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Sunday nights are non-stop activity around here, as with two school aged kids who are busy with many activities during the week it’s sometimes the only night to get any cooking done… So the KK was busy managing a chicken, chorizo, Roma tomato and green bean paella- while inside a bolognaise sauce was made, as well as choc chip cookies and brownies for the lunch boxes (and banana bread which didn’t make it into the final photo as it was still in the oven!)

There's an Irish Pub in New Orleans called the Erin Rose where we got this a few years back. It was too good not to try to replicate. Smoked pork belly with a Dark Rum and Ginger glaze, mustard/garlic aioli, and slaw on home baked baguette.

@5698k The bread was great and did its job. Light and airy enough to soak up the juices without turning the crust to a messy mush. I'm not an advanced baker. I just follow Ken Forkish, (Flour Water Salt Yeast). Tiny bit of yeast and give it lot's of time to make flavor. It's not complicated, but you do have to plan a day ahead. Once you get the dough started, you're on its schedule. Pretzel buns baked in the KK:

if you want to grill fish but not have to flip with a spatula and damage the skin, you can make a grate sandwich with two small grates and wire everything shut. my kk is small and won't fit any fish shaped grill grates with a handle..

Finally, a use for exercise equipment other than as a clothes rack!

Finally got around to using a few slices off of piece of KD walnut. I was impressed at the amount of smoke and how long it provided a smoke for. It wasn't white smoke or a creosote laden smoke but an abundant amount yet light on the nose. I feel it worked well, however due to the issue with my latch falling off in my hand I lost track of this experiment by trying to save my cook from failure. But yah, it appears a go with some minor tweaking. Good candidate for the SS smoke pot, that I will try when my new latch is installed.

Well at least the pork came out great !!!!!! Great job improvising.

I can see my KK now !!!! It took a few good days of melting but I am getting close lol

Wow, Remi. You certainly cooked up a storm and everything looks delicious.👍👍🤩

You have great looking buns !!!!!! 😳

I actually had the upper latch handle break on my KK. I could still latch the lid using pliers. Dennis sent a replacement and instructions on how to replace the whole upper latch assembly. There are some "cosmetic" welds that need to be ground out to remove the old one. The Dremel came in very handy for that task. All is well now.

I like it, just like camping. You have enough there for a few meals. Do they make a linguica to go with that chorizo? Have you tried cacoila, a marinated pork, great for sandwiches and cooks well in the KK?

@Tyrus No worries at all. Agreed, with a KK where air flow is controlled, the combustion is slow, and you want a lighter smoke profile --KD seems like a smart choice. For an offset smoker it might make a bigger difference vs. air dried wood. I used to run a home built water smoker and tried soaking wood chunks overnight to prevent flare ups. It didn't seem to make a difference. I cut a chunk open to see what it looked like and the water barely penetrated the surface. Sorry to hear about your dog. Losing a pet is tough. We just lost 2 cats in the last year. One cat was named Napoleon and had a lot of dog-like behaviors, so that's where that came from. When I created the account I thought Sarah & I might share it so picked a name for both of us. You can call me Eric. Cheers