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Hey Dennis, as requested. The beautiful right side slim cabinet arrived today. It’s fantastic, and pleasantly surprised that it sits cleanly against 32 with the rotisserie adapter still attached!! Thanks again!

I’m doing a very bad job of taking pics of the food on the KK. Here is a tri-tip we made the other day. We smoked this with coffee wood, coffee char, and coffee rub. 😄

Burnt ends and the flat. The flat was definitely a bit dry after resting for 7 hours. But not a bad first effort.

Just what I've been looking forward to having, a Canadian Bacon sandwich. It's nice this time of year when one can go into the garden and get fresh lettuce for your sandwich.

A Canadian Bacon sandwich just isn’t quite right without a tiny umbrella...

We received the new FireBoard 2 Drive last week and had a great first smoke (pork shoulder). It provides some interesting insights into our new KK (heat spikes in the middle of the night). The software and graphs are intuitive. After a 16 hour cook still had 86% battery and never lost WiFi connection. Ordered the BBQ Guru fan and will try a brisket this weekend.

It keeps the snow off the bread. Sent from my iPhone using Tapatalk

Nothing wrong with those pics, Wingman!

I originally got my pimento sticks and leaves on Amazon, but they've been out for a long time now. Just discovered another source on ETSY. Prompt shipping (within 24 hours of placing my order), but it will take about 3 weeks to get here from Jamaica (Agriculture Dept usually does a quarantine upon entering the country before releasing the shipment.) https://www.etsy.com/listing/786121903/pimento-wood-chunks-organic-a-grade?ref=yr_purchases https://www.etsy.com/listing/764001504/100-jamaican-pimento-leaves-wildcrafted?ref=yr_purchases Will have to check out the Carib Dry Jerk rub. Thanks for the tip!

Nice burnt ends @AJR

The burnt ends look terrific!

@tony b sounds like you might’ve had a case of the munchies

Great dinner, Tony and I'm not sure how much longer I have to wait to get local corn but I know it's toooooo long.

Nice, Tony! I use a pimento chip and leaves packet as well when I do jerk. Long ago, I could get pimento sticks but they have become stupidly expensive to import over the last decade. I have used the Boston Bay rub (obtained after you posted one of your jerk cooks a while back). I’m now using Carib Dry Jerk seasoning mostly. If you feel curious, you might give it a try. It uses Jamaican spices (escallion, scotch bonnet, pimento, and thyme). I’ll have to try the Jah Love sometime.

Ras-tah chicken night! Marinated the drummies in a jerk marinade made by a local Jamaican chef for 3 days (per his instructions). On the main grate @ 275F with a foil pouch of pimento wood, leaves and seeds (aka Allspice berries) on the coals. The smoke aroma was definitely present and adds a nice touch. Plated with the corn (local!!) and some coconut rice. Nice side salad and crusty bread, too. Ate inside as it was oppressively hot/humid yesterday (heat index of 103F!!) Note the toothpicks - I did a side-by-side tasting. All 3 had been marinated in the jerk seasonings, the one on the right got rubbed with Boston Bay Jerk and the one on the left got Oakridge Jah Love. The one in the middle was the "control" in this experiment and had no extra rub. All 3 were tasty, but the Jah Love had the extra kick that I was looking for - irie mon!

Only 8 hours in, and it was ready to pull for resting. Cooked way faster than I intended, but it jiggles like jello. I made the mistake of not watching the KK warm up. Before I knew it, it was at 450. Got it back down to 300 before putting the brisket on after midnight, but it never really dropped below 250 all night. Also made the mistake of not oiling the grates. Lost some of the bottom bark, damnit. Now I need to rest it for a good...7 hours. Wrapped it in butcher paper, foil, and a bunch of towels in a cooler. Hope it stays hot. I plan to cut most of the point off and do burnt ends this afternoon.

Canadian bacon all nicely hand sliced, didn't think it was work dirtying up the meat slicer. This is going to be good finger food. It is nice and moist.

After my first pizza experiment with my new baking steel, I decided to go again but with fresh yeast and a shorter cold fermentation period this time. I again used the 24-48 hour Elements of Pizza recipe, but used a 30-ish hour fermentation instead of 48. Everything was looking good last night; the dough was getting to room temp and the KK and steel were at temperature (500° and 450°, respectively). However, a new variable entered the picture at an inopportune moment. Pizzas fully loaded and ready Oops! Rain…well, just a popup shower, not a big deal. “Popup shower” becomes steady downpour, 1 1/2” of rain in the first hour. Regardless, the KK and steel are at temperature and I can’t wait it out any longer. Pizzas go in under an umbrella in the rain. I removed pizza number 1 at about 7 minutes, given my experience last week. It had a lot of bubbles and was a little toasty, so it declined to be photographed (although it tasted fine). Pizza number 2 comes out at 6 minutes, KK at 550° with steel down to about 375°-400° (I needed a fifth hand to check the steel temperature and only had four available). Bottom crust. Cut crust (picture for MacKenzie). Under the circumstances, I'm pretty happy with how these came out. Crust was very flavorful and nice chew factor. Lots of air pockets. I'm still trying to work out what combination of KK dome temperature, steel temperature, and time provide the ideal outcome for this particular dough recipe. As we are not "less is more" pizza people, we need a dough which will carry the load, so to speak. I think this one has that potential. I just have to work out the heat and timing a bit more.

I have to say the people in the forum eat really really well. Fresh Fruits and veggies from gardens, home made breads, home brewed beer. Home made bacon, pastrami, and recipes from around the world. Every time I log on to the forum my mouth starts to water. Thanks everybody for posting all these yummy cooks.

Interesting @MacKenzie. Pork loin bacon. Who'd have thunk it? That lamb looks soooo juicy @Aussie Ora. Here my corn was ready at last. 15 minutes from plot to pot. Soooo sweet. I I don't do plated shots because I am not good at keeping the plate tidy and clean while I plate. That said, here is today's breakfast.