Pequod

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. 

3 minutes ago, EGGARY said:

A very nice looking presentation, from the beginning to the plated ending.  The plated dish is very eye appealing.  Thank you for sharing.  Do you mind if we "borrow" your ideas ?  LOL.  

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

8 minutes ago, bosco said:

good to know....  

Do you think that venturi would work on the pump?

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.

27 minutes ago, tomahawk66 said:

This is an excellent additional use of the cold smoker! I was finding it hard to justify purchasing one as with the ambient temperature here in Singapore cold smoking fish and cheese is a challenge however this adds a whole other dimension!!

Thanks for sharing HalfSmoke!!!

Sent from my SM-G935F using Tapatalk
 

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. 

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.

On 9/19/2016 at 8:43 PM, ckreef said:

Don't sell yourself or your picture skills short - that is definitely challenge worthy material. 

With some of the challenges a simpler cook wins. Next month in the chop challenge I'm going to try for the least amount of ingredients and simplest cook I can do. - figure last cook of the series and I need to go all out - LOL 

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

1 hour ago, ckreef said:

I'm thinking once everything gets going you might be able to close your vents and unhook the air pump. The KK sucking air through the cold smoker keeping the smoker going along with the KK temp. 

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. 

5 minutes ago, MacKenzie said:

HalfSmoke, I will be tuned for the ribs and anxious to hear all about your experience.:)

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

15 hours ago, ckreef said:

I totally agree. If I had a cold smoker I would have already figured this out. One day I'll order one. 

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?

1 hour ago, Aussie Ora said:

That's impressive HalfSmoke definitely would make a great entry

Outback Kamado Bar and Grill
 

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! 

32 minutes ago, churchi said:

Wow mate, killer job. Time for me to try this too  

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

12 minutes ago, Stile88 said:

Wow that looks super tasty halfsmoke great job for sure ..it sure does look like a guru challenge cook indeed

Thanks! Very easy cook and tons of flavor. 

24 minutes ago, tony b said:

WICKED!

Looks like a Guru challenge cook from here? 

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. 

8 hours ago, Aussie Ora said:

Great looking Dizzy chook mate veggies look good too they do come out really moist yum



Outback Kamado Bar and Grill
 

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