All day yesterday I was looking at posts of things being made. Mr T posted kimchi that looked great. Red posted tater salad that I've been craving. It had been a while since I smoked Quarters so after work I rushed to the store and sure enough they had quarters on sale! So for dinner I made a hodpodge mix of stuff for dinner. While the Mini-WSM was heating up I boiled some multi-color taters and eggs for the tater salad. I pulled out the mandolin and sliced cucumbers and radish for the kimchi and got the cucumber salted and pressed. I seasoned the chicken with SPOG and paprika. I peeled the eggs and threw them on the mini for 30 minutes while the smoker was heating up. I ran 365 brand lump with apple tonight, American made pickle press! I used Mr T's Kimchi Recipe, quick, easy, awesome! http://www.smokingmeatforums.com/t/140989/kimchi-quick-hot-pickled It's Smokin Good!!!! The beginnings of tater salad Note: purple taters cook faster than the other two, so you need to pull them before the others are done. The players. Pepper, salt, celery seed, garlic (not pictured), paprika, Guldens and Helmann's cousin BF. I normally put pickles in this but I forgot!!! Everyone always asks "how much mayo". It varies, enough to get the texture you want. I always start with a bit then add more as needed. Add your mustard first so you don't blow past the texture you want. This batch took approx. 4 large tablespoon fulls of mayo. SPOG and paprika YUMM!!! Crispy!!! 325*-350* to an IT of 165* Now that's Smokin Good!!! ENJOY!!!