cschaaf

I like most of his videos and I don't think he talks all that slow - but, living where I do, maybe I am used to it now.

Meat Load is a great name for a heavy metal band - except there may be market confusion with Meatloaf.

I wasn't really trying to poke, either... okay, maybe indirectly. I just wanted to see why he didn't drill in the bottom. If he would have said that that would allow him to test the pot in many different configurations, that would have been a good answer. To me, his answer just proved that he wasn't willing to give it a shot to really work. I really don't understand that. I figured wither we'd get either a logical or illogical answer from him... then readers could form their own opinion based on that.

I want to respond to his dumb answer, but it would be like talking to a cast iron pot. His method was - try this and give it every opportunity to work. Except, pre-decide that the hole location doesn't matter and drill them in the side. Then, as proof that the hole locations don't matter, point them at 12:00. Nope, no difference. Now turn them to 3:00. Nope, no difference. Therefore, it makes no difference which way the holes face. He said, in his tests, it didn't matter which way they pointed. But guess which way he never tried? I don't think the Mythbusters will be calling him any time soon for advice on how to test things. If I had stock in cast iron pots, it might be worth the argument. Otherwise, I've passed the point of caring.

I've never done a class, so I can't speak from experience, but at that price, I'd probably go for it.

You can try Benadryl for your dog. We have a dog that will itch ALL NIGHT in the summer. She 'sleeps' in the room with us and keeps us up all night. A Benadryl tablet before bed really seems to help her. If it's really bad, I'll give her one in the morning and/or one when I get home from work. Check with your vet first! http://www.petmd.com/dog/care/can-i-give-my-dog-benadryl-and-if-so-how-much

So how many different places did he drill the holes? Oh well, we tried. Everyone needs to draw their own conclusions.

I forgot to post about my salmon cook... and I'm old, and it's been a rough week at work, so I don't remember all of the details... I used the Char Broil lump for the first time and thought it did well. I lit one starter cube in the middle and set the bottom vent to a sliver and for the top I pushed one of the tabs probably less than a quarter turn. I probably could have gone less than that and been fine. I got it to settle at 190 dome and let it run like that for about an hour before I put on the salmon. It ran fine for about 1:45, then started to climb. I dialed the top back a bit, but by the 2.5 hour mark, it was up to 210. Not a huge deal. I put on my glaze and dialed back the top again and closed the bottom a little more. I think I pulled it about 20 minutes later and it came out great. A bit dry around the edges, but I think the brine causes most of that. It felt dry when I took it out of the brine. After I pulled the fish off, I took off the bottom door and spun the top a few turns open to burn off the fish oil on the grates. It only took about 4 minutes to get the dome to 700. I closed everything down and walked away.

I opened a box of this over the weekend. Pretty good stuff. I'd say it is medium sized chunks and medium density. I lit in one spot and ran at about 190 (dome) for about 2 hours. Then it creeped up to about 210 for the last 45 minutes or so of my cook. After that, I wanted to burn off the grates so I pulled the bottom door and spun the top vent a few turns and the dome went to 700 in about 4 minutes. The only 'issue' I had was that I found it difficult to pour out of the box into the grill.

I'm not sure what I find more amazing - the price you got from the manager or the fact that you actually saw a manager in the store!

I did this on the KJ Classic a while back and didn't have a problem keeping it low. The KK should be easier. It is a bit of a challenge for a second cook, though. I used half a starter block (Rutland) and lit in the middle. On the KJ, my lower vent was maybe at 1/2" and the daisy wheel about half open, maybe a bit more. A few things to remember: Grate temperature is lower than the dome temp and most importantly, DON'T PEEK. Once you get your temp, get the salmon on as quick as you can so the lid doesn't stay open for long, then trust the KK to get back to your stable temp. Only open that lid when absolutely necessary (to base on a final glaze or to pull the completed cook). I'm still planning the same cook tomorrow. @Aussie Oras suggested vent settings sound like a great starting point.

It has it in the description: Please note that the largest grate spacing on this basket is 1" of separation and that foods with a profile smaller than 1" should not be placed in the basket as the opportunity for ejection does exist. Please consider that as food cooks it will generally shrink, this should be considered when preparing food and filling the basket to ensure no food is ejected as the food cooks and ultimately shrinks in size. The image makes the gaps look larger than 1", though.

Hang on a second... THAT'S the one that Andy said was a pain to assemble - the OneGrill Performer.

I think I remember Andy over on the Guru boards saying that it's a nice tumbler, but is hard to put together each time. Search the Guru, there have been a few posts about it.

Looking good, @4wood7 That cow better look out! I'm not sure about latching in the first position to heat up quick. I've never tried it, but I think you're better off latching it down and letting the vents do the work. I don't think you should have any issues keeping it at 165. I haven't done a smoked salmon on the KK yet, but I didn't have an issue holding my Kamado Joe that low. I'm actually planning another smoked salmon for this weekend if the stars align right.

So true. I end up with a baseball sized amount that I scraped out with my finger.

That explains why we've not seen one before, I don't think I've seen the gas burner before,

I'd also vote for the black, but not because I have a speckled black 23". I'm from Pittsburgh and you can't have gold unless it's paired with black. I may be showing my age by choosing those three particular players.

It looks like an alignment tool or something. Something that accidently got shipped. I've never seen one in unpacking photos before.

@bosco i think you've posted before about the gas port having deflector, but I think the consensus was that the 23 Doesn't have one. I know mine didn't come with one. @golfpro2301If you want to Do thin crust pizzas, the deflector works great. I don't think many use it as a deflector very often. If you want to bake bread or thicker crust pizza, the baking stone is better for that. I might be missing something, but the temperature control on the KK is great. I see no need for the dual controls... But they do look cool! I don't think any of the above are necessary, depending on how, and what, you cook; I also don't think anyone with any of those items ended up even close to being disappointed that they got them.

Scar (both for the gouges in the concrete and the tile cut on your finger) Phoenix Anubis - Egyptian god of the afterlife Orisis - Egyptian god of resurrection and regeneration

Wow! Can't wait to see the pictures! I think commercial delivery is cheaper than residential. If you have a business to deliver to, and a way to get it home from there, you can save some money.

Crescent dough is similar to croissant dough, but not as layered. It's a bit more dense. I think 'Crescent' is one of those brand names that became synonymous with a product. Like, we call all facial tissues "Kleenex" or all bandages "Band Aids"

Hmmm, Jax? I'm over in the Tallahassee area. I'll come over and help with the KK restoration as long as I can bring my clubs and have you show me how to actually use them.

I got the KJ CI wok as a gift and I like it. It's not the best material for a wok and it's not really traditional wok cooking, but it's still a lot of fun and puts out good results. You can almost think of it as a griddle with high sides so the little diced bits don't end up in the fire. The KJ wok has a flat bottom, so you don't really need the xrack. If I'm using it in the KJ, I use the xrack. On the KK, I just set it on the lower grate. Like @Aussie Orasaid, that's not really the easiest thing to do on the 23". Both @ckreefand @Aussie Oraare right - any wok cooking requires a ton of prep and organization. CI wok cooking on a komado requires even more planning and shuffling. I'll often cook an ingredient, say the protein, then pull that out and save off to the side while I load in the next ingredient - since there aren't cooler sections in the wok. No need for KK to go the wok route - the advantages of a KK for other cooks, namely the distance from the fire, are in direct opposition to wok usage. An xrack that fit in the top position might help a bit - that would get the bottom of the wok closer to the fire and leave the top of it at a descent level, but it's still not ideal.