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What can I say? We gave two of the three chickens away, together with some baked/grilled yams and carrots and green crack. Loved by one and all.

Thank you to @Troble for the Aji Panca and aji amarillo paste in the care package that he sent me a few months ago. I was not totally sure I was doing the right thing, but I blended all the ingredients in the list above the red potatoes recipe to make the marinade for the chicken. I only decided to make this recipe late this morning and so did not have “overnight” to marinade the chicken. They will have been marinading for about six hours by the time I need to start cooking. I remembered that @Troble‘s quantities are usually generous so I made up the marinade recipe for two chickens but applied it to three chickens. I kept the cleaning up down by putting each chicken into its own bag, pouring in a third of the marinade and sealing with the vacuum sealer. Here they are in the dry ager awaiting their fate. I also made up the Peruvian green sauce aka green crack. It is sooo good. Looking forward to uniting that nice cool sauce with hot rotisserie chicken later today.

Your question sent me searching @jeffshoaf. In his book Finding Fire, Lennox Hastie smokes cream. I also found a post online about a recipe for Smoked Milk Ice cream by Ben Tish. Both aim for a light smoke, use a shallow bowl and both refrigerate overnight to develop the flavour. I think the cold smoker would be ideal for the task. Timing seems to be anything from 10 minutes to an hour in total but it does sound like you need to taste and test as you go along to decide when to stop. Thanks for the question. I already had the Lennox Hastie book and I liked Ben Tish but didn’t know him as a BBQ chef. Looking forward to exploring his book Grill Smoke BBQ. Another place that does interesting stuff with fire and smoke is Etxebarri in Spain where Lennox Hastie learned his fire cooking craft. I went there many years ago, before I started barbecuing, and was pretty excited then. I suspect it would blow my mind if I were to return now. So much to explore…

If you stew up in the KK as I have done in the past, I generally leave the cover off with the addition of some fruit wood chunks adding some smoke flavor to the stew. Kinda like a slow simmer in smoke. Smoking milk on it's own isn't a draw at least for me because I can't dream of an end use. Let me ask, Are the corn shuckings a contest where the most amount of corn are shucked by a team or individual and a prize given to the winner?

When I was young and bored, some mates and I carbonated some milk... wouldn't recommend it.

I've only used my cold smoker with pellets- 7hr 300F for some beef ribs, checked occasionally and never went out; burnt all the pellets all the way through. Have heard others report that it works best with pellets compared with chips or chunks. Also- as mentioned, simple foil packet with pellets almost evacuated my neighbourhood- so there is always that.

8+ lb Boston butt smoked with lump and hickory at 250* F. I had several chunks of hickory buried in the charcoal as well as hickory chunks and chips in the cold smoker. As posted elsewhere, the butt didn't stall so i had to get up at 4:30 am after just 8.25 hours at 102* to foil and pack in a cooler, pulled at lunch. Very tender and moist, but still not as much smoke flavor as i want - will discuss that in existing threads.

I made grilled pork tenderloin with white wine/dijon mustard cream sauce last night. Served with roasted cauliflower with lemon zest and parmesan cheese plus honey roasted carrots and 2013 Merry Edwards Sauvignon Blanc. Turned out great.

I'd give it a go. What do you have to lose?

Just an example of why you don’t cook by time.. Sent from my iPad using Tapatalk

The only 2 cents I can add is that you may be right about the kiln dried chunks. I know that was the case with some cooking I did. I solved the problem by locating firewood guys in my area who sold hickory and/or cherry. Cherry was 90 miles away but I got a rick of it for $100. Hickory was in the opposite direction and was $120 for a rick. For those that don't know, a rick is 4 feet high, 2 feet wide and 8 feet long. Also called a half cord. The difference is amazing. Stick burners need some fairly "cured" wood at around 12% moisture or less. But the KK is perfectly happy with juicier wood. I've use some with 20% moisture with zero problems. If you're wondering what you'd do with that much wood, friends, family and neighbors will happily take some. I use an electric splitter and then either a chop saw/miter saw or a bandsaw to get them into chunks. Oak is a common firewood and makes a great smelling smoke too. I don't know where you live but I'd be more than happy to share some of my stash to let you try it out. I'm in Louisiana. On a side note, since I didn't order one, are you convinced the cold smoker would hum along with wood chips and not chunks? How long do you think is would last full of chips?

OK, I thought you were trying to keep the grates clean but that makes sense

Nope -- i actually had two probes in and was careful to not hit the bone with both. They both show the same curve within 1 degree. I normally verify with a thermopen but I'm not at my best at 4:30 am and didn't think of it. It certainly looked and felt like it was at pulling temp and the bone slid right out after the 7 hour rest. I had to be careful taking it off the KK to keep it from coming apart.

The birds were roasting hens.... quite large as chickens go. I cooked them at 300 degrees F. The meat was succulent, very moist, and I removed them a few degrees below rec. cooking temp and covered tightly to allow them to finish off the KK. I have since learned my lack of a crispy skin and golden color were the result of insufficient KK temp. Oh well. I figured since roasting hens were fatter, it would be wise to cook slower to render most of the fat out. Lesson learned. BUT i also learned something else by accident. The Connecha sausage fell out of the rotisserie directly into the glowing coals; must of sat it the embers for at least 5 minutes. Low and behold, i found myself and my guests ranting about the flavor and texture of the Connecha! Like a reverse seared steak i guess. I will be using this technique again and again in the future.

Beautiful looking soup! I’ve just put some beef ribs on, I ordered short ribs that were left whole, but that got lost in translation somewhere and I got them cut individually. Sent from my iPhone using Tapatalk