MacKenzie

Tinyfish, what a fantastic cook, everything looks so appetizing.

Great write up, Stile. I totally understand your feelings.:)

Thanks, Steve. I forgot to post this pix.

Here is my pot after yesterday's smoke. You can see the flour seal is baked but good too. and inside a little newly formed lump.

Today I made a potato galette to go with some leftover chicken thighs.:) Also made another loaf of Syzygies' freshly milled flour bread. Might as well use a hot KK while you can. Plated.

I have made what was called Farmer's Cheese, very mild tasting.

The dough looks like it bubbled up nicely and you are so lucky to have a source of fresh mozzarella so handy. I'm lucky if I can find any even that which is shipped in from afar.

HalfSmoke, that pizza is looking great. I bet it tasted wonderful too.

Aussie, you are just too young to know him.

I don not foil mine either.:)

One thing I never do is put smoking wood in with chicken. I find it sucks up smoke like a sponge and over powers the chicken. So today I added a little cherry wood to the smoking pot and went for it. First marinated teh thighs in Frank's Hot Sauce for a few hours then put them on the grill. Ran the KK at 330F for about 45 mins until the internal temp was just about 180F. Added the only cob of corn that was left. And under the skin, the moisture ran out, it was amazing. The corn. The first bite of the chicken I thought not sure I like this smoke flavour. I probably ate a little of the skin in that bite but after that I never notice it and the chicken was wonderful. Tomorrow I'll take a look inside the pot. One thing I did today was seal the edge with a flour mixture. It was long before I noticed a burning flour smell and figured the chicken will be ruined. Next time I'll put the smoking pot on earlier and I hope to avoid the burnt flour smell.

It's a beauty, isn't it.:)

Aussie, there's another one of your very tasty cooks.

I need a job like that.:)

Steve, oh my goodness, what a beautiful meal, moist and oozing flavour.

Shuley, I agree, it is hard for me to pin point the flavour of the smoke but I do like it as well as the colour it gives. Aussie, I do like my fruits and veggies.:)

Thanks, tinyfish. I should have done what you did. I did rescue the ribs with an overnighter in the sous vide bath set at 148F. They are now beautiful in taste and texture, just in time for breakfast.;) Let's start with the fried egg- Slice up some of the beef rib- Plate it all.

I have the green pepper but have not opened it yet Sent from my SM-G930W8 using Tapatalk

Syzygies pot worked great lots of smoke on the meat and it was perfect BUT my meat was not as tender as I would like. The cure is in the works. The leftover pieces are in the sous vide bath and that should tenderize those ribs.:) The ribs were on the grill for about 3 1/2 hours then wrapped for an hour. Here they are just before wrapping. Lots of smoke colour. Ready to serve. Plated. The ribs tasted great and had great colour but they were not as tender as I would like so the remainder of the ribs are in the sous vide bath. That should make them more tender. The flavour was fine just needed some tenderizing.

Maybe your buddie was cooking on a gasser or a ceramic grill but this refractory cement cooker does not dry things out.[emoji3] Sent from my SM-G930W8 using Tapatalk

Stile, put it off for a long time. We'll see how it goes in a few hours. Sent from my SM-G930W8 using Tapatalk

Thanks, Steve. I hope I don't have to eat the cherry wood.[emoji23] Sent from my SM-G930W8 using Tapatalk

Thank goodness my pot arrived just in the nick of time. I was feeling rather down but now I'm feeling pretty good. That sweet smoke is awesome, it's my first experience and I'm having a nice mellow time of it all right now. Earlier I had started my fire and was getting ready to put the meat on the grill when the big brown truck rolled up. I'm sure I had that pot out of the wrapping before the truck was out the driveway. Ran to the garage got out the bit and drill. It was amazing how easy it was to drill those 3 little holes. Added some cheery wood that I've had for a few years and put the whole thing in the KK. The sweet smell of cherry wood is wafting around my ODK. More pixs later.:)

, I'll keep trying Tony. I have 2 or 3 other flavours from Fallot but I've never seen the bucket at my shop.

Welcome, Eric.[emoji4] No water tray is necessary for your planned cook and just wait until you do chicken, it will be the moisten chicken you gave ever cooked. [emoji4] We'd love to see pics of your grill and your cooks.[emoji38] Sent from my SM-G930W8 using Tapatalk