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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble


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Everything posted by jeffshoaf

  1. I just got a Maine Coon kitten last week for my 2 year old floof nugget... Meet Gumbo and Jambalaya!
  2. I wasn't going to bring it up, but have you seen the old movie "No Time for Sargents"?
  3. He's not claiming to be waterproof or even resistant...
  4. Any recommendations on a reasonably priced set of digital water-proof or -resistant kitchen scales? I keep spilling water on mine and it goes crazy for a day or two as it dries out; of course, this always happens at the least convenient time. This time I'm making a loaf of sourdough for a Mum's Day potluck and I'm not an experienced enough sourdough baker to have faith in the results without weighing everything. Yes, I know "reasonably priced" is subjective - I'm talking BGE reasonable, not KK reasonable...😁
  5. Just went and measured.... From the back to the front of the fire box is 36". The handles on the front of the fire box add another 3".
  6. I had the dimensions written down but I tossed those notes once mine was delivered. I'll try to remember to measure tomorrow but if you call them, they can provide then in short order. I do have a few dimensions I found some dimensions in some of my pre-ordering emails. Base: 57L x 23W x 18H (note that this does not include the portion of the grill that hangs over in the back sheet the brasserio sits) Height from ground to top of wheels: 78" Width from outside to outside of hand wheels: 63"
  7. it's a very nice cover! Even has separate pieces to cover the hand wheels.
  8. The Avid Armor is back in stock so I ordered one via my phone before I got out of bed this morning. https://avidarmor.com/avid-armor-ultra-series-usv32-chamber-vacuum-sealer-system/
  9. Thanks! I'm going to have to store it between uses and I think this one is a bit too heavy to move around much.
  10. I'm leaning towards the Avid Armor chamber sealers, most likely the USV32: https://avidarmor.com/avid-armor-ultra-series-usv32-chamber-vacuum-sealer-system/, but may go with the smaller USV20 if it restocked first (they're both out of stock). The larger model is larger (😁) and had a stainless steel interior, while the smaller one has a plastic kind interior (con) and an accessory port. These do use a dry pump but I'm not prepared to pay for one with an oil pump or deal with the extra size/weight. Something I discovered while researching these is that concern about the chamber capacity can be mitigated by reversing a regular textured vac bag so it's hanging outside the chamber with the open end clamped in the sealer bar so the chamber sealer acts as a regular channel sealer. Something else I stumbled on while researching is freeze drying at home; I have absolutely no need or real use for a freeze drying appliance but...
  11. I'm looking at chamber sealers now; any fresh advice or recommendations? I understand the difference between the dry and oil pumps and know the oil pump is more better, but have any of you actually had a dry pump fail? Any issues with using my remaining stock of the textured foodsaver material in a chamber vac machine? My sister stopped using hers and gave me her remaining rolls; she bought one of these those QVC "deals" so it's a pretty good inventory. My edge sealer is on its last leg so I won't be passing it on to anyone else. ANOVA has recently introduced a chamber sealer; anyone seen it? It's a dry pump but relatively inexpensive and they're known for they're customer service. https://anovaculinary.com/anova-precision-chamber-vacuum-sealer/
  12. If they're like the default probes that came with my signals, you'll have to straighten them a bit for them to go thru the port. KKs walls are thick; I don't think any probe with a 90° bend will go thru. I carefully bent my signals probes and my BBQ Guru probes by sticking them in between the slats on my KK side table up to the probe bend and gently pulling them straight enough to go thru the port. If you use pliers, be careful to not squeeze the probes too tightly and crimping them.
  13. As others have mentioned, there's a main grate-level port for the probes, along with little silicon plugs for the port. The plugs have a hole for the probe cables and are probably slitted so you can slide them over the prior cables - if you look at the plug from the end, it looks like a little black donut with one side sliced thru from the edge to the donut hole. If you notice that your fire isn't going out after closing all the dampers, there's a good chance that you've neglected to put the probe port plug back in after removing your probes... Don't ask my why I know this!
  14. For you cast iron fans, Field skillet is having a factory seconds sale: https://fieldcompany.com/products/field-cast-iron-skillet-factory-second?variant=19561775202397&utm_campaign=363_Q12022_Seconds-Open-1 (VcW7rT)&utm_medium=email&utm_source=email&_kx=3xEqNS64GriKi5Mtlf2Q8se8Pi7jNycpNoIEgeCc9Dw%3D.MASUTU I don't have any of their stuff so I can't speak to the quality but I'm on the mailing list.
  15. I started out with a medium BGE around 25 years ago and used it for low and show cooks. I liked it week enough that I sold it and upgraded to a large BGE to get more space. I had all kinds of problems with the large one - couldn't manage temps, couldn't manage a low and slow cook without running out of charcoal, needed a deflector, detached feet cracking, etc. Granted, I didn't spend enough time learning to use it but after my success with the medium one, I was very frustrated and I just stopped using it. I also started having back issues that caused sciatica and since the BGE was downstairs and my kitchen is upstairs, going up and down the steps to manage it was getting more and more difficult. When I decided to have the deck that's convenient to the kitchen rebuilt (including having it roofed and screened in), I wanted to make outdoor cooking more convenient so had a "grill wing" added to the deck that isn't roofed in and got a Weber summit gas grill with a built-in smoker box. I thought the smoker box would serve my smoking desires but was disappointed in the results - that got me looking at kamados again. I hoped to find one that was as large or larger than the large BGE but had a door at the firebox level to add fuel if needed since I really didn't like having to take the food and grates out of the BGE to add charcoal. I didn't find one, but the search lead my to the KK's and the hinged grates. After struggling with the price, I ordered a 23" ultimate (this was before the 32" models existed) to add to the grill wing. When it arrived, I was amazed at the improvement over the BGE in both quality and utility. All the issues I had with the BGE were addressed as I worked my way up the learning curve. My biggest lessons were not overshooting the target temp, making sure I did a good heat soak, and not overshooting the target temp. I listed overshooting twice because it was the hardest lesson for me to learn! Also, I've learned that the hinged grates aren't really needed for adding charcoal since even my longest cooks don't use a full basket, but they are handy for adding smoke wood. Moisture retention is far superior to the BGE and the firebox damper dial and infinitely adjustable top damper provide much smoother and better temp control. And of course, no deflector needed. The KK is also much better looking than the BGE; several folks have called it a "work of art." I look at it like I try to look at expensive tools - could I get similar results with a lower cost option? With the KK, the answer ranges from "maybe" to "yes" depending on what I'm cooking; I had some excellent results on my BGEs (mostly with the medium one), but I get similar and better results with the KK much easier and with less aggravation and stress. And at this stage in my life, I really appreciate less aggravation and stress and I really appreciate high quality, well designed tools. I do not regret getting my KK.
  16. The Kalamazoo stuff is definitely nice with some great features but it's just soooooo expensive. While most of their stuff have features that can arguably justify their cost (at least in relation to other somewhat similar items), their pizza oven is not up to standard for anywhere it's price. A gasser is nice when you want to grill but just aren't up to dealing with or don't have time for charcoal. I like their gas grill because you can use gas, charcoal, wood, or a combination. If I won a big lottery, I'd probably have one. A somewhat similarly featured gas/charcoal/wood grill is made by American Made Grills (https://americanmadegrills.com/). While descriptive and accurate, they don't have a very distinctive name!
  17. I have a griddle for my Argentinian grill. It's worked great the few times I've used it since I leveled the grill. Before leveling, ask the oil and juices ran to the back and accumulated there - a bit aggravating!
  18. I've had a SteakAger cabinet for a year and it's performed very well. It uses a cloud connection to send alerts to my phone if there are any issues; so far, the notifications have been due to network, internet, or temporary power issues. Here in the USA, the SteakAger is less expensive than other brands; it's basically a Danby wine fridge with an added panel inside that adds circulation fans and monitoring of temperature and humidity. They also offer humidity control for longer aging (> 45 days or so) and charcuterie as an add-on. The associated app tracks the aging and charts temp and humidity. It keep a history of past aging or allow note taking but does let you download the temp and humidity data. If you look at SteakAger reviews online, you'll find a lot of negative reviews; these are mostly (all?) from an earlier collaboration with Kingsford that had Kingsford providing support (and maybe manufacturing). SteakAger is now handling support in-house with much better results.
  19. I didn't think that was possible with the possible exception of someone working on one of the national chains!
  20. There are lots of videos on stretching and shaping pizzas on YouTube; there are several established techniques for opening the dough balls to get roundish pizzas. The technique that has helped me the most is to use very little bench flour; instead, I have a bowl of semolina flour to drop the dough ball into. Drop the ball in, turn it over and drop in to coat the other side of the ball, then pick up and slap the ball to remove any excess flour. This really helps keep the dough from sticking to the bench and my hands. When I first got serious about making pizzas, I bought a silicon mat that had circles of various sizes printed on it that helped me judge roundness and size. Now I open the dough balls either on my granite counter top (when baking in the Breville in my kitchen) or on a granite slab (when downstairs baking in the big outdoor oven). Of course, even if I make a perfectly round one, I get it out of round when launching it into my ovens! I have Super Peels to help with launches now (yes, that's cheating: https://superpeel.com/). Since most of the time I'm only making one pizza, I don't get a lot of repetitive practice on shaping so I'm no where as fast as the pros but I'm improving - I can generally open a dough ball faster than my guests can put the toppings on. The granite slab I use downstairs is the sink cutout left over when my parents had granite countertops installed years ago. My dad had saved it and I found it in his shop/garage after he passed. I hope to make a frame with handles to make it a bit easier to handle and move around if/when I get my woodworking shop set up. I wasn't home when my granite countertops were installed and didn't think to tell the installers I wanted the sink cutout; I wish I had it. Lots of folks ask me if I hand toss pizzas when opening the dough; I have but with my early attempts the dough wrapped around my hand when I caught it and stuck to itself, defeating the purpose. I usually don't have extra dough balls so the fear of dropping the opened dough when catching the toss had prevented me from attempting a toss in a long time. Besides, tossing the dough is more of a New York style pizza thing and I'm making neapolitan-ish pizzas!
  21. My Thermoworks Signals got an update this morning; the update included open lid detection. The detection worked very well with my gravity feed smoker this morning.
  22. I've been wanting to do a blooming bologna but I'm waiting until I have some help eating it.
  23. https://www.thermoworks.com/billows-mounting-kit/ To fit the guru port on a KK, you need the "universal" mounting kit @$8.99. I have an older kk that doesn't have the cold smoker port, so I use billows without an adapter and attach it to my old single dial damper assembly when the cold smoker is used in the guru port. I removed the dial and used duct tape to seal the other two holes in the damper plate. There's a post here on the forums with pics. I also have the 1-1/2" threaded adapter to use with my new gravity feed smoker. BBQ Guru wants $38 + shipping for a guru to 1-1/2" adapter while the bellows mount was just $13 + shipping ($18 total).
  24. I have both the bbq guru cyber-q and the thermoworks signals with the bellows fan and battery pack. I'm not sure either does Bluetooth since I'm using both with WiFi. While the cyber-q works, it irritates me - the app is cloud based, notifications are via text or email instead of local to my phone, setting it up manually is painful, and it's prone to forget it's settings if not used for a while. The signals has a much better user interface, both in the app and on the unit itself, I can add as many alerts/alarms as I want, and I like the app much better than the cloud-only cyber-q. The control unit can be used without the fan to monitor temps when not using the fan and since it has rechargeable batteries built in, no external power is needed when not using the fan. With the external battery pack, you can use the fan without AC as well. If you're using it with multiple cookers, the various fan adapters are less expensive than the bbq guru adapters. I believe the signals has a higher water resistance setting than the bbq guru units as well. Note that the bellows fan is 46 cfm so it moves way too much air for the KKs so the optional $3 damper is a requirement unless you're using it on a large very high air flow cooker. I've had the bbq guru much longer (years) than the thermoworks (months) but so far I like the thermoworks much better. The only thing I like better on the guru is lid open detection; the signals doesn't have this so the fan will ramp way up when you open the KK lid. I also have the Meater Block but it doesn't have an option to control the temp so it doesn't fit into this discussion. It has its own set of pros and cons but I really like it for grilling (instead of smoking) since the completely wireless design makes flipping stuff much easier.
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