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Pequod

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Everything posted by Pequod

  1. Pequod
    Got mine today, but unable to configure it because the Gateway app on iOS crashes on launch. Happens on both my iPad and iPhone, both of which are running the latest version of iOS. Have reported the issue to Thermoworks. They responded immediately saying they've not seen this issue and suggested I delete and reinstall. Had already done so repeatedly. I think I've stumped them. Waiting for a fix...
  2. Pequod
    Lots of KK'ers up there. @bosco, @MacKenzie If a large egg is working for you, a 23" Ultimate would be a great choice. A bit larger. Great lines. If you want a lateral move (same size) look at a 19" TT or free standing. The 19" free standing models are on sale.
  3. Pequod
    Several of my work colleagues are former DARPA PM's and SETA's (I'm the slacker -- have PI'd DARPA programs, but never worked there). Many of them knew Mark and are stunned by his passing.
  4. Pequod
    Oh my. So sorry.
  5. Pequod
    I think I see why your Smoke grate temp is higher than the dome in that last pic. Your grate probe is pointed toward the edge, likely in a hot spot outside the deflector (or foil or whatever you're using).
  6. Pequod
    Start with Dennis' baking stone. Consider the baking steel later. If you get the round griddle version of the baking steel, it doubles as the perfect surface for thin crust pizza AND smash burgers. Definitely optional, but nice to have. Get the stone for now. My 2 pence.
  7. Pequod
    At 275, ribs will take about 4 hours. Top vent will be open less than 1/4 turn. Slight crack on lower left dial or mid-size hole on the right. Doesn't take much.
  8. Pequod
    All you need is a sheet of aluminum foil on a lower rack. That's it for deflector.
  9. Pequod
    Baking steel is currently a non-Dennis purchase. I also recommend the coffee lump. Having used both for awhile now, I prefer the coffee lump over coco char. Consider the rotisserie spit rod over the basket. You can add non-Dennis OctoForks to that for some extreme versatility.
  10. Pequod

    23 KK

    Pequod replied to Cottonswab's topic in Forum Members

    Do tell! Color? Accessories?
  11. Pequod
    Yup, that's the book I linked to above. Best all around from the ground up BBQ book in my opinion.
  12. Pequod
    Thanks! Was having trouble giving wife ideas for my upcoming birthday. Problem solved!
  13. Pequod
    Even better! Sounds like you won't have to unlearn boiling joints of beef, so you're already ahead.
  14. Pequod
    I thought that might have sounded accusatory, so I thought I'd best clarify!
  15. Pequod
    I need to get one of those. I know it was posted elsewhere, but what is the model # again?
  16. Pequod
    Chicken! That's the fourth meat. For someone completely new to American BBQ, I recommend this: http://a.co/5t94SfY However, KK's are so versatile, almost anything you'd cook inside works on your KK. We'd be interested in seeing KK cooking with an English twist. I think the post you want is this one:
  17. Pequod
    Kind of. The mass flow rate (fluid dynamicst here -- don't make me pull out the quasi-1D Navier Stokes equations! ) through the Kamado is determined by the exit and entrance areas of the top and lower vents. Yes, it forces all of that air through 1/2, but that 1/2 on a 32 is very roughly the same size as a full basket on my 23. And even with a full 32 basket, the 32 is far more agile than the 23, unless I pull vents out etc. Simple physics -- larger chimney cap and vent dials --> much greater airflow overall through the system...if I want it.
  18. Pequod
    Just to be contrary, I actually use my 32 more for day to day cooks than the 23. I tend to keep the 32 in the split basket configuration with the lowest grate directly over the coals and half grate on the indirect side. I also find that my 32 gets to temp much faster than my 23 when using just the vents. I can pull the vent door out, etc. on the 23 to bump things up a bit, but the 32 is downright agile for a big fella.
  19. Pequod
    As an aerospace engineer masquerading professionally as an electrical engineer, I say: what could possibly go wrong?
  20. Pequod
    Exactly what I said. Forget the 19. Go big or go home.
  21. Pequod
    Dennis, given the number of moving posts (and I may be dealing with one myself soon), have you ever considered making these boxes, or maybe even the entire bottom of the shipping crate, available for purchase?
  22. Pequod
    I own two KK's - a 23 and a 32. The best reason for two is that I can run at two different temps or different cook styles simultaneously. Roti on one while direct grill on the other, etc. If I could only have one it would be the 32 hands down. Why? Because it's the best overall combination of capacity and versatility. The 32 can do true two-zone grilling when using the basket splitter. My 23 has a splitter too, but the smaller size and round shape make it less effective at two zone. That said, here's my advice: In your situation I vote for #2. As long as you're reconciled to the fact that you'll end up with two KK's anyway (and you will), start with the 19 at a great price, use it awhile, then see what you need from there.
  23. Pequod
    Wow! Congrats. I've been reading Larry Olmsted's (the reviewer's) book "Real Food Fake Food." Eye opening and HIGHLY recommended to say the least. Already knew most of it -- like the big olive oil scam -- but not the full extent.
  24. Pequod
    Eat local! Our farmer's market includes a vendor who sells the delicacies of the Chesapeake. This includes rockfish. Picked up two beautiful filets today, basted with garlic butter, then served with a Steven Raichlen melon-mint relish. Great stuff!
  25. Pequod
    That's worth giving a go.
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