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Today was the day to smoke my curing pork loin. I couldn't have had better weather for the curing period, temp. were perfect for me to put the curing bucket in the ODK all day and bring it in at night with a couple of water bottles that were frozen. Did most of the cook about 210F and near the end moved the temp to about 225F. Fortunately I have a pebbles KK and the temp. held rock solid. It was below freezing an my Smoke didn't like that so I set it on the flat part of the KK dome and it worked perfectly. This was the lightest colour I've ever gotten on my bacon but the meat was lightly smoky, tender, moist and flavourful. Once it's sliced no one is going to notice. Taste test coming up.

Non KK cook seared scallops with sweet onion, bacon, red pepper, corn & heavy cream sauce

I'm thinking tiles MIGHT have provided a darker and smokier outcome.

Pink is pretty.... so are pebbles. That looks delish Mac Sent from my iPhone using Tapatalk

I am a confident and experienced outdoor cook, but I found myself surprisingly inept at building a proper fire in my KK and lighting it correctly. I also ordered all the accessories offered with my model and really wished there were a diagram of how to configure all of them for the various types of cooking. I encourage you to read, word-for-word, Dennis’ entire set of instructions, view lots of videos and keep in touch with this very helpful forum. There is definitely a learning curve, particularly if you have just graduated from a gas grill and a Traeger, but it is a fascinating journey and worth the effort!

Just finished slicing, packaging and vacuum sealing Canadian Bacon. It is now in the freezer.

WHO DAT!! Sent from my iPad using Tapatalk

More ribs 😋 then put 2 chicken on the top grill for the last hour took off ribs and cranked it up to 400 to give chicken skin nice crisp, put on a bit more charcoal opened her up to 500 and finished off with cheese pizza no photo but was good.

Troble, that baguette looks wonderful.