jdbower

What's going on the grill this weekend? A cover Being the farthest away from family I usually have to travel over the holidays, and schedule didn't permit me to precook to bring with me like I often do.

Wait until you see his power draft control made from a vuvuzela!

With one of these

Mostly stinky stuff like strong-smelling fish. And vegetables - only heathens eat or prepare vegetables!

Or you can post a picture (preferably with something to scale or a weight). Cooking to 195 or so is great pulling temperature, most people here reserve that for shoulders and butts but I actually do my loins that way as well with a thin vinegar sauce - if you were to serve that sliced I can understand why it wouldn't be a winner. Tenderloin I either do as a roast like Larry suggested (about 350 dome temp and someplace around 130 sounds about right) or I'll slice it up for porkchops at grilling temps (500 or so until it's just a little pink in the middle) - but I have to admit I also have been known to braise them inside with apple juice, apple cider vinegar, a bit of soy sauce or Worcestershire and slivered onions. Now I'm hungry again and I just ate!

You should be able to access the web interface from the iPhone pretty easily, but I'm not happy with the security model (no authentication mechanism on the Stoker, but you can obscure the port number or restrict the IPs that can access it from the router depending on your make/model). My preferred method is remote desktop software on my Blackberry where I can use StokerLog. It's a little clunky compared to a native app, but much more flexible since it's not dedicated to Stoker use only.

In Tokyo I actually had chicken sashimi - I wouldn't recommend it. When someone in Asia asks if you "like chicken" your initial reaction may not be the most appropriate. It often involves just the skin (and not crispy skin either), the internal organs, and all sorts of other parts we round-eyed devils just throw away. When I heard chicken breast was next I figured I could finally eat something normal, then they said sashimi... The Japanese were very impressed with how much ground pepper I could eat.

It gets chilly here to - but I can use my KK year-long. A cover is great if for no other reason than I don't need to worry about cleaning the snow off. I wowed a BBQ-loving co-worker by bringing in some fresh pulled pork in January - I think he may need to upgrade his outdoor kitchen now

Try a little Heinz Chili Sauce mixed in with the ketchup - adds a bit more flavor. I use a bottle of the stuff with a half cup of ketchup, mix half into the meat and save half for the top. I also hated bread in meatloaf but liked the idea of adding a starch so I use a cup of oatmeal.

Great idea - chances are it's just adjusting the burner a bit or cleaning out a burr in the orifice but that sort of thing is a bit hard to explain over the Internet. I've also found that in addition to a better selection of firemaking toys the local propane shop is cheaper than going to Home Despot.

That may work, but I'd be tempted to get a flexible extension for the power takeoff port instead (or whatever the official term for the accessory port at the front of the mixer is). Modifying something like this would give you a bit more reach and probably spin fast enough on 10. If not, it's just a gearbox away from it Regarding the burned fingers, notice in the video that it looks like it's smoking from all the steam escaping - that would have been painful just breaking open by hand!

It may be working as expected. My burner lights with a relatively weak flame compared to an actual cooking flame from my wok burner. It also operates at 1psi (typically a silver regulator) instead of the 10psi (red regulator) my wok uses. But it still gets the job done, it's designed to light the bottom of the charcoal basket evenly and I'm not sure a larger flame in that confined space would do much of a faster job. However it's kind of hard to compare - gas flames don't photograph well so your "weak flame" may actually be weak compared to mine. There's a brass assembly in the burner, you can try adjusting the various gaps to see if that helps. I had an air intake sealed almost shut and it caused me to have issues lighting the flame until I adjusted it. Similarly, if you have it open too much it may also cause issues but luckily there's a wide margin of "works just fine." My flames are less than an inch tall and don't have the same sound at all as my cooking burner but it lights the charcoal just fine.

Here you go: viewtopic.php?p=33526

Cheesecake Ingredients: 1 cup butter - room temperature 32 oz cream cheese - softened 1-1/2 cups sugar 5 eggs - room temperature 2 cups heavy cream 1-1/2 tbs cornstarch 1 tsp vanilla Instructions: Preheat oven/KK to 350. Grease 9" springform pan. Beat butter, cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, until blended. Stir in heavy cream, cornstarch, and vanilla Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan or skillet with a damp kitchen towel. Place cheesecake pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan. I like to do my cheesecake in the KK after I'm done with a cook - most of the smoke is burned off by then but there's a delicious hint of it remaining.

I had a vision that I made a 9lb pork loin for pulling followed by a smoked cheesecake. I also made three sauces from Chris' book (the Carolina Mustard on 228, Western Carolina Pig Dip on 224 and Honey Garlic Tomato Sauce on 226). I also imagined a version of Chris' mustard coleslaw from page 76 using horseradish mayo instead of regular mayo - but I must of been dreaming

Sorry, I've been a little busy in my other life so I've been slacking here. One of the things I love about woks is that you can change the temperature very easily - they're thin metal and a natural fit for a gas burner. The KK, on the other hand, is like turning the Titanic. It's designed to hold a temperature for extended periods so you lose a lot of the flexibility a wok should give you. I've got an Eastman Outdoors wok burner that I've reviewed here. If you'd like more details please let me know, I'm still very happy with it and Johnnyboy made me a nice cover for it.

I've actually just started to switch to Gourmet as it's free, open source, and runs under Linux. So far I'm happy with it (it works, but it's not as polished as Living Cookbook seems to be), an here's an example of a recipe exported to HTML.

Black stainless stuff looks fantastic! I think my drool may short out my keybo3(#%)2

I've cooked a cheesecake in my KK using Dennis' extruded coconut charcoal - it just gives a delicious hint of smoke. I've been happy with the cheap Cowboy lump at Lowes, but I use it for high temperature cooking which is a different animal entirely. You can check out the Lump Charcoal Database for more thorough reviews from a cultured palate.

Another good tip is to let the cooker warm up before putting the meat on. If you get it going for a while at temperature it will not only heat soak the KK and make the temperature more stable, but also allow the volatiles to burn off the charcoal. If you put the meat on too soon it's possible that you got some of the more acrid thick, white smoke instead of the nicer flavor you get once things are burning smoothly. Regarding the smoke from the back, with a new cooker I'd probably just do as FM says for now. After you've used it a few times you'll probably want to do a lid adjustment (I just loosen the spring tension, opened and closed the lid a few times, and then tightened it back up again). I've found I like to adjust mine in the winter and in the summer - the temperature differences here in MA make the spring noticeably stiffer in the wintertime.

Congrats on the purchase and welcome to the forum! I would imagine your plan would be fine. The wheels don't lock, but there is a lot of inertia to get it moving. If you're worried, an option is to surround the stone with a border that's slightly higher or to use an angle grinder to mill out some divots for the wheels.

Re: Great Company If they can make one for the 23" I betcha they can make one for the 19.5" and the bigboy grills as well

You can try Loctite Blue - I don't know how it holds up under temperature but it's not permanent. If that fails you can upgrade to Loctite Red - but to separate the parts you'd need a blowtorch and some vise grips. Still, you may be better off just trying to change motors

Alternatively, you can also just remove the motor from the cooker and look at the direction the square hole spins - plus your neighbors don't look at you funny as you're squatting in your cooker

Some FoodSaver models have a short air hose for "rapid marinade" containers. I don't know what pressure they get up to, nor do I know how big of a container you can get (OEM is 2.25 quart, but there may be aftermarket). I've been dying to try mine out but, sadly, I can probably only fit a few chicken breasts or steaks into mine - definitely not a full cut like a ham or loin. They do sell generic lids for things like coffee cans, I wonder if I can craft a pressure-ready, food-safe tube large enough to hold a pork loin that would still fit the lids which are 5.25" in diameter...