Pequod

Here's the pan I'm looking at. 4" holes and an inch or so deep. Thinking this would work as bun mold and muffin tops too. Bun mold pan

I really like the brioche buns recipe from Amazing ribs: http://amazingribs.com/recipes/breads/brioche_hamburger_buns.html I cut the recipe in half and make five 4" buns.

Haven't purchased the pan yet, but here are some pics of the buns in question. Made ring molds out of aluminum foil.

Really like that pan. I think I found a similar one that makes 4" diameter rounds. Perfect mold for hamburger buns.

Twin chooks:

These are looking too good. Might not be a good night for sharing

My daughters and I are hoping she'll share, but no guarantees. It is HER birthday.

Wife's birthday today and she likes Cornish Hens, so this is her Birthday Chook...or mini-chooks:

Makes sense, thanks! Came installed in that position and never occurred to me to turn it.

Beautiful setup!

The results of the @ckreef experiment suggest you wouldn't want to try to put the guru fan and smoker in series, although maybe it could work in parallel, with guru fan and smoke generator both feeding into the KK guru port. Would need to restrict flow direction, though, so you aren't blowing air into the smoker and smoke into the guru fan.

Interesting. It seems to me that wherever the smoke enters you would need some sort of diffuser to get even smoke distribution. If it enters below the firebox then the charcoal basket acts as a diffuser. If above, it would need to be diffused before hitting any food grates. Not much space between the charcoal basket and food grates, so wonder how that would work. Turbulence is one of the best diffusers there is, so maybe injected into a higher circulation region directly above the coals.

Different meats, but having done brisket and pork ribs with the smoke pot two weeks ago and beef ribs with the cold smoker today, I feel like the results are similar for these low n slow cooks. The difference is in the accessibility, controllability, and versatility of the cold smoker. You probably don't want to use the pot above 300 and can't use it for cold smoking, but I could use the cold smoker at all temps and with controllable intensity. The only downside is that you can't use your guru at the same time. lol, will be interesting to see how many cold smokers Dennis sells this week.

Need someone with 2 KK's, a cold smoker, and a pot. I'm one KK short.

And the result: off the charts awesome! Thanks for following along, y'all. Was a fun cook.

Probing tender at 7-1/2 hours, so wrapped and into a cooler until dinner time.

Can't see any reason pellets won't work just as well. I have a bag of pellets somewhere. Will give them a try next time. ...and I agree about the generator vs the smoke pot. The pot is great, but the generator is accessible throughout the cook and you get controllable smoke intensity.

We're 6 hours in and the smoker has finally burned itself out. Refilled about 1/2 tube midway in, so that's about four hours of smoke on one tube of chips with a low flow setting on the pump. The ribs are looking great. Not probing tender yet. We'll give them another hour before probing again.

Sitting in my sun room just above the KK, looking into the woods and smelling the ribs. K-Dog keeps looking at me, licking his lips and wondering when he might score a morsel.

We're about 4 hours in and the smoker is still cranking out thin blue. The ribs are looking pretty good too.

How installed? You mean with a splitter, so pump + Venturi into the smoker intake?

Okay, so the no pump experiment didn't work so well. The temp dropped only about 5 degrees, which is no big deal, but smoke generation stopped. Just some barely smoldering chips and nothing entering the chamber. So it seems the pump is there for a reason. You need at least that much forced airflow to keep the chips burning and smoke entering the chamber.

Alright, we're two hours in and I'm initiating the @ckreef maneuver. Before that, going to top off my chips. Can't see it, but that tube is still about half full: And now we've disconnected the pump: All lower vents remain closed, so the only air entering the chamber is due to vacuum created by the top vent. Decided to open that to 1/3 turn to compensate for the lack of forced air. We'll let that rip for awhile and see how it goes.

Yeah, I think it's a bit misnamed. Although it can be used for cold-smoking, it's really just an external smoke generator. What I'm liking about it so far is that it makes the smoke very, very controllable since I have ready access to the smoke chamber, can dial the flow up or down, etc.