Web Analytics Made Easy -
StatCounter
Jump to content
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

jonj

Owners
  • Posts

    666
  • Joined

  • Last visited

  • Days Won

    7

Everything posted by jonj

  1. Really nice kitchen remodel, @Troble! I like the new color / tiles a lot. Very bright and inviting.
  2. After seeing photos of MacKenzie's setup, I bought a 16KK for our screened back porch. It turns out I use it about 10:1 or more over the 23KK on the patio. I cook on the 16KK 2-3 times a week all winter long. I haven't yet built the great rolling stand like Mac has, but someday... Perhaps just a bit understated...
  3. Thanksgiving dinner last night. Turkey breast (11.8 pounds) dry-brined overnight and grilled at around 325°F for 4 hours with one small chunk of apple wood. Being just the breasts, it keeps falling over sideways (in the KK and on the board - I should have thought of that earlier). Plated with mashed potatoes, dressing, beer bread and creamed greens, accompanied by Abiouness Rose and Schramsberg sparkling wines. Turned out very well.
  4. But it will be a barrel of the highest quality!
  5. Happy Thanksgiving right back to you and everyone on the forum.
  6. My gosh, @MacKenzie, those photos! They are always just gorgeous!
  7. They are well worth the effort!
  8. Welcome! Your son is right!
  9. Don't forget the bottom of the KK body is also resting upon a small wooden box to keep the weight off the wheels during transit (at least on the non-42s). If it doesn't bump off reasonably easily, one option is to collapse the box, then roll it off the pallet.
  10. he's a good little LARGE boy and waited for his morsel
  11. waiting patiently (kind of)... Be sure to carefully remove and keep the "Komodo Kamado" boards!
  12. I made grilled pork tenderloin with white wine/dijon mustard cream sauce last night. Served with roasted cauliflower with lemon zest and parmesan cheese plus honey roasted carrots and 2013 Merry Edwards Sauvignon Blanc. Turned out great.
  13. @DennisLinkletter, is this for the back door? Using the wing nuts to keep it stable? If so, I like the idea of having the smoker in the back out of the way of the probe wires and fan stuff (when used). I sure like using it a lot more than drilling through my KK, although I will if you make me...😉
  14. Have you tried opening the top vent to 1 or 1 1/2 turns after the stone goes in? On my KK23, with the pizza stone or baking steel in and with a deflector or double drip pan to keep the stone/steel from gettin too hot, the top is open between 1 - 1 1/4 turns to maintain 500. Until everything is heat sunk, I open the top 2 full turns. I don’t know if this applies to a KK19 however. Sorry, I just saw you had tried opening the top vent more without improved temperature so my comment isn’t helpful.
  15. I may be mistaken but I took his comment about buying a kamado jr. literally. That is, he did not buy a Komodo Kamado but instead bought a kamado joe junior grill, which somehow came without the deflector.
  16. Pizza again. Typical kitchen sink style, 500° KK dome, 485° baking steel, 6 - 6.5 minutes. Per previous comment, note deflector(!) in use under the baking steel on upper grate.
  17. My main use of the deflector is on the main grate under a baking steel on the upper rack. I use it to keep the crust and toppings of a pizza on the same cooking timeline. Using it tonight, in fact. However, the double bottom drip pan will do the same thing.
  18. We started the day with Eggs Benedict (non-KK) and Mimosas, after which I decided to cook some baby back ribs for dinner. Usually I marinate the ribs overnight in Wicker's Marinade, but as this was a late decision, I used Gate's Hot & Spicy dry rub with a duck fat binder. I smoked the ribs (and later, beans) at 225°F for 5 1/2 hours (no wrap), with the temp rising to 247° at the last 30 minutes. It was a windy day and I opened the dome several times at the end adding the beans, probing the ribs for temp, etc. so had some temperature rise at the end. Also had the last of the farmers' market tomatoes and cole slaw, accompanied by a 2010 DuMOL Ryan Pinot Noir. Finished (after a bit of a rest) with still warm cherry pie made by Jackie. All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful.
  19. I decided to smoke some baby back ribs yesterday and took the opportunity to try out the Billows Battery Bank. I didn't need the Billows fan or Signals control for temperature maintenance on the KK23 for this cook, but tried it out just to see how it worked. The battery pack came fully charged, with all four led charge indicators fully illuminated. My Signals unit hadn't been used for a few months so its charge level was undetermined. Hookup of the system was simple, substituting the battery pack for the wall wart power adapter on the cable. I had already had the KK heat sunk and at the 225°F temperature when I decided to try the new device, so the fan didn't have much to do initially. The battery pack has an on/off button on the top which allows the unit to discharge power to the fan (which I missed for a few seconds after hooking everything up - once pushed, the fan started right up). The ribs were a 5 1/2 hour cook to temperature and the Signals unit also was fully charged by the battery pack during the cook. All four charge leds were still illuminated after the cook so the unit didn't discharge much during the process. I don't know about the full capacity of the battery pack, said to be able to run the fan for 24 hours in the product information, but from this brief cook I have no reason to doubt it at this point. (sharp observers will note the KK temperature has crept up to 247° versus the 225° set temp. It was a windy day and even with the dampers shut down, the fire gained a few degrees at the tail end of the cook. No harm, no foul.)
  20. Beautiful locations and stunning food! Thanks for sharing
  21. I ordered the Billows battery pack when I first saw the announcement and received it a few days ago. Very substantial and came with a full charge already. I haven't tried it yet but will get around to it the next time I cook brisket overnight.
  22. @Troble, I think you and I have the same idea of how to spend a birthday. Mine is Sunday and I am super jealous of your current trip... Best wishes for a happy birthday (but I think you already have it covered)!
  23. Steak, potato, and last corn for Chiefs-Ravens football game last night. Steak was great, corn was last of season and so-so. Game didn't end well for my team (Chiefs); wine was great (2004 Shafer Hillside Select cabernet).
×
×
  • Create New...