ckreef

This is a post on the Guru forum but I thought those of you who do SV would really appreciate the nature of this post. The OP is a long time member of the Guru and a really great kamado chef. Check it out - you'll like it. Note: would have cut and pasted the original text direct but that doesn't work right when I'm on my smartphone. http://www.kamadoguru.com/index.php?/topic/25389-Sous-Vide-Fried-Chicken-WOW Charles - Prometheus 16.5", Cassiopeia 19" TT

I'll try and figure out the model number of that fridge and post a list after work later today. Charles - Prometheus 16.5", Cassiopeia 19" TT

That is the problem with doing NY strip loins, there are no bones to protect the other side. Which is also why I'll probably only go 21 days to minimize the waste. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice, will give it a try. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's exactly why most larger refrigerators don't work for this. You want to maintain a high humidity level but the frost free refrigerators are constantly pulling out moisture. I searched for the largest mini fridge with wire grates I could find. This is a Kenmore (Sears). A primitive setup but it works. This is probably the 6th or 7th primal I've done in this setup.

I've had this small meat locker setup for a while now. I only use it for the occasional dry ageing. Got this choice NY strip loin primal on sale a few days ago. I cut off 7 one inch thick steaks to cook lunch for some out of town guests today. What remained was put in to dry age. This cut had a decent fat cap which I put down on the grate. Note: wire grate shelf for proper air circulation. Small fan for that circulation. Bowl of water in front of the fan to maintain proper humidity. A remote temp/humidity monitor so I can keep a look on things without opening the door. Temperature and humidity within acceptable range. Will go at least 21 days. Will post a picture of the crust forming within the next week or so. Charles - Prometheus 16.5", Cassiopeia 19" TT

Cook some again today for guests that came for lunch. A great method with perfect timing and consistent results. Will be my standard baked potato method from here on. TY for posting it. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice cook. Do you have a recipe for the scallop potatoes? Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking pizzas. The second picture is awesome. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice. The reflection on the wall is totally kewl. Charles - Prometheus 16.5", Cassiopeia 19" TT

Funny, funny, funny ......... Charles - Prometheus 16.5", Cassiopeia 19" TT

A fine looking meal. I like the fingers but the fresh looking money shot makes me drool. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great little brisket cook. Looks delicious. Charles - Prometheus 16.5", Cassiopeia 19" TT

Sounds like a great vacation and nice looking ribs. Charles - Prometheus 16.5", Cassiopeia 19" TT

Really glad you got out and about to go check out the KK's. It's going to be eating away at you until you get one. Can't wait to hear about your order. You really need to bring your daughters along next time. A pink 16.5" would sure make her year. Charles - Prometheus 16.5", Cassiopeia 19" TT

If you use Coco char do not stir the leftover with your hands. It becomes very brittle after an initial cook. There will be plenty left and it's still a viable fuel source but if you stir with your hands you'll loose a lot down into the bottom of your KK. Charles - Prometheus 16.5", Cassiopeia 19" TT

If it was me I'd add some thyme and rosemary to Rob's advice. I always like a nice herb crust. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice - great picture with your daughter. Charles - Prometheus 16.5", Cassiopeia 19" TT

Good ending for a good cook. Charles - Prometheus 16.5", Cassiopeia 19" TT

Jon check out the ash experiment thread I posted. One of the last cooks I did was a Low-n-slow. The 19" has a huge amount of space to hold ash so you won't have a problem down below. Because of the lump basket design you won't have issues with clogging in there either. A basket or grate to hold lump is a far superior setup (for not clogging) compared to a plate with holes. I noticed Cassiopeia likes burn right to left. If I'm doing a Low-n-slow I'll start the fire on the very right side of the lump basket. Fill the lump basket all the way up to the handles and don't worry about it. I have yet to run out and I've done some really long multiple cook/temp sessions. Charles - Prometheus 16.5", Cassiopeia 19" TT

51 so I guess that makes me a teenager? - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

I use espresso in rubs on occasion too but the coffee beans would make a kewl experiment. Next Low-n-slow I'll give it a try and report back the results. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice. Great looking chicken too. Charles - Prometheus 16.5", Cassiopeia 19" TT

Had to make up for tony b's laziness to give you all something to see. While Mrs skreef was using Cassiopeia I fired up Prometheus for some of these potatoes. I followed the directions he posted. Nice soft inside with a slightly crisp but not overly done skin. Just enough residual salt so I didn't feel the need to add more. Will use this method in the future for "oven" baked potatoes - LOL First picture is just before I pulled them after the oil cook. Charles - Prometheus 16.5", Cassiopeia 19" TT

No - not coffee under tones - a nice subtle smoke but not coffee. Just like Apple tree lump won't taste like apples. Same applies to smoking wood chunks. Peach tree smoking wood doesn't smell (or taste) like peaches. Same holds true across the board in both smoking chunks and lump. One day I'm going to make a foil pouch filled with coffee beans (put onto hot coals) and see/taste what happens. Charles - Prometheus 16.5", Cassiopeia 19" TT