tony b

Might have to give the alcohol trick a try. I'm hoping to cold smoke some pork chops this week, weather permitting.

Nice score on that freezer! I've never seen one with cooling coils in each shelf like that! Bet it freezes that ice cream in nothing flat!

Yeah, this thing is kinda tricky. I have often struggled keeping it lit, too. I finally bailed out of using wood chips and went to pellets like those used in pellet smokers. I seem to have better success with those. I'll try and answer a few of your other questions as best as I can. 1) The small tube that the air flows through, the opening (you have a later version with the grate) should be facing down, so it doesn't get clogged with ashes, as the chips/pellets burn. 2) I tried the lit piece of charcoal, but found that it does works so well, at least for me. I just fill the tube with the pellets and blast the side air holes with my MAPP torch until I get good smoke production going. 3) & 4) I fill it up from the get go. see #2 above and put the lid on. 5) I was an early buyer, before Dennis started supplying the air pumps, so I bought one at the local pet store. So mine only has one speed/setting, there's no adjustment. I tried putting a flow valve in the outlet tube, but it didn't work very well. I don't change how I set this up based upon the smoking temperatures. I normally am doing cold smoking, with no fire inside the KK. Search the Forum, as both Dennis and some members have posted videos of the smoker.

That definitely looks like a Michelin 3 star dinner!

Yes, I think it was worth the wait to finally get it. I really like the improved range on the MEATER+. Sorry, even though the temps are still doing better here, it's been raining all day today and into tonight, eventually turning back to snow by morning, so I'm not going to brave the elements tonight for dinner. Had plans to go out anyway - hockey game tonight.

Wow, I knew it would be a lot, but not that many! But, "Enquiring Minds Like Ours Would Like To Know" - how do you do the pebble tiles?

We broke above freezing today - HURRAY! So, that meant time to grill out! A nice prime grade sirloin wrapped in bacon. Sorry for the messy plating pic, but I didn't realize it until too late. Grilled some asparagus and some nice sautéed mushrooms. No end in sight to this winter weather though. Freezing rain/sleet tonight into tomorrow morning.

@Bruce Pearson - if you're curious, search the Forum, as MacKenzie posted the recipe some time ago. I've never attempted it personally, but you might be curious enough to give it a go?

Many of us here copy Aaron Franklin's brisket method, wrapping in pink butcher paper after the stall. https://www.smokedbbqsource.com/smoking-your-first-brisket/ You can go either lo & slo (225F - 250F) or hot & fast (275F - 300F) on the KK, indirect. Ignore the advice about a water pan, as we don't need those on a KK. Once the brisket clears the stall, typically around 170F internal temperature, then wrap it in the pink butcher paper and put it back on the KK until it hits 200F - 205F internal temperature. Then take it off the grill, leave in the butcher paper, wrap it in aluminum foil, and a large towel and put into a large cooler to rest for at least an hour, up to 4 hours (gives you lots of flexibility on timing your dinner.) Then slice against the grain (tricky, as the grain lines are different on the point and the flat). Plan B - if you want to try your hand at "burnt ends" (aka, meat candy) - when the brisket is done, separate the flat from the point (much easier done when cooked versus raw), wrap the flat as above, and cut the point into large cubes (1 - 1/2"), season with your favorite rub and/or sauce, then toss into a pan large enough to hold the cubes in a single layer. Then back on the KK for another hour. Heaven!

Funny, MacKenzie, but those fries do look seriously crispy!

Good info! Thanks for sharing, Jon. Now, if I could only come up with the cash to buy it - LOL!

Well, given that you just bought 4 bottles of the stuff, I'm pretty sure that Pineapple Head will be the "star" of a lot of cooks at the Aussie household in the near future!!

Is that degrees F or C??

I think we'll overlook that! Looks seriously yummy.

Despite it snowing for the last 20 hours, you just gotta bear down and keep on grilling. I was damned and determined to do a rotisserie chicken for dinner tonight, as I had set it out to thaw in the fridge yesterday. Rubbed with kosher salt and baking powder overnight to help dry out the skin. Onto a 325F grill, basket splitter with the fire in the back half, with a chunk of peach wood. Cavity seasoned with Penzey's poultry seasoning, wiped down the skin, oiled with olive oil and seasoned with Harry Soo's Slap Yo Daddy spicy rub, and injected with Seasoning Stix Holiday sticks. Meater+ doing it's job. Came out pretty good. I ramped up the temp to 400F for the last 20 minutes. Skin was OK, not super crispy. Plated with a wild rice mix and steamed broccoli. You can't let Winter win!! Release your inner caveman and keep on grilling!

I have both - Dennis' smoker and a cast iron dutch oven smoker pot. I made the smoker pot long before Dennis developed the cold smoker attachment. I find each has their own applications, so it wouldn't hurt to ditch the aluminum foil pouch for the cast iron dutch oven smoker pot - IMHO.

Love Penzey's. My "house blend" for lamb is a mix of their Greek, Turkish, and Berbere seasoning. (Shhhh! It's a secret recipe! LOL)

Indeed! That's a LOT of Pineapple Head, Aussie. Good thing you like it that much! LOL

Where's the air fryer, Aussie??

Can't wait to see how they turn out, Aussie. And there you go again, being outside the box, putting a steak rub on ribs!

Adding the liquor will make it "boozy" - not necessarily a bad thing, but would be the biggest difference between the 2 products.

Mine has shipped and should be here late next week.

WOW, look at the crackle on that skin - outstanding job!

It is the year of the pig after all!