Pequod

Woohoo!

I like this idea. A "National & Regional Cuisine" section would be awesome!

Peruvian’ish Dizzy Chook underway. Made a marinade of lime juice, garlic, soy sauce, and olive oil. Let that sit under the skin for an hour, then a heavy coat of Dizzy Pig Peruvianish. Spinning with a bit of apple wood. To be served with a homemade spicy mayo.

Those chips might get me to cave and finally get an air fryer. They look excellent!

Also, some of us like to use steam to bake sourdough in the KK. Do a search here and you’ll see how it is done. Try that in a Glazed pot kamado and watch the felt gasket melt off. In short, the KK as is outclasses any of the glazed pot add ons for baking.

Hmmm...still not tracking. I see everyone’s name as white.

Not sure what you mean. What names?

Not venison, but I’ve done tri tip the first way with great results. Best way to do tri tip in my opinion. sous vide, then chill, then smoke at low and slow temps (under 275F), pull it 15 degrees below desired internal temp, sear.

Thinking I need to do that Reuben...

No reason ghee wouldn't work as well. However, bread is generally considered cooked at around 190-200 degrees internal temp, and I'm guessing deep dish crust isn't far off that (similar to a butter pie crust). Smoke point of butter is 350, so shouldn't be approaching anywhere near that. Probably wouldn't grease my pan with butter, but as an ingredient shouldn't be an issue.

I never wrap. Always run naked at around 275 until they are done the way I like them. A 3lb rack of Costco St. Louis spares takes 4 hours (+/- 30 minutes).

Someone at Amazing Ribs recently asked about replacing the corn oil in this recipe with butter or another healthier oil. Tonight I made this recipe with 64g of softened, unsalted butter in place of corn oil and omitted the olive oil entirely. All other ingredients were the same. The result? Outstanding! The crust was a bit lighter and flakier, with more flavor (but no distinctly buttery notes, which could be distracting in a pizza), tending more toward a savory, yeasted pie crust if you can imagine such a thing. This may become my new go to deep dish recipe.

Amazing Ribs reviewed the Arteflame. They weren’t impressed.

Looks like the Arteflame, which I think Steven Raichlen has used as one of his featured grills on Project Fire if I’m remembering right.

No. Enhancing overall airflow, stoking the coals.

Definitely the direction I’m leaning.

As to your question of what the extra deflectors are for, I have no idea. Haven’t figured out what the first set is for. Dennis is right on. A sheet of foil is all you need.

Attaboy!

I use coco char for low and slow cooks where I want no flavor imparted by the charcoal, only the smoke wood. The coffee lump is good for everything.

Employer just jumped onboard with our relocation w/remote work plans, so... To goat, or not to goat? That is the question...

To think I used to be able to do that Math!

Where I'm intending to go, a goat would fit right in.

Oh my!

I have Eat Your Books. Makes cookbooks useful again.

A KK running at 250 is already in a very low flow (i.e., very small pressure differential) state. Even a modest wind across the cylinder would significantly increase the vacuum. I think that's what you saw here. If you did the same thing whilst running at 450, my guess is you'd see very little change in temp.