MacKenzie

It's a case of use one or the other, either the cradle OR the spit, both have their advantages.  

Beans, beans, just look at those lovely beans in my chili. 

Add a little chocolate.

I love beans in my Chili. 

Basher, are you sure? 

Wow, what an awesome KK and the cooks you have done already are equally awesome.   

@Troble, what an awful thing to happen. The damage that water can do is amazing. Best that you did get right on top of it.

@Remi, what an awesome feast, your father-in-law must have been pleased to say the least. 

6 hours ago, Poochie said:

I've been using the smoker in a 20X24 metal building with 2 8 foot roll up doors on it...and a regular door. 9 times out of 10 the natural airflow keeps it safe inside. I have 3 fans I can operate to blow smoke out as needed.  I've been using this setup for around 15 years and never had a problem. Smoke on, brother!

So this is the source of those jokes. 

When you see what's for dinner here you might wonder what happened. I'll tell you. We Canadians had our Thanksgiving dinner last month. 

This is a pulled beef sandwich with sauerkraut coleslaw.

jonj, a great looking Thanksgiving dinner, it has my mouth watering.

I'm lucky because I want to grill all year long too but I can roll my KKs right up to the sliding glass door in the dining room. Actually once I get the fire going I don't even have to put my coat on check on things. For those who don't know I live in Nova Scotia, Canada and we do get winter snows here.

What an awesome feast, Troble.   

2 hours ago, Mark Surratt said:

Thank you all for the great input. Now that the 32 is settled....what accesories did you get, wish you had gotten and do not use much?Also, now comes the tile colors and shape. I was leaning toward the cobalt blue, not sure between the pebble and square.

 

 

When you come to your senses you'll pick pebbles. They cook better, looks better and cleanup better. 

3 hours ago, Bruce Pearson said:

Have a great day.

Right back at you, Bruce. 

 

Snazzy.  I bet you are going to have fun doing the Thanksgiving dinner. 

I suspect once you cook on the KK you will have less and less desire to cook on the Primo. 

Welcome, Durangutan. Once you get your KK there will be no looking back, not only is it a piece of art but the taste of your food moves to the next level. 

@Cnom, your KK looks absolutely beautiful.  

2 hours ago, RokDok said:

Thats looks brilliant, whenever I've tried it's been salty and only suitable for adding to stews etc.

 

I dry brine mine for 7 days and then do 3 soak outs, each for 2 hours and that takes care of the saltiness.

Remi, what a delicious feast for the family, everything looks soooo tasty.   

It is pitch dark here by 5:30PM but that is not going to stop me from lighting the KK for dinner. Never say die.  Chicken thighs were marinated in yogurt and spices for the afternoon for this evening's cook.

I have the hand crank version and thought that's not too bad why would I need electric. Then I bought the electric pasta version for my Ankarsrum mixer and now I know why I needed electric. It is so much easier and as tekobo mentioned you now have 2 free hands.

Sounds like a great plan, Troble. Should prove to be very interesting.

Bruce, wow, what a great job and you'll find the more you use it the more things you will want to cook with it. 

I agree with you jeffshoaf, that is the best colour to cook with. Works perfectly every time.

A

A very little bit of water (2T) some thick slices of a sweet onion set on Low until you get some colour then set it to Ext Low until onion is cooked. 

Hey Tekobo, we are now famous, we made the joke list.