Pequod

First, lighten the load. Remove all of the stainless steel grates and the firebox. That probably gets you down to around 800 lbs. You could also remove the lid if you need to go lighter, but be very careful with how you handle it. @FotonDrv did this masterfully, so look for his move in pics for an example. Next, do some math. What's the slope? The force down the hill is the weight * sin(slope). Now figure out how you're going to distribute that load. In my case, I've got four Army ROTC cadets lined up. Two will be on the downhill side, the other two will be on the uphill side. The uphill cadets will be using a 2x4 looped through ropes on the feet to pull while the others push.

Where this is gets interesting is with some of the add-ons he's working on, like skewers. This might be in a section of the forum that requires you to have an account, but pictures here: http://www.bbq-brethren.com/forum/showthread.php?t=239749 Other add-ons coming include additional spit rods that mount between the forks, an adjustable basket system, and a tumbler basket system. Interesting...

Wait a minute... Just peaked over at the Brethren. I think Octoforks is aka "Fwismoker", one of the more prolific and respected members there. Need to poke around some more. Haven't logged in there in awhile.

I've seen these discussed over at the guru. Between the KK roti basket, spit rod, and add on baskets (if I can find a tumbler I like), I'm not sure these add anything. Maybe it makes sense for the Kamado Joe Joetisserie.

Do I have this right? This is a British interpretation of an American sauce sold in Australia? How can you go wrong?

Congrats and Welcome! You're just up the road from me (sort of) and I recently ordered my second KK -- a BB 32 as well. Maybe our KK's will be on the same freight shipment. Great accessory list. Some thoughts: If it will be sitting in the open, get a sunbrella cover. Consider getting the rotisserie -- at least the spit rod if not the basket. Also, I don't have the gas burner. Most people don't. Don't think you really need it. Maybe swap it out for the roti?

Yes! It's a staple here in the Eastern US for crabs and shrimp. Give it a go.

Don't know. I know I won't go finer. This size worked fine the first time, but will keep an eye on it for sure. Good news is mesh is cheap and if it does gunk up I can easily replace and look for a different size.

Buffer the steel from the direct heat.

The KK rotisserie basket is essentially that minus the flat basket. What I'm looking for is a tumble basket with slats narrow enough that things don't tumble out. In spite of the rotisserie rod issue, the Fill it and grill it basket looks like the best bet so far.

Trying my new baking steel. Worked great!

I've used the pump at all possible settings, depending on the cook and smoke intensity I want. Regardless of the setting, it does operate on the principle of using the forced air from the pump to create a suction of the contents of the main cylinder -- preferably only the smoke -- into the smoke tube. But small blockages have repeatedly occurred after extended use -- I use my cold smoker a lot. Good news is that the mesh insert worked yesterday. I experienced no blockages and the tube is clear on post-smoke inspection.

Nice! Another bread baker around here! Sourdough? Hydration? Flour blend? Do tell.

What I said before about online forums being like terrorist cells was only partially a joke. John's done a lot of good things and has propagated a lot of good info but, just like with Meathead, there are some things where I just roll my eyes. His influence at the guru is undeniable. If he had tried the smoke pot and liked it, it would suddenly be the greatest thing ever and everyone there would credit him for the idea. Since he has come out against, you see the tide there has turned. Oh well. Doesn't affect me one iota. Now back to the ghee. I like ghee!

Saw your note on this at the guru. Funny how all the folks here are all in on the smoke pot, because we've actually tried it and it works. Over at the guru...many of the responses are hilarious. For the cost of a bag of lump they could prove or disprove their arguments. Instead, all sorts of logical contortions.

I bought a boneless leg o lamb at Costco, and it was labeled "Product of Australia".

What Paul said. Cut into steaks and roasts. Great score!

I have a couple of those in my freezer as well. Planning a bovine bash in a couple of weeks. Definitely following.

Yes it does, and yes they do. Happens nearly every single time I use it. Bottom line is there is a suction of air and smoke into the tube, and sometimes a small chip goes with it. It was much worse when I tried pellets, but also happens with wood chips. It isn't a complete obstruction, but it is enough to alter the flow, reduce the smoke and sometimes extinguish the fire. When this happens I need a metal skewer to dislodge the blockages, and then it works fine again until the next chip gets sucked into the tube.

Finished the first smoke of the day (nuts!) with zero blockages. Using the cold smoker again later on for some char siu. After that will disassemble and inspect the tube, but so far so good. Thinking this wire mesh is doing what I'd hoped.

Nuts! Meathead's Parisian Cashews, in particular.

So far so good. Been going for well over an hour with consistent smoke. No apparent choking. Will look in the tube when done today to see if it stayed clear all day. If so, this would be the first time it did so.

Not ashes, but small chips that would stick to the inner wall and restrict airflow. I could always tell when it was happening because the smoke would subside considerably. Solution was to poke a metal skewer in there to dislodge the stuck on chips. Hoping this prevents the problem.

Another cold smoker mod I'm trying today. Bought a sheet of 10-mesh 304 stainless, snipped it to size, then rolled it to fit inside the tube. I've had a few issues with small chips getting sucked into and partially blocking the tube mid-smoke. Hoping this will prevent that.

Looks perfect. I love artichoke hearts on pizza.