Leaderboard

Not sure how many tea drinkers are out there? One of my favourites is Lapsang Souchong https://en.wikipedia.org/wiki/Lapsang_souchong It has a wonderful smoky flavour. I tried to replicate it by emptying a packet of loose leaf black tea onto a tray and gave the cold smoker it's first run- no pics sorry. It turned out pretty good. This packet will last me 6 weeks or so and it's definitely something I'll refine with different teas and different woods. I won't be trying to smoke with pine. They must have different pine species in China

Mid winter we are playing golf in shorts and short sleeves...

Kewl DIY project. I actually have a use for this type of setup if I can come up with a old smaller monitor.

That is really neat, love it.

Very interesting!

Long time no post...... hot and fast beef ribs. 350 for 2 hours on smoke. 350 for 2 fours wrapped in paper. pulled at 195 IT when probed like soft butter.

i used to make these for mountain bike trips up to Newcastle; finally tried it out on the KK a few weeks ago. Flank steak mince always wins in burgers! Reverse seared them - bloody good. Just picked up the warming grate for the 23 so will have to do these again soon

OK, I was finally able to dig through my photos and found some that will give you a pretty good idea of the setup. I'll post them in a series here. First, here are some photos of version 1.0 of the electric grill. It worked on 110v / 15A. I think I used a heating element in the 1200W range to make sure I kept a cushion on the maximum rating. It worked and was great for smoking. It could get in the 200-250 degree range in about 30-60 minutes if I remember correctly. These photos show: 1) The first firing of what I believe to be the first ever electric KK. Dennis may know better. 2) Proof of the first time it hit 400 degrees. It took a long time to get there. Maybe 4 hours or more? A 110v / 1200W heating element just doesn't have enough power to heat up all of that thermal mass. 3) The electric KK in action, cooking a Wagyu Culotte Cap with a smoking box 4) The finished steak. It was delicious. You can see that it cooked very evenly and had almost no grey ring. It was like cooking sous vide. I believe I needed to get the sear in a pan or the broiler.