BalconySmoken

Hi @DennisLinkletter or somebody else who knows the right way to use the smoke accessory, i ordered one on Monday, it arrived on Friday:how good is that (maybe not so exciting if you live in the US). I searched the forums and couldn’t find any info on tips and tricks for this thing. anyway, I set it up how I thought it should work and I don’t think I got it right as it didn’t really smoke! It would start out ok but then go out. Fortunately I was looking for a light smoke and am using some coffee lump so that should be enough for my cook so nothing lost. I’ll post the cook up later when it is done. so this is what I am looking for: 1) when assembling the unit, does the tube that goes into to the kk have the grill facing up or down inside the chip canister 2) what’s the lighting technique? Do you light some wood (or charcoal) and drop it in and then top the canister up after? Or do you put wood in and then drop some lit wood or charcoal on TOP? 3) how much wood to start? Do you just TOP up as it goes (ignore uppercase TOP - Apple loves doing this, I have no idea how to stop it) 4) should you let it burn for a bit with the lid off to get it going? 5) on the pump - recommended setting? 6) note I have the newer version of the kk with the port for this thing, that was straight forward to put together but if this is an instruction set it would be great to add it here. I was running the kk at 225, is the setup different at any other temps. if somebody can give me some detailed descriptions, I’ll take a photo or video next time I use it and post them here. Thanks in advance: the thing is awesome I just need to know how to use it right!

That looks great! Nice work on the first job! I hope I have such fortune I am yet to crack open the rotating chook machine, but after looking at that I think I may need to do it soon. I wonder If cook rice under it I can do a KK chicken rice? Only one way to find out. bloody ripper mate: keep it up

That looks awesome! Lamb burgers are so under rated and you and the misses have knocked them out of the park.

Thanks Dennis - those instructions are very clear: I think you suggested that to me before but I got confused on where to make the holes; sorted now for this coming weekend! I am in the process of purchasing the smoke accessory; just waiting on the final details from your team, I have the shipping cost but need the total amount so I can pay you! (I was planning on following that up today actually!) Sent from my iPhone using Tapatalk

It’s talk like that, that could you get some sort of warning from the administrator of the forum. Sent from my iPhone using Tapatalk

True - but I am taking a more ruthless approach and banning her from Bbq prep. The ribs were enough to get that across the line. Nail in The Coffin will be when I do cake-tin burgers in a week or two (that will make sense when i do them) Sent from my iPhone using Tapatalk

Looking forward to seeing how yours turn out! I hope they are awesome Sent from my iPhone using Tapatalk

Also I forgot to add: security came up to my condo to complain about something (some BS about my dog) during the smoke but I didn’t let them come completely in. They didn’t suspect a thing and the air was thick with goodness at that point. The condo smokehouse is going to be all right I think

Thanks! I haven’t had ribs in so long (18 months at least), it made them extra tasty. I do now have the meat sweats though

So I have finally had the chance to get into the meat I brought back from home. The wife wanted pork ribs so I was able to deliver first step is obviously some home made bbq sauce. After I lived in Texas I prefer the “no sauce no forks” policy, but I need to make the boss happy which will hopefully prevent any further sh#t burger incidents I made a mesquite smoke burrito I tried out this wild cherry rub. I dry brined it for a few hours before this. cooktime was about 4.5 hours at 225 ~ looking pretty good now paired it with my daughters favourite spuds (mash made with butter, cream, salt and chives) and a token salad with ranch it was pretty tasty if I do say so myself. Sh#t burger is now a distant memory. “Gong hei fat choy” everybody look at the goodness again

I just finished dinner and this has made me hungry again: yum

You know it! More so for round 2 as I knew what was coming. Sent from my iPhone using Tapatalk

I bloody hope not; I may be on the couch with the dog. Having said that, her dinner looks better than what I just had Sent from my iPhone using Tapatalk

I agree - chuck is good, shoulder is my favourite Sent from my iPhone using Tapatalk

I just completed a meal that I now need to pretend I enjoyed thoroughly; we have all been there I am sure. The KK has its limits: I have discovered this tonight (I didn’t expect it to perform anything here;this is all my fault and I should have predicted this). The expression sh#t burger must have come from a similar origin. you can cook or you can’t; my Wife falls into the second category but likes to try. I got caught off guard this morning when she offered to make burgers and I would grill them for her: I think I was suffering heat exhaustion or something as this is one of her “special” recipes I try to avoid like a handgrenade dipped in aids. anyway: I thought I would share: recipe: who knows what the hell she put in Aside from really expensive ground beef and pork.i am pretty sure there was some flour or some crap, they looked like chicken before they went on the grill. the buns were hand crafted by her in the oven: I have no photos of these as they turned out like soggy cardboard (I am not sure how that is even possible). the worst thing about all of this is that she made enough I have to grill tomorrow again. Don’t fall into this trap: I am in a lose lose situation but it is a good reminder to keep her out of the kitchen and away from my grill. the beers were bloody awesome though

Singapore don’t have many local brews so a benefit is the craft beer is sourced from all over the world. Damn expensive but I get to try all sorts of stuff I wouldn’t otherwise. Not too many aussie ones here, mainly pirate life and occasionally some really small places I forget the names of (Perth or Adelaide locals). They had two birds for a while but that is done now (I think that one is from Balmain in Sydney) Sent from my iPhone using Tapatalk

I am in a condo - so they live about 1ft from me (thick walls) Sent from my iPhone using Tapatalk

The beer scene in Singapore is strange; they have sort of got on to the craft beer train but not really. There is a craft beer store (thirsty for anybody living here) that have an eclectic mix and they sell a couple of heretics. This one is easily me favourite - they have the “juicer than you” and “make America juicy” too. They are just damn expensive! The bloke who owns thirsty just opened a craft beer pub (American tap house) I need to check it out; they have a great rhetorical offer now: you take a receipt from thirsty to the bar and get 10% off and then you take the receipt from the bar to the shop and get 10% off - there is no limit on laps! Sent from my iPhone using Tapatalk

We had dinner with the neighbours down at the pool. I cooked up the steaks made from the off cut of the fillet I brought home. This grill ceases to amaze me

I agree with this too - jazzy gets the leftovers Maeve won’t eat. Although I wouldn’t call jazzy a lethal weapon - maybe a distraction for the burglar as she rolls over looking for a belly rub from her new Friend. I have to cut back on the leftovers now though - she expects them now is getting pretty annoying at dinner time! Sent from my iPhone using Tapatalk

I agree - nothings starts a day better than a pizza, well maybe a steak tops it but not by much. I made an extra pizza just to Ensure I had a full one the next day! Sent from my iPhone using Tapatalk

I love cheesecake! When I was living in Austin I was given a generous slice of a blueberry smoked cheesecake from a friends smokehouse restaurant in Blanco. So I thought I would give something a crack. I had a heap of raspberries in the freezer that I needed to get rid of (somebody has filled the freezer with meat!). I used this recipe (times 2): https://letsdishrecipes.com/2018/06/white-chocolate-raspberry-swirl-cheesecake.html for the grill setup:I used the temperature as described in the recipe, I made a foil pouch of applewood chips, and put a pan of water on the heat deflector. Cakes were on the top grate. all was going well until my foil pouch had some sort of critical failure: a heap of smoke came out all at once and not the gentlesmoke I was aiming for.after the cook I discovered the foil had disintegrated so all the chips must have lit up rather than smouldered. The cake tasted sensational, although it was a little bitter on the top which I assume was from the smoke explosion. Luckily it wasn’t overly bitter- I just would have preferred a softer smoker flavour. Next time I will double down on the foil! so tips for Singaporean’s and other non American residents: half and half is just half milk and half cooking cream (the runny stuff - not thick or whipping cream, just plane old cream. And don’t go light - you aren’t making cake to loose weight; go for a run) if in Singapore, buy all your stuff at Phoon Huat or other as it is heaps cheaper than the supermarket for the ingredients (I use the one at Holland village)

That looks fantastic! Glad you had a great Australia Day (I am not sure what we are even supposed to call it anymore - when did aussies become so PC!). Food looks amazing - I will attempt that next year. Did you do anything for the hottest 100? i was stuck in Sydney working and I think I had a Sanga for dinner - I didn’t even get any lamb! I did have a great room at the Shangri-La overlooking circular quay though so got to see the fireworks from bed.

It was movie night last night with girls and we normally get delivery which is normally pizza - screw that now I have the ability to make them better at home I say! so this is my first attempt. I took some digging around on how to set things up as there was tidbits everywhere. Here is my summary for future learners like me - chime in anybody who thinks there is a better way or if i cocked something up basket was pretty much full with extruded coconut lump (from Dennis) - lit it in a couple of spots with my soldering torch no deflector top rack with the steak seerer on Top. Not I used it with the high arms so it was as as high as it could go pizza stone on top of that Closed the lid bottom vent open all up, TOP vent open 3 turns when I hit 450 I changed the top vent two turns at 500 I changed the top to 1.5 turns then I fine tuned the bottom and TOP a little more to settle around 550~600. I was impatient! From memory the to-mvent was about 1.25 turns and the bottom big vent was aboun 3/4 open pizza base was home made using a normal recipe: I read somewhere that you neeeded to use less water in Singapore but I didn’t do that, if anything I accidentally put a but too much in I was not really being very accurate. So the different dough for Singapore is a load of BS in my opinion (I baked a lot at home before moving here - I did not see any difference in gluten when holding it up to the light and it certainly cooked and rolled out well) i prepared the pizza on one of those fibre glass anti stick mats you can get transferred to a floured pizza peel cooked for around 7-10 minutes let it cool for about 3 minutes before slicing i think that’s it. My Daughter who is 8 is a fussy eater and doesn’t generally eat very much. This is her pizza below which she almost completed and then complained that she had no room for the last slice but wanted to eat it: winner on this one. Jazzy my dog thoroughly enjoyed the fact Maeve didn’t eat all her pizza... i only have photos of her pizza and a dark photo of the last one (forgot to check the photo and didn’t realise there was no flash) : I got distracted eating! Freezer is still full of meat!

If I tried that going to Australia I think I would still be in detention after receiving a complementary internal massage Sent from my iPhone using Tapatalk