835 using Tapatalk