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Pequod

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Everything posted by Pequod

  1. Pequod
    Fresh out of the oven, not the KK as this was an early morning bake of a refrigerator proofed loaf. 100% naturally leavened (no commercial yeast) loaf of 50% fresh milled hard red wheat sourdough.
  2. Pequod
    That rice looks so fluffy. Each grain is so distinct, yet perfectly cooked. No two grains are even sticking to each other. I...I...I don't believe I've ever been so mesmerized by a pile of rice.
  3. Pequod
    Cancel lunch??? The forum rule is whoever buys a 42 is cooking lunch for all. Starting with that dang goat!
  4. Pequod
    Drumroll!
  5. Pequod
    ...and note that the title of that thread should be "Syzygies' Smoking Pot", not "Syzygies Smoking Pot"...which means something else entirely, but could explain that little ditty he just posted to the tune of "American Pie".
  6. Pequod
    ...or just use the ThermoWorks straight probes which easily pass through the hole. Which is what I do.
  7. Pequod
    Oh...now THAT's interesting. Thermoworks with a four channel controller? Might as well start selling all of my other therms and controllers now...except my MEATER. Keeping my MEATER...
  8. Pequod
    Brings a tear to my eye every time...
  9. Pequod
    I think your experience is sufficiently rare (I've never had it happen) that a bit more experience is all it will take. CyberQ is *definitely* optional.
  10. Pequod
    Yup, what he said.
  11. Pequod
    Really up to you as to which look you prefer. One bit of advice: Don't bother with the gas burner. It is intended to pre-heat the inside on a cold winter day. Almost nobody buys one. I think Dennis has even stopped building grills with the gas burner door unless specifically requested.
  12. Pequod
    Hope the goat is still fresh by the time you get it.
  13. Pequod
    Oh my! Can we call it "Purple Crackle"?
  14. Pequod
    Nothing to see here. Move along. Just another perfect sourdough boule in my steam oven.
  15. Pequod
    You got it right. Kamado cooking, and Komodo Kamado cooking in particular, is all about versatility without sacrificing much (if anything) on quality. You can probably make a better pizza in a Wood Fired Oven, and a better brisket in a stick burner, and better bread in a bakery steam oven, but you'll not find a cooker better than a KK for doing ALL of that with quality within an inch or two of the specialized cookers.
  16. Pequod
    Pretty much on time as I recall
  17. Pequod
    Sure.
  18. Pequod
    I think @Tyrus has both and is best suited to comment. I don’t have a stickburner, but will likely buy a small one someday (maybe a Lang 36 or 48). My personal opinion — and it is only that — is that it is hard to beat a stick burner for flavor on brisket, but a KK is oh so much more convenient and gets you 80% of the way there.
  19. Pequod
    Please take a picture of the goat.
  20. Pequod
    I maintain a 100 hydration starter with 1/2 King Arthur bread flour and 1/2 fresh milled whole wheat. Fresh milled grains make starters go wild...they peak much more quickly. This is my base which I use for almost everything, keep in the fridge and feed once a week if not baking that week. When planning a bake, I may use that starter as the seed for my levain, which may require a few feedings of whatever is in that levain, like rye, etc.
  21. Pequod
    Hmmm...whatever happened to ol' @Garvinque? He was saving up for a green 19"TT as I recall...
  22. Pequod
    Thanks! Bread is a rabbit hole all its own. Make sure you steel yourself before diving in. Literally. You'll need lots of steel for thermal mass to generate steam!
  23. Pequod
    No easy answer to that. Depends on whether you’re heat soaked (I.e., at thermal equilibrium), or have a raging bed of coals for grilling, etc. Also temperature only tells you about potential for convective heat transfer, while in two zone you’re looking for a strong contribution from infrared on one of those sides. Also, see this thread for two-zone in the 23 with the configuration you’re talking about:
  24. Pequod
    Welcome and great choice!
  25. Pequod
    Have heard Lumberjack is great stuff. Do they sell it in smaller packs? Don’t particularly need a 20 lb sack of pellets for the cold smoker.
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