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Great chicken schawarma a couple of nights ago. Two new innovations for me. I kept the skin on alternate boned out thighs and I put foil in the bottom of the pan to stop the juices burning. Pulled out the foil when I came to slice the meat. Delicious.

That dinner looks incredible Mack! I whipped up a couple of pizzas last night, was very last minute so the dough is nothing special. But everyone enjoyed them. Sent from my iPhone using Tapatalk

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@MacKenzie I’m glad it finally made it to you. Was actually thinking about it this morning. The Mexican oregano is more sweet and citrus flavored to me. I very much enjoy it on eggs as well. Enjoy yourself the aji Amarillo is the staple of Peruvian cooking

Guess what was on my egg this morning.

@ Troble: It's Xmas in Nova Scotia, just received an awesome package with all sorts of goodies jammed in as tight as possible. The oregano is going on one of tonight's dinner sides, I've tasted it and love it. Tasted the yellow hot sauce while I was at it and now I'm warm on the inside as well as the outside. Troble you are so thoughtful, and I'll enjoy your efforts over and over again. Looking forward to trying everything. Thank you, thank you, thank you.

What is the blue residue on the lid? It looks like copper sulfate, but since everything is stainless, there shouldn't be any copper involved. Hopefully you didn't melt your glove! Still, you can add me to the list of those that have bought the pot.

Some strip steaks for lunch. Sent from my iPhone using Tapatalk

I made this up on a whim thinking of a fantastic chipotle wine sauce at a TX tex-mex chain called Cantina Laredo. This is just like their's but I think it is even better. Note - my salsa of choice is very hot - combined with the chipotles in adobo sauce this sauce had a healthy heat kick. If this stuff was poured on your favorite possession you would eat said possession to not let the sauce go to waste It is that fantastic. Ingredients are approximations. 1 oz unsalted butter 1/2 cup half-half (maybe 1/3 cup) 1/8 cup white wine 1 heaping teaspoon chicken bullion paste 1 Tbs Kylitos hot salsa (or whatever salsa you prefer) 3 Tbs Cacique sour cream (basically watered down sour cream - its fantastic) 2 hole chipotle chilis pureed Melt butter Add half and half Bring to a simmer Add chicken bullion Add wine Stir and bring to a simmer Add chipotles and simmer/stir for a few minutes Add salsa and sour cream - continue simmering/stirring 2 minutes Strain through mesh strainer, mashing down to get as much liquid out as possible. Discard veggie mush. Return to stove and on lowest heat until ready to serve

GnB, I haven’t got any off smells from the smoke or off flavors in my food. Just clean smoke! [emoji100] It is possible the sink strainer may not be totally stainless steel even though it states that is the material on the website of the manufacturer of the part. I tested it and it doesn’t seem to be magnetized. Maybe if there is any of this so called copper sulphate it probably isn’t enough to effect my health or flavor of my food. Sent from my iPhone using Tapatalk

When not grilling and brewing, my day job is a chemist, that is why that residue on the lid of the pot caught my eye. I was incorrect when I said there shouldn't be any copper in stainless steel, it is used in some grades, so that would explain the copper sulfate as I guess the grade of SS used in a sink strainer is not quite the same as that used in the smoker pot. I am familiar with the bluing, and yes that is quite normal, and I think it is great that you guys did jump in with your explanations, shows how helpful this group can be, so thanks for that. And passivating, I remember doing that with the brass ball valve on my first boil kettle before upgrading to all SS parts, I can still smell the vinegar.

The burn in and oxide layer aid also in the prevention of rust

Carbon steel turns a bluish color upon heating to a high temp, I can attest to that because I just burnt in two woks prior to seasoning them it's referred to as an oxide layer. It can be removed, but why would you. The pot stays dimensionally stable under the conditions I placed it under for low and slow. I believe Forrest used his under higher temps without any adverse affect, hope this clears up the dirt.

It's quite common for Stainless steel (and carbon steel) to show discoloration when heated to fairly high temps. Remember the pot is in the middle of the fire. Several hundred degrees hotter than the dome thermometer. It's not a problem.

Back from a brief Florida vacation and cooking ribs per the neighbors request...for the neighborhood of course. Sent from my iPhone using Tapatalk

The fishing was average Troble. Tyrus those 4WD s are waiting to board the ferry onto Fraser Island and yes they allow you to cover a lot more ground. Much of the island is overgrown with native bush, however, there are driving tracks and walking tracks throughout. Plenty get bogged in the soft sand and there are many cleverly engineered solutions to handle the terrain. That’s part of the challenge and fun of 4wding Sent from my iPhone using Tapatalk

Pizza night on the beast yeah! IMG_1481.mov IMG_1485.MOV

So much that we are making more tonight!

Cheese, pepperoni & goat cheese, arugula and prosciutto pizzas

Beer bratwursts for lunch. Sent from my iPhone using Tapatalk

I've had the KK and stone heated to 550f in about 1 hour. Bottom dials half open, top lid two full turns and place the stone in once the dome hits about 180f. You can fast track this by putting the stone in an electric oven at the same time you are starting the fire in the KK

I'm guessing you are pouring the charcoal directly from the bag into the basket. The small pieces are settling into the airflow channels and restricting your airflow/ temps. Best to pour the charcoal into a box shake a few times, then use the medium and larger pieces. Open the damper top, close the lid.. remember the airflow does not start until you close the lid. The hot air exiting the damper top creates vacuum (forced airflow) and gets everything going. Using the KK baking stone you will want to try 550-650º for a medium crust and thicker pie. If it's too hot the top will burn before the bottom gets leoparding on the crust. if not hot enough the crust will be done before the top is cooked. For Neapolitan cracker crust pizzas you will want to use a baking steel (carbon steel) at 450º this will give you the same heat transfer as a traditional stone at 900º+.