MacKenzie

You are doing nothing wrong, The smoke ring being caused by smoke is a myth. Here is a very good article explaining things. https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary

Busy day around here so it was cheated pizza for supper. The previously made Lebanese Mountain bread was the crust. Topped it off with sauce, semi dehydrated tomatoes( wow those things are sweet), prosciutto, fresh mozza, Parmesan, anise and fennel. Baked. Just before doing the pizza I roasted 3 pounds of carrots. My carrots were so big this year it only took 3 huge carrots to make 3 pounds. These are going to make carrot and ginger soup. More on that tomorrow.

No, I put the db pan on the main grate then added the upper grate with the stone on it. Here is the arrangement and it sits on the main grate which is in the KK. (Not in this pix.)

That is some delicious looking salad, Dee.

Allimac, I'd say you had a pizzarama night, they so look awesome. Aussie, I hear you are having a birthday, sure hope it's a fantastic day for you. That chicken dinner is looking beautiful.

You will get it worked out.[emoji4]

Crumb.

Used my steam disc on this loaf of sourdough, can't wait to cut it to see the crumb and to see how sour it is.

Let's hope this problem is solved for a long time. The worst of it for me besides the time wasted trying this and that is that don't have free shipping from Canada and between the insurance and postage it's about $30 to ship the unit back.

I'm glad you are getting more help with the fires, Aussie.

Tony, one must grab a nice day when it's available this time of year. Nice looking dinner.

Great point, Tony.[emoji16]

helliger, I had to send the new replacement unit it back too, it didn't work either but the third time was a charm. Knock on wood it keeps on working, it's nice when it works.

Aussie, the pressure is on. Good luck.

I just use what is called a Kurly Kate and after that I use an old dish cloth to wipe it clean. If I have thick stuff baked on then I use a metal scraper, followed by Kurly Kate and a last wipe with the old dish cloth.

I have been busy cleaning out the fridge, took out 25 jars of "things", you know the ones, the ones that are leftover but you think you will use them later. Then did the same to the fridge freezer only this time it was 37 jars. In there I found a Salisbury steak sooo had that for dinner, it's gone. Made some spaghetti to go with those leftover mushrooms. Let's set the mood-

I've always done my pizza using the method Tony just posted until I read the uses for the double bottom pan that Syzygies posted. Since then I've been using the double bottomed pan on a grate under the upper grate with the KK pizza stone on it. The top cooks better and the bottom does not burn. This is now my go to method for pizza.

Wow, qundoy, that looks awesome.

Thanks, Aussie. I really don't spend a lot of time cleaning but the gunk doesn't get much of a chance to build up because I really don't like putting my food on it. It just takes couple on minutes at the beginning of the cook to clean it up and then you're off to the races.

Just look at that cherry smoke on that cheddar. Kitchen smells lovely.

Now that the tubes are nicely cleaned out, why not smoke some cheddar.

Thanks for the smiles, guys. Smoking experience was interesting, guess who took a chance on the smoker being clean enough for this smoke and lost. The good news is I thing the cheese is fine and I now have a clean smoker for the next time. Used Dennis's idea of the long T wrench for the large tube and I found this baked potato stand that works well on the little intake air tube. I is about 1/4 inch short but the perfect diameter. Once the tube is removed I can clean it from both ends, no problem.

Yes, jalapeños so you'd think there'd be lots of flavour but not in my mind it didn't. let's hope the smoke helps.

This cheese needed some serious taste improvement so I've decided to hickory smoke it. KK cold smoker in action.

Thanks, Bruce.