tony b

Serious looking chops and pepperoni on the cheesy spuds sounds like a winner to me!

First time I'd heard of it, was back on Emeril's show on the Food Network.

Thanks all! The pimento wood/leaves/berries enhances the jerk seasoning, with a bit of spicy smoke. Wish that I had some dry rub to help hold the paste on a bit more. I usually have some in the pantry, but was out when I looked. Time to order some more. I've used both Dizzy Pig's Jamaican Firewalk and Jamaican Country Style (JCS) Boston Bay. @MacKenzie - yes, my cold smoker arrived. Went out today and bought the aquarium pump and tubing for it. My smoking woods from Fruita are supposed to be delivered today, but haven't shown up yet. I will post pics when I fire that puppy up! Thinking a nice piece of smoked salmon.

Sooooo, after waiting 2 months for this shipment, my Jamaican Pimento wood finally arrived today - unexpectedly (no tracking number). Fortunately, I had planned to do a rotisserie chicken anyway. So we went from my standard rotisserie chicken (Plowboys Yardbird rub and Butcher's BBQ Rotisserie Chicken injection), to Ya'Mon, Jerk Chicken. OK, fire up the grill and make a Mojito. Smoking pot with the long-awaited pimento wood, pimento leaves and some allspice (i.e., pimento) berries. I was inspired by Raichlen's Project Smoke cook. Chicken in the roti basket, direct heat. Started out low (275F) while the KK was heating up to target (325F). Bird was injected with Vernon's Jerk Marinade, Dark Rum, and a splash of water (blended in the Vitamix to a nice injectable slurry). Outside was slathered with Vernon's and a splash of water. And Yes You Can, rotisserie an ear of corn! Did a trial run before heating up the grill, so I knew that I could secure it in the basket. Chicken is done. Plated, with the ear of corn and some bowtie pasta in my favorite jarred sauce - Michael's of Brooklyn's Homestyle Gravy. Ya'Mon, this was a tasty dish!

Yep, that's the one. You will likely get Dennis' latest upgrades for the adjustable/locking shafts and mounting bracket, so you should be set when it all arrives. I just took delivery on the cold smoker yesterday, so I haven't gotten a chance to use it yet, but soon. You immediately notice how well built it is - just like everything Dennis makes! I have wood chips from Fruita being delivered tomorrow. Still need to get the aquarium pump and tubing. Had a plan to get high temp silicon tubing from my local homebrewing supply store, but this is a really small ID and they probably don't carry anything this tiny.

Looked for those sausages at CostCo here, but they didn't have them. You guys must not let them cross the border! How was this batch of fries? Crispy?

Nice bird and rice/couscous dinner! I love them both, but have never mixed them.

Great to see you posting again, Poochie! Missed your bad jokes! Hope all is well.

Major Bummer, dude! What a waste of tasty (and expensive) meat. Glad that SRF refunded your cash. Plan B sounds OK to me!

Another stunning cook, MacKenzie. How long did you cook the fries for this time?

Like MacKenzie said, find out if they sprayed the trees with any pesticides (unless they are organic). And, remember the wood will have to dry/season before you can use it. You don't want to use green wood for direct smoking.

Dude, you seriously know how to rock the pizza!

Just ordered their medium sized chips for the KK cold smoker. 5# of alder wood for salmon, 5# of their Burt's Blend (Hickory, Cherry and Peach). Free shipping too!

Great! Thanks, Churchi! You're the best Admin we could have.

I was at a dinner party at a buddy's house and he let his 2 Jack Russell terriers out. They got into it with a skunk and when they came back in the house, that was the end of the dinner party. Fortunately we'd finished eating. But, my buddy had to bath them in tomato juice and then shampoo them several times to get the smell to a point where the dogs could stay in the house.

Indeed, that's what attracted me to it. Especially for something you're going to run for 30 seconds at the most. PITA.

Nicely done!

There's been past talk of it, but the logistics might be a bit difficult. We need to find a cluster of KK owners in the same local area so we can have enough grills to cook on. I'm thinking Bosco's??

Good to know. I got my pink butcher paper on Amazon.

After Dennis' post about using the defunct hair dryer to jump start his charcoal, I did a search and found this on Amazon. https://smile.amazon.com/gp/product/B00D5FS7HA I ordered one, for S-n-G's. I've used it several times now and I have to say that I like it. Easy to use, no cords (battery powered), works like a charm. Now I can hit the charcoal with only a 10 second blast from the MAPP torch, then hit the lit spot with this blower with a couple of 10 second blasts, and we're off to the races. Will save some coin on MAPP gas canisters, as AAA batteries are cheaper. Don't know yet how many uses I'll get out of a set of 3 AAA batteries, but I buy them in lots of 40 at CostCo, so I have plenty of them around.

But, I can see it now. PFM

Amen to that one, Brother!

Can't see the pic of Shuley's pie?