Naldo

I too, have never foiled a pork butt when using my ceramic. For butts, when done, it does not seem necessary. I totally understand foiling for briskets, though. Once a butt hits 190, you've should have perfect pulled pork everytime, assuming your temp remained in a nominal range.

I found Dennis and the KK a long time ago via a Google search, but at the time I was a proud owner of a K. Like many of us, there's a long, sad story here relative to the K site, but I'll skip that part. Long story short, though, I changed up and went KK my secong time around, and boy am I glad I did! Thanks Dennis!

Yes, welcome, Jocko. I have no tips to offer necessarily, but everyone here on the forum is always helpful--so don't be afraid to ask questions. I recently received my Gen 2.2 about a month or so ago, and I could not be happier. I hope you new Gen 2.2 finds you well.

Yeah, thanks. That really looks great. I, too, will be trying that.

FM, those are absolutely beautiful! I LOVE calzones, and I have not tried cooking any bread or pizza-type stuff on the K or KK yet. The dough on those looks to be just a great texture. I know you mention you used a standard pizza dough--any chance I could convince you to post the recipe though? I am so bad at baking breads and pastries---anything with dough.

Interested Party Hi Dennis, I just sent you another email Dennis. I have someone who is interested, and the free delivery promo could really move them along. Thanks, Naldo (Ron-Port Angeles, WA)

I did read about that, and I, too, L'ed OL! For when I ever try this---how long to cool? A couple hours? I guess it depends on the size of the blocks, huh? Perhaps until they reach room temperature?

Yeah, the briquette and wood chip method---that is incredibly creative as well---just what I was looking for, thanks!

Interesting. I'll try that next time, thanks. How long do you generally air-dry? When ever I do fish, moisture is never an issue, but the white goo---I could do without that!

DJ, that is quite the set-up. So, you are hooking that up to a ceramic and just blowing smoke into it---without any heat source within the ceramic? Is that right? Thanks TNW and tcoliver and Syzygies for the additional info. It sounds like for those type of set-ups, the ice is actually quite helpful in keeping the temps down. The info on your site TNW is really awesome and appreciated---there's so much good info there. I plan on trying this out someday. I think I'll be soing some more low and slows, grilling an droasting to bring myself back up to speed before attempting cold smoking on a ceramic!

Hi DJ, Thnaks for the kudos! I'm not even familiar with what you mwntioned above---what is that?

Thanks Syzygies. Yeah, I guess I was thinking about cheese mostly. I understand I would have a little more leeway with fish, but cheese would indeed lose it's shape and even melt. I'm not familiar with which forum you and tcoliver are speaking about. If it should not be mentioned here, perhaps someone can PM it to me? That is truly funny about the ice trays! I'm still intertested in anyone else's and additional thoughts...

If I understand cold smoking correctly, it should be done at temps of 80 to 100 degrees F. Has anyone ever successfully done this on a KK or other ceramic cooker? This would be for fish or cheese, for example. I understand there is information on-line out there, but I'm more interested in finding out if anyone has done this on a ceramic, and what their technique is. Thanks!

Man, those look good!

Great, thanks tkline! BTW, is that the smaller of the two rotisseries? I'd like to get one (right now I'm debating the rotisserie vs. johnny's covers for my next purchase), and I'm not sure which size to get. I'm thinking the smaller one, as I want to be able to do game hens and such.