MacKenzie

I have every confidence that you will pull it off beautifully.

@ Bruce, did you get my PM? If not maybe your mailbox is full.

Sounds like a great plan to me.

TomRaz, I like it a lot and use it quite often. That roast was only small so I used my little KK - 16 inch.

Here we go, doctored up a centre cut piece of pork loin with granulated garlic, lots of black pepper and some smoked paprika for this special cook. On to spin with some apple smoke. Done. It was juicy. Plated. Then I realized I had forgotten to plate the spinach. and where is the salad dressing? Back to the fridge. The Meater worked perfectly. It is so nice to see how the spin is going without opening the lid. BTW, Bruce this cook is for you.

Thanks, Tyrus.

Tyrus, that looks like a feast.

You're teasing me, right. ROFL

As you know I don't have the bolts but that sounds like a perfect solution.

Skip the seafood kebabs. Actually sounds like lots of fun and great eats.

tekobo, try whatever idea you have and run it through when the smoker is cold, then you should be prepared. Mine doesn't bolt on so I can't give you any tips, sorry.

Did the usual marinade in Frank's Hot Sauce, then shook have in a bag with Panko and just left the other half alone. I liked them both, these wings were nice and juicy.

I called it a heat shield in the title, it should have been wind shield. That is what it was designed for but I did notice that it is an excellent heat shield as well.

It can be quite windy around here so I thought a heat shield was in order. A friend on mine whipped this stainless L shaped one and I can flip it over depending on if the wind is coming from the left or right. This is heavy duty stainless steel and it will not be flopping around. I added a small fist full of hickory pellets, maybe too much. These potatoes were already boiled. Done, it took about 20-25 mins. Plated.

Looks like fun, Jon.

I do recognize that grate and it is perfect for the Konro. In fact I'm thinking about doing wings on the Konro today and that is what I'll be using. BTW, that cheese is over the top delicious looking.

tekobo, did you try the Beardo IPA? It sure sounds tasty to me.

Nice cook, Tyrus even if it is fish. You should have at least saved enough for the freezer, never know when it would have come in handy.

Exactly.

Well guess who is just coming for the cocktails.

Bruce, that is exactly what I did, focus on the tomatoes, spinach and potatoe flavours, just swallowed the fish.

We have to stick together, Alimac.

Here goes, wish me luck. A fish cook on the Konro. This is the last of the 2 year old fish from my freezer. I threw on some hickory pellets hoping to improve the flavour of the fish or at least hide the flavour. Done. Plated with fresh from the garden spinach and more of those Little Creamer Potatoes. Potatoes are boiled and spices add, pepper, chili, Egyptian Basil and a touch of garlic granulated garlic. Needless to say I focused on the flavours of the potatoes and spinach, awesome. The interior was very moist.

You guessed it, I was hoping to surprise you but ...