Leaderboard

back in bangkok and just had a very good meal at Jeh O Chula. the wait was about an hour, but you can book.. their most popular dish is tom yum soup with MAMA noodles (Thai version of Indomie) with raw egg yolks and several legs of backfin lump crabmeat.. at first glance, it's looks like cheap food i used to make in college, but man is this thing tasty... the crispy pork was some of the best i've had in bangkok. it rivals hk's famed siu yuk.. the stir fried chinese kale was freaking amazing. i believe it was only seasoned with salt fish (a pungent fermented salt cured fish. it's an absolute umami flavour bomb) and the mud crab. simply steamed and loaded with roe and served with magic thai seafood sauce. and the face of the restaurant, the owner i suppose, is this grey haired lady chopping away at crispy pork belly... might ruin someones night if one of these cables got cut accidentally..

The smoker pot and aluminum foil pouch work on the principle of starving the wood of oxygen so it does not fully burn, but just smolders. Plus, if the holes are pointed downward into the fire, then the escaping vapors burn off the volatiles (like the alcohol), giving you a cleaner smoke. Placing the chunks of wood directly in the basket does work, as you said, if you're patient enough to let it burn past the white smoke phase, but on the downside, you've lost some wood in the process that's not giving you the full benefit.

I use both techniques, depending on the situation. I just used the smoker pot yesterday when doing a pork brisket. The foil pouch works better on short cooks, as it comes up to temp to smolder the wood faster, but it doesn't burn as long as the smoker pot (at least for me anyway.)

Thanks @tony b sounds like you’re a fan of the upside down foil pouch. Perhaps will try both. Just looking for a very lite amount of “clean” smoke flavor.

Roast chicken, mashed potatoes, roasted vegetables & gravy

All of that food look delicious. The curry crab has to be good. Those wires remind me of my ATT days. That metal rectangular can supports up to 25 customers. But forget that. I'm going for the food

I bought the pro model from Costco for my wife's birthday and she loves it. I'm not a big ice cream fan but the flavors she's come up with are really good.

Got it clear coated and in its spot. Sent from my iPhone using Tapatalk

Hello! Just saw myself tagged over at AmazingRibs, but not sure if there was a question. You're in good hands here. These are the real pros. I'm a hack. 😏

Thanks tekobo. I like your idea of a 32 and another type of cooker. Had not really considered that. Right tool for the right job kinda thing. I like it. I'll take your advice and take my time. I also have to fix my tractor so I can even move the thing into position, so have some time.

Took advantage of better temps today and did some chicken drumsticks. Plated with pickled onion, potatoes and carrots. Interior.

cold smoked salmon. i still can't figure out how to get the wood chips to burn for more than 1.5 hours without my intervention. maybe i need a more powerful air pump... but the smoke is intense enough that i just left it over night and it was pretty good flavour.