It is my mother's maiden name and my grandmother's married name, the two best cooks I knew. However it is use as a first name by many folks so it was a win win .
There is some heat from the smoke I think you will be fine. The other day when I did the nuts it was harder than I was expecting to get the smoker going because the smoker was so cold and the fire in so small.
I decided to give my salt plate another try today, used the kitchen oven as the cook for the fish was less than 10 mins. so couldn't see any reason to use the KK. Yes. in the summer I could just so the kitchen wouldn't be heated up.
Placed the salt plate in a 400F oven for 30 mins. and just set the fish on top.
After about 5 mins. it looked like this-
So i flipped the fish and let it go for a couple of mins.
Plated.
Up Close
This was probably the best fish dinner I've cooked not that I have a lot of experience with fish.
I just bet that roast was delicious. and it Looks like you do what I do this time of the year, cook with a flashlight. Good news though the days are getting longer and longer.
I used the smoker today to improve some store bought no salt nuts, added some spices and smoked them for about 30 mins.
Right after that I went to see if I could find some SS pipe strapping but no luck so settled on copper. Wrapped it around the smoker, fastened it with a bolt and hooked the double straps on the KK handle. It is easy to take off no nuts to take off, nothing. It is a slip on and slip off. No more rotating of the smoker for me.
It not that you want it closer to the food but I believe that it is better if the smoke doesn't have to travel thru the burning lump when doing a hot smoke.