Keith B

We had some thunderstorms roll in so we had to put the pizza on a little early. Here is the pizza and the cook. Everything went very well! Sent from my SM-N920V using Tapatalk

Firing up the KK for my first pizza. I have my 16" soapstone preheating. Hopefully, I will be up to temp to put the pizza in in 1.5 hours. Sent from my SM-N920V using Tapatalk

ROFL!!!

I prefer 250f dry rub only and no wrapping. I don't bother opening the grill until 4 hours in. Then I check every 30 minutes for doneness with the bend test. Sent from my SM-N920V using Tapatalk

Is that MPH or KPH?

I have done cheese with the pitmasters blend and found the smoke flavor to be very strong. I have also used pecan and alder pellets and the alder smoked cheese was just about perfect. I am doing another tri-tip on Saturday. I will probably fill up to the induction tube with chips, then throw in a rutland starter with some pellets, let that get burning and then top off with pellets. We shall see how it goes.

Jeff, What kind of pellets do you use? I have been using the A-Maze-N products pellets with their smoking tubes for cold smoking cheeses and salmon. Their website says that the pellets are 100% flavor wood with no binders or fillers. I have only had some ash left behind much like I would expect with wood chips. I wonder if different kinds of pellets use different binders that might increase the gunk. I am going to try the A-Maze-N pellets in the KK CS this weekend. I will report back with any issues.

Tony, What size chips did you order from Fruita? Mine are the medium. I have done a lot of cold smoking with the A-M aze-N tube using pellets and those things burn a long tome. Next smoke I may try mixing pellets and chips. Sent from my SM-N920V using Tapatalk

Hi Tony, I went with Dennis's suggestion and filled the bottom up to the tube with medium chips from Fruita wood. They were much smaller than I expected. I then dropped in a golf ball sized piece of lump then filled to the top with the wood chips. I then fired up my torch and lit the piece of lump through the holes on each side til it was smoking good. It had burned all the way down when I checked it this morning. I am not sure how much was left in it when I pulled off of the KK. I was ready for dinner by then. Hope that helps. Keith Sent from my SM-N920V using Tapatalk

Here is the smoke from the cold smoker. Nice thin blue smoke! KK Cold Smoker.mp4

I edited and added it back.

Well that was weird. I posted this cook and it showed up twice so I deleted the content on one post and now the other one is gone.

I reverse seared a 36 oz tri-tip last night that I got from Harter House Meats. I first rubbed it with EVOO then Dizzy Pigs Cow Lick Steak. I used the cold smoker with pecan chips and the smoke flavor was pronounced but not overpowering. I really like this setup as I can add wood without opening the lid. I cooked it at 230 to an IT of 125. Then pulled the tri-tip and opened the vents to get to searing temps. Once the fire was blazing, I seared on the bottom grate.

Those look awesome!! I am doing a reverse sear tri-tip tonight. Sent from my SM-N920V using Tapatalk

Wow, they look delicious!! Very nice!!! Sent from my SM-N920V using Tapatalk

Welcome GASMAN!! You will love it!! Sent from my SM-N920V using Tapatalk

I love that color! Beautiful KK!! Sent from my SM-N920V using Tapatalk

CC, here is my set up. Sent from my SM-N920V using Tapatalk

Man, you will be busy! I have done a few kettle soured gose's using lacto cultures grown up from probiotic capsules. The first one I did was awful due to the fact that I did not purge the headspace in the kettle with co2 prior to sealing it with plastic wrap. It smelled like vomit. That batch went over the back fence. Since the first one, I have rebrewed the gose four times without issue. Make sure you purge with co2 prior to sealing it and minimize the stirring of the wort as you will want as little oxygen as possible. The Duchesse is one of our favorite beers. My wife and I love sours. Sent from my SM-N920V using Tapatalk

The bot comment was meant for Tony. Sent from my SM-N920V using Tapatalk

The thicker section of ribs, probe tender. I am happy with the first cook. Tomorrow, the burn in process will start. Sent from my SM-N920V using Tapatalk

The thick ribs will be coming off in an hour or so. Sent from my SM-N920V using Tapatalk

Thank goodness I got the cook in before the bot came! I was nervous because I saw a bot looking thing by my back fence! We pulled the smaller of the sections and had them with some delicious baked beans. Sent from my SM-N920V using Tapatalk

Rain is kicking back up. Got a solution for that! I am not sure it is necessary but I don't want Obsession to get wet. Sent from my SM-N920V using Tapatalk

Two hours in. Looking good!! Sent from my SM-N920V using Tapatalk