Pequod

Oh my. Have we been delinquent in our cultural cross-pollination? You gave us Vegemite. Thank you. We give you Atomic Buffalo Turds. ABT’s. Cut jalapeños in half lengthwise, leaving the stem end intact. Scoop out the seeds and membrane to create a canoe. Stuff the canoe with whatever you like, but the Classic is a mixture of cream cheese, grated cheddar, and the rub of your choice. Wrap each turd with a strip of bacon. Smoke at 225-230 for 2’ish hours. In the Vegemite, ABT exchange, you definitely got the better end of the deal.

I have a long driveway with a slope. In both cases the driver put it where I wanted at the front of my garage.

I’ve done that recipe and I agree it is excellent. Reminds me I need to do it again.

But do you have that particular Maverick thermometer? This is a buying club, y’know!

Meathead’s Schmancy Hot Smoked Salmon smoked with Alder on the BB32. Trying out the new Gameboy...errr...Maverick for its first cook. Worked fantastically well. Easy peasy 3 probe cook. Signal everywhere. Can turn on/off alarms on every channel. I really like this thing.

...actually...one thing missing is a second KK. Might as well get it over with.

Looks like a good order. I personally don’t see the need for the double bottom drip pan, but YMMV.

Your hypothesis makes a lot of sense to me. It all comes down to steam, as it condenses on the dough, being a far more rapid and effective form of heat transfer to that dough than dry air, even if that air is at a higher temp. My quick (and possibly inaccurate) calculation says that water at 212F is about 200 times more thermally conductive than dry air at 400F. A quick burst of energy to the surface, followed by a longer evaporation of that moisture which keeps the crust cool (evaporative cooling) until fully evaporated. That residual steam I see venting minutes later is more likely to be that evaporating from the surface of the bread than from the pan itself. Not a physicist, but did happen to survive a Ph.D. in Aerospace Engineering and used to work in the rocket motor industry. Fun Fact: 30% of the mass flow inside the space shuttle solid rocket motors is actually molten liquid! Imagine that impacting a dough ball (or not...).

Yes. Syzygies did the math (anything less would have been heresy!) and figured out the heat capacity needed to turn a given amount of water/ice quickly into steam. The heat needed to convert ice to water is much less than the heat needed to convert water to steam, so the ice is just a convenient way of deploying water into the pan. In other words, water or ice doesn't matter nearly as much as the amount of stored thermal mass to turn a given amount of water into steam.

Love it! “...an act of national vandalism.”

Lots of truth in that. Never experienced any buyers remorse whatsoever with my KK’s.

I used the @Syzygies technique, which is a large cast iron skillet loaded with SS chain so the whole thing weighs about 30 lbs preheated with the stone for thermal mass. Then introduce about 350g of ice into the skillet when the bread goes on the stone. Close lid and close down the vents a bit to trap the steam. It will steam for a good 10-15 minutes, which is all you need. @amusedtodeath posted something similar and simpler yesterday. Just pour water directly into a preheated CI pan. I may give that a go for comparison.

Just when you though Maverick was dead, they came out with this: Maverick XR-50 No bluetooth, wi-fi, cloud, or other gimmicks to make up for lack of range and dead spots in your house. Just four channels with hybrid probes, easy to set up, and 500' of RF range. Mine just arrived and I've been walking around the house and yard checking for the dead spots that resulted in my purchasing the Smoke Gateway...just so I could get a read in my home office. Bottom line: there are no dead spots. There it is, giving me four glorious, dead simple channels of signal in my worst dead spot in the house. BONUS: If you hit the buttons just right, it will also play Donkey Kong!

@amusedtodeath - I see some water in a cast iron pan with that bread bake. How did the steam work for you?

Beautiful! Nice dish too.

The recipe is from “The Bread Bible” by Rose Levy Berenbaum. It is also online here: http://fortheloveofbread.blogspot.com/2011/06/beer-bread.html The Marmite butter was perfect. The secret is the absence of Marmite, but don’t tell anyone.

I’m pretty sure Vegemite never goes bad (Lord knows it was never “good”). It will be feeding the cockroaches after the apocalypse.

Decided to make a nice beer bread to go with my secret recipe for Marmite butter. Had to be done in the steam oven, of course. Here is the bread scored and ready to go. Into the steam oven. Even after several minutes it’s still venting steam wherever there’s a hole. And voila! Oven spring anyone? Look at those micro blisters. Still cooling. Later I’ll slather it with my secret Marmite butter. Mmmm mmmm good!

Lol! No. Not this time.

They were very tasty. I have no originality left. I just copy whatever @Kevin H does.

Very inspiring! Now I want a funky old cow. There is a local farmer who sells Piedmontese beef at a nearby farmer’s market. I doubt it’s funky, but it is genetically different from usual beef cattle in that it is far more lean, and yet is supposedly very tender and flavorful. These things would seem to be at odds with each other, since we’ve been taught that fat = flavour. I feel an experiment coming on...

Baby backs with Lane’s Sweet Heat and Spicy Apple BBQ sauce (from Steven Raichlen’s Barbecue sauces book) and @Kevin H inspired Barbecued onions from Project Smoke.

Thanks! Still eyeing my own WFO acquisition, so watching your experience is very informative. Alas, with one daughter starting college this fall and another getting married next Spring, will be challenging to slide one onto the patio past the wife’s ever watchful eye (but it comes with a goat! Honest!).

Very cool idea and install on the therm. Where is the probe end reading? Just inside the hole/ambient? Or somewhere else? Do you have a turning peel?

Oh my! This is interesting...