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I was cruising past this place today had to stop and take a pic Sent from my SM-P600 using Tapatalk

I usually do thin crust and haven't been getting the leopard spots on the underside - I wonder if the deflector will be better for these..? Sent from my SM-G935F using Tapatalk

You can use anything to bake on in principle.. That being said the heat transfer will not be the same. It's much denser and will be hotter and burn crusts easier. The baking stones have an engineered heat transfer formula that is designed for baking bread or medium to thicker pizzas. The heat deflector will do better with a thin crust

Friday is delivery day! Can't wait!!

Hi everyone, It's been a while since I've been on this forum. I've been using Smaug, but work has been crazy busy — so much so that I haven't had a chance to shoot photos or post. But things calmed down a little this past weekend, and I managed to take some photos of what I made. Some friends of ours were hosting a karaoke party, and my wife volunteered me to make some pulled pork. During the week, work was still nuts, so she went out to get the meat. I said, "Look for Boston Butts, or pork shoulders". She came back with two pork shoulder picnic roasts. When I unwrapped them, I found out that this was not the usual cut that I was used to in making pulled pork. It had the skin on, and the bones were different. But I didn't have much choice, as it was 1 AM, and I needed to get the cook started, as it was for the next day. I did a quick internet search on making pulled pork from a picnic roast cut, and for a second I considered doing one with the skin on, and the other with the skin off. But then I remembered something my wife told me once: Never experiment with a new method of cooking when bringing food to someone else's house. I decided to do both with the skin off. I also figured that with the amount of skin and fat that came off the first piece, the cooking times for the two picnic roasts would be quite different. I used my usual Aaron Franklin rub recipe. And the roasts went on Smaug at 2 AM. They wound up cooking for 15 hours, finishing up at about 5:30 PM. Temperature control was interesting with this cook. After starting the cook at 2 AM, I was up and checked on the grill at 7 AM. Smaug had settled in at about 180ºF. I opened the vents a crack, and the temperature settled in at 250ºF. Around 2 PM, the temperature started falling. I checked in on the charcoal, and it was almost all gone, so I refilled the charcoal basket. In an attempt to speed things up, I bumped the temperature up to 275ºF. I think the complicating factor for this cook was that the outside temperature was in the thirties, and the cooler incoming air made me go through the charcoal faster than usual, since the incoming air needed to be heated more than if it was summertime. My charcoal situation was also not optimal when I started, as I was using the last bits in the bag, which tend to be smaller, so they burn faster. The pork turned out really well. Our friends put away one of the shoulders pretty easily, and made a dent in the second one. And instead of having us take our leftovers back, they divided up the remainder of the second shoulder among themselves. That's never happened before. I was kind of sad about that, because I wanted to have pulled pork sandwiches the next day, but that gives me an excuse to make another pulled pork soon. [/url] [/url] The other thing I learned from this cook was how different this cut of pork is from a Boston butt. As you can see from the picture above, the bone is round, not like the flat bone that comes in a Boston butt. The bone in a Boston butt is the pig's shoulder blade. Based on the appearance of the bone, I think this cut is from the "upper arm" of the pig. The picnic shoulders took longer to cook than the Boston butts I've done in the past, even adjusting for weight, and my bet is that the increased size of the bone is part of it. The bark set up really well, but there was a few parts that I thought were a little too well done. I kind of expected this, since a Boston butt is nice and round and compact, whereas the picnic roast had some thinner parts that flopped away from the main part of the meat. Also, there's this one muscle where the fibers run all the way across the meat, and so when that got pulled, you got these strands of meat that were 8-9 inches long. They were good, but not as much fun to eat as the smaller chunks of pork. In the past, I've passed up on picnic roasts for a Boston butt, but I think I'll make some more of these now. Picnic roasts seem to be more available than Boston butts here in New Jersey, and they're noticeably cheaper. Besides, I want to try one with the skin on.

@Aussie Ora we now have our first present under the tree

That's why I get most of my stuff either from my local butcher/food coop or CostCo (which sells the Swifts Premium "minimally processed" line - i.e., not injected/brined.)

OK, so in the spirit of RTM, I figured out that the fans that I have are the 10CFM variety. Guru offers the 25CFM fans so I'm going to get one of these in and try it. Interesting that it worked on the K9, however, it was probably because it had "damper openings" all over it!

Too much mucking around moving the butt to get to the ribs - got lazy and the ribs went over a bit. Will definitely do it the other way around next time. As for how much I could fit on... I reckon I might be asked to do brisket and butts for a street party in March next year and I think I could get upward of 40+kg of meat on there... Sent from my SM-G935F using Tapatalk

Funny. I had to cut the top of the box to make it fit lol alot of unique flavours there I'm sure you will come up with something good Sent from my SM-P600 using Tapatalk

It says waterproof ip66/67 so can withstand splashes and maybe up to 1m in water it's the MK4 Sent from my SM-P600 using Tapatalk

Nice meal Aussie. Did you test your Thermapen?

Very nice gifts.

Can't wait to see all those goodies put to use.

Start probing at about 195. So far all of mine have probed tender after 200.

More than awesome. Packed very well. I've saved the Outback Pride 4 pack box (for future use) and we'll see just how many air miles can the King Arthur box log - LOL

We were more than thrilled to receive this. A game plan for this weekend is slowly emerging.

Awesome glad they showed up in one piece. I packed it well lol the other stuff should not be far away Outback Kamara Bay and Grill

Check out this video for Aaron's experiment with wrapping brisket.

Great...now I can't get six white boomers out of my head. Thanks a lot!

Now that is the kind of gift anyone would be thrilled to receive.:)

Right... I'm doing good.. The finger is healing nicely. The Therapist was happy bout how I could bend my other fingers.. Cause the tendons are tight. But I have been trying to bend them some after surgery... So im happy. Be glad when this is over. I'm so ready to go back to work.

Love my Thermopens - have 2 - one in the kitchen, the other's in the brewroom.

Heard this one for the first time on the satellite radio today. Loved it!

Nicely done, Jon. Happy Birthday to Sue, too! Next time you do the flanken style beef ribs, give this a try. https://smile.amazon.com/gp/product/B003U945I6

You're going to see a noticeable difference between foil and pink butcher paper. In foil, the meat steams and you lose that nice bark; with the pink butcher paper, the meat can still breath, so you don't lose the bark and it soaks up a lot of fat, too.

Hanger steak From Wikipedia, the free encyclopedia Hanger steak Beef Cuts Type Plate cut of beef A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale.[1] Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness. Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north where it is known as arrachera, and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa, and tortillas to roll tacos. In South Texas this cut of beef is known as fajitas arracheras. It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut. The hanger steak has historically been more popular in Europe. In Britain it is referred to as "skirt", which is not to be confused with the American skirt steak. In French it is known as the onglet, in Italian the lombatello, in Flanders the kroaie and in Spanish the solomillo de pulmón.

I love my thermopens. I accidentally got my first one wet and thought it was fried but it somehow came back to life and has worked like a charm ever since. In the meantime, I purchased another and now have two. That one looks to be somewhat waterproof

Pretty cool new twist on Christmas I wonder what the Roos names were?

Christmas music will never be the same.

Very tasty. Ora cleaned up nicely.

what is a hanger steak? looks great

LOL nice tree Christmas down here is barbie time . Be warned what you are about to see may trumatize you lol but this is what I grew up on. Sent from my SM-P600 using Tapatalk

this pic summed up my first thoughts lol congrats mate looking forward to seeing your first cook Sent from my SM-P600 using Tapatalk

I thought as much! The pizza stone on the 32 is just about as heavy as I can comfortably manage Sent from my SM-G935F using Tapatalk

I want to see the double-bottom drip pan for that bad boy! And forget lift-gate delivery, that beast needs to arrive on a Moffet truck(a Moffet is a 3-wheel all-terrain fork lift if you're not in the construction business). Just one suggestion: Center the logo in the plate with one space between Komodo and Kamado, having it justified to the outside looks a little goofy to me. Take that with a grain of salt, I've been told that all my taste is in my mouth. Looks like one helluva cooker! Congrats, Dennis, you've outdone yourself!

Isn't Vaseline a petroleum jelly of sorts? Wouldn't that be like burning oil inside the KK? Since the inside of a KK is a porous surface in theory it could suck up some of the oil smoke coming off the Vaseline. . I think I would stick to a cleaner source. 90% alcohol and cotton balls is nice and clean burning. Reef's Bistro

The third one for me is the 16" then I'm done or divorced.