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Smoked chuck roast. You want a smoke ring like this? Then cook hot & fast at 300 degrees. I’m also a fan of the heat deflector plates that no one seems to like here, they allow you to get the fire burning hotter for that good smoke ring without your temps getting too high. I notice there is a drop of about 35-50 degrees with the same vent settings when using the deflectors. Also I have become a full fledged convert to the KK external smoker, cooking hot and fast you get excellent smoke flavor without it being over powering. Knotty Wood pellets are my favorite fuel source and produce delicious BBQ. Been falling more in love with my 21. Getting an offset smoker soon hope to make a comparison in the future. [emoji482] Sent from my iPhone using Tapatalk

We have a good local farm, a fresh turkey is a good turkey For the bread I proof in a Banneton bowl and then score the loaf similar to a tic tac toe and cook in a dutch oven to get good oven spring. Pre heat oven to 450 and set to 435 once you put the Dutch Oven inside. 30 minutes with the lid on then 20 minutes with the lid off and 10 minutes with the oven turned off and the door partially opened.

They are well worth the effort!

Thinking about trying Tacos Al Pastor this weekend. Just have to get final approval from the boss. If I do, I will send pics.

I am not sure what all the fuss is about turkey. I never eat it if I can avoid it - too much else that is much nicer. I want to make a fuss about your bread. It looks great. Like the Incredible Hulk ripping out of his shirt! How do you get that effect @C6Bill? My sourdough does not come close.

Thanks. I am using a Blackmore Wagyu (https://blackmorewagyu.com/) from Australia that I picked up from Shaun at The Butcher Box (https://butcherbox.com.sg/) in Joo Chiat. I used the point only because I wanted a smaller piece of meat for my first experiment curing a pricey cut of brisket. I went with a dry cure. It will cure for 7 days, rest for 2 and then I will smoke it on the KK23 with some hickory to 165. I will share the results in about 10 days.

The bar within walking distance from my house stocks Pliny. Good stuff! Always takes a little longer walking home!!

Wish I couild get the "Pliny the Elder" over here in GA. My favorite double IPA right now is this one: https://scofflawbeer.com/double-jeopardy/

Mountain Mahogany is a wild wood tree found in the high desert regions of the Great Basin and in most western states. More about it here: http://www.fs.fed.us/wildflowers/plant-of-the-week/cercocarpus_ledifolius.shtml It is like iron wood and burns at least as hot & long as hickory. Valley Oak is nice because its very plentiful throughout California and certainly a far cry better than burning pine for campfires, etc., but on the hardness scale isn't in the same league as MM.