ckreef

Boxes stack/store better but bags are easier to manage out at the kamado.

Something is not right. Can you explain what your vent settings were. I have a theory for your problem but would want to know what you did with your vents first. I've never had a problem getting a KK to go nuclear and I highly doubt it's the lump as long as you had it totally full up to the lump basket handles.

Oh that made me laugh a good one. LMAO FOTF - falling on the floor - that is. Hey, I was giving you credit for being a Yankee with good taste. Truth be told I'm a Yankee, I just knows better - Hellman's be damned............ @MacKenzie better watch out or I'll send her a bottle

I too use a MAPP torch but I'd use that even if I had a KJ. I would start with the same procedure you use for the KJ and tweak the process from there. In a KK the top vent can go up to 6 turns open. With that said I never open more than 3 turns and usually top vent 1 1/2 to 2 turns open is more than a sufficient starting point for whatever you're trying to achieve.

How much weight per cubic foot is the easy method I came up with. Not a real scientific method but gives a reasonably repeatable process that's probably good enough for comparative purposes. At this point I can look at a bag, see how much weight is in the bag and have a good idea about density. And one really needs to become a lump whisperer. Bang two pieces together and listen carefully to what the lump is trying to tell you. The softer North American lump makes a dull "thud" almost hollow sound. The more dense the lump the more of a "clink" sound. There is a binchotan video where they hit two pieces together. It sounds like two pieces of glass. Marabu is the only sound that comes close to that. Hi - my name is Charles - I'm a lump nerd - I need counseling or at least a good 12 step lump program - help.........

So far I've tested 10 different types of lump. I have 3 more I will test, KK CoffeeChar, Jealous Devil, and Fogo Brazilian Eucalyptus. I now have those 3 in my possession but it'll take a few weeks to get through the tests. My opinion (so far) using the normal lumps available: All the lumps tested worked reasonably well under all circumstances but some worked better for different situations. Most people don't really care but some of us do. Marabu is a really hot burning, very dense lump. It's best used for extended high heat cooks such as multiple high heat pizzas especially if you were having a large pizza party. It is sized properly for use in a Konro grill and is probably the only reasonably good substitute for Binchotan. Used for normal cooks in a kamado can be problematic befause it's hard to light and takes a little bit more airflow to keep it going. South American hardwood trees are denser, harder trees so they make a harder lump compared to North American trees. South American lump burns better and lasts longer. When I finally get through burning all this extra lump I have laying around the house (I have a good bit leftover from all these tests) I will NOT be buying lump made from North American hardwoods. Most people just measure lump by cost without taking in other factors. The cheaper the better, but....... If lump B costs twice as much as lump A, but lump B burns twice as long as lump A did it really cost more? There is more to lump than initial cost. You have a KK so paying a few dollars more for better lump is probably not an issue for you. One thing to note is none of my tests took the flavor profile of lump into account. It was simply how well it burned under different circumstances.

I forgot to add - it's a southern thing. That and Yankees who are in the know (Yea me and @tony b are in the know) Mrs skreef has been in the know since she was born - LOL

The only mayonnaise worth buying.

No worries I'll get you a couple of jars this weekend

Is it even a sandwich without Dukes? Since I'm about to send you a package do you need anymore Dukes?

@tekobo that was a pretty good article.

I'll be watching this one.

Awesome looking Konro cook. I love that little grate. I use it all the time fore various different cooks.

Fogo Quebracho final results have been posted. A good long burn at 30:46 and very stable all the way to the end. I have 3 more lumps I want to try, Komodo Kamado CoffeeChar, Jealous Devil and Fogo Brazilian Eucalyptus. Currently only have one of the three sitting at the house so I'll probably take a break next weekend to give me time to get the other two lumps.

That was a good video showing old school BBQ cooking. What I really liked was the fact she left it on the shoulder until you ordered. Fresh pulled pork doesn't get any fresher. I try and tell people all the time only pull what you're about to eat. Save the leftovers intact. It'll taste better fresh pulled.

Fogo Quebracho started earlier today. https://sharemycook.com/Cook/Detail/4d974a6a-8bf3-47d8-bea1-ac179c668a94

Outstanding deep dish supreme pizza. A+ from the Bistro Academy.

It's no secret, I don't really like my Meater +. My opinion is definitely tainted after being jerked around for 3 years with their kickstarter campaign. I originally ordered it for rotisserie cooks and for that application it's the only device on the market and that's where it excels. But I have a few better options for my kamados and wood fired oven so it doesn't get much use. Well last night I got a brilliant idea to use it in my NuKe Delta grill. I fired up the Nuke Delta grill with my grill grates and got it screaming hot. I did a quick 4 sided sear on a chunk of pork loin. I then inserted the Meater + and moved the pork loin off to the side to finish cooking with the lid down. It calculated 36 minutes to finish. Here is the Meater app monitoring the cook from my porch. When it got down to 15 minutes remaining I put a small CI skillet on the hot side and started cooking some sizzle corn. When it was time to dredge in the homemade rosemary Peach glaze I switched positions to get the pork loin back over the hot side, careful to keep the Meater out towards the edge so I didn't break it. This application worked really well for the Meater + unit especially with rolling the pork loin around in the glaze. It now gets a little redemption. Dinner was fantastic. I'm really falling in love with the Nuke Delta grill. The cover makes indirect cooking a breeze by trapping the heat above the cook while you still get heat coming up from the fire bricks below.

Fantastic. Can't wait to see the paste.

I understand the fully dried wood but I still think there would be a difference from that and kiln dried wood but I could be wrong.

My suspicion (maybe @DennisLinkletter can chime in on this) is that there is a difference between kiln dried smoking wood (what's usually sold in the big box stores) and green seasoned wood (from chopping and drying yourself). I suspect kiln dried has a more mild smoke profile compared to green seasoned wood.

I've thought about a PK many times in the past because I like grilled food more than I like smoked food. I ended up with a Nuke Delta Argentine style grill which uses wood and not charcoal. Wood gives a much better flavor to grilled food than charcoal. Of course you could use wood in a PK it would just take a bit more planning.

Sorry POSK

Sorry to hear about your loss Bruce.

My 16 was in stock. Went to order the 19 but what was shown on the website wasn't a good match. Turns out there were a few others in stock that weren't showing on the website. He sent me pictures and I ordered one that was in stock but not shown.