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@Poochie

i really want this accessory. i feel like this is the missing element to roasting goose at home on the kk.. but even if Dennis made one for the 19, i think my kk is height limited for this type of cooking. i guess i need to buy another kk...

Sausage and Salmon. Yesterday I made the sausage and a while ago I did this salmon 3 ways, the last a little nicely charred on the end was a Wellington. One thing I'll never order at a restaurant is salmon, after being disappointed so many times I've found it's always better at home on the KK. This sausage was incredible, used 1/2 cup of rub, hot sauce, Mexican oregano, paprika, garlic powder, dried onion, chopped Jalepeno and chesse cubes and a bit of Sant Fe powder. Remarkable, smoked over Maple and ready to grill. The cutting board was a gift recently for a belated birthday, anywho it says in Polish, "For my brother," Always wear under wear.

cold smoked salmon. i can only do this during the cold months. too hot do do it any other time of the year... switched to a battery powered air pump to reduce the amount of cable clutter. when the smoke generator gets going, the smoke is beautiful, but i find i have to keep lighting it every hour using wood chips.

I bet that bacon would be good on some sourdough!!!! I made this yesterday

The more I use this thing the more I like it. I'm really surprised at how evenly the food cooks. 45min, dome @ ~400°F, fish pulled at internal temp of 155°F