David Chang

This setup replaces the dome thermometer (magnetic and removeable), the blower fan (now rechargeable and wireless), and wireless probes (900F limit). If getting the bundle, an extra thermometer, and port adapter, you're looking at a wireless setup in excess of over $600 USD. https://combustion.inc/pages/giant-grill-gauge

i thought rum and cook sold his 32 because he wasn't getting enough views or something, and now he has a 38?

@Tyrus this is my first time making south african food. someone gifted me boerewors, which is that coiled sausage. pap is a white corn polenta made into a creamed texture, the rice substitute over there. chakalaka is like a mix veg stew sauce.

boerewors pap chakalaka

one of the last cool evenings to do cold smoking.. maldon salt cultured french butter salmon

baby back ribs havent cooked on the kk in a long time but still nailed my temp in two adjustments..

104% tariff on china in a few hours.. is there an 100% american made smoker/grill that exists these days?

i agree with mac. the tumble dryer baskets tear up food. maybe a stacking grate setup...

yeah they are pretty much like huge muffins. but enjoyable to eat in its entirety, and not just the muffin top..

last holiday batch of the year..

baked a sourdough to snack on a 14 hour flight. used very cheap bread flour and whole wheat and rye levains.

this hanger was custom by dennis at my request, but the size limitations of the 19 makes it a difficult setup. i'm sure it will be fine on larger units with deeper cavities. but i would imagine the drum smoker be more than adequate roasting duck or goose which is what i originally wanted to do, but can't. i've tried to roast goose on a rotisserie, but i think hanging is the best way to cook them..

a little roast chicken on the duck hanger. i can't cook big food on this accessory. not enough clearance. .

dartagnan duck confit legs and liver products are very good..

ciabatta using 4 different types of overnight preferments the bulk fermentation was too long..

key lime pie is one of those things i rarely see in restaurants and when i do, i want it..

i 3m scotchguard the kk cover 2-3 times a year

made another batch to bring to relatives. panettone is so much work, but such a pleasure to bake..

finally got to fire the grill. it's been raining for days with typohoon weather

2-day cold fermentation. not a huge difference to baking overnight fermentation..

2% of the weight of flour

sourdough baguettes with La Sauvage T65 and the resulting iberico ham sandwich

happy sunday folks..

made a new batch. i can't cut them open until tomorrow..

get well soon @remi some kfc spiced chicken and grilling chicken bones for tare sauce. my old tare became a biohazard of mold. i guess i need to start freezing it instead of just putting in the fridge.