Leaderboard

No grill pics but grill cooked. Reverse sear filet. But using a cast iron on the fire box with some ghee in it. Rosemary garlic roasted potatoes and carrots. Grilled peaches with blue cheese and balsamic drizzle. Sent from my iPhone using Tapatalk

Yes, the main reason that I bought it was to do true cold smoking. I've done cheese, nuts and salmon. I recently cold smoked the beef tallow and pork lard to try on cooks after watching the YouTube vids about it. I don't recall the dome temps, but it's not very hot at all. I wouldn't think the size/type of wood would make much difference? I use fruit wood pellets mostly, but have some alderwood pellets for the salmon.

Here's a California source I stumbled on at a local farmers market: Encina Farms What I tried was pricey and spectacular.

Well to say it was good would be an understatement. And we archived crackling I should have payed more attention to the fire as it migrated to the right side but I was a little distracted while it was cooking. It was a birthday party after all 🥳 The fire wanted to burn more to the right side of the smoke pot but that's ok. It still came out extremely moist and tender. We took the drip pan out for the last 15 minutes to get the nice crackling. It was so good, I will absolutely be doing this again !!!

BOC, that meat looks perfect and the peaches sound extra tasty.

Good luck. It’s become my favorite charcoal of all. But I can’t say I’ve tried an abundance of variety either. Really like the flavor profile though. Sent from my iPhone using Tapatalk

I’ll be using coffee char for the first time tomorrow. I hope I don’t like it as I know I can’t get more right now LOL

No sealer needed. Just use the grout in your spare parts kit. Wipes off the tiles easily with a wet sponge once it dries.

Great video--thanks for sharing! Is it safe to assume that you'll be making a video on homemade bacon next??? I've been thinking about trying to cure and smoke pork belly with the KK. I have a few questions about the jerky: First, what did you use to make it before the KK arrived? Do you plan to use the KK going forward, do you prefer your previous method, or will you mix it up from time to time? Also, how much temperature fluctuation did you see over the course of this "cook"? The lowest temp I've tried to maintain is 225º F, which the KK does with no problem, but I assume there is a lower limit to what these cookers can reliably do. On that last point, has anyone used Dennis's hot/cold smoker without a charcoal fire below it? If so, what dome temps do you usually see, and does it vary depending on what size/type of wood you've got in the smoker tube?

One of the things I look forward to cooking on my KK when it gets here is Iberico pork raised in the US from this place in my home state. Maybe the real thing is irreplaceable but I'm going to give this a shot when <kk name pending> gets here.

And talking off the outdoor kitchen, here a pic: It’s a near 270 deg circular panoramic picture. Since the backyard is facing east, we didn’t want a permanent roof reducing the light. We opted for a big deported parasol. Envoyé de mon iPad en utilisant Tapatalk