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Showing content with the highest reputation on 05/22/2022 in all areas

  1. Went to a party at a friends house today so i cooked a 20 pound pork shoulder, smoked for 19 hours at 235. Also baked a couple loafs of bread so we could make sandwiches And they have a puppy !!!
    5 points
  2. Awesome looking T-bone nicley done Sent from my SM-T835 using Tapatalk
    3 points
  3. He might have said “you get a lifetime membership” to the owners section of the forum. It’s where all the cool kids hangout, and Tony lol
    2 points
  4. I had a traeger timberline 850. The keyword is had. They really don’t impart any smoke flavor, the pellets are too dry. They have no open flame, and are usually limited to 500°, so searing is non existent. They’re easy bake ovens, and I won’t have another. Sent from my iPhone using Tapatalk
    2 points
  5. OK, piling on this bandwagon. I just brought home a 1 yo Cavalier King Charles Spaniel - Buddy. He's been with me 2 weeks now this Monday. My 4th Cavalier. Been without a dog for over 16 months. So I was ready for a new companion! He hasn't discovered the KK yet, but he does like hanging out on the deck with me.
    2 points
  6. tl;dr decent smart oven. no microwave. fast and accurate to reach temps. steam is biggest feature but falls short. so after a couple cooks with this thing, i can say that this machine is...not bad. it's a combi oven, except that it's missing the microwave feature, which is not a big deal since i already have a microwave. but for others, it might be a deal breaker. it has all the things you get in a full featured combi oven. i'll go through each, some more in detail than others. 1. steam This thing has a boiler that can generate steam. For baking, it aids in rise before the dough is baked shut. for 100C cooks or below, it works as an RH precentage. over 100C it's just steam power by precentage. i would say that it's not a sauna at 100%. it won't work like a dedicated steamer. but it will add moisture and humidity. we tried to steam soften some fish maw (asian delicacy, these are the dried swim bladders of fish) but it didn't do a good job. for baking bread, it's works, but i would say that using a cloche or cast iron pot gives you an even more violent rise and ear. but having owned previous combi ovens before, i think the steam function on the APO is probably the most powerful. but its still not enough to steam fish or vegetables.. 2. convection bake yes, but locked in high if using the rear element, which is the main heating element for this oven. 3. air fry. excellent. we made a bag of frozen fries and onion rings so it's much higher capacity than the drawer kind. but you still need to rotate the pans for even cooking. 4. proof. works well with the built in thermometer probe. good thing about proof is it also adds 60% humidity. bad thing is the fan is on and you will need to cover the dough to prevent drying. 5. bake yes, from 25 to 250c 6. dehydrate i just tried to dehydrate some sliced apples and it works relatively well. but the capacity is limited to the trays you have and you need to figure out how to cut mesh screens to fit. 7. broil kinda like toast. 8. sous vide there are sous vide modes that use steam and no steam. i have only used the non steam mode, which basically is cooking low heat. they advertise bagless sous vide but this can be accomplished with any oven that can operate low temps, like my kitchen oven that can do 50c. i think sous vide was a trend and marketing it in this oven is an anova thing. 9. roast yes. 10. toast if set to high, you just place the bread on the highest level and run the top element only. i use this feature because i don't want a dedicated toaster. but a dedicated toaster will do a better job. 11. defrost i haven't used this feature. 12. reheat not used. there are several heating elements in this thing. the main fan driven one is the rear. there is a top element for toasting, a low temp bottom element for proofing, etc. you can operate each element independently or all at once. the fan will be locked on high when in sous vide mode or rear element mode which can be annoying. in other modes the fan speed is adjustable. there are also several thermocouple thermometers inside. the amount of rubber gaskets make me believe that these will be the first to fail. there is a gasket around the oven door that does a good job sealing air in. i can hear air swooshes when opening the door. there is a gasket around the bottom element, and a gasket where the glass halogen light is installed above. the steam water reservoir is huge around a gallon?. its recommended to use distilled water. i use dr pavlis water. the oven will tell you when to decale but i read it can be turned off. it comes with 2 racks. 1 flat pan. a short probe thermometer that's too thick for delicate meats. all the controls can be operated on the handle touch screen. it can't use touch screen with oven gloves on. you can also control the oven on your app via wifi. the app has all the preset recipes so you just type in roast chicken and run the program or edit the program to your needs. i had to buy the perforated pan for cooking drippy stuff. i wanted a baking steel but they didn't have it for sale at the time. the build quality is typical for a consumer appliance. lots of plastics. thin sheet metal. i can hear the interior walls pop when it gets warm.
    2 points
  7. I'm considering buying the 23kk now before getting the 32 down the road. So I took the tape measure outside to my large bge. And I compared the measurements of the 23 to the egg and said WOW!!! I measured every which way but loose. No comparison, that 23 is huge. I want to see one now before I purchase. If anyone is around Columbia S.C. I sure would like to see yours if possible. I would drive a few hours if necessary.
    1 point
  8. Hello everyone, I am interested in seeing a 23kk in or around the Columbia S.C. area. I am willing to drive a few hours if necessary. I am considering buying one but I sure would love to see one in person first. Thanks in advance for any help. I live in Sumter S.C. Peace, Lance
    1 point
  9. @C6Bill this meat looks almost candied. it's fantastic..
    1 point
  10. That moment when you are sure it will fall lol
    1 point
  11. Beautiful cooks everyone! Simple roast chook tonight, always such a juicy result on the KK! Sent from my iPhone using Tapatalk
    1 point
  12. Back bacon, aka, Canadian bacon are roundish and breakfast bacon is in long strips. Now you know the story of bacon and I'm sticking to it. Different cut of pork altogether.
    1 point
  13. @ Troble, no way am I trading your octopus for a rib and I know you know why. The ribs were marinated overnight with crushed black pepper and granulated garlic. Grilled for about 5 hours and the temp was about 230F as I remember. I am about to warm the rib for dinner and I plan on steaming it in the Vermicular Musui Kamado. Just add 2 or 3 tablespoons of water and maybe 10 min. on low. Here you go leftover rib meat dinner. Now I just need a double espresso.
    1 point
  14. Found some beef ribs in the freezer and the weather was nice so why not make the most of it. Plated.
    1 point
  15. Bourbon sausages. 88 degrees. Pool, beer & brats kind of day
    1 point
  16. Decided to make something nice today, it was in the 80's so it actually feels like summer time. 40 oz Porterhouse from SRF, did a reverse sear. Finished caveman style of course
    1 point
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