jeffshoaf

Did you find some place in the USA to get it or order it from abroad? Shipping from Europe is as much as the brick!

That's very nice, but at my house it would be a constant struggle to keep the wasp, mud dauber, and birds nests out of it!

Just finished my second dry aged ribeye from the Steakager - very happy with this result. It was a one pounder, reverse seared after slow roasting for an hour on the gas grill. Needed just a bit more sear but very tender and tasty. Next one will be over charcoal.

SteakAger is running a St. Patrick's Day sale with 10% off everything: https://steakager.com/

i just leave mine out on the deck and let the rain help clean them...

i have a cyberQ for this very reason. It has some quirks but it works; the quirks are aggravating but no so much that I'm willing to spend the money on something else - the biggest one is that i haven't found an app to control and monitor it so alerts are via email and/or text and you have to log into a web app to control and monitor. I'd much prefer a direct notification from an app. If i were looking for a replacement, i'd start with ThermoWorks - i don't know how week it works or if it has similar issue as the cyberQ but given the quality of their other stuff, if be prepared to be impressed.

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.

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

Those are in the freezer now - the 14 Oz one that'll be consumed today is in a ziplock in the fridge!

1st 31 day ribeye is out of the Steakager!

Those of you using a Meater, do you leave it in during searing? I see the specs say the maximum temp for the ambient sensor is 527° F and that's easy to exceed near the coals when searing, but does that mean bit temps could kill it or just that it can't measure higher temps? I've only had mine for a short time and I've used it twice - for one cook, i forward seared, and for the second, i didn't sear. I'd think that for a reverse sear, it would be nice to be able to monitor the internal temp during the sear and also during the rest. I'm doing a pork loin this afternoon and I'm trying to decide which grill and forward or reverse sear to use. Thanks!

Fir some reason, Steven's shows used to irritate me - I think it's just his manner of speaking and presentation. That being said, i searched Prime video for project fire and project smoke but they don't seem to be available anymore. I did find his Primal Grill, but they only have session 3 available so I'm watching it and working thru my irritation.

I can't take credit for the idea - i got the idea from a much earlier post here on the forum: https://komodokamadoforum.com/topic/4607-emulating-wood-burning-pizza-ovens-with-kk/?do=findComment&comment=43766 I considered putting the holes in the lid but i was concerned that putting it in the KK lid down would either warp the lid and cause leaks or muck up the clamping mechanism faster.

I used the largest one - 1.6 liters - since that was the closest size to the 2 qt cast iron pot most folks seem to be using. I placed it on top of the charcoal just before loading the meat. I didn't put it on earlier since i didn't have a feel for how long the smoke would last and it started smoking almost immediately; the cook was about 1.25 hours and it was still smoking. Dome temp was around 300 degrees F. I want really thinking about using this on a high temp cook, but now I'm thinking.... I wonder if the sear grate is closed enough to the charcoal to get the nasty stuff to burn off? If you're doing a reverse sear, you could put the smoke pot on the seer grate and slow roast/smoke the meat, then take off the pot, open up the air flow to get the temp up, then sear without exposing the pot to the sear temps. My KK is a 23 inch ultimate, Terra blue tiles since they're the bestest.

I made a smoker pot using the stainless 1.6 liter Stowaway pot from MSR and used it on a sirloin tip roast cook yesterday. I cheated and drove a nail through the bottom instead of drilling the holes but it worked well. Since the lid clamps on, i didn't have to make a flour paste seal - the lack of desire to deal with the flour paste is actually why i hadn't made a smoker pot before. I got the pot from Amazon: https://www.amazon.com/dp/B000FBWSRW?ref=ppx_pop_mob_ap_share

Carnivorous on the Cooking Channel is lots of fun!

Just started watching Chef's Table BBQ - excellent show!

Sirloin tip dry aged for 23 days and roasted over pecan to medium, served with onions, green beans, and asparagus along with some leftover roasted potatoes. Very tender and tasty but a bit too much smoke.

Another demonstration of the KKs heat and moisture retention: when i was smoking Boston butts in my pre-KK BGEs, I did it with the fat side up so the melting fat could baste the meat and keep it moist, but with the KK, this results in pulled pork that's a bit greasy. Fat side down in the KK gives moist and tender non-greasy results.

I watched a couple of these last night - they make me feel a little silly for having all of this expensive cooking gear!

I added one to my order - thanks!

Here's what AZ BBQs say about their covers:

Thanks! I'll get a cover... Of course, this re-examination has got me thinking about rotisseries again.

Yes, I got a quote for the cover on response to the email i sent to initiate my discussion with them - it's $575. I was thinking about just covering the firebox and bricks with a tarp but I'm waffling... We get a lot of mold and fungus growing on vertical surfaces around here and that's got me thinking a cover is probably almost a requirement. Is it difficult to get the cover up over the uprights with just one person?

They offer a custom cover but it's $575 and i just couldn't bring myself to get it, especially since i was already over budget. I also have a lot of trees around and I'm afraid the space inside a tented cover would get quickly occupied by spiders and their webs! It will be somewhat sheltered under my roofed in deck. @Tucker, are you having any rust issues? They do offer stainless steel but i didn't even bother getting pricing.