All Activity

I have their thermometer and ordered the dome probe ages ago. Here is the email I received today: “Typhoon Regasas halted production of the Giant Grill Gauge last week. Our factory was under a mandatory evacuation order and the port of Hong Kong was shut down completely. The good news is that our people are fine. And the factory is fine. The bad news is that everything is out of position. We're not going to be able to get all of the inventory completed, inspected, and onto a plane before the start of Golden Week, when factories and businesses shut down for a week. Production and shipping is set to start back up on October 7th, when factories and businesses reopen. Orders from September 2024 should get shipped out quickly. The exact ship date is dependent on air cargo availability, which is at capacity because this typhoon affected everyone manufacturing in Asia. All pre-orders from October last year until now are still expected to ship this October. Thank you again for sticking with us. Hopefully this is the last update like this and we can get back to cooking! Chris Young Owner, Combustion Inc.” What do you think about this David?  

Hey Syzygies....di you ever get a response from Combustion Inc? I like the sound of this whole wireless setup

Thanks for the tip @tony b. I haven't had pieces this big before. I'll give the band saw a try. On the plus side, I will only lose 3/64" to the kerf instead of 1/8". I'll count that as money in my pocket, given the cost of the wood. 🤣

You will find that pimento wood is very hard. I struggle to cut the chunks down with a hand saw. I'm reluctant to fire up the table saw to do it.

Just received my pimento wood from Fruita. The chunks are decent sized and will require reduction before use. Happy to have it but 5 pounds of wood chunks really isn't very much wood. . . 🙁 On the other hand, it's the only source and they do include 5 pounds of pimento leaves.

I’m not Sent from my iPhone using Tapatalk

@5698k Are you not receiving my replies to your chat messages? I've replied to both but it appears as if you are not getting them.

SPF to @5698k

Pm sent Sent from my iPhone using Tapatalk

I have two brand new never used Thermoworks RFX probes. Asking $75 for each probe or $135 for both.

That's why we got Dennis to make the double-bottom pan. If you don't have one, consider it.

Dave Zier https://ziersprime.com

Any time I think about getting another cooker, it seems there’s nothing I could do on it I can’t do on my KK. I really want to get a Weber kettle, a WSM, a PK, some other Kamado like the Blaze and so on. Just to have some more toys. But I never do get one. Don’t need to.

A friend owns an outdoor store, sells many different brands of cookers, including KJ, Primo, and Blaze. I also thought the Blaze was interesting, but my friend claims they dont cook well at all and recommends them to be used as an anchor.

Blaze has that aluminum one that looks pretty cool.

Thank you so much Paul. This is very helpful.

I still have some coco char logs from 2009… I think I’ll break them in smaller pieces and repackage them for ready use.

Hello @braindoc I did a duck recently. Seasoned with Cajun seasoning and let sit overnight in the fridge. The duck with my third cook with the Duck Hanger. In both previous cooks I found I was dealing with temperature fluctuations when placing vegetables under the the protein (chicken and a couple of Cornish hens) to cook in the drippings. I was using a heavy duty SS pan that was covering most of the charcoals using the charcoal basket splitter. In addition to temperature variation I was also concerned with burning the veggies even while using a very heavy duty SS Pan. For the duck in the pictures I caught the duck fat to prevent flare ups and the pan was small so it didn’t block the charcoals as much as my SS pan. My suggestion would be to definitely put potatoes in the grill, but not directly under the duck, but to the area where you do not have charcoal directly under the pan. I would then catch the duck fat and then pour over the potatoes to allow them to cook in the duck fat. Another option is to cut away some of the duck fat before cooking (which is necessary anyways) and put the fat on a duck hanger and put veggies under this……on the non charcoal side. For our duck we did risotto made with corn cob broth and mushrooms and a side of Asparagus……It was best KK duck I have cooked thus far. Good Luck, PS - I forget the target temp. It was probably 350-375F. On another note IMHO I think you want to cook Duck to higher temp than 165F….It’s all dark meat and there is so much fat it really doesn’t dry out like chicken and I really like the crispy skin!

I’m not a fan of normally grilled meat, seared outside and pink inside. We use the KK for its sous vide like capabilities. For a steak, I’ll cook it indirect high up in the dome, above a typical hot grilling fire. It takes a little longer than straight grilling, gets a lot more smoke, and comes out pretty evenly cooked from surface to center. Once it hits finish temp or just under you could sear it but I don’t. We cook big beef tenderloins this way on Christmas Eve, and it gets rave reviews! Also standing rib roasts. If you like a charred outside and rare inside this isn’t for you. Of course for burgers, sausages and dogs we just grill them on the open fire, albeit I do it on the top grate. Takes just a bit longer and gets some more smoke.

That’s what I was hoping to hear. Do you start them right away, with the duck? What is your target temp?

I definitely put a pan of potatoes under it to cook in the duck fat drippings!

Thinking about cooking a duck soon. Drip pan to catch the duck fat?? In case it matters, I have a 32”.

Per his profile, he hasn't visited in 3 3/4 years.

It was an old commercial series from the 80s, there was some scene set supporting tradition and simplicity with a follow-up tagline of "Pepperidge Farm remembers."

Yeah that’s him. As far as Pepperidge Farm, that blew right over my head.