tony b

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!

That stuff is magical. I did some potatoes in duck fat for tonight's dinner. Wonderous!!

You will have fun with it. I did some smoked nuts for holiday parties (cashews and almonds) using the cold smoker - very nice. Been thinking about doing another batch of cheese.

Were you able to save the duck fat in your double drip pan?

Welcome to the Obsession, Paul! Looking forward to some pics of your cooks and grill down the road. Can't wait to see that dark green one as well, once it's in its new home!

The standard PBW mix is 1 TB per gallon of hot water. It does work better in hot water. Don't know about dumping it on the yard/plants, etc. Mine goes down the drain in my brewing room. But my guess is that if you're cleaning grill grates and roti baskets with it, they are greasy, so probably not good for plants. My bucket from this last cleaning had a nice greasy layer floating on the top of the solution. I've got the big tub that Charles recommended on my shopping list, too. It's just that I have a lot of the 5 gal buckets from Home Depot and Lowes in my brewing room, so it's what's available for the time being.