MacKenzie

Go for it, jg, the KK keeps them moist and I find using the OctoForks shortens the cook and also keeps the moisture in the meat.

Just wait for the fries.

Smoked 2 slabs of pork back ribs tonight for 3 hours about 235F. Used the cold smoker with whiskey barrel wood. Still smoking after 3 hours. Ribs are done. Plated. Yes ketchup was involved with those fries. I think Aussie is in the neighbourhood. Biggest one I've seen around here and just look at that web.:(

WOW

Holy smokes, Foton, what a ride.

That is great, Tucker.:)

I am pretty sure Shuley and i would be very happy with that selection, we'd never get bored.

That is a no brainer, we'll just call Dennis.

Oh, Tony, of course you are invited and you just know that Shuley and I would love your beer.

That would have been some flight to have taken, quite the thrill.

Cookie, sure sounds like something worth trying.[emoji4]

Here is the first tasting, I just hope the next batch turns out as well.

You got that right, they all are, no matter the size.

Shuley, between you and me we have most things covered and if we add in CK and his preserves and we are covered. We should be abandoned on a desert island.

JD, you are going to be thrilled with the taste of the food that you do on the KK.

CC, thanks, I am already looking forward to breakfast. I know it smells very good.

Guess who's camera battery died so all we have is one shot of the ends of the bacon. The tasting is tomorrow.

I am ready and waiting for the IT to get to 147F. Done. I used the KK cold smoker for this cook. I can tell you when the fire seems to be dying down in the smoker a very small shot of air from the Milwaukee Compact Blower does wonders to revive it. Most of the smoking wood was whiskey barrel wood and some maple. When things were done I took the top off the cold smoke and in a very short time it went wild, BTW the air pump was still connected. Tomorrow I will slice, package, vacuum seal and freeze.

I am in the middle of smoking bacon on the KK but fortunately I found a batch of Kafta that had been made earlier. Cooked up some pasta and dinner was ready in no time. Now back to the bacon.

Absolutely.

That title sure got my attention and so did the pixs.

Shuley, Happy Anniversary to you and your Hubby. What a fantastic cook, you sure nailed things, everything looks soooooooooo tasty.

Wow, that is all I can say.

I thought I'd put some of that flank steak to good use this morning.