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jeffshoaf

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jeffshoaf last won the day on February 19

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  1. I forgot to mention that if you go with the billows, be sure to get the optional damper - the billows moves so much air that it'll overshot your target temperature. The damper is under $5 and resolves the issue.
  2. If you Google Bbq Guru, you'll most likely see that their wifi controllers have been very problematic for the last several years but few complaints about their fans. I have one of their CyberQ controllers and the 25 cfm fan; I gave up on the controller - it was always aggravating to use, but a few firmware updates made it pretty much useless and it sometimes took weeks for them to provide any fixes - but I had no issues with the fan. The fan wiring didn't have any strain relief and that worried me, so I used some electrical tape to tape the wiring to the fan housing to provide some protection from accidentally yanking the wiring out of the fan. I switched over to a Thermoworks Signals and Billows fan and have been much happier with that setup.
  3. I've not had problems with ice crystals in the mix, but the machine does leave a thin layer of unprocessed frozen stuff on the sides of the container with some recipes; if you scrape some of that off when scooping. I've also had a few times when I used real sugar and didn't get it dissolved well before freezing - the frozen sugar crystals didn't get ground up during processing and could be mistaken for ice crystals. Full fat/full sugar recipes generally don't require a re-spin, especially if you do a mix-in. Adding a bit a liquid before a re-spin tends to cut down on the additional re-spins. I processed a container of Torani coconut syrup and half-and-half with 1/8 teaspoon of guar gum last week: past attempts with this recipe required several re-spins even with a splash of half-and-half, but based on a tip I saw on a Facebook Creami group, I ran a mix-in process instead of a re-spin without actually adding anything as a mix-in and it came out great. I think freezer temperature has an affect on need for the re-spins as well; typically, the recipes that I've done that required a lot of re-spins were powdery and dry looking after the initial spin. I think the re-spin melts the mixture a bit and that adding a bit of liquid has a similar effect.
  4. @MsTwiggy I've posted several pics in the Non-KK Cooks thread - here are a few:
  5. Yup, I'm still happy with the Creami. I'm partially blaming it for my regaining half of the forty pounds I lost. I created a very simple recipe that the creami turns into one of the best non-meat things I've ever eaten: one 15 oz can of peaches in natural juice, one 14 oz can of sweetened condensed milk, dash of cinnamon. Freeze overnight, process in the Creami on "ice cream" mode, add 3 graham crackers and processed in the Creami on "mix-in" mode. It ain't healthy but it's very tasty!
  6. @MsTwiggy, I missed the post about you leaving the lid open. I only leave the lid open long enough to make sure my starter is burning.
  7. I think your issue may be lighting from the bottom. I use the Weber paraffin cubes and either put 2 right next to each other tucked down into the lump on top of the basket (with basket in place in the KK) or I'll light just a minimal amount of lump in a charcoal chimney and then do it on top of the charcoal in the basket (again installed in the KK). Using the cubes in the basket has failed a few times with the lump not getting started well but I don't recall the chimney starter method ever falling. My vent regimen is similar to yours unless I'm using a temperature controller. I used a weed burner torch to light the lump for the 1st few years of. KK ownership but I'm pretty bad at keeping a spare can of fuel on hand. I use the paraffin cubes to start my other outdoor cookers (Weber kettle, big Santa Maria/Argentinian grill, insulated gravity feed smoker, plus a new offset stick burner that was delivered just yesterday) and can get them next day from Amazon, so I almost always have them on hand.
  8. I generally get well over 12 hours cook time plus several hours of preheat time at 225°F and have lump left using B&B in my 23" - and I've been known to pull the charcoal basket out to fill it so the lump wasn't much of the top of the basket. Where are you measuring the temperature? If you describe your lighting process, vent settings, etc., we may be able to help you. KKs are so well insulated, it doesn't take a lot of fuel to keep them at that temp.
  9. I haven't used it on my KK but I have found that Dawn PowerWash works pretty well on pretty much everything.
  10. If you just need it as a holding oven, you can get a cheap electric smoker and save a lot of money. I've been using one and have held briskets and pork butts for over 24 hours. Mine doesn't hold the temperature as constant as the Anova but it does hold steadier than my kitchen oven and can hold a lot more than the Anova; when set to 150°F, it'll swing between 142° and 168°. They do have a reputation for the controls to crap out so I monitor with my Thermoworks Signals; if/when the controls crap out, I'll replace them with a PID controller. From what I've read, the aftermarket PID controllers are more precise and reliable than the OEM controls as well - I tried to find a broken used one for sale but got tired of waiting and got a new one when it was on sale.
  11. I finally managed to try something I've wanted to do for a few years - pumpkin pie, only instead of being in a crust, it's in the pumpkin shell for scooping out. I was sure I saw an episode of Good Eats where Alton did one but searching on the interwebs only found his recipe for pumpkin soup served in the pumpkin so I was on my own. Side note - I've actually never made a traditional pumpkin pie with a crust so this was a totally new adventure. I was wanting to get a locally grown pie pumpkin but life intervened and I ended up getting one from the grocery store. I cut the top off, scooped out the seeds, and cut and scooped as much of the flesh as I was comfortable doing without compromising the shell strength. I ended up with about 2 pounds of pumpkin. I considered smoking it but decided to go a bit simpler and roasted it in the oven. Since I had several cans of sweetened condensed milk on hand, I found a pumpkin pie recipe that used it; the recipe has a 15 oz can of pumpkin puree, so I doubled it. It also called for pumpkin pie spice which I didn't have so I found a recipe for that on the interwebs as well. Tossed the roasted pumpkin and other ingredients into the blender and pureed it, then poured it all back into the pumpkin shell after a taste test - it was tasty! I put the pumpkin top back on the pumpkin and put it into the preheated oven in a foil pan. I had no idea on how long to bake it since it was encased in the shell and was much thicker than the average pie, so I monitored the filling temp using my Thermoworks Signals. After a while, I got an alert from the Signals indicating the temperature had shot over my target temp; the shell had softened up enough that the top had fallen into the filling, pushing the thermometer probe into the pumpkin shell. I tried to salvage the top but it came apart when I tried to pick it up out of the filling, so I put the pumpkin back in the oven without the shell after repositioning the probe. Once the filling made it to the proper temperature, I took the pumpkin out of the oven and let it cool before refrigerating overnight. The shell was very soft and was sagging into the filling so I trimmed it some before serving. I stuck some graham crackers around the edge of the filling and crumbled more on top. Other than the issue with the lid and the shell getting too soft to easily transport, this was a success and very tasty. If I do this again, I'll bake the filling for a while before putting it in the shell and bake the shell just looking enough for it to soften just enough to not taste raw as well as baking the lid separately to allow more heat into the filling. I may try smoking it as well. I think this would be a good dessert for a party or holiday meal, especially if it can be presented with the intact pumpkin top. I've attached pics chronicling the whole process.
  12. I have plenty of spit to work with so I hope to move the motor further outside the fire box when I work out a better mount.
  13. It came with two additional sets of forks that are double ended (prongs pointing in both directions), so I can secure 3 chunks or have an inner and outer fork on each end of a pig. I'll probably order two more of the double ended forks so I can spin 5 chickens or turkeys at the same time. They're also supposed to be working on baskets; when I asked about them, they indicated the baskets were big so the may be good for ribs or other large flat cuts that would be difficult to put on the spit. I figured out a temporary mount for my grill this morning; this will be at a fixed height, but should suffice until I get some brackets fabricated to attach to the grate mounts. I have some different clamps ordered for the temporary mount since the ones I had on hand really aren't appropriate for this. PXL_20231027_142935074.TS.mp4
  14. I was looking for a rotisserie for my Santa Maria grill and, per usual, I went overboard with a spit rated at 125 lb along with a fire pit and drip tray. They threw in their fireplace mounting kit; I hope to use that to mount the rotisserie to my grill. Hope to spin a chicken some time next week. Its made in and shipped from Germany; I ordered over the weekend and received it today. https://r-grill.com/ PXL_20231026_212312025.TS.mp4
  15. Spare ribs on the big grill over hickory. I haven't grilled ribs in over a decade but it was a nice change from smoking them. So good i ate a whole rack and then felt miserable. Also baked some sweet potatoes down in the coals. PXL_20230929_175423483.TS.mp4
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