MacKenzie

Right now that looks so foreign to me, where's the snow and winter parkas?

Exactly my experience, Tony, open the top vent to keep the draft going. [emoji1]

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]

Yes, it does but it could rotate and end up sideways so just want to keep it vertical.

We will get something figured out.

You have that correct, Bruce.

Jon and Steve, fortunately I am deaf in one ear and can't hear out of the other, ketchup is a staple in my fridge.:)

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.

John, your grill looks awesome and so does that cook. It was great that you were able to share the moving in.

Tony, did you do any prep work for the nuts?

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.

Thanks, Tony. Good hint there. I want to do a beef tenderloin steak using the salt crust method.

ck, that is too bad about your teapot. I'm sure it put a damper on what would normally be a fun meal.

That is interesting, ck. I had the opposite opinion, thought I'd do the next beef tenderloin steak dinner this way.

The stuffing stays mainly in the burger, grreat.

Lovely plate, Shuley, nothing missing, pasta. lobster and steak.

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. Untitled-1.psd

Thanks, HalfSmoke. I'd like to be more helpful but it probably was a mix of pressure cooked tomatoes and tomato sauce that I made early in the Fall.

You nailed it Tony. Meatloaf crossed my mind but I wanted a burger.

Bruce, i am going to hold you to that because I'm looking forward to your cooks and see how they progress.

HalfSmoke, you and I are in the same boat but I have all year to catch up and do a butt.:)

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.

If that keeps up I'm going to block my ketchup posts from them.

Paul, actually the stand looks very good with that nice blue KK on top.:)