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Wobster

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Posts posted by Wobster

  1. A little off topic but I swear I saw it here and can’t find it on a search. I figured you are all into lots of BBQ things so this may be the best place to ask! 
    I am looking for a Rodizio style device. I can find the Carson and El Charro versions but I can’t find the one that was mentioned. I feel like it wasn’t just stainless bug rather had some colored metal in it and may have done up to 9 skewers. It sits on a heat source and can be used over multiple heat sources. I will link to one that I can find but if anyone knows of others please let me know, TIA

    https://carsonrodizio.com/products/kit?variant=32352864665665&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&srsltid=ASuE1wQ4F1smBI0TuOHBKgAhxz79XPmfxjyIhPXHXturX-bpY58Ja0vvYXw

  2. Welcome to the group. I also lurked for quite a while before buying. With your experience level I am really looking forward to seeing what comes out of your KK. There is a small learning curve but after that the sky is the limit! Congratulations! 

    • Like 1
  3. On 1/30/2023 at 8:11 PM, Tyrus said:

    Neither had I, coincidentally it needs little if any water added to perform. Just place it on the top grate or indirectly and it works like an oven. Google search turned up only tangines and other clay pots, oh well the search continues.

    It looks a lot (in many ways) like a Japanese Donabe. I’ve not seen one exactly like this, and if it is a donabe it may not be of Japanese origin. The best resource I know of (I own a donabe that I bought from them) is Toiro Los Angeles If you are still seeking an answer you might try them? 

  4. I’m a little late to this but after curing…I usually hot smoke at 225° to 150° IT. Many cold smoke for up to 24hrs (usually in 8 hr sessions) which I may try now that I have the cold smoke attachment for my KK (though to cold smoke, as you may know, you have to keep the temperature below 90°. Here in AZ that makes cold smoking impossible many months out of the year). Then refrigerate for a few days for the smoke to “mellow” before slicing. 

  5. 3 hours ago, johnnymnemonic said:

    BBQ in the dark (pictures are not good but why not).  Just basics.  4 pork butts, 4 chuck roasts on bottom.  Bad Byron's Butt Rubb (mustard binder) on the pork.  ACV and montreal steak seasoning on the beef.  Beef and Pork BBQ to send to my brothers-in-law up in NYC for the holidays. Turned out great. 

     

     

    20221208_christmas_cook_raw.png

    20221208_christmas_cook_done.png

    Looks great! I’m drooling at the photos! 

  6. Drip pan- opt for the double bottom one (my opinion)

    Temp Controller: I use the Thermoworks Signals and billows setup. Get the little silicone blocker for the billows unit if you go this route. 
    Cover: I agree with getting it, just realize that you will have to fold down the tables to use it. 

  7. I’m a bit late here (surgery on Monday for the second time in 3 weeks)… but I agree with much that has been said. I essentially bought all the accessories 😳 except the single bottom drip pan (after talking to Dennis and thinking about pan sauces and the ability to use it for indirect grilling (as the “blocker”) it made sense) and I opted for the teak tables rather than the stainless ones. My KK lives on a large covered patio so direct sun exposure is not a big concern and as a woodworker (as well as having some metal fabrication skills and a plasma cutter) I figured I could always add stainless tops but the teak is absolutely beautiful and fits my desires and aesthetic better. 
    Regarding the rotisserie, I initially bought just the rod and “pokers” but as I saw the size of the 32BB in person it became obvious that Turkey’s and Prime Rib would be excellent to do in the baskets so I ordered them. 
    Regarding the stone…honestly I have a full sized pizza/wood fired oven so it was not a necessity but I felt that it would be hood to have for things like cornbread or muffins to go with things already on the grill so I could do them at the same time without heating something else up (if the temp was was appropriate such as with turbo pork butt). Also, in the scheme of things the baking stone is relatively inexpensive snd shipping it with the grill is cheaper (I think) 

    • Like 1
  8. I usually recommend watching the three videos by Aaron Franklin on You Tube. He uses a stick burner but most applies. I cook at 225-250. Rub of choice. Wrap (I use pink butcher’s paper) at about 160°-165°F. Continue cooking until probe tender (usually about 203°F for me). Wrap in a towel, stick in cooler for a minimum of 1 hr but I prefer at least 2 hrs. On my egg I do use the plate setter for indirect cooking on the KK I have a double bottom drip pan which is probably what I would consider using. My KK is new enough that I haven’t done a full packer on it yet. I have done lots of them on the egg (and while camping on a Traeger). 

    • Like 1
  9. 1 hour ago, David Chang said:

    @Bunji hi welcome. i'm referring to 650f on the stone.but i have made pizzas on this temp as suggested by Mugniani, the custom pizza oven maker out in Healdsburg, CA. it is to my surprise they suggest this low temp for neopolitan, but it's workable. however, i find 800+ on the floor to be much better. 

    sure you can use steel. i personally haven't tried. please note that pizzas in any kamado, the rolling radiant heat from direct flames is missing. and it is very fuel intensive. and if considering any baking stone for the kk, i would also look into saputo biscotto, the double baked mined clay from naples. i always wondered if that would be the ultimate baking stone for pizzas in the kk..

     

    David, 

    That prior post was a great illustration and I think Vito’s single pizza dough is indeed a good example. Much like you I tend to cook Neapolitan pizza (in my Forno Bravo) at about 850°F floor temp but have done 650 ish. It certainly slows down the cook time! As you point out true Neapolitan pizza, by VPN standards is cooked under a rolling flame which can’t be done in a KK. However, to the KKs credit I have seen some truly great looking pizzas come out of it. 
    Thanks again, that’s an excellent reference post for the future (do we have pinned references or files somewhere? Your post would be great for that.) 
    Dave

    • Like 1
  10. On 9/4/2022 at 6:10 PM, David Chang said:

    never cooked a tri-tip either. i have to buy this cut from a restaurant wholesaler. not really available in supermarkets..

    We recently moved to AZ and I can’t find tri-tips here at reasonable prices either. I used to be able to get them in OR at a place called Cash and Carry in a huge bag of about 7 tritips for about $3-$4/lb. Here I can get them in stores but closer to $10/lb

    • Like 1
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