Content: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Background: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Pattern: Blank Waves Notes Sharp Wood Rockface Leather Honey Vertical Triangles
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cschaaf

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cschaaf last won the day on April 28 2016

cschaaf had the most liked content!

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About cschaaf

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    South Georgia

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  1. I measured the legs of that top grate, I think that's what you are looking for. The long legs are about 5" from the bottom of the leg to under the grate crossbars. So add another 3/4" if you are looking for the distance between the cooking surfaces (the top grate and the one that it is sitting on). The shorter legs rose about 1.5" from the top of the grate cooking surface.
  2. Hellooo Nnnnewman. That a great looking shot!
  3. It makes that brisket look like a hamburger.
  4. I like most of his videos and I don't think he talks all that slow - but, living where I do, maybe I am used to it now.
  5. Meat Load is a great name for a heavy metal band - except there may be market confusion with Meatloaf.
  6. I wasn't really trying to poke, either... okay, maybe indirectly. I just wanted to see why he didn't drill in the bottom. If he would have said that that would allow him to test the pot in many different configurations, that would have been a good answer. To me, his answer just proved that he wasn't willing to give it a shot to really work. I really don't understand that. I figured wither we'd get either a logical or illogical answer from him... then readers could form their own opinion based on that.
  7. I want to respond to his dumb answer, but it would be like talking to a cast iron pot. His method was - try this and give it every opportunity to work. Except, pre-decide that the hole location doesn't matter and drill them in the side. Then, as proof that the hole locations don't matter, point them at 12:00. Nope, no difference. Now turn them to 3:00. Nope, no difference. Therefore, it makes no difference which way the holes face. He said, in his tests, it didn't matter which way they pointed. But guess which way he never tried? I don't think the Mythbusters will be calling him any time soon for advice on how to test things. If I had stock in cast iron pots, it might be worth the argument. Otherwise, I've passed the point of caring.
  8. I've never done a class, so I can't speak from experience, but at that price, I'd probably go for it.
  9. You can try Benadryl for your dog. We have a dog that will itch ALL NIGHT in the summer. She 'sleeps' in the room with us and keeps us up all night. A Benadryl tablet before bed really seems to help her. If it's really bad, I'll give her one in the morning and/or one when I get home from work. Check with your vet first! http://www.petmd.com/dog/care/can-i-give-my-dog-benadryl-and-if-so-how-much
  10. So how many different places did he drill the holes? Oh well, we tried. Everyone needs to draw their own conclusions.
  11. I forgot to post about my salmon cook... and I'm old, and it's been a rough week at work, so I don't remember all of the details... I used the Char Broil lump for the first time and thought it did well. I lit one starter cube in the middle and set the bottom vent to a sliver and for the top I pushed one of the tabs probably less than a quarter turn. I probably could have gone less than that and been fine. I got it to settle at 190 dome and let it run like that for about an hour before I put on the salmon. It ran fine for about 1:45, then started to climb. I dialed the top back a bit, but by the 2.5 hour mark, it was up to 210. Not a huge deal. I put on my glaze and dialed back the top again and closed the bottom a little more. I think I pulled it about 20 minutes later and it came out great. A bit dry around the edges, but I think the brine causes most of that. It felt dry when I took it out of the brine. After I pulled the fish off, I took off the bottom door and spun the top a few turns open to burn off the fish oil on the grates. It only took about 4 minutes to get the dome to 700. I closed everything down and walked away.
  12. I opened a box of this over the weekend. Pretty good stuff. I'd say it is medium sized chunks and medium density. I lit in one spot and ran at about 190 (dome) for about 2 hours. Then it creeped up to about 210 for the last 45 minutes or so of my cook. After that, I wanted to burn off the grates so I pulled the bottom door and spun the top vent a few turns and the dome went to 700 in about 4 minutes. The only 'issue' I had was that I found it difficult to pour out of the box into the grill.
  13. I'm not sure what I find more amazing - the price you got from the manager or the fact that you actually saw a manager in the store!
  14. I did this on the KJ Classic a while back and didn't have a problem keeping it low. The KK should be easier. It is a bit of a challenge for a second cook, though. I used half a starter block (Rutland) and lit in the middle. On the KJ, my lower vent was maybe at 1/2" and the daisy wheel about half open, maybe a bit more. A few things to remember: Grate temperature is lower than the dome temp and most importantly, DON'T PEEK. Once you get your temp, get the salmon on as quick as you can so the lid doesn't stay open for long, then trust the KK to get back to your stable temp. Only open that lid when absolutely necessary (to base on a final glaze or to pull the completed cook). I'm still planning the same cook tomorrow. @Aussie Oras suggested vent settings sound like a great starting point.
  15. It has it in the description: Please note that the largest grate spacing on this basket is 1" of separation and that foods with a profile smaller than 1" should not be placed in the basket as the opportunity for ejection does exist. Please consider that as food cooks it will generally shrink, this should be considered when preparing food and filling the basket to ensure no food is ejected as the food cooks and ultimately shrinks in size. The image makes the gaps look larger than 1", though.