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.
I don't have the side tables but I was thinking of using a metal stip the handle bolts on my 16 inch grill and if I was lucky might have it work on the 22 inch also. I have get serious about working on this idea.[emoji38]
I have seen some KKs with bolts on the body that fit into the smoker but I don't have them so I need to rig up something so that the cylinder does not tip over with fire in it and on my deck.:) I tied it the last few times but need to figure out a better arrangement.
You can have a little heat and do cheese but like HalfSmoke said the smoking pot would probably take too much heat and the cheese will melt.
I've had the KK smoker for a while now and today I decided to bump up my pump. Well naturally I had to do a test run, and it worked great, it is uses about 50% more watts.It ran for about 2 hours until it ran out of wood chips. I do find that you need to pay attention and knock down the chips if the smoke is not keeping up.
It was dark outside but I did grab this pix.
I think once I run it in the KK that the draft will help it draw, we'll see at the next smoke. I am anxious to try it but have no smoking plans. Maybe I should do some nuts.
I found this recipe at Thermoworks and it looked interesting to me.
http://blog2.thermoworks.com/2016/12/thermal-tips-salt-crusted-cornish-game-hen/?utm_source=Nl-2016Dec31&utm_medium=email&utm_term=SaltCrustedGameHenPost&utm_campaign=Dec2016-Cornish-Game-Hen-cs
My 14.3 oz. Cornish Hen.
Mixed up some sea salt with rosemary, minced garlic, summer savory and pepper then added a little water to make a mixture like wet sand. Oil the hen and pack the salt all over the hen.
On the grill at 400F for 30 mins.
Crack the salt dome off.
Hit it with the torch.
Plated with veggies.
Talk about moist.
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Thanks, ck. Pretty well had the kitchen sink in the burger, ground beef, minced onions, garlic, tomato paste, fish sauce, whole grain mustard, an egg and pepper.
Thanks, Paul, glad you are enjoying things also.
There are certain things that I do like ketchup on and they would be fries, eggs and humburgers, mustard goes on hotdogs.