Wahoo

Going for a loooooooong brisket cook today. All seasoned up and been on for 2 hours so far. Love how stable temps are for cooks like this. The old vision made me do quite a bit of babysitting to get the outcome I wanted. Couple early pics, more to come later this afternoon. 

Couple of top Loins tied & Spun on the 23” , Olive oil and bit of dry seasoning , cooked lid down at 550f for an hour, plenty of smoke ! opened lid to flame and finished for 30mins with a sprinkle of Sea Salt to help get that crackling going . Carved and served with some fluffy white buns & some delicious sage stuffing . Yum ....

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The KK is Amazing 

Lovely rack of belly pork ,steamed for 5 hours on 200f in Soy , Ginger , honey and Lemon Grass , then flipped it ,flamed it served it .

Few fresh Toms is all that is needed here . Could eat this with a spoon and pretty mouthwatering . The smell from this cook was incredible, I just sat there for 3 hours .

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Thanks Mac , I’m feeling a bit nauseous already , feeling the pressure to deliver any that resemble yours


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Thanks, Wahoo, these are a King Arthur hamburger bun recipe. It has butter and egg to make it super great.  They are also easy to do.
 

Mac , your a proper master baker you are ! I’m in awe ! Are these the Japanese Milk Bread type you made not long ago ? They look the real deal these beauties


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I just got that cold hard smoker and I am not sure on how to install it or if I missing something or you able to help


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They were delic Aus


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Nice and plump, they musta been good. The clip on spotlight was a nice touch, maybe Dennis can install a built in light for every time the lid is opened you know,.. like a car door. Beautiful setting for your KK...a match made in heaven

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As always Mac fingerlickin tremendous


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I want one


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Thoughts and prayers Brother


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Never heard of that i’d dive into it anyway looks awesome


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Beautiful Mac , expertly and lovingly laid out


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Welcome back to the forum Alex , I have two a 23” Ultimate Terra Blue and a Met Bronze SBB but No pebbles round ere .

Your welcome to come see them anytime if you are in Derbyshire before you decide.

I am on them most days so you are very likely getting a dinner if you are local.

The 23” is plenty big enough for most gatherings and cooks I find , but I just can’t help myself so got the SBB too , I’m an embarrassment to myself sometimes .

Looking fwd to the ODK pics !

Wahoo .

Thanks Tony , will have a good look at this


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Thanks Bruce , getting used to the temps trying diff stuff . Gonna need some advice on Brisket never done one if you can give me any pointers


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Well watched a Chinese cookery programme and got the horn , came out all excited , lit the 23 ( which they didn’t have in the Chinese cookery programme ) threw on a nice Pork loin joint , Bit of Jasmine Rice and Pak Choi , Oyster Sauce , Chilli . . Who needs takeaway

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I think Wahoo is inside, I can see lights on and the glass of wine tells me he'll be right back. oh you mean inside the KK The devil made me do that.
BTW,  I love that pix, everyone is inside and the KK is smoking in the dark all by itself.

But, enquiring minds like ours would like to know - What's inside??

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That’s what I call an egg sandwich get in


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Tony.. I know you use a cover but for those of you who don't..  If you are not cooking, it's really best to keep them covered. The cold or snow is not an issue but the repetitive freeze thaw cycles and if one does not maintain the integrity of the acrylic waterproof jacket,  water getting into the insulation and freezing can be a problem.  You will know if your acrylic jacket is leaking because it will blow steam vapor when taken over 550ºf..