nolan8v

Happy 4th of July!

Here's a prototype: http://www.homeroaster.com/brock1.jpg http://www.homeroaster.com/brock3.jpg

As a thread-bump: Dennis, I really like/want one of these What is the estimated time frame for this product to be available for sale?

I have been lucky enough to locate a chuck roll and am planning to use the coffee cardamom rub. My question is: Is there a minimum and maximum time frame for letting the meat marinate in the rub before I place it in the KK? Any advice is greatly appreciated.

PM sent.

Now I'm really hungry for ribs.

Copy and paste the following link if clicking it won't work: http://1drv.ms/1jhgrUZ

"yabba dabba doo" Those look delicious!

You've got the itch my friend! So do we Welcome to the club.

Which size KK do you use it on (23 or 32)?

Here are my toys. I've used both of them on large-sized cookers with no problems

I'm interested in further discussion. Please "PM" me your contact information.

I'm interested in getting a quote from you for the Vacmaster VP215 (and extended warranty, if available). We can communicate by way of PM. Thanks

@rwalters, Did you cook these direct or indirect?

Looks yummy! I see what looks like an indirect method, without a drip pan? Am I correct? I'm still trying to learn the various methods.

I apologize in advance for reviving an old post but I did not want to create a new one. VacMaster Owners: Have you had any issues with your vacuum sealer machines? I am strongly considering the VP215C and just wanted to know if any of you have experienced any problems that are worth noting. Thanks in advance.

That's good to know. BBQ guru recommends the 10 CFM blower for the 32" as well. Thanks

Sorry normstar, but the pics are not showing:-(

Re: Atlanta CoCo (pallet share) Nator, Did you ever place your order? If not, I am interested in ordering/stocking 30 boxes for myself if you or anyone else is interested in ordering a pallet in the Atlanta area.

No photos are showing up. Only four multi-colored squares via Google Chrome.

Thanks for the responses Susan and Tony B. I was a bit apprehensive about bending the probe, so I purchased a backup just in case. After I straightened the original probe, I was able to push it through the port hole and it worked with no problems.

First turkey on the KK. Steps: I used an apple brine recipe; it was worth the experiment. I brined a 14lb bird for 36 hours, then let it air-dry in the refrigerator for 12 hours. I heat-soaked the BB for roughly 30 minutes. The KK stayed at 325 degrees the entire time. I cooked the bird for roughly 3.5 to 4 hours. I did not use a heat deflector; I only used the pan that you see in photo. Once temperature reached 165 in breast, I let it rest for 30 minutes before I cut into it. It was very moist and full of flavor. The skin (while a bit dark, had a very good texture and taste). Please let me know what I should have done differently. I am open to any recommendations as I am still learning. Thanks in advance.

Re: "I cooked two 12-13 pounders at once, on racks in roasting pans on the top grate, at 300-325 degrees, with heat deflector in place." Question: How was the texture of the skin afterwards? I am in the process of doing a 14lb brined turkey the same way and am interested to know if I should be concerned with the skin (for presentation purposes only). Was the turkey on a rack inside of a pan or was the turkey and rack on upper level and the pan on a lower level? Thanks in advance.

Maybe these Amazon links will help: [h=1]Komodo Kamado 23" Ultimate Smoker and Grill[/h] http://www.amazon.com/Komodo-Kamado-23-Ultimate-Smoker/dp/B00H6FNVDA/ref=sr_1_10?ie=UTF8&qid=1386720859&sr=8-10&keywords=komodo+kamado [h=1]Komodo Kamado 32" Big Bad Smoker and Grill[/h] http://www.amazon.com/Komodo-Kamado-32-Smoker-Grill/dp/B00H3J27UW/ref=sr_1_9?ie=UTF8&qid=1386720830&sr=8-9&keywords=komodo+kamado