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Demi Glace, made from deboning 60 days dry aged rib rack and pellicles. Takes a while to make but worth it...

Located this in the forum. Look towards the end of the post; @jonj comment. I’m in the 275 camp for most everything as well. I prefer not to wrap pork butts in my KK. And, I spritz every hour with a mixture of 50/50 a/c vinegar and water with a shot of soy sauce. Mostly to obtain as much smoke flavor as I can. I start this after it’s been cooking for 3 hours. After pulling it at 201-205, I wrap it in foil and then an old towel or two and throw it in an ice chest for at least an hour and preferably 2. Good luck.

I've done a cold smoked salmon using the smoker attachment. But this was 5 years ago, so don't ask me any questions about how I did it - I've slept since then! LOL

I bought a whole ex-dairy nanny goat and it arrived beautifully cut and just as I had asked. Most of it is in the freezer but I had a load of cubed shoulder (bone-in) and cubed leg to turn into curries. Had fun yesterday cooking four separate recipes. First I started by browning the meat for my Nigerian goat stew in the KK. Came out very well and with much less mess than browning in a pan in the kitchen. I missed a trick though. I should have put a touch of smoke on the meat at the same time to create the "authentic", cooked over wood smell from party food back home. I bought the Grill Rescue grate cleaner a while ago, as recommended by the KK shopping channel. I have not been hugely impressed in the past but it did work well for cleaning off the grates before the next stage of cooking. This is the Nigerian tomato and scotch bonnet based stew, cooked in a tall pot in the IDK. All the big bones are the stock bones that I left in to add flavour. Fished them out before packing into freezer containers. And three tasty dishes, cooked over 2-3 hours in the KK. Top left in the blue cast iron Le Creuset is the sauce for a goat biryani, to be layered in with rice and crispy brown fried onions. Bottom left in the green cast iron Le Creuset is an Indian goat curry with spinach added at the very end. To the right in the La Chamba pot is a deeply flavoursome West Indian goat curry. I normally avoid putting my Le Creuset stuff in the KK for fear of getting the exteriors blackened but using the KK as a large oven with a steady heat but no flames meant no blackening to worry about. And yes - all four dishes are super tasty. Most packed away in the freezer now, waiting to dispense joy at a moment's notice!