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Hi @jeffshoaf, all part of the learning. You are like me, you have bought in bulk and so have lots of opportunities to get to the perfect steak. One of the pleasures of having a dry ager, I have found, is simply leaving a joint in the ager and cutting steaks off it when you want. You get the benefit of tasting the meat as it ages over time and the excitement of knowing that a good steak is only a knife cut away. Good luck on your next attempt.

Woo Hoo! My care package from @Troble just came! Thank you, thank you! Planning my cook now.

I was a little disappointed - it was dry and over seasoned, but i think that was my fault. I salted and peppered before grilling on my gas grill and seared longer than i usually do ( grill has a "Sear station" with an extra burner tube between the regular tubes) and i think the pepper burnt and was bitter. I then used indirect heat to go to medium per the Meater and it drifted up to the high side of medium well during resting. Next time, I'll wait until after cooking before seasoning, only go the medium rare, and maybe baste with butter while grilling. I'll most likely use the gas grill again next round to have a more controlled experiment. It'll be next week before that happens since meals for the next few days are already set. I'll probably dry age a short loin next - i was concerned with cutting thru the bone but my semi-local meat market said they'd cut it for free if i take it back after aging.

Update: delivery scheduled for tomorrow between 11-1 pm! Sent from my iPhone using Tapatalk

If you had a smolder, there’s air getting in. Make sure the obvious are all completely closed, and make sure your bottom vent hasn’t wiggled out a bit, and if you have the rear vent, make sure it hasn’t opened a bit. Sent from my iPad using Tapatalk

When I first landed on this forum I read a lot about the joys of “pot smokin” and a guy named Syzygies who had changed the way people looked at Kamado smoking, I was intrigued. The “Smoke Pot” was something I’d never heard of. I began by testing this method out with a simple foil wrap with holes, I was impressed with the thin fragrant smoke and extended smoking times with this in contrast to simply throwing wood chunks on top of the coals. I decided I wanted to make my own smoke pot. Because of my laziness I didn’t like the drawbacks of cast iron (rusts and requires a flour paste). I also don’t like the idea of a large item in the firebox, for the same reasons that many users here don’t use the KK heat deflectors (they trap heat in the firebox making the grill less efficient). This is why I ended up with the small 475 ML stainless MSR self-locking pot. I drilled two 1/8” holes in the bottom of my MSR pot and I also picked up a stainless sink strainer from Home Depot to allow me to use pellet wood without potentially clogging the holes. I figure quality 100% wood pellets will give me way more wood volume in the small pot and increase run times, I can fit over 2 cups of pellets in the MSR pot with this method. I also can fit several smaller wood chunks without the strainer which I’m assuming will still give me 3+ hours of smoke. I don’t know how the pellets will work as I’ve never seen anyone use them in a smoke pot but I already have them stocked up for when I get my new KK and Dennis’s hot/cold smoker. [emoji482] Sent from my iPhone using Tapatalk

Most of us have dishwashers for this...

I bought an electric pressure washer to maintain (clean before oiling) our ipe deck. Now I use it whenever I don't want to get my hands messy washing dishes. The gas range grates ... the Komodo Kamado grates ... a misused molcajete ... the possibilities are endless. I made sure to set it up so access was a minute or two, and if I was really serious I'd build it into the side of the garage, the way some houses once came with central vacuums.

Any concern about pellets blocking the smoke holes? I guess if they did, they'd burn out at some point.

1st 31 day ribeye is out of the Steakager!

Unfortunately, my Jamaican source for pimento wood & leaves can't import here any longer. Going to have to hoard my stash like my cocochar! 😢

I LOVE my donabe rice cooker. I rarely make rice in anything else, unless its risotto or paella. @Jon B. you got that right! 💲

Coal fired Jalapeño & Anaheim verde enchilada’s with grilled chicken breast done on the Kamado. Sent from my iPhone using Tapatalk

Trying to perfect my Detroit style pizza. Used the King Arthur recipe for the dough and did 2.5X so it would fit my giant Lloyd pan. I added garlic powder and Italian seasoning to the dough which I’m sure will make the purists shudder, but it was pretty tasty. My family likes it loaded up so we used mozz and muenster (can’t find brick cheese anywhere), pepperoni, chopped kalamata’s, and thinly sliced onions. Cooked at 450, no stone or steel and the crust was nice. Not as chewy as I wanted but we ate it all. Bottom pic is the finished product, although it’s hard to tell.

I actually had someone on Instagram ask if I’m planning an exhibition somewhere post COVID. 😳 Apparently I’m now part of the local art scene (riiiiiiiight...). And then there’s @Steve M...”is that a chicken bone?” Hamburger galaxy, Steve! Hamburger! 😂😂

Each shot is composed of typically hundreds of exposures from 60 to 300 seconds each across multiple filters. These are integrated into master frames for each filter. Those frames are then processed in various ways, color combined, etc. to produce the final color image. Most of it is science. Some of it is art. For example, the seagull nebula is in false color, but those colors expose real data - regions of hydrogen, sulfur and oxygen emissions. The true color would be very red.

That lake looks ready for swimming BOC? Sent from my iPhone using Tapatalk

About 10 of us from the local home brew club bottled 200 litres of gin barrel aged Berliner Weisse a few weekends back. I’ve got so much barrel aged beer at the moment. Then yesterday, we done a case swap, so I’ve got 24 different beers to get through fairly soon, not a bad problem to have Sent from my iPhone using Tapatalk