tony b

Happy Australia Day, mate! I use simple All Purpose (AP) flour for the smoker pot. Just be careful and don't get it too watery. My "drama" is sometimes I miss a spot mixing it up in the zip bag and get a glop of dry flour spit out when I pipe it onto the smoker pot lid. Tip - I always do this over the sink, as I generally make a big mess piping it out.

Good thing you live down under, Aussie! Treading on thin ice there (pun intended) - LOL!!

What a trooper!

Looks yummy. What'd you toss on the lamb for seasonings?

Like others have suggested, get the bigger one first, then you can see what size (up or down) will work best for you. Depending on your long term plans for where they'll be located, consider either the 22" high cap table top or the standard 23" OTB as your kick-off smoker. (Hint - some good deals on the 22" Supreme right now!)

I have a buddy that raises Maine Coons. They are big, fluffy cats that are very friendly (and major league expensive!) I don't see them as energetic, i.e., as a good playmate for your beautiful Shepard. Not really a cat person, so I don't have any real advice.

Never seen one of those before either. Does it go in the side table bracket and make some kind of shelf?

Dumplings sound tasty. Soju = rock gut (IMHO). Think cheap sake. Only tried it a couple of times. The first was a liter bottle that I paid like $12 for (I'm shocked college kids haven't jumped on this bandwagon, as it's a much cheaper drunk than beer!) Second time was at a dinner and it was supposed to be "higher quality" soju in the little bottles. Not a huge improvement to my taste buds.

I'm shocked the crust cooked under all those toppings, especially all the high moisture ones! Definitely think parbake going forward! Aren't nice sharp knives a pleasure to work with?? Makes the task not only easier, but fun, too!

But, the good news is, you got it done!

Whoop-de-doo! ha,ha,ha.

Excellent set of knives, Charles! Envious and I have more knives than I know what to do with - including 3 Shun - Utility, Santoku and Nakiri. The other is a single bevel 15* yanagiba that I picked up on Amazon for a decent price ($77) to check out how I like the style before thinking about plunking serious coin down on a better one. This one is great for slicing and I get to practice my manual whetstone skills to sharpen it, too. But, alas it's not available on Amazon right now. https://smile.amazon.com/gp/product/B00I06P3Z8 Big fan of Japanese knives, but the really nice ones are serious coin - thousands of dollars. Probably never going to get that far into it, but they are handmade works of art, just like a KK. Seems only fitting, right?

Did the House Divided on a chicken leg quarter - very nice. Lots of garlic flavor. Can't wait to try that one again soon; maybe on roasted potatoes? But boy, that PitMaster Select #1 on the brisket was FANTASTIC. Best brisket that I think I've ever done and my dinner guest thought so, too. Can't wait to do a nice steak with it next. While they say it's their regular brisket rub on steroids, I think that it is more like their Ancho Espresso on steroids. Can't wait to write up my review for the Kickstarter campaign. Hoping this one's a "keeper."

Nice bread, MacKenzie, but we've come to expect nothing less from you!

Was that the Aussie peach (quandong) sauce on the chops? Been thinking that might be a good use for it?

Another bennie, Aussie, is that the cold smoker can be run if you're doing a rotisserie cook, as I can't fit my smoker pot underneath the roti basket.

Haven't done Hasselback spuds in a while, so that might be the ticket. Used the same combo - lemon myrtle and pepper flake seasoning on steamed green beans last night, with a little butter - excellent. I put the lemon myrtle in the steaming water. I've put herbs in my steaming water for most veggies for many years now. Trust me, it works.

OMG! That crackle looks seriously awesome, mate!

I have the frogmat, too. Works great, but be careful about the temperature limits on direct heating. These work pretty well, too. https://smile.amazon.com/Cookina-BBQ-Reusable-Cooking-Sheet/dp/B0081TIE5K

Never seen the cheese sauce part before, but beer brats are THE thing around here in summer time!

Just to second MacKenzie and Charles - you will be amazed at how nice and moist chicken is on the KK. And yes, pictures please!

Very clever idea with the double pizza stones in the oven trick!

Nice indeed. Have some salmon in the freezer that I need to cook up. Used my lemon myrtle for the first time last night in some freekeh, along with the Native Pepper flakes. Citrusy, indeed. Now, to figure out what to use the Bush Tomato on??

Yummy looking lamb!

Genius!