tony b

@ckreef - the secret was the Duke's mayo. Best stuff on the planet!

@MacKenzie - finally a good use for ketchup!

I thought that was funny!

To be honest, when i did my last cold smoke (nuts) I waited for the temps to clear freezing (32F/0C). More for me than the smoker actually! You might fair better with it being cold; the smoke will condense on the cheese faster and it will be ready sooner - my best guess?

Duh, thanks for the reminder, Jeff - I have a headlamp stashed away in a drawer. Will dig it out next nighttime grill. @MacKenzie - nice piece of fish. Curious about the spuds. They look like deviled eggs - ha, ha!

That's a major burn hazard waiting to happen! I be those metal walls get screaming hot. Don't have any small children or pets in the area. I bet you could burn your hand easily just reaching into that side bin for the S&P shakers or that end "table" for your tongs, etc.

Still looking for a good "hands free" BBQ light. I've tried several of the LED gooseneck styles with C-clamps. They work great for a while, but soon develop the need for Viagra! Might try this one next, as it was the Recommended one on Cooks Illustrated. https://www.amazon.com/dp/B00GM477G8 Anybody found one that they really like?

I'm OK with that suggestion!

A lot to pay for a prop! I was intrigued, but have plenty of knives already, especially chef's. Would still love to have a good Japanese petty knife though.

Almonds, cashews and pistachios - yummy combo! How'd they turn out, MacKenzie? What did you put on them for seasoning?

YO, Dennis! You listening out there??

You'd get too much bypass airflow around the basket. Would turn the KK into a BGE. Who would want that?

CFD! Now I'm really having bad flashbacks!!

Reminds me of all the horror stories of having to rescue some of out top scientists from WWII battlefields when the Manhattan Project started. War is such a terrible waste of human potential.

Can't wait to see what you come up with - more guts than I've got, for sure!

My thoughts exactly when I saw it. I actually thought it was an older POSK. We'll see if KJ's version doesn't shed tiles as bad as the later POSKs did!!

Bad flashback to grad school!! @FotonDrv - Yeah, it think you've got the wood chipping issue well in hand! The chips that I got from Fruita Wood look like they were just run through a chipper. Random small bits of various sizes. I occasionally find one that I have to break up to get it to fit inside the CS. My advice is to keep'em small. They'll fill in better inside the smoker. Classic efficiency problem - optimal size for good airflow (not too small) vs maintaining a continuous burn (not too big), plus not having to refill the tube if you want to smoke something for a couple of hours.

Campaign closed on December 30th. Can't get in now. Misen is in production, but are backlogged. btw - got an email a couple of days ago from Lane's BBQ. The are shipping the 1st test rub in a couple of weeks. Excited!

Did you find a replacement for the one your really wanted yet, or just being hopeful you'll find one by springtime?? For yakitori or satays like this, they need to be near the heat source. Only way to do that in the KK is the sear grill, but it's difficult to reach all the way down there to flip tiny wooden skewers - and the sticks burn up too easily (even if you soak them in water first)! That's why the yakitori grill that Charles and I have works great - the skewers hang off the edge and the grate sits right on top of the charcoal.

You old hippy!

Nice compendium. I filed it away for sure.