tony b

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?"

In these parts, those are called "Juicy Lucy." They originated in the Twin Cities. Be careful, as the cheese has a tendency to turn into lava, hence their advice about cutting in half before taking that first bite - unless you like to peel the skin off the roof of your mouth!

Excellent job, MacKenzie, but what else have we come to expect?? I've done salt crusted red snapper before and that was great. Salt crusted baked potatoes are good too. One trick is to beat up an egg white, with a splash of water, and mix that in with the salt. It's a bit easier to mold than just wet salt, which has a tendency to fall off before it dries and forms the crust during cooking.

Get in my belly!!!

Go, Bruce, Go!!!

Almost meatloaf!

Bob looks quite content to me.

Thanks for thinking about me, MacKenzie. You know how sensitive I am - LOL!!

Yaaa, no ketchup in sight!!

I've done salmon (was the 1st thing that I did with it after it arrived last summer). Will be better now, since it's colder outside - true cold smoking!