MacKenzie

Totally agree with the accessories HalfSmoke suggested.

Sounds delicious, ck.:)

Bruce, you are so kind, thanks.:)

Aussie, just don't call me late for dinner.

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.

Exactly, I am much happier now that finally did something except worry. [emoji4]

Correction, I know you can't tell from my name but I am a woman.

I see, it is 12 inch diameter screen.

It is called a pizza screen and it comes in the various pizza sizes.[emoji38]

That is a great present and you will for sure have many fine spins.[emoji2] Actually are your spins are bound to be fine.[emoji38]

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.

Since I couldn't locate SS I thought the copper was the best of what was left and it is so easy to bend too.

Garlic, onion, Chipotle, paprika,cumin, pepper, thyme, oregano, salt. I like them but would like to refine things before posting the recipe.

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.

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.