Pequod

From what I've seen, those who have used it as intended -- both here and at Amazing Ribs (where it is also quite popular) -- have had good success with it. Those who are panning it have departed from the recipe or not tried it at all. It's like those people at AllRecipes.com that rate a recipe 1-star, and then write in their review that they substituted 6 of the ingredients, cooked at the wrong temp using the wrong technique, and it sucked!

Good video, but didn't see anything there that I don't already do. That's pretty much my stretching procedure.

Yes, he goes out of his way to say he understands it, but then purposely mis-uses it (holes on side, high heat) and then goes on to discredit. Then he presents his own video with a different solution (surprise surprise). Nowhere does he do an actual test of the concept the way it's intended to be used. I respect John and the *good* info he's captured and made available. I found his forum useful when I first bought a Kamado Joe because of the overwhelming number of KJ'ers there. But I find myself increasingly migrating away from the Guru.

That's John's blog.

Now we're talkin'! But did you use the smoke pot?

Very nice! I've only been gifted the one Gyuto so far and been busy planning for my 32, but will turn my attention back to my cutlery at some point. What are you doing for sharpening and honing? My first sharpening will be free at D.C. Sharp, but thinking of picking up a strop.

@mameola - email @DennisLinkletter To have him add you to the owner's section of the forum. You're one of us now.

Unless I've missed something, Dennis has spit rods available only for the 23", 32" and 42" KK's. All others have only the rotisserie cradle as an option, and the Octoforks would not work with the cradle.

Very nice! Been wanting to do some lamb shanks, but having trouble locating.

I smoked some bacon at around this temp one time. It was pretty much like Dennis described above. Light a single spot with a MAPP torch, top damper barely cracked open, and I recall using the cold smoker at the lowest flow setting with all of the lower vents closed.

Maybe. Skirt steak is a pretty quick cook just above the coals, so would be worried that a sear after sous vide would overcook it. Curious to hear @bosco's response...the technique for getting the pink color. Green Goblin beckons... Needed a segue. Best I could do with the material I had to work with.

Speaking of cocoa/dark molasses taste...KK's have been flying off the shelves lately. Got your order in yet???

Definitely a seed sack removing kind of guy. Main grate or lower? I suspect we'll be using skirt steak, but we'll see what my wife brings home.

Planning to make yours this weekend.

Dizzy Pig is building a new HQ and storefront nearby in Manassas. Have been to their old store, but it was very small. Will shlepp over there once they're open to check it out.

If you plan to do sourdough pizza, I like the approach in "The Pizza Bible" better than Forkish's "Elements of Pizza". The flour recommendations in that book tend to be spot on as well. Just FYI.

Straight out of the fridge it will be high in acetic acid. Very tangy. It will need at least one feeding to reduce that and to get it "healthy" again. It likely won't pass the float test right out of the fridge. Chad Robertson of "Tartine Bread" recommends a young starter. Ken Forkish follows the same basic approach, adapting some of Robertson's techniques. I find I agree with them. I like the flavor I get with a young starter.

And if I'm baking a loaf on the weekend, I'll do at least two feedings before using.

I generally make sure mine is fed on the weekends. Haven't gone longer than a week. My guess is I could go for a month, but I'd need to nurse it back to health a few days before using.

That's the part that baffles me -- the claim that vertical spinning results in more even heat. Huh? I'd need to see evidence, because I think you're exactly right. The outer edges would cook faster and be more browned.

First, lighten the load. Remove all of the stainless steel grates and the firebox. That probably gets you down to around 800 lbs. You could also remove the lid if you need to go lighter, but be very careful with how you handle it. @FotonDrv did this masterfully, so look for his move in pics for an example. Next, do some math. What's the slope? The force down the hill is the weight * sin(slope). Now figure out how you're going to distribute that load. In my case, I've got four Army ROTC cadets lined up. Two will be on the downhill side, the other two will be on the uphill side. The uphill cadets will be using a 2x4 looped through ropes on the feet to pull while the others push.

Where this is gets interesting is with some of the add-ons he's working on, like skewers. This might be in a section of the forum that requires you to have an account, but pictures here: http://www.bbq-brethren.com/forum/showthread.php?t=239749 Other add-ons coming include additional spit rods that mount between the forks, an adjustable basket system, and a tumbler basket system. Interesting...

Wait a minute... Just peaked over at the Brethren. I think Octoforks is aka "Fwismoker", one of the more prolific and respected members there. Need to poke around some more. Haven't logged in there in awhile.

I've seen these discussed over at the guru. Between the KK roti basket, spit rod, and add on baskets (if I can find a tumbler I like), I'm not sure these add anything. Maybe it makes sense for the Kamado Joe Joetisserie.