mguerra

That banner that says “Home, Komodo Kamado Quality..., Forum Members, Member List” is simply telling you where you are in the forum, in what section and on what thread. It is not a clickable link. On the home page of the forum, there is no member list button. That banner on the home page just says “Home, unread content”

Alright let's try this again. Starting at the forum home page, how do you find the member list? I'm not finding it.

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No wonder I can’t find the member list. It doesn’t appear on the iPad view nor the iMac! The little thought bubble thing does, though.

I'm not able to find a member list for the forum here. If there is one, does it have a private message feature? I was looking for a guy who posted here a lot about 11 years ago!

Well... I take all the fat and connective tissue, render it down in a skillet, pour the liquid oil all over the pulled meat. No globs of fat or connective tissue in your mouth, and all the juiciness and flavor! The guests are none the wiser, all they perceive is pure, lean muscle in their mouth that is somehow moist and succulent. And all the browned bits from the rendering get divvied up amongst the coonhounds.

https://youtu.be/tjxcMrUSpZ8 Anyone know how to get the video in the post, not just the link?

I know about the foil trick, but it doesn't seem right to me. However, I have not tested my "feeling". It seems the foil is so thin it just can't deflect at all. But, testing will reveal the truth. I have actually used the foil method. It's fast easy and clean. I covered the middle grate with it. But, I have an old school, giant, thick ceramic one on order. They sell them in the store. For now the 1/4" thick Bayou Classic cast iron is sufficing. I cut the handles off and stashed the three legs, which are nice stainless BTW! https://www.bayouclassicfryers.com/bc/bayou-classic-7488-cast-iron-campfire-griddle.html

NM. I found it on the store. 42 bucks for the stone and 30 for the shipping!! Oh well, gotta have it.

What is currently being supplied with the 23" as a heat deflector? When I got mine years ago I seem to recall it was the stainless dish/platter in conjunction with a thick ceramic disc. Or actually it may have been a ceramic shaped in the OTB form so it tightly conformed to the inner contour of the cooker. Whatever I had is long gone, and I cut the handles off a Bayou Classic cast iron round griddle and use that sitting on top of the fire basket. I think I would prefer a ceramic stone. Once I took one of those pyramidal cooking baskets and filled it up with volcanic rocks and set that on the fire basket. It was fantastic as a deflector but got just disgusting with all the fat and goo it caught up in all the crevices!

A 30 second endeavor: click on Amazon, click on Grill Floss, click on "Buy Now". Having said that, I am the worlds biggest fan of "a project". This one has an angle on it, and you can fashion it to the purpose...https://www.amazon.com/Lisle-10900-Brake-Bleeder-Wrench/dp/B000CO87ZE/ref=sr_1_1?dchild=1&keywords=3%2F8%2Bbrake%2Bwrench%2Bangled&qid=1588276719&sr=8-1&th=1

I guess I'm a little late hearing about this. If you need to rebuild or make a probe for your Stoker, here is the link: https://eggheadforum.com/discussion/1180672/make-or-repair-your-stoker-pit-probes#latest

The 8.3 pound bag of HEB Grand Champion Briquettes for about $4 is available for delivery, at the HEB website. The big 18 pound bag is curbside pick up or in store only. So if someone was curious about it, you could order it. https://www.heb.com/product-detail/h-e-b-grand-champion-charcoal-briquets/1480554

Royal Oak also offers briquettes made from their American 100% hardwood lump charcoal, different from their "regular" briquettes. Those are nationally available.

Those Walden starters burn a LONG time, I have used them myself. But I cut them in half for the KK because they actually burn too long. What they shine at is starting a fire pit, fireplace or bonfire.

I have used the MAPP torch, the Looftlighter, the electric loop thing, the various Rutland type cubes and wafers, a charcoal chimney with paper(huge mess, don't bother) and finally landed on the fastest, easiest, cheapest method. Weber cubes. For a low and slow just put one on the top of your charcoal pile and light it. For a hot fire, put one on top of your charcoal pile, light it, and put a chimney of charcoal over top of it. There's nothing faster, cheaper nor easier. Tumble Weed and its knockoffs work about the same but Weber cubes are far cheaper. $20 for 32 starters with Tumbleweed, $5 per 24 for Weber. After the fire is going a cheap blow dryer can get it raging, if you want.

Mrs. Guerra draping that noodle tender brisket over her finger and then doing the tug test on the HEB briquette brisket: https://youtu.be/ms8WsEIYfZI

I gotta tell you, I got extreme kudos on the briquette brisket. It was not the regular blue bag Kingsford, however. It was HEB Grand Champion Hardwood Briquettes. HEB is a HUGE Texas grocery chain. The label indicates "made from 100% natural hardwood lump charcoal" Well, I'm going to buy that characterization based on the performance. In fact, the notion of perfectly homogenous shaped and sized lump charcoal has a real appeal. You know we have talked before about dumping out our bags of lump and sorting it by size. Pain in the ass that. Having a full basket of all identically sized pieces of charcoal is very satisfying. Lump somehow finagled in to briquettes form? I like that. I mean we use extruded coconut in those weirdo hexagonal tubes, so why not fashion lump in to reproducibly sized briquettes? My go to since day one with my KK has been Royal Oak Lump, supplemented with some smoking wood chunks when the notion strikes me. However, I will be trying this HEB briquette product again. I'll upload a 13 second video of the finished product tug test ASAP. BTW, I always separate the point from the flat and remove ALL the fat before slicing. You'll get high praise for that presentation, sliced and plattered up that way. I reserve the point out in the kitchen, and once everyone is seated, I slice it up, keep some for myself, and then walk around the table serving up a little to each persons plate, explaining "This is the best part, the Brisket Reserve". They don't know there is a flat and a point, or what the difference is, all they know is this "Brisket Reserve" is the bomb!!! And they will let you know.

The concept is that the bottom vent is not as critical as the top vent. The top vent is the true rate limiting step to the combustion reaction. If you close the top vent and leave the bottom vent wide open, the fire might smolder a little. Very little air will flow both in and out the open bottom vent. But if you open the bottom vent full wide open and just barely crack the top vent, the fire temp won't run away. The air FLOW is the thing. And it flows in the bottom and out the top. Think of the top vent as a faucet, and the water flowing out as air. The more you open the faucet, the more water(air) flows out. And the air flow is actually the oxygen flow, that supports combustion.

I roasted some lamb chops today for my mom. Her 90th bday is tomorrow it’s a 3 hour drive so I cooked them ahead. Using indirect heat at 250, rubbed with salt and pepper. I put them on the fire after finishing a brisket. The lamb is for Mom but the rest of us will eat the brisket. They came as a 4 rib roast but I cut them in to 4 chops to get more smoke on them. Penny and I sampled one, it was luscious! Lamb on the KK is one of our favorites. Oddly, I used HEB Hardwood briquettes instead of lump, for both the brisket and the lamb. With a few big chunks of coffee wood. Yeah, I still have some of that left.

Hey Tony. I’m not too creative with my KK, just smoking briskets and pork butts over and over. So I don’t always have something unique to post. Maybe I’ll frequent the forum a little more.

REK is the bane of my life on the Fourth... Sort of. You see, I am the pyrotechnician who sets up and shoots the Kerrville fireworks. Well, it’s a big park and not everyone is down at the end where REK plays his concert. When it gets dark, everyone down at the opposite end, where I set up the fireworks, starts screaming and hollering, “Come on man, get it going, let’s light it up!” And the drunker they are the more”colorful” and obnoxious they get yelling at me. Because: we don’t shoot the show when it gets dark. We shoot it after REK finishes his last encore. Well the newspaper publishes a defined shoot time, not “when REK gets done” He’s an entertainer, what do those guys crave? Adulation, praise, love, and another encore. And that encore never ends exactly at the published shoot time. He’s got this signature song, his finale, The Road Goes On Forever is I think the name of it. Or at least those lyrics are in it. When I hear that, I know it will be go time shortly. I’m told the guy does the show gratis, so he gets props for that. Or he takes the money and donates to a worthy cause. Something. I don’t know. But apparently he’s a stand up guy. You can’t believe the nerves and butterflies in that last minute before you push the first button. One year my hands were shaking. You have spent all day in the scorching heat wiring up explosives, hoping you did not make one mistake. All the batteries have to be hot, the transmitter has to be synced on the right channel to all the firing modules, all the modules have to have good signal strength, and a whole lot more things have be perfect. By this time we have triple checked everything in the field, and the electronics, it’s stress city, you want it all to go off perfect, and more to the point, safely! When I push that button and the first product goes up, the relief is indescribable! Anyone who wants to come to Kerrville on the Fourth, come ahead on!!

Today I smoked a brisket, Franklin style, on briquettes instead of lump. It came out excellent. That is all.

First, only light a very small amount of charcoal to start with. One golf ball sized bit ,as you describe, should work. Next, check for an air leak. If you have a Guru or a Stoker and your 32" has a port for same, fire up the fan and check for smoke leaks. Close the bottom vent and be sure it is pushed all the way home. Crack the top vent enough to let a little smoke out. Now that the fan is running and the KK is pressurized there should only be smoke coming out the top vent. Check the lid/body junction all the way around, and any other doors, ports or fenestrations that a 32" may have. If you don't have a Guru or Stoker you might finagle a blow dryer to blow in the port, assuming you have a port. Any smoke leaks should be evident; if you find one contact Dennis for a solution. I have had air leaks cause the temp to creep ever upward to 350º exactly as you describe. And you wind up burning all your fuel as well. If you find a leak and fix it, problem solved.

Fat Daddios pots from amazon are perfect for pot in pot and they have one that is 7" x5" tall as opposed to all the other stackable ones which are 4". Let's you cook a little more.