qundoy

That looks delicious

lookin tasty coolpapabill

NO Hammers! Post some pics of the latch, this can be adjusted.

I'm using Traeger pellets. After a few hours the burn was weak and dying, I used a 12" metal skewer as a "swizzle stick" to give it a stir for better airflow. Poked thru both vent holes and also down thru the top.

Basher, that looks great, drooling on my keyboard. 🤤

Tony, nice color on that bird, looks delicious.

St Patty day is around the corner and the grocery stores in our area are well stocked with cryovaced corned beef. So I decided it was time to smoke some pastrami. I used a rub found on Amazing Ribs. The brisket flat was just shy of 5lbs, rinsed, soaked over night, rubbed this morning and on the 23 with peach wood for the smoke. My KKooker decided to settle at 270, I was shooting for 250. The cook only took about 5 hours, I was expecting some stall, but this flat shot right through it. Wrapped at 160 deg. , pulled at 205, rested in a cooler. Pumpernickel, provolone, Dijon, sweet onion. That sandwich was sooo gooood

Thanks Pequod. I will give this recipe another go in a day or so. overall I am very pleased with the results.

Baked these this morning. These are 70% hydration, Using KA bread flour and KA whole wheat. My starter and leaven are both 100% whole wheat. Fermented over night in the fridge, approx. 18hrs. Baked in the oven using a clay baker. The first loaf looks nice, good oven spring, the crumb is denser than I would like and a little on the gummy side. The flavor is great, nice mild tang. The second loaf has not been cut into yet. The oven spring is good, blew out at the slash. Not sure what the cause of that is, should I slash deeper? Pequod, breadwerx, great info. Kook on KKers steve

Looks great Basher, high hydration sourdough breads can be frustrating, its hard to bake a good loaf. The process provides me with plenty of opportunity to learn and say a few cuss words. 😁

Balsamic Vinegar from The Winery at Holy Cross Abbey in Colorado. We have been using this vinegar for years, it is better than anything we been able to source from grocery stores or the oil and vinegar shops. I use it for salads, dressings, brushing on veggies prior to grilling, the sweetness is great for a tomato salad with a mild cheese. Put it on your ice cream. If you like a nice balsamic you might want to give this a try. https://abbeywinery.com I

Superbowl tri tip cook. Smoked to IT 105 over a piece of peach wood, reverse sear on the 23. The veggies were cooked on the 16 TT, portabella caps with onion and tomatoes, bacon wrapped asparagus brushed with a nice balsamic vinegar, and a roasted jalapeno

13 lb turkey smoked yesterday for our giant Christmas day pot of Gumbo. Bones and a collection of veggie trimmings I've been saving for the last couple of weeks simmered down for the stock. Very tasty dinner last night. I think this is the prettiest bird I have ever cooked, spatchcock, grill settled in at 310 degrees, took about 2 1/2 hrs. Used peach as the smoke wood. Merry Christmas fellow KKer's

Basher, that looks good! I love smoked salmon, will have to try this soon.

Lamb shoulder steaks, potatoes, bell and jalapeno peppers. Nice lunch for two on the 16tt.

Basher, thanks. I doubt I will use it for hot smoking, but you never know. steve

Looking to purchase the cold smoke unit for my 23 OTB, 10 years in service. Brasher mentions a loose fit in the guru port. Will this unit fit properly and perform as designed on older KKookers not equipped with the CS port? I'm not interested in drilling a new port in my old friend. Thanks Steve KKooker #610

I have used all the praw-ducts (*&^%&&) in this sewing string list ( tic, blink blink, tic) at one time or maybe more (^*^%&^) and have no note is able side a.aaafecks (tic, blink blink, tic) Kook on KKers StSteve

that looks delicious...

nice job on the chili's.

Wow, that looks tasty

very nice..

Aussie Ora, these are the some of the best tasting chili's a person can eat. these are the medium hots, they have good heat and great flavor. the hots can be a bit much for the family and the milds are best left to the gringos . CC, I agree, They are a real treat, i look forward picking up and roasting a bushel every year. Packaged and stored in a good freezer without a defrost cycle a bushel will last me all year. Hatch Chili's. My inlaws picked up a bushel of Hatch chili's for me in Ruidoso yesterday. I roasted and packaged them this morning. I started out to get several pics but only managed to take 2, the temp was quickly making its way to 107 as i was roasting these.

Hatch Chili's. My inlaws picked up a bushel of Hatch chili's for me in Ruidoso yesterday. I roasted and packaged them this morning. I started out to get several pics but only managed to take 2, the temp was quickly making its way to 107 as i was roasting these.

Thanks.