tony b

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.

Can kill 2 birds with 1 stone - new gas door with the wing nuts to secure it to stop leaks, and put a port in it for the CS or Guru with a plug like the front port.

In the few times that I've used the CS, I've not had any problems with smoke layering in the lower part of the grill. I open the top vent about a full turn and see smoke seeping out, similar with the smoking pot. When I opened the grill doing the cashews, I got a nice face full of smoke.

@FotonDrv - if you're going to use those limbs in the CS, they need to be fairly small, not bigger than 1.5 inches in length/diameter. Think wood chips vs chunks.

"flame front" - there he goes again, using those fancy engineering terms again - LOL! btw - MS in Mech Eng here. Bachelors in Nuke Eng.

You got it - homemade pastry bag. But I have to admit that I stole this idea from the smoker pot master, himself, Syzygies!

Spoken like a true Mechanical Engineer!! Fluid dynamic rule, baby!

I've not had any problems with it rotating on me by itself, unless I bump it accidentally. It's a fairly firm fit into the Guru port. I've always wondered what Dennis intended with that bracket in the middle of the exhaust pipe? Then he posted about boring a new port into the KK wall so you could still use the Guru in parallel with the Cold Smoker. I'm not planning to drill any holes in my KK in my lifetime, so I guess it's just an accoutrement on the CS. @FotonDrv - I tried to "cold smoke" some cheese before the Cold Smoker became available. I was trying to keep the temperature as low as I could in the KK with a couple of pieces of lit lump and tossing wood chips onto them periodically for smoke. I let the temps get away from me and the cheese ended up looking like something out of a Salvadore Dali painting - LOL!!

Nicely done! You're off to the races now!

I have to admit that I don't precisely measure it. Usually about a 1/3 cup AP flour in a sandwich bag, then drizzle in water and squish it around until I get the consistency I want - think Playdoh. Mix thoroughly, as it will fake you out sometimes and have a dry flour pocket in the middle. Twist up the top of the bag, snip off a bottom corner and pipe the paste onto the lip of the lid. Do this over the sink or outside, as it can get messy.

The other key to the CI smoker is placement on the lit charcoal. Don't bury the smoker in the middle of the charcoal. As the charcoal burns away, the pot will stop smoking. Set it on top of the lit charcoal.

None for the cashews, as they were already roasted and salted. Since the almonds had no flavoring, I whipped up an egg white with a splash of water in a bowl and tossed them in to coat them, then sprinkled on the seasonings. I forgot that the almonds were for baking and so were raw. When they came off the cold smoker I ended up tossing them in the oven to finish. Lost a lot of smoke flavor in the process. Next time, I'll either buy roasted almonds or will reverse the order and toast them first before the egg bath and cold smoking. Oh, almost forgot, I was using perforated baking sheets.

Real binchotan is really expensive. I have found that cocochar works really well in the yakitori, burns almost as hot and very little ash.

I have the same one as Charles. Here's the Amazon link. https://smile.amazon.com/gp/product/B003601SRA Most hibachi have metal bodies, these are ceramic.

Yes, you posted over here as well, Charles. Didn't go looking for it, but should be fairly easily found. Cute, MacKenzie. The nuts were super easy, but it was a windy day for me and keeping the cold smoker burning was a bit of a challenge. Good thing it was a short smoking session. Cashews came out great after only 30 minutes. Need to work on the almonds. Tasty, but not really smoky flavored, just toasty.

Some of the best advice that we give potential buyers here - load up the shipping pallet with as much charcoal/smoking wood as it will hold. Cheapest price you'll ever pay for it.

Funny! Assume you know about the Forum section for posting requests for pallet shares? I did one many moons ago with @Firemonkey, but he doesn't seem to hang out here much anymore. HINT, HINT!!! I'd love to score some coffee wood charcoal and smoking wood.

Nice, except for the teapot incident. I won't be doing any yakitori for months, so I'm envious of this one! If you would like to replace the teapot, Charles, give a look at this site - they stock lots of out of inventory china, etc. http://www.replacements.com/

too funny!

So, did you pull the trigger or were you just "window shopping?"