Pequod

True! Now if it bolted onto that gas port on the other hand... lol

This makes sense. For COLD smoking, without a heat source, you have only the cold smoker itself driving the flow. Not much to diffuse the smoke evenly, although any jet drives mixing with the medium it exhausts into. Condensation of some vapor doesn't bother me; don't think that would add up to much "loss". Honestly, a small battery operated, slow speed fan might be all you need to drive some circulation for cold smoking.

Same here. Cold smoker is snug enough that it won't tip over unless you accidentally hit it.

Brothers in smoke!

Don't see why that's the case. The only difference is that the smoke will be passing through the flame front which has an opportunity to burn off any unburned reactants. This is exactly what the smoke pot is doing.

It's aerospace engineering, but I did my Ph.D. thesis on turbulence.

Guess I'm not seeing the advantage of moving the cold smoker closer to the food. It produces plenty of smoke. That smoke will fill the interior of the KK via diffusive processes -- good old convection and turbulent mixing. Moving the food closer to the source means you'll get a higher concentration in one spot and less outward from there. I'd rather rely on good ol' fashion turbulent mixing to get me a homogeneous distribution of smoke and put the food where I will.

I honestly don't know. I've wondered the same myself.

The cast iron pot produces no smoke without heat. You want the cold smoker for cheese.

Well that's dirt cheap. A bag of Fogo. We could mash-up cultures with fondue and yakatori nights.

You've got me looking up these grills. What's the difference between a yakatori and hibachi? I'll have to add this to the list after the second KK, Blackstone, and other things you make me crave...

And good advice it is too. I loaded up with a good amount of coco char with my 23 and will do the same with coffeewood lump on the next purchase. While coco is great for smoking due to lack of flavor, you certainly can smoke with any charcoal, which is the norm for most other grills and smokers. We're just a bit spoiled in KK land by the coco char.

That looks like fun. We like to do fondue nights on occasion. Close kin to that idea.

In Safari on my iPad, if I scroll to the right there are buttons that switch between the two views you posted. "Activity" changes the view to look like your first post. "Browse" is the normal view like in your second post.

That's all three food groups looking pretty darn good to me. You didn't mess up the dwell in the shell -- you made it your own. Best way to explain away mistakes.

Another great looking pizza! Can I ask about the sauce? Guessing it's not straight up tomato.

We got your back, Bruce! Sent from my iPhone using Tapatalk

Love vinegar sauces for pulled pork and this definitely shoots high up the list. Less of the vinegar harshness than my usual sauce, which is nice. And love the consistency as well. Reduced down to about 12 oz, so almost like a thin syrup. Lots of directions you could go with this, but excellent as it is too.

Hadn't done even a single pork butt in 2016, so started this last night and reaped the rewards today. Either my last cook of 2016 or first of 2017 depending on how you keep score. My son, whose kitchen skills are limited to reheating and toast, will be taking about half of this home with him tomorrow. Served with Reef's Vinegar Sauce, which I thought was excellent.

It definitely gives you the munchies. We're still talking about wood chunks in a cast iron Dutch oven, right??

Some, yes.

A brief follow-up for all you pot smokers out there. Errrr...smoke potters. Today I retrieved the smoke pot from the belly of the beast. Here is what I found: And when I pried open the foil...definitely nicely charred with melted together sugar and rice. Seems to have worked, and very glad that glob of sugar and rice was contained in the foil rather than my kamado.

Welcome Paul! Two is definitely the way to go for the added flexibility. I'm looking to add a second KK as well. Hopefully this year, and pretty sure it will be a 32, but can easily make the case for one smaller than my 23. Maybe I need one of each.

I'm running low on bacon. Going to have to cure another Belly soon.

No particular reason other than it was the rack that the duck was oiled and rested on in the fridge, so figured it was well lubed. Just lift off the whole thing and place on the main grate.