MacKenzie

Thanks everyone. I'll have enough to keep me going for awhile. Next on the list is breakfast bacon;)

Poochie, you are so right it's a studio shot:) I'm like ckreef, I live in the boonies and might get one trick or treater, or none, or 6 I new know:)

No, it has improved some so it's fine. I might get to sit in my sheltered corner of the ODK because it is going to be sunny.

That meatloaf sounds very interesting, I hope you get a chance to post pixs of it.

Tomorrow day time will be 44F and night will be 34F.

Thanks, PJ, you are pretty awesome yourself, I just saw those ribs you have cooking.

PJ, that's a great rib shot. I guess I won't see the finish until tomorrow morning or maybe in the middle of the night I get a peek.

PJ, better dress warm;) You still have time, Trick or Treat is tomorrow night here.

Gouda, Monterey Jack, Welsh Cheddar, Balderson's Cheddar, Jalapeño Gouda, and Gouda- Smoked with Apple and Cherry for 4.5 hours. It's dark early these days and about to get a whole lot darker after this weekend. My outdoor kitchen has some of the shutters and shades up for the winter. There are a few more to do as it gets colder. I used the Amaz-n-Smoker and put at thermometer in to make sure things didn't get too hot and melt the cheese. Cheeses are smoked. They will be vacuumed sealed and allowed to mellow for several weeks.

I'm ready;)

That is a scary wild bunch if I ever saw one, eek.

That is one gorgeous set of KKs, stunning, beautiful, awesome ..........

You are dressed to the hilt and I'll take those treats.

Thanks, everyone. It was in the cure for 48 hours and no maple syrup or sugar but I did add fenugreek;)

End of Canadian Bacon story- a tasty CB and cheese sandwich.

It's home: ) :thumbup:and it's a sunny day.

I put the loin on shortly after lighting the lump and kept the temp low for an hour or so, about 150F, then very slowly let the temp crepe up to a max of 250F. The IT was at that point 146F and 150F so I took the loins off. I believe the total cook time was 5 hours or slightly less. The meat is nice and moist. It is all sliced now and vacuumed sealed. Sandwich time...

That is fantastic, ck & sk. I will be watching for the pixs.

In the homestretch now, the pork loin is on the grill for smoking with Maple Leaf Lump and apple wood- Just about to come off the grill- Smoked. Up close and in the house- Sliced. The other end is a different texture, but still goooood.

I will get the details for you:) Stay tuned. Back with the details: I have this one : http://breadtopia.com/store/round-la-cloche/ and I have this one also- http://breadtopia.com/store/oblong-la-cloche/ I did order mine locally because I was afraid they may get broken during shipping. At first I seasoned them with oil like you would cast iron pan and now they have a varnish like finish so that the bread does not stick. I do put the cover on for the first part of the bake in the oven but don't bother with that in the KK. Hope this helps:)

Things are progressing, pork loin pieces are now smoking-

I think they enjoy playing musical terminals with our KKs. Eek.

Wow, I guess it wasn't just a patient that was grateful:)

Dennis, I can recommend a good cooker for those briskets and tri tips. When is the big day?