tony b

Oh, Hell-yall yeah! Homemade chicken stock in risotto is da bomb!

Nice twist on pasta carbonara, MacKenzie. I don't make stock as much as I should. Too easy to grab the jar of "Better than Bouillon."

What MacKenzie said. Looks like a winter squash to me. If you don't want to go the sweet route (maple syrup/brown sugar), you can go savory with EVOO, garlic, Italian seasonings, and grated parmesan. Would go nice on top of some pasta (spaghetti or spaghettini).

You're too much, MacKenzie!

Saw that. Think I'll stick to my 5s for some time to come!

My thoughts exactly, Jon. 'Fess up, MacKenzie!

Understood the basket; but it was the combo of the corn and tofu inside puff pastry that had me gritting my teeth, texture more than flavor.

I'd definitely try that one with real chicken sometime. Just saw Andrew Zimmern last night in Nashville talking about the hot chicken. Got me wanting some real bad! And, I'm always down for chicken and waffles of just about any incarnation!

That's what I call it, too! But, it doesn't stop me from drinking it.

Glad mine's Galaxy 5s. Sometimes it pays not to be on the cutting edge of technology.

Gritting my teeth on this one. I was quasi on board with the Wellington idea for the tofu, but you lost me with the corn paste filling. Loved the bourbon apples though.

Killin' me, MacKenzie!

Killing frost already? Hoping to keep my stuff going for a while here, especially my chiles. I will probably rape and pillage the basil plants soon to make pesto before they get hit with cold nights. They don't need to see frost, just cold air (40s) to go bad.

As another POSK owner (my K7 was one of the first batch made in Indonesia, so it didn't suck as bad as the later ones), you will not regret upgrading to whatever size KK works for you. I learned a lot about ceramic smoking and grilling on the POSK, and back then, their Forum was almost as awesome as this one (til RJ started "banning" people left and right). You know in your heart what the right thing to do is, just follow your conscience!

Yep, like just about anything, you can go into sensory overload on smoke, too.

De nada!

Here's my current setup: https://smile.amazon.com/gp/product/B00008ZA0F https://smile.amazon.com/gp/product/B00D5FS7HA The FiAir is a nice add-on if you don't have an old hairdryer lying around or don't have ready access to electricity near your grill.

Like others have said, spend some time (preferably with an adult beverage) and just keep adjusting the dials and watching what the dome temperature does for a fixed top damper setting. The top damper is more critical than the lower ones for setting temperature, as the airflow through the KK is by vacuum drag, which is dictated by the top damper opening.

Me, three - never heard of a bone-in brisket - WOW. My best guess is to cook it like a regular brisket, except it's going to take longer because of the bone. Similar to a leg of lamb (bone-in vs boneless). Can't wait to hear how this one comes out! Keep us posted.

Nice, but where's the Don Julio??

Thanks, MacKenzie, but it's up to Mother Nature. Not so worried about the tomatoes, but need to harvest all the chile peppers to make another batch of hot sauce.

Yeah, you didn't have enough!

Nice beef ribs! Making me hungry!

Real piggy rocks! As Dan said, "other white meat" - bleech! Best part of living here in Iowa is the great heritage pork that's readily available (OK, sweet corn in summer's not too shabby either!)