bosco

Awesome you will love it

Please someone do this!!!! I would love to hear the results

Take my money please someone!!! you answered my question about the difference between that and the smoke pot. Ckreef the only thing about pellets is to make sure that you get 100% wood pellets without filler. Most pellets you buy are filler cheap wood with a small portion of the actual wood flavour ie peach etc. Ia thinking that I need one

Man I am really digging this thread. It is selling me on one lol.

good to know.... Do you think that venturi would work on the pump?

I am curious if the top damper does act as a vac and you don't need the pump. I use to have marine aquariums and would try like a Venturi on the end. So cut like a 2" piece of tube and get the Venturi with the spin dial that allows air to enter. If the vac is created to run the generator without a pump, then monitoring the amount of air flow into that line will further assist with the temp control???

looks awesome. Take it to 2 hours for Sheets and giggles and let me know. by the way those photos make me want to put my face through the screen and eat them

This looks great! Now I need a cold smoker after seeing the thin blue. I can't wait to hear your results. On a side note.... any luck selling the cabinet smoker yet??

Well I broke it. My 32 has been lit since 10:30 and holding steady at 250. Pot has been on since 12 and not an ounce of smoke coming from the grill. Not even a hint of smoke smell almost 3 hours later. I removed the pot and repositioned it and nothing. Ideas??

I hope that it works out for all of you!

I think I will be ordering a larger pack of black ops, and likely cimarron docs (thanks to tinyfish for getting me hooked)

I too started out making my own rubs, and quite honestly they are incredible. However, about a year ago, I started buying a few commercial rubs. It has been a game changer for me. For the sake of 10-15 dollars a bottle, I get several uses out of one bottle and it opens me up to all sorts of flavours while cooking. The problem with bulk spice buying is that you need to get fresh spices and they have a shelf life. So if you make in bulk like I did, I found that it was going bad before I used it all up. I love trying different rubs on cooks just to change things up. I relate making my own rubs to owning a cottage. If you own a cottage you tend to always travel there. But there are so many destinations around the world that you miss out on. You have guilt trying new places, as you feel like you are cheating on your cottage and limit your options. Anyways, I am down to specific spices now for each cook. I have gathered some great spices and really love my choices for cooks #1 all time favourite rub to date is The Slabs birds and bones. This stuff is packed with magic. It makes anything chicken taste lights out. I go through 2 bottles a month and can't get enough of it. Seriously amazing stuff!!! John Henry's Summertime Peach - Ribs John Henry's Cilantro Lime - Shrimp Oakridge Black Ops - Brisket Dizzy Pig Dizzy Dust - Burgers Dizzy Pig Mediterranean-ish - greek food Meat Church Deez-Nuts - Chicken Meat Church Holy Cow - Beef Ribs Meat Church Honey Hog/Honey Hog Hot - Pork Ribs Eatbarbecue Zero to Hero - Pork shoulders/butts Lanes BBQ Sweet Heat - Everything Lanes BBQ Signature - Everything Lanes BBQ SPF - Seasoning for a kick of heat on about anything Lanes BBA Brisket - beef cuts steak etc Lanes Q-Nami - great for asian dishes I also really like the Cimarron Docs sweet rib rub. I love it on my pulled pork If I had to drop down further, I likely could but for now this is my stash. Yesterday I leaned out my stash by about 15 bottles. Splitting them up for my dad and best buddy who shares his love for BBQ with me. I have leaned out some of my meat church rubs that I was never too fond of i.e.. all purpose, fajita, bacon rub. Some of my dizzy pig rubs pineapple head, bayou cajun seasoning, henry's mojave garlic and fajita rub, and lanes ancho espresso (I want to love it, but I just can't get past the extreme coffee taste.... I hate coffee). ok..... So now you got me thinking again. Could I get down to 5 rubs if I had to?? Here we go 1. The Slabs - Birds and Bones 2. Meat Church - Deez-Nuts 3. John Henry's - Summertime Peach 4. Lanes BBQ - Sweet Heat 5. Cimarron Doc's Sweet Rib Rub (This may be taken over with the zero to Hero due to availability in Canada) I also would like to mention that I make a hell of a steak rub, pork rub and santa maria style rub. Those 3 could easily replace any of the ones mentioned above but those commercial brands will always be staples for me.

First off, I have to say that Lanes BBQ produces nothing but quality rubs. They are worth it, but like Tinyfish, shipping to Canada and Conversion make ventures like this a tad expensive for Canucks. For me, I have a local shop that supplies Lanes for Canada and I save money as they order in bulk. Backing business scares the heck out of me. I would rather pay a bit more later knowing that I am getting something for sure. That meter intrigued me, however, I really do not think that it will ever ship.

looks great. As for the temp, the left dial looks good. I too like having the right open but use the smallest hole. Having it open as much as you did is what resulted in you having the higher temp. The hardest thing about learning to cook on a KK is learning just how little air is required to get it going.

Great looking cook Mac But that is not what I want to comment on here. I need to know what the heck you do with your grates. I have asked before and you said that you are able to just scrape them. I look at that photo and I am convinced now that there is more? How often are you cleaning them and are you still using that (3 letter abbreviated cleaner)?? I need to make mine look sexy again... please spread the technique

the pot really changes the smoke profile Aussie. Not sure I can ever go back to just throwing wood on the lump again.

sorry, I may have missed it but did you drill the holes already?

Gorgeous KK. Congrats and welcome to the club. As for bill, sounds like you have time to modify order. I would personally get the rotisserie, cover and the baking stone now. Do it when shipping is paid for. Trust me you will want them.

yes I agree, but he said that he used the moderators action to delete as a regular member. I did not realize that everyone had access to that

churchi can you set it up so that the member can't have access to delete posts or even access moderators actions to prevent that?

this will be a call for dennis as I can't seem to find a moderator section to undelete a post

I have posted this before, the heat and no room to allow the air to escape is the culprit. When you close that dome sometimes you may even see that lower damper plate shake as the KK builds pressure upon closing. Simple fix is, push all four corners of the lower damper plate and it will seal it up. You may have some debris behind there now which you may have to wipe down to make a better seal.

you know... I am coming up to a year of ownership with my KKs and I have to say, there are days where I am still in disbelief that these are in my backyard.

^^ so very true. The reality is that the KK out performs the competition in every way. So how do you hold on to something that you will never use again. Great write up and it mirrors everything that I have been saying since owning mine.

Franklin butcher paper on brisket is the real deal. For ribs let them fly no foil. I spritz on the hour with apple juice and cider vinegar.