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So...my wife came home with two packages of pork loins (two each) and requested that I smoke them. I didn't want to fire up the smoker just for the loins so went looking for some other decent pork on sale to throw in with them. No ribs (I refuse to pay $4.99 /lb for babyback or spare ribs) but I did score a nice pork shoulder on sale, so there was that. Then I started thinking about adding in some thick-cut bologna, as I remembered some members here, or perhaps on the shows I watch, talking about smoking bologna. It sounded good to me.... But finding a whole role of bologna, uncut, is part of the challenge. I remember when I was growing up we could get them in the grocery store- no more. I had to go to the deli section and ask the counter person for a foot of bologna, unsliced, so which I got a curious look and explained that I was going to take it home, cut it in thick, 3/4" slices, and smoke them. More curious looks. And oh, that 1' of bologna was almost $15. So- as you see from the attached photos- the pork shoulder and loin went in together at 275*, and I wrapped the loins after two hours and proceeded with them. I added the bologna and smoked it for about an hour. The bologna turned out EXCELLENT- kind of like the very best hot dog you ever had- and we had the loin for dinner. My wife commented that it had good smoke, but was a little dry and overcooked- even though it had spent the last couple of hours in foil. "It shouldn't be", I said, "pork gets cooked to 203* and that is just what it was." She fiddles on her cell phone, summoning information from Google. "Nope, she says, "pork loin is 145 to 160." Oh-my-holy-hell....she's right. What kind of brain fart was I having? SHOULDER is 203*....not LOIN. OOPSIE...... Anyway, as you can see, the shoulder turned out good, as usual- I think it is a pretty forgiving cut- and the bologna was excellent. I've Google'd some local sources now where I can procure a whole roll of bologna and not pay the price of good fiilet mignon for it, so it's all good. Live and learn. Or live and remember to check your temperature target before you start cooking, if you haven't cooked that particular cut for a while.

I’ve found that 1/4” Steel Pizza baking plate worked better than the ceramic for thin and crispy pies on the KK using highest grate and temp between 500-550 and would take 4-5 min. Used the Super Peel to place the pies more precise when making large ones.. I couldn’t really fit many pies in my KK; so ended up purchasing a proper wood fire oven (a Torino Venetzia) that cooks at higher temps and just under 2 min for great Neapolitan style pies.. Tip, If you have a Trader Joe’s nearby, their ready made pizza dough is another option ready to use (after letting it rise in separate dough balls)…. I stopped making the dough once I moved back State side and happen to have a TJ close by.

pork shawarma. whole wheat pita bread. not bad. cooked relatively fast.

i couldnt get the bubble pocket the pita. so they look like taco bell gorditas…

Based on feedback from this forum I bought my first controller to use with my KK. I had been green egging for years without one. I bought the Thermoworks Billows with the "universal" mounting kit. Fits perfectly and tightly in the port of the KK. I use it with the smoke X2. Make sure to get the billows damper for $2.99. They pump a lot of air and the damper helps limit the intake for low temp cooks. Anyway IMO it's stupid easy to use, built like a tank. I've cooked with it something like 5 times now. Great product, no complaints.

Bill, I think they may end up in some green chili stew, a staple dish here in Denver, where the temps are warming and sun is finally out again.....

i just roasted a shawarma using the 19 splitter in the horizontal position, but its not wide enough to hold onto the sides properly. i am bringing the parts to a metalshop tomorrow and see if they can fabricate a horizontal splitter, and maybe one that is width adjustable so i can move it forward and backwards in the basket.. running a rotisserie with the basket split vertically is strange to me…

Another perfect meal for you, David. Looks delicious.

Superb David! That looks sensational. Sent from my iPhone using Tapatalk

I also use a seasoned 1/4” carbon steel plate for thinner and Neapolitan style pizza with great results. It does double duty in the oven too. I’ve not used a stone before so nothing to compare it to, but I would think the steel might heat up quicker.

OK, back to square one. You saved me lots of time. Thank you! Do you have a pizza oven or do you do them on the bigger KK's? I promise that's the last question I'll ask you!

Me too. I was mowing an elderly neighbor's yard, my Dad's yard and mine for a while. Rest assured if Tony is planting something it's for stuffing those left handed cigarettes.

I mow, I shovel and I plant. Since I retired I don’t have an excuse not to do it anymore lol

Great idea. I am sure this would be great with a bit of chicken thigh. In this case it was a veal escalope. In Germany they beat it so thin that you get a piece that covers your whole plate and is served with a nice dollop of potato salad. "Foreign" food is often best eaten in its home country but chicken fat did make my version taste good. No disrespect intended to chicken fried steaks, just a weird naming convention to get ones head around. @Poochie I had forgotten that KK folk are way too observant. What you spotted on my kitchen counter was this: We have packs all round the house. Our cats love these dried treats so much we call them kitty crack.

@tekobo this is chicken fried chicken. thank you for making caesar salad from scratch and not use dressing from a bottle. chicken fried steak is fantastic with the gravy.

So, I dropped Dennis a note yesterday to apologise for stirring up interest in the event that he wasn't actually going to go with this accessory. He says he is but he hasn't yet sorted price or confirmed whether any have been produced for sale yet. In the meantime here is a photo of his version (rather more sophisticated than mine) for you to drool over. I am happy with mine because it was relatively cheap and I got it made locally but I remember messaging Dennis to say that it was a game changer for me when I used it.