jdbower

I've noticed that a lot of people specify Kosher salt in their recipes and I was wondering about the reasoning. Kosher salt seems to be non-iodized large crystal sodium chloride, essentially the same as table salt (with the possible exception of iodine). I can understand Kosher salt in rubs, the large crystals will prevent it from dissolving completely. But do people who use it in a brine use it for a reason or just because it tends to be sold in larger boxes (in which case, is it really cheaper if you consider that 1Tbs of salt is about 2Tbs of Kosher salt)? Just curious, I grabbed some a while ago and tend to use it for things where the subtle flavors of sea salt would be lost.

Sanny is alive! It is a little hard to have pity on someone who lives here, but I can certainly approve of the Tabasco sauce reference

My boys at the IEEE had reported on this over a year ago, maybe it'll be closer to reality today. For those interested in the original paper, you can check this out. It's interesting stuff, but it may be a while before a) it becomes powerful enough to power a laptop, laptops become efficient enough to use it or, most likely, c) a combination of the two.

In my experience there are two types of laptop batteries, those that don't last nearly long enough and those that almost last long enough

It may not be THAT much colder (usually only a few degrees different), but there's a lot more snow and I'm pretty sure it gets darker a lot earlier than it did in NJ. Today official sunset was 4:29 here, but 4:47 in Howell - it may only be 18 minutes but it sure seems to get darker faster after sunset. That's OK, it means that in the summertime I'll have plenty of daylight. I've been lucky enough to have only needed to visit Stockholm in the summer months, there the sun kind of gets low around 11pm but it never fully sets. It's really odd eating at an outdoor cafe in broad daylight at 10pm. Of course it's gorgeous there (about 70F all the time) but all the Swedes decide to take that month off to head to Spain - don't they know they should do that in the winter when it's 40 below and you get a peep of daylight for lunch?

It's about the size of a large power brick. It's two-prong with a fixed connector (having a passthrough outlet or three built into it would be nice...) but I have plenty of 6" "extension" cables (liberators) I can use. It measures 3"x4"x1.75" but I'd imagine there's a lot of dead space inside if you want to crack the case to save space. JB, I'm sure I won't need the Stoker by the time I'm done getting things set up because I'll probably be dead before I stop buying gadgets and changing things around Of course, one of the downsides of this solution over the WiFi solution which is not evident now is that not bathing the KK area with WiFi can impede the use of laptops. I've got an EVDO wireless broadband card so I'm not too concerned for myself, but it's something for some people to consider.

How is this BBQ relevant? Stoker users will understand I was contemplating several methods for getting Ethernet out to my Stoker. One was just running a hardline Ethernet cable, I've got a temporary solution run now, but the problem is that my KKs currently wander between my driveway and my garage (where they hide from the snowplow). Not only would a permanent outside run be tough (I'd probably need to wait until spring to dig a trench) but finding a good location is difficult without a dedicated patio. Not to mention that finding a good weatherproof Ethernet jack is difficult in and of itself so I'd need to build a protected pedestal. And let's not get into the security issues with an outside-accessible RJ45... Wireless is an option. There are wireless game adapters out there that can turn a hardline Ethernet port into a WiFi adapter. I got one, but not only does it not accept the level of security on my network but even when I dumb down the security the range isn't long enough. I could try putting a wifi repeater for the other end of the house, but then it hit me. I need power for the Stoker, and I'd need another plug for this WiFi adapter. If I need power out there anyway, why not an Ethernet Powerline Adapter? I got an XE103G kit of two adapters and they work great. My router is between 75' and 100' from the power jack I use for outside, then I run through a 50' extension cable and there are two surge suppressors in between - but the Stoker comes up just fine through it. Granted, 85Mbps is a bit much for Stoker access but I'd rather have too much than too little. I think I can just add another wherever I need an Ethernet port, so that could help when I put set top boxes around the house. About the only thing I wonder about that I can't test is how it would affect some home automation technologies. Of particular interest are X10 signals (strictly powerline modulation) and Insteon signals (a hybrid of powerline and RF signaling). Either way this is a much more elegant solution to my 250' spool of CAT5.

I've got a report that it's getting closer, here's a picture I received from the Seychelles Navy. OK, a Photoshop expert I'm not

Does it really count as cooking when you've got a fully cooked ham you're heating? Fresh ham is hard to find in my normal grocery stores so I used a spiral cut hickory smoked pre-cooked ham. First of all, I was at Lowes looking for a spool of CAT5 cable, they were out but I found a 250' spool of pre-made cable which can probably be useful for a lot of things. Most notably running it down the bulkhead to my basement where my router is. It gets dark, and cold, pretty early up here so I'm always looking for ways to stay inside. I used StokerLog to remotely manage the cook; I can probably get away with about 15-30 minutes outside if I need to. Yes, I really need to do something about my "BBQ cart" I smoked it at 275 (indirect) for a bit, but I was using StokerLog's neat ETA (Eating Time, Approximately) feature so I adjusted the temps to finish around 8pm for dinner. I ended up around 325 which gave the first few slices a nice crisp, it tasted like really lean bacon and was delicious with the double hickory flavor. Even better, my wife doesn't like that texture so they were all mine. Inside was still juicy so she was also happy, especially when I heated the included glaze packet as a dipping sauce.

Corned Beef/Pastrami I was in the store the other day and saw corned beef (Boston has a lot of the Irish-Americans who spawned the dish so it's a year-round item). I had spaced a bit and forgot that smoked corned beef is pastrami so the experiment wasn't quite as novel as I had hoped. It came out OK, but it would have been much better if I had a meat slicer or the patience to cut it a bit thinner. Sorry, it was cold and I was too lazy to get my tripod so most of the pictures didn't come out. Cooked at about 300 for several hours (sorry, didn't take notes) until I reached 160 internal temp and, as an Irish dish, I figured some whiskey smoke was in order so I used some Jack Daniels smoke pellets.

Maybe it's an East Coast thing, in NJ they sell a "London Broil" cut which I believe to be a top round roast, I haven't checked here in MA if there's a similar cut.

The BBQ Guru is a nice product, it's very clean, feature rich, and professional. The Stoker, on the other hand, reminds me of a college roommate's computer that was running in a Styrofoam cooler filled with mineral oil to keep it cool. The Stoker has two features that make it unique: 1. An Ethernet port 2. An open architecture With these two you can do a lot of interesting stuff. Using the buttons to program the Stoker works, but the web interface is much easier. Even better than the web interface is Amir's very popular StokerLog which gives you the ability to graph your cook and even send yourself emails periodically. For people interesting in rolling their own code, I found this site which gives a wealth of information including that it runs on the TINI platform, the root password is "tini", and this post listing how to get into logging mode from the telnet prompt (although the astute StokerLog observer can probably see these commands be executed). There's also the Stoker Timers program which also allows for email alerts and has other functionality that I have yet to fully explore. Anyone know of any other interesting tools? Anyone have any of their own home-grown utilities that they've written?

I was at Lowes the other day and found some Grate Chef Fire Starters. They're sealed so they're not really suspect to being wet and inside is a hot-burning liquid paraffin of some sort. Just one in my charcoal basket and the extruded coconut lit up. Usually it takes a few attempts in my no-name chimney starter to get a fire going so I'm impressed. I don't know how much my Stoker helped as well, the constant airflow certainly doesn't hurt on startup.

Glad it fits, but you are of course required to post pictures once you get one. Some measurements are easier to make than others so I may be off by an inch or two, if something looks tight or just wrong I can doublecheck to make sure (I should probably roll it against a wall to make this measurement more precisely). Since I took off 20" from the measurement in question I think it would make just a minor difference in your plans Now the only measurement that should be larger on the 19.5" is the height of the bottom of the damper which is observable in the pictures.

These guys seem to be pretty well stocked with an interesting mix of BBQ and guitar items. They have a lot of BGE stuff but also Gurus, Steve Raichlen, rubs, sauces, and more. They've also got a newsletter and the most recent included a video on fried dried peppers that looks pretty tasty (even though he seems to be a heat wimp!). Maybe Conodo12 can check them out for us in person, they've got a storefront in Shillington, PA: http://www.fredsmusicandbbq.com/ The website formatting is a little funky on my FF install so you may need to scroll down to see the useful bits.

Thanks Whizzy, that means a lot coming from such a prolific publisher as yourself!

Having always had a simple grill (be it propane or a Weber kettle) and generally only making one thing on it at a time I questioned the sanity of some of the members here who have multiple cookers. Then I moved into a house that had two ovens. At first it was a luxury item I didn’t understand either, then I started cooking in the new kitchen. Wouldn’t it be nice to have fresh bread along with the casserole? Or to bake dessert while still cooking dinner? I found myself using both fairly regularly and then I saw the light. And I had to have a matched set of KKs. First of all, sorry about the lighting and background. There isn’t much direct sunlight in the winter on my property. If I can find the “magic hour†I’ll try for some better shots. Or maybe I'll just do a long exposure once it gets dark. At first glance they’re identical, albeit slightly size disparate, copies of each other. Upon further inspection there are some subtle and well-thought-out differences. The cooking surface of the noticeably smaller 19.5†model is nearly the same comfortable height as the 23†model. This is thanks to a more narrow body as well as taller legs. This also raises the ash door slightly which would allow someone cooking on a terrace to remove ashes into a larger container – perhaps saving their downstairs neighbor from a smoky snowstorm. The casters are a bit smaller which make it a little harder to push around my crack-filled driveway. But this is also a blessing to the MTU-dweller who probably doesn’t want their KK moving about on their smooth balcony in the high winds found 9 stories up. Either way, both models have casters that are nicely proportioned to their size and weight. Aesthetically I prefer the 23†model’s sloping rear cover to the 19.5†model’s vertical lines. But those lines do accentuate the tallness of the 19.5†so even if it were technically possible to make a wider rear cover without affecting the internals I don’t know if it would look as nice as it does on the 23â€. Most of the accessory components are exactly the same size on the two of them. The same power draft port, rotisserie bearings, polder port and thermometer so anything that works with a 23†will likely work in the same manner on the 19.5â€. Only the draft door needed to be reshaped to allow for the tall-and-skinny body style. Another “quirk†is that the 19.5†is a bit too small to share the same gas lighter door of the 23â€. A reasonable workaround may be to use a 23†lighter assembly and manually hold it in the ash door until the charcoal lights. Of course, using a chimney starter, weed burner or any of the variety of other options available would also suffice. Internally the 19.5†is just a tall and skinny version of the 23â€. It’s nominally the same as a Gen II.2 23†model with all stainless accessories, high quality casters, and the beveled interlocking lid. The construction seems very similar, even down to a lot of the tile patterning. The grate bar diameters have not been downsized; it’s the same 3/8†stainless as the 23â€. The main grill even still has the same trap door design that I find so clever. It lacks a few features out of necessity. For example, there is no lower grill but the sear grill rests at the same level the lower grill would rest at so I don’t think you’re missing anything. Although Dennis was wise enough to include the rotisserie bearings even the 6†EZ-Que basket is too big for the cooker. I’m sure once an alternative solution is available Dennis will come up with an associated rotisserie kit for his existing users. Also missing is the ash screen, I’m sure if there’s enough demand for one Dennis can create one for us but I’m not sure it’s something I’ll be using even in the 23†so I won’t miss it – and the lack of a gas burner door means that I’d want to use the ash door to light my chimney starter form underneath anyway. The fit and finish of the 23†seems a bit nicer. Nothing major, just little things like how the tiles below the ash door on the 23†line up with the rest of the body while the 19.5†is offset slightly. It’s nothing I’d ever notice if I didn’t have the two side-by-side. And for now the 23†has a nice golden color inside while the 19.5†is a stark white. Both are definitely worthy of the Komodo name. Below are the sizes of the cookers, mostly from things I’ve gleaned off the forum from Dennis but I did have to fill in a few gaps. The weight of a 23†is 476lbs (216kg) while the 19.5†weighs in at 368lbs (167kg). Eventually I’d like to do some side-by-side Whizzy-style experiments. Things like starting each with a full basket and seeing how long they go at the same temperature; or starting each out with the same amount of charcoal to see which one is more efficient. I’d also be curious as to startup times; my guess is that the 19.5†will get to temperature faster but that the 23†will be a bit more stable. But really it’s the results that matter. I’ll hold off on using it a bit in case anyone wants any snapshots of anything when it’s nice and clean, but once I do I’ll let you know if there are any real differences in the results compared to Big Brother. My first impression: Both are excellent cookers, choosing between them is like choosing a favorite child (OK, choosing a favorite child when both of them are listening!). If I had a house or a large enough space for it I’d go for the 23â€. I like the aesthetics of it better plus I’d rather have the extra cooking space if I need it. If I had an apartment where a 23†wouldn’t fit or would be pushing the limits then a 19.5†is a clear choice. The 19.5†is cheaper (and much less money than it is less grill) so if it’s a matter of getting a 19.5†or nothing at all then the choice is made for you. Then again, regardless of funding, if you like the way the 19.5†looks and find it as unlikely as I do that you’ll be able to fill it with food (let alone a 23â€) then the smaller cooker may be just right for you. If I had to do it over again I think I like my decision. I believe that the mismatched but color-coordinated pair is better aesthetically than the potentially more useful pair of 23†grills (the same color or not). It adds a certain hierarchy to them rather than just a pair of equals that I find pleasing in a feng shui sort of way. If anyone has any questions about the two I'd be happy to answer them as best as I can. Edit: Minor correction to the "B" dimension for the 19.5" model

Selecting your Wok After receiving an Eastman Outdoors 22†carbon steel propane wok for Christmas I decided to do a little research. Luckily, I also received Breath of a Wok which contains a wealth of information. As far as the book is concerned, the author relies a bit too heavily on the “Ancient Chinese Secret†theory and seems to spurn any sort of technological advancement, so the information contained within should be taken with a Kosher-sized grain of salt. Carbon steel seemed an odd choice in today’s world of stainless and Teflon, but it’s actually ideal for high temperature wok cooking. According to “wok-a-philes†there are two basic materials that “good†woks are made of: carbon steel allows for quick even heating but Cantonese style woks use a thin cast iron. The cast iron woks take longer to heat up, but also longer to cool down. They’re also heavier and pretty fragile. Multiple sources seem to show that the carbon steel woks are the preferred route, but several have a strong preference for cast iron (think Mac vs. PC). Nearly all serious wokers agree that these two metals are preferable. Stainless steel woks also exist, but the heat may be a bit too uneven for stir-frying. Additionally, people tend to clean stainless too much, a properly seasoned wok should add a bit of flavor to a meal much in the same way properly seasoned cast iron cookware does. Nonstick woks are held in even greater contempt, since wok cooking is done at very high temperatures the nonstick coating tends to disintegrate very quickly. Also, part of the “wok flavor†is derived from the juices sticking to the metal and burning as you cook. Electric woks are viewed the same way we view electric grills, both because they’re nearly always nonstick and because the heat cycles on and off they aren’t typical choices for “real†wok cooking. The theory goes that most of the expensive woks are designed for looks rather than cooking, how much I believe that is questionable (I have a non-stick wok from Costco and it does a decent job and the electric wok I had in college was acceptable). Wok shapes are either flat-bottomed or round-bottomed. Flat is necessary for cooking on an electric range (a round-bottomed wok can reflect heat back to the heating element and damage it), but round requires less oil and is more traditional. If you use a round-bottomed wok on a traditional burner you’ll also need a wok ring to stabilize it. The Eastman wok kit has a burner grid that is designed for the wok. There doesn’t seem to be a consensus on the handle style. Traditionally there are two hand grips on either side for picking the wok up, but some woks are “westernized†with a long pot handle on one side. These don’t attract the ire of traditionalists nearly as much as I had expected leading me to believe at least some of them believe it’s the result and not the packaging that’s important. My Costco model has a western style handle and I use it as a frying pan as well as a wok. The Eastman model is more traditional but a lot of that is the thin gauge metal wouldn’t be able to support its own weight let alone the weight of a full wok. A western handle is also more likely to be bumped into causing a spill when used on a standalone burner, over a stove the handle can always be moved out of the way. You’ll also probably want a lid; round lids are preferable to flat as they tend to drip along the sides instead of into the food. Look for a lid about 1†smaller than your wok size. Seasoning your Wok Technically even an unseasoned wok will eventually become seasoned by simply using it, but you may as well get your wok off to a good start (plus you'll definitely need to clean the wok before using it to remove the machine oils used in processing). The traditional method involves pork fat and Chinese scallions (sometimes called garlic chives). There are a ton of theories as to why this is used, chemical reactions between the pork fat and the sulfur in the chives create a cleansing and disinfecting cleaner and the like. The real reason is likely because pork fat and chives were cheap and plentiful in even the poorest regions of China. More modern techniques vary from person to person but they have common themes. First, wash the wok thoroughly. This may be the only time your wok will see soap and water, scrub it with a scouring pad and use a stainless steel scrubber to get all the manufacturing oils off of it. Carbon steel and cast iron rust so frequently there’s a coating of oil you’ll want to remove before using it on real food. Rinse the wok thoroughly and dry it quickly so it doesn’t start to rust. Seasoning universally seems to involve heat and oil. Some recommend a quick boil first, then dump the water and wipe the pan. Others go straight into the high temperature oil cooking. Either way the process is to heat the oil (often with chives or something similar), empty the wok, while still hot wipe it down with paper towels (using tongs), and repeat until the paper towels no longer come back stained black. One of the more interesting techniques involves using an oven (or KK!) at 450 degrees. First wash and dry the wok (do a final dry on the burner under low heat). Spread about ½ teaspoon of oil on the inside and “bake†for about 20 minutes. Note that wooden handles may need to be protected with a wet rag and aluminum foil and plastic/rubber handles may need to be removed. Allow the wok to cool for about 5 minutes and then scrub with a stainless scrubber and hot water (no soap) then heat it to dry it. Repeat until the wok is a bronze color (about 5 times). Your first few cooks should be oil-based cooks. Avoid things that are too acidic (like tomatoes or vinegar-based sauces) and don’t use the wok for things like steaming initially. The Eastman Wok Bear in mind that I haven’t used the wok yet so this is all conjecture and first opinions. Once I get up the courage to refill my propane I’ll test it out (I feel the need to explain that propane is NOT for grilling, it’s for lighting charcoal, cooking, and running mosquito traps – charcoal and wood chunks are for grilling!). The 22†model is a monster wok. It’s spun carbon steel but there is a stainless version also available. From a manufacturing perspective it looks cheap. It’s a thin gauge and flexes noticeably when you pick it up (but it is also 22†wide!). There are a few mars in the finish as though a hard metal object dug into it. But on the other hand it’s very evenly round and the handles are both riveted and welded in. Not having any experience with woks this size it may be par for the course and the thin metal should heat up quickly as well as allowing you to remove it from the heat to cool it quickly. I’ve only “seasoned†the wok by scrubbing it out and coating it with olive oil – the thing’s too big for my oven and I have an electric range (yes, I know, it’s on the list of things to upgrade!). The “tripod†also seems to be a bit on the cheap side but mostly that’s because Dennis spoils us. Nothing about it seems like it will fail, it’s just not overbuilt like a KK is (how many 3/8†stainless steel bars are required to hold up 15lbs of meat?). Assembly is easy, there’s an included tool but having your own socket wrench really helps since some of the spaces are tight. You’ll also need your own adjustable wrench (or similar) for the burner assembly. The directions are a bit misleading, one of the legs is different than the others but it’s not easily noticeable (there’s supposed to be a “band†on one but all three have it). If you get one note that one set of bolts is slightly larger than the others so make sure you’ve got the large bolts in the leg with the large hole in the spot that also has large holes. Assembly consists of screwing the legs to the burner base and screwing the gas line to the burner proper (and sticking a spring and airflow adjustment wheel between the two). The latter part seems like more of a liability for them to leave to the customer to assemble, but maybe the thought is that if there’s a leak it’s the customer’s fault. I’ll leave that to their legal department to decide because it’s not like it’s a tough install. The burner itself looks pretty solid, but I have yet to fire it up. The included grate supports either round bottomed woks or flat bottomed things like pots by flipping it over. The same burner is used with their other outdoor cooking products which include stock pots, a turkey frying kit, and steamer accessories. The legs are adjustable to two heights (it’s not designed for any heights in between). It measures 20†from the burner to the ground in the low position and 30†in the extended position. I find the latter comfortable for using the wok with the included long-handled implements and the former is likely reasonable for steaming in large pots (I live in the land-o-lobster). Also included are some utensils. There’s a long-probed 50-550F pre-calibrated thermometer for frying (they’re very explicit on the safety issues of frying with high temperatures). Most interestingly, the thermometer claims to be dishwasher safe. There’s a long handled stainless steel ladle and spatula. Both seem pretty high quality, and quite possibly OEMed from OXO based on the handle style. All in all I’d rate it a good buy for someone with nothing in the category based on first impressions. If I had a burner already I think I’d look for a heavier gauge (and smaller!) carbon steel wok. If I had a wok already I may try to find the burner standalone or check out their other (western-style) cooking sets. Bayou Classic has other burners that seem to be popular but a quick look doesn’t seem to show any that can handle waist-level cooking as well as low, tall stockpot cooking without needing to buy (and store) a leg extension kit. Despite some obvious cost saving measures it's still probably a decent value and I wouldn't hesitate to buy one again - I can't wait to use it!

Don't worry, you'll hear plenty about both!

Costco now sells Wagyu beef. Show your significant other the price and a KK will be cheap in comparison!

Second time's the charm A minor shipping SNAFU on the first delivery delayed my other toy slightly, but (as so often happens in the KK world) everything has been made right. My first impressions of the 19.5" are pretty good, it's got the same KK quality and is probably all I'd need for most cooks. Still, if I had to choose just one it would probably be the 23". Only time will tell which one will be my primary and which one I'll use for cooking two things at once. On the left is a monster 22" carbon steel wok from Eastman Outdoors to round out my cooking needs. The legs on the burner "tripod" are in the low position which is much more suitable for steaming or using it with a stock pot, in the high position the wok is much more comfortable to use. I may need to wait until Spring to actually use it at this rate, but when I get the chance I'll let any interested parties know my thoughts on it thus far. It's kind of a grey, overcast day so I'll try to snap some more interesting pics when the sun comes out. And hopefully when the dirty snow melts or gets covered with a dusting of fresh stuff.

Those cows would probably taste awful, they spend their entire life smelling their brethren being slowly smoked next to them. "Is that Bob?" *sniff, sniff* "Naw, it smells more like Maggie!" That high stress living tends to do bad things to the meat. And that pool will be a nightmare to drain in the winter time, not to mention trying to shovel off that patio when you get 18" of snow. Great place, Dennis! Glad to see all your hard work is paying off and it looks like you're in a great position to enjoy life. Having just completed a move myself I can't imagine how much more fun it would have been to try to coordinate getting things between two islands. In a foreign country. In the wet season. Can't wait to hear your announcements!

I was at my mother's in north Jersey (near Hackettstown) for XMas day so I know about the rain there, we apparently had some up in MA too because the snow was greatly diminished on the way home. I found it quite fitting that on the way there and back I had to pass through (or at least near) Wanaque, NJ because that's how I felt On the plus side I got a nice propane-powered outdoor wok (a scant 22" - I think I can stir fry an elephant!) and a bunch of hot sauces so I'm ready for spring!

If you put a plastic bag and rubber band around the blower that should help (and you only really need it on when you're cooking and shutting down). You can also look into a second 1 3/8" Round Port Adapter from Rock's BBQ and fill the inside with high temp silicone sealant - essentially make a "null" fan adapter. Either way, a nice addition to the KK silicone plugs would be one that just fits the power draft port.