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I found this food/recipe at the Ambassador restaurant at Hotel Tiama in Abidjan Africa. Very simple but a great way to enjoy your pork from the KK. I slow cooked a Boston butt on the KK with garlic and onion seasoning. Make fresh three yolk mayonnaise with a teaspoon of French mustard. Butter a sliced loaf of French peasant bread. For each melt, add a layer of mayonnaise, gruyere cheese, and pork inside with an additional layer of cheese on the top of the melt. Put it back on the KK at 300 degrees for about 10 minutes. Enjoy! The tortillas on the grill go with the carnitas I made with the remaining pork.

Come on Mac! You make tasty sandwiches also; that I wish I having. But Herbie J’s sandwiches look mighty good too. It’s seems to me that just about everybody on this site is a fantastic chef, except for me, 30 years of eating out every meal has left me a miserable cook LOL. But I have to say I have learned a lot while I’ve been on the forum and watching U-tube. Made some nice friends also.

Glad to hear the fires are out but hope not to much flooding.

Why Thank You Tyrus. I'd like to imagine all of us being that friendly in here., and I absolutely would take that opportunity to kick back and trade BBq stories and good beer. LOL yeah, warm and magical in Tampa this time of year Gene McCarthys O.F.W. Brewing. pics here I love that story about the bulls, I've heard the more ribald vs but yeah, just like that hehehe. Zo0

Zoo, I did a whole pig approx 60lbs last year in warmer weather but accomplished the act on my 48 Lang offset. I realized the 23 wasn't big enough so I added the larger cooker to the arsenal. 100 lbs even cut up just ain't going to fit. Six Butts will fit up on the top two racks if that's a way out and you could cook 6 to 7 racks of ribs prior as an addition. You would have to tray everything over. How about a cinder block configuration with the rack holding the pig up high and the coals fed in down below coming from a fire on the side. (If you got the time we got the beer.) Seen that set-up many times on you tube, take it down when done however a February roast, alot of work and I hope you have help. I'd lend you my cooker but 100lbs is pushing the limits for that too. Good luck and don't forget the pictures........only death is an excuse for no pics and with all that work it may be a possibility.

It took me a while to figure out what the prongs at the bottom were for and then I noticed the screw at the bottom and realised it is a bit like a vertical roti. I would like the frame and the ability to hook meat onto the top of the frame. My current adaptation when cold smoking ham is to use the half grate. This frame would improve on clearance and allow you to hang bigger joints in the KK. Below are a couple of hams, brined in beer and molasses for a few days and then cold smoked.

Aussie I haven’t heard anything about the wildfires over there lately did they finally get them under control or put out?

Pizza day here, I had some previously roasted tomatoes, and some grilled chicken drumsticks so decided to do a pizza. Started the dough yesterday and used half today for the pizza.

Always unpack the kitchen (or ODK) first! The boys made it to their new home thanks to the Tucker boxes. Wife is back in Crazee (beltway land), so I’m slumming it in my new town of Crozet (pronounced Crow-ZAY). That’s right, we’ve traded Crazee for Crozet, whine country for wine country. Roadkill on the 23 over coffee wood lump.

I bought a 21 thinking that “this will be all that I’ll need.” I was mistaken. I wish I would have gone larger. Not that I haven’t been able to do what I need on the 21, but the extra room would have been nice in many situations. I didn’t realize how much I’d actually use it over almost anything else. It’s my “go to” for almost anything cooking related anymore, except when it is too cold outside. Sent from my iPhone using Tapatalk

I have been traveling for work the past two weeks through West Africa and Slovenia. I came across this old olive press in a restaurant at the port of Koper on the Adriatic Sea. I wanted to share a video of it operating. Also, their specialty, salted fish. It’s good to be back and I brought home some interesting spices to try on the KK. E8ACF0F7-0E7A-4571-83CA-DEA31A0D61CB.MOV AFA7BD9D-47A1-46EE-885D-2ECA4211D095.MOV

A beer garden...imagine that, sounds warm and magical. Well, you sound like the person I could kick a few back with and compare a few adventure stories with. You know that age thing is just a myth, keep on truckin. Two bulls on top of a hill, the son says to the father, hey Dad let's run down there and kiss one of those cows, the Father bull says, NO son, let's walk down there and kiss them all. Kinda like that.

toni b, there you are! I was wondering if you would post. OK , good thinking on the deflector, already working with heat deficiency Thanks. On the smoker, I actually changed up the Ss box design using syzygies design for just that reason. I ll post a pic of that later. 35 yes, wish it was gong to be that warm here next weekend but no, dipping down from an arctic blast to 21. Although that's the thing with weather here in buffalo, you don't like it? wait 5 minutes, It'll change. TBC Zo0

Tyrus, Great pics man! Yeah, cinder block was how we were going to do it but I am just getting too old to do that kinda sh in this kinda weather ( 32'f) The pit would have been downtown in the beer garden, where I would have to feed it every hour, all night and sleeping arrangements were uhm non-existent ( read inconvenient ) did I mention I'm getting too old for that kinda sh?? I have been looking at getting a smoker like yours but nless I can get my beer buddies to pony up. . . . . They already got the Caja chinas for this, its not in the cards right now. If you were closer I'd consider borrowing it LOL Looks like you had some room to spare. No fair taking the head off!! Heads are tasty. I'll post pics, no worries and I'm not dead yet, think I'll go for a walk! Zo0

@ZooBeeQ - Only one suggestion - bail on the stone deflector. It's not needed with the drip tray and it will severely slow down your initial heatup. Almost no one on here uses it anymore, including Dennis. If you have time for a small project, consider making the Syzygies smoker pot out of a cast iron Dutch oven. Works great on long cooks, prolongs your smoke generation and by forcing the smoke down into the fire, cleans it up nice (burns up some of the nasty volatiles). I plan to use mine on a rib cook this afternoon. It's warmed up to almost 35F here!

Awesome ! Thanks Basher,Great info on space. I like to put the grates etc in cold to see how it will look. You'd think I would know this 😕 . Its not going to get much above 35 this week or weekend so its going to be a cold layout, I love the apple idea and I have a bushel of apples in storage just waiting. I have some Kombucha I forgot about so its a bit vinegary, i"ll add that to the sweet cider and apples. Got my sweet rub ready, will do the spicy rub later. I see you are in AU, Hope things are getting better down under? Been big news here for a while still. ❤️ For any of you spice hounds, I've been getting some fantastic spices from Burlap and Barrel here I adore their chillis Thanks, Zo0

That's a tasty sandwich that I wish I was having.

Like the adjustable sleeve on the middle post and the two extra outside loops on the arch. Looking more like a Texas Smoke house, you shoulda hung a few sausages from that tree for the picture. How much, Captain? Anything else you forgot about?

The rain has put most of the fires out Bruce. Some of the country is now under threat of floods. Sent from my iPhone using Tapatalk

Nice cook .I could have drunk them all yesterday .Bloody hot and humid Sent from my SM-T835 using Tapatalk

Happy Valentine's Day everyone! My friend gave me a gift box with this inside. Everyone needs a friend like this. Carrot cake and cream cheese frosting. Yummy yummy. and I'm not telling anyone about the box of homemade chocolates that she gave me. I've hidden them.

The Kiwis would call this pork and pooha. The packet called the pork a scotch roast! Not sure about this cut? Carved a bit like a rib fillet. Spinach came from the garden as did the basil for the feta and cherry tomatoes. Sent from my iPhone using Tapatalk

One of my Kickstarter campaigns (and YES, it was a year over schedule, like most Kickstarters - but it did come through in the end!) - a guy making Japanese style knives in Germany. Well, after the very long wait, my knives arrived today - HURRAY! I have to say that they lived up to expectations - gorgeous and are amazing to work with! These will become part of my standard tool set for food preps. The paring knife was amazing cutting razor thin slivers of garlic and onions. The chef's knife has an exaggerated curvature, but it worked really well chopping herbs and veggies. The only last thing will be how well they hold an edge (very sharp right out of the box) and how easy to sharpen once starting to dull.

Well, I did it again. Another Kickstarter knife set. Different guy, but the same idea - Japanese style knives made in Germany. He's only making paring knives, which is why I went for it, seeing as I have a bazillion Chef's knives already! They finally arrived yesterday. Sorry for the dirty cutting board. I didn't realize it was schmutzed until after I took the picture. Nice feel to them and they were pretty sharp right out of the box - paper test. I did give them a quick stroke on the steel and good to go! I didn't have the heart to dirty them yet, but soon!

I know I have been collecting custom made knives for years this is just some of them

Be very very careful...the knife rabbit hole runs very deep! [emoji15][emoji15] Sent from my iPad using Tapatalk