Pequod

Only listed the cabinet on Craigslist yesterday (been out of town). No sale yet, but had one nibble. I can be patient. After 1 hr 30, the thin blue is still rolling. The tube is still half full of chips, so guessing it could go 2-3 hours on a full tube at a low flow rate. I've closed down all lower vents now (top still 1/4 turn), so it is only drawing air from the cold smoker and holding steady at 252. May try @ckreef's experiment in a bit and pull the pump off entirely. See if the vacuum from the top vent is enough to sustain temp and smoke. No new pics because they look the same as the last, but did have time to make myself a cappuccino while waiting.

After 1 hour, the thin blue smoke is a bit more visible in this pic: And the smoke is definitely flowing: The temp is still hovering around 262 (target is 250), so closing down to the smallest hole. The air pump is on the lowest setting as well. All in all, very happy with the results so far. More to come.

30 minutes later and things are looking good. The smoker has a bit of smoke seepage around the lid, but no big deal. Shows it's working. The KK is producing thin blue smoke (squint hard...it's there): As expected, the temp rose a bit (to 264 at the grate) due to the added airflow from the pump, so reducing the vent to the middle hole. Not really that picky about my temps, but this is part of the experiment to see how much I can rely on the airflow coming from the pump vs. the vents. Thin blue smoke coming out of the cap. Hard to see in the pic, but it is there visually:

First low n' slow using the cold smoker today. Threw in some pecan chips and the corner of a Rutland starter square. Ignited it through the hole on the side: Filled it the rest of the way and connected it up. Found I had to use my kitchen torch to ignite the chips through the side holes again. I think this worked better than the starter square. The KK was soaked and steady at 250 degrees with 1/4 turn on top vent and only the largest hole on the right dial open prior to attaching the smoker. The victim. Lane's Brisket rub sampler on the right. Meat Church Holy Cow on the left: There be smoke! Started producing quite a bit of smoke, so turned the flow rate way down. Will check it again in 30 minutes. Part of the experiment is to see how much the additional air flow from the pump increases the temperature over that of the vents alone. Stay tuned.

Awright, you talked me into it. Popped it into the entry thread.

Interesting idea. I could definitely see that. Beef ribs are a long cook, so should have some time to play around with it if all goes well.

I know the drill. I shall be diligent about documenting with pics!

Planning to (finally) give my cold smoker a run tomorrow with some beef plate ribs. Stay tuned...

Over at BBQ Brethren I've seen folks claim the only thing off limits is foil or papers with coatings. Some have used craft paper.

Really neat idea. My family would really go for that.

Other than the yogurt, looks like a pita. Is the taste and texture like pita or something different?

Thanks, but wasn't really planning a challenge cook. Too simple! From what I've seen, challenge cooks require waaaay more originality and ingredients than I've got, and a camera waaaay better than my iPhone!

Thanks! Here's the recipe if you want to give it a go: Crying Tiger Steak

Thanks! Very easy cook and tons of flavor.

Thanks! Wasn't planning on this being a challenge cook, but I guess this month is beef and it was mighty tasty. Planning some beef plate ribs next weekend, so maybe wait to see how those come out.

No tears were shed over this one, other than tears of joy. This was one seriously flavorful dish. Let's get rolling. Start by juicing two limes: Then slice some shallots. I like to name my shallots "Gene": Let these marinate in lime juice for awhile: Next, slice some cherry tomatoes: And toss in a handful of coarsely chopped cilantro and mint: Make a rub of brown sugar, kosher salt, and white pepper: Where there is rub, there must be something to be rubbed. Skirt steak: Run the KK up to nuclear: And grill it: Howsabout some pineapple while we're at it? Now add some fish sauce and red pepper flakes to the shallots and lime juice: Slice the steak. Nailed it! Toss it all together: And serve: A simple cook with HUGE flavors.

^^Posts like this are why I have a cabinet full of rubs. I've tried most of these and agree on many of those listed as staples (and discards), but then there are a few more I haven't tried that I'm compelled to track down. The slabs and John Henry's peach sound interesting. For me, this is currently my A-team: Oakridge Carne Crosta for steak Oakridge Black Ops or Meat Church Holy cow for brisket Meat Church Holy Cow for other beef Oakridge Jah Love for whole chook Meat Church Honey Hog + Honey Hog Hot for pork ribs Dizzy Pig Raging River for Salmon Others I like, but don't use as often: Simply Marvelous Cherry and Spicy Apple Dizzy Pig Mediterranean 'ish Dizzy Pig Pineapple Head Oakridge Dominator on pork ribs Just got my sampler pack from Lane's, so will be giving those a twirl soon.

Doing my part to get "chook" into American slang.

Not just any Kamado. Have done plenty of Kamado Joe roti chickens, and there is simply no comparison with the KK.

So true. It really must be experienced to be believed. Anyone want to buy my cabinet smoker?

That you did, but must be experienced to be believed.

Got my rotisserie drive shaft situation sorted, so time to spin a chook. Might as well try that Extruded Coffee charcoal Dennis included with my order. Here's the chook all dusted up with Oakridge BBQ Jah Love Jamaican rub. That bird is going nowhere. Spinning nicely: Almost there: The finished product: This was my first chook spin on the KK. Have spun many a chook on the Joetisserie. Can't believe how much more moist and awesome the KK spun chook was. Also, that coffeewood charcoal...gonna need to get me some of that in lump form.

I agree with the "both have their merits" statement. Also about freshness being key. For all my cooking I prefer to use whole spices that I grind just before using. That said, there are several commercial rubs that I truly enjoy and would have a very hard time duplicating. Oakridge BBQ currently tops my list, but am looking forward to trying Lane's. I enjoy trying commercial rubs even if they don't make my lineup. On sauces -- almost always make my own.

@5698k-Do you also close down the fan damper a bit or leave it open? Haven't tried my CyberQ with the KK yet, but would be good to know.

Does that apply retroactively to those of us who have already bought the cold smoker?