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@tony b @MacKenzie @Basher @Tyrus @jonj it should be noted that your box will also allow you to make the dish I made tonight which is my wife’s favorite dish from Peru. It’s called Aji de Gallina. It’s basically a spicy Peruvian chicken curry like dish. I can provide recipe if interested but it’s a non KK cook

I bought the very smallest of the four MSR pots (.475 Liter), I don't like the idea of a super large item in the firebox. When I get it I will make a post showing how much wood I can fit in it and what my results are.

Wouldn't it be easy to make an adapter? A better solution would be to mod the rear door using a Guru adapter: BBQ Guru Adaptors I'm actually rather surprised that Dennis doesn't sell this as a smoke generator accessory.

On TV I like Project Smoke/Project Fire w/ Steven Raichlen (you can watch this on a smart TV if you have Amazon Prime Video). On YouTube I enjoy Smoking Dad BBQ, All Things BBQ, Mad Scientist BBQ, Harry Soo, and Malcom Reed. Sent from my iPhone using Tapatalk

Beautiful, Randy. I've only flown once and certainly enjoyed it even though we very nearly came down on the highway, a very big no no. It was touch and go for a few mins.

I used the largest one - 1.6 liters - since that was the closest size to the 2 qt cast iron pot most folks seem to be using. I placed it on top of the charcoal just before loading the meat. I didn't put it on earlier since i didn't have a feel for how long the smoke would last and it started smoking almost immediately; the cook was about 1.25 hours and it was still smoking. Dome temp was around 300 degrees F. I want really thinking about using this on a high temp cook, but now I'm thinking.... I wonder if the sear grate is closed enough to the charcoal to get the nasty stuff to burn off? If you're doing a reverse sear, you could put the smoke pot on the seer grate and slow roast/smoke the meat, then take off the pot, open up the air flow to get the temp up, then sear without exposing the pot to the sear temps. My KK is a 23 inch ultimate, Terra blue tiles since they're the bestest.

With all the home brewers here, we may need to add another sub-category to the recipe section!

Yep, Tyrus, that is our balloon and I am the pilot. We got the balloon in 2002 and have been flying since - slowed down since my four girls who were my crew went and grew up, went to college, even got married! (What's up with that?) That profile picture was taken by the event photographer at the Albuquerque International Balloon Festival in 2008. We thought that was pretty good - a picture of our balloon by itself four inches off the Rio Grande, with 500+ balloons in the area but none in sight. I did touch the surface of the water for a nice Splash n Dash. That picture was actually used as the icon to open the photo gallery on the event website that year.

Troble if you happen to have a little left over wagyu( only because it’s so rich) I’d highly recommend a Thai beef salad. They are very popular here amongst friends and easy to make. The secret is in the dressing. Crushed garlic, grated ginger, finely sliced fresh chilli, lots of fish sauce and lime juice( to taste) and a dash of soy sauce. Slice the left over beef and take it back to room temperature. Whatever you have for the salad between greens, tomato, cucumber- anything fresh. The lime cuts through the rich marbling in the beef to leave a very tasty and fulfilling meal. The fish sauce sounds and smells horrible on its own, but trust me, with the other ingredients this is delish and essential. Sent from my iPhone using Tapatalk

Nice weather for a change so I decided to smoke some pork yesterday. Small (2 1/2 pound) shoulder and baby back ribs. Marinated overnight in Wicker's Marinade (local vinegar-based marinade), then on the smoker at 9:00 am, 225°F, plus hickory wood chunks (yes, I know it was a late start...). No rubs or other seasoning were used; just meat and marinade. Ribs added at 3:00 pm Shoulder wrapped after the stall (158°F) Ribs pulled at 7:30 and plated for dinner (the small bowl is sauce, not catsup). Not much smoke ring on the ribs but plenty in the flavor. Pulled the pork shoulder at 200°F (around 9:00 pm), foiled, toweled, and into cooler to rest. Took it out at around 10:00 for a small taste test, then into the refrigerator for today. I'm pretty sure this is my first smoked pork shoulder. I've always smoked pork loins or hams and used the shoulder for carnitas or chili verde. I grew up with sliced smoked pork, so have generally not been a big fan of pulled pork. The butcher paper worked well to absorb the excess fat from the shoulder. The taste test of this shoulder was very good, so I may have to reconsider the loin versus shoulder issue for the future, assuming the time difference works. However, I am still going to slice this one.

Sirloin tip dry aged for 23 days and roasted over pecan to medium, served with onions, green beans, and asparagus along with some leftover roasted potatoes. Very tender and tasty but a bit too much smoke.

My favorite local grocery store started their 5 for $25 meat sale today and I picked up a ton of great meat. Their meat dept. is top notch! First cook was Steven Raichlen’s inside out cheeseburger, I’m sold on this method! Also a Maharaja Imperial IPA for you West Coast IPA fiends like me. [emoji482] Sent from my iPhone using Tapatalk