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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble


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Everything posted by Pequod

  1. Now I have a hankering for a cheeseburger.
  2. I started by naming mine Fat Man and Little Boy after the famous atomic bombs of the Manhattan Project. But some folks thought I was making a political comment referring to certain politicians. So...now it’s down to “Bubba” and “Hey You.”
  3. Pizza night. Sourdough crust with 10% fresh milled hard red wheat. DOP San Marzano tomatoes. Fresh mozzarella, prosciutto and artichoke hearts. Baked on the KK 23 with a baking steel for leopard spotted crust. There were no survivors.
  4. Yes to good airflow. When I use a heat deflector there is an air gap between it and the cooking surface. Here are two different configurations I use and why I use them. Here I’m using repurposed GrillGratesTM as a heat deflector below a baking steel at around 550. Baking steels have about 15 times the heat transfer rate of stone, so are great at leopard spotting a thin NY style pizza. BUT, they will get too hot without a heat deflector. In this version I’m going with the KK baking stone and no deflector at around 475. The KK baking stone is perfect for this style of pizza - a thin crust varietal unique to the south side of Chicago and proven superior to all others. At these temps and that thick stone, no heat deflector needed, but it wouldn’t hurt if I’d used one.
  5. Memorial Day Weekend, so Shanks for the Memories! Moroccan spiced honey lamb shanks from my pal Adam Perry Lang. Reducing the glaze after an all afternoon braise. Perfect with pearl couscous and a nice Petit Verdot from a winery up the road.
  6. Nice! Love Raging River on salmon. Love viognier too.
  7. Yes, especially when you aren’t fully heat soaked and/or aren’t using a heat deflector. Indirect, fully heat soaked should see temps that are pretty uniform throughout the main grate and dome.
  8. Nice, but you neglected to comment on the wine. Whatcha drinkin’ there?
  9. But where does he store the Fogo?
  10. 4 places and wide open is to get it to high temps quickly. High temps are achieved with a broad flame front. If you want low and slow, hit it in only one spot, open the vent 1 turn, then close it down to 1/4 turn when within 50 degrees of your target. In general, I open wider than my target to get there quickly, then close it down once I’m within 50 degrees of my target. It will coast to a soft landing from there.
  11. My advice: load a full basket, light it in 4 spots, close the lid, open the bottom vents fully and the top 2 full turns. Let it go until the temperature stabilizes (1-2 hours) and write it down. Open another 1/2 turn and do the same. Write down the temp after another hour. Then another 1/2 and do the same. If you haven’t hit 600 somewhere in there, replace your lump with some Fogo.
  12. 4 turns is a LOT. Not sure where you read that 5-6 turns is common, but I'm usually running with no more than 3 turns and have zero issues going nuclear. More commonly 1 to 1-1/2 turns for medium temps. 2'ish will get me over 500 no problem.
  13. Hi Peter - call @DennisLinkletter at +18883359747.
  14. Sourdough demi baguettes with fresh milled, ancient grain Kamut harvested from a nearby Egyptian tomb.
  15. Nice! I see she’s on track. Working that Lamborghini. Nicely done. Very nice. 😏
  16. How burly are the two? If you can make a long ramp with a shallow slope you should be fine. I moved my 23 to a sloped back yard with only two people. The shallower the slope the better. Here’s the math: F = W * sin(slope) where W is the weight of the grill and F is the amount of force you need to apply to get it “smoothly” up hill and down. “Smoothly” is a technical term meaning “without it running away from you.”
  17. Well THAT didn’t go according to plan...😒
  18. On the other hand, one more grill is adding only 10% to the total. Why, that’s hardly anything at all! 😏
  19. I’ll bite. 1. I don’t know the latest KJ models, but had a KJ Classic before my KK’s (yes plural). Nice grills, but night and day quality difference. Unless something has changed, the KJ is still a glazed ceramic pot at its core. KK’s are made of refractory cement, then encased in a thermal jacket. The insulating characteristics are far superior. Does it matter? Heck yeah. If you like Kamados for the low airflow due to the great insulation, KK’s far surpass the glazed pots in that regard 2. See answer to #1. Because KK’s are so well insulated, once heat soaked they recover extremely quickly from opening the lid. Go ahead and add more, take some off, or just admire the view. The KK recovers...fast. 3. Without a controller I’ve manages around 200F with no problem. With a controller I’ve gone down to 180. With the cold smoker and no coals...ambient temps. 4. There is a thread here by @tekobo that compares the two. She has both and will be along shortly to fill you in.
  20. Pequod

    High heat

    I don't know about "shiny" black, but a matte black inside is normal with use. Maybe post a pic of what you mean by "shiny" black? For cleaning your grates -- a grill floss and/or steel ball style scrubbers work well for day-to-day use. Maybe soak in PBW once or twice a year. I know others are more fastidious than I am, but this works for me.
  21. Indeed. Nice butt(s)!
  22. @Tyrus has an offset and a KK. He’s best suited to answer. My 2 cents: KK brisket is awesome. A stick burning offset in the right hands probably produces an even better one, though. Kamados are extremely versatile, with excellent results across a range of cook styles. But there is often a specialized tool that does even better. Love my KK pizza, but a wood fired oven would be even better. The great advantage of Kamados is that one tool can cover a lot of ground with excellent results, reducing or eliminating the need for multiple cookers.
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