MacKenzie

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?

It doesn't take too much imagination to see that there's a ton of flavour in that chicken

Canadian bacon is coming along, it is out of the cure and into the fridge until tomorrow. I'm hoping to be able to smoke it then. There is a second piece on another shelf. In the meantime I cut off some loose pieces for a taste test, gooood and should be even better after smoking. Also made another perfect KK loaf of sourdough bread this morning.

Any time, Tony

Wow, what a score Jon. I can't wait to see the unveiling, awesome:) Jon 1 bosco 0

Could this be the chicken in question ....

Wilbur, another one of your very tasty fish dishes. Looks perfect.