mguerra
-
Posts
2,154 -
Joined
-
Last visited
-
Days Won
16
Content Type
Profiles
Forums
Events
Posts posted by mguerra
-
-
And, I still use a 3MP camera
What the hell is "Facebook"? Yeah, I've heard of it.
-
Cut asparagus into 2 inch long segments, take three pieces and wrap in bacon. Spear them on a little skewer, slather with teriyaki sauce and grill. Serve as appetizers/finger food. You can't believe how good this is!
-
energizer bunny
Well, it's 21 hours later and my buttoned up KK still has fire!
-
pressurized
Got home from work and did my pressure test. But before I did that I did a very methodical visual inspection. Even with the damper top fully screwed down, there is some smoke venting out the top. The closure surface of the top appears flat and smooth to the eye, I did not lay a straightedge on it. Visually the top gasket appears intact enough. Under pressure, a little smoke comes out around the two bottom doors. I pulled them both out to be sure there was nothing impeding their closure, and closed them again. Still a little smoke under pressure. I can't imagine those doors are open more than a few thousandths at most. They feel very well apposed to their seats. Detected no smoke around the lid/base junction. Apparently a minute amount of leak is sufficient to maintain combustion. Half the fuel for this cook was extruded coconut, the other half a mix of Royal Oak lump and briquets. Every previous cook did not fail to shut down and did not contain coconut. I dunno. It's 5:30 and I shut that thing down 17 hours ago!
-
gremlin
I must have an air leak somewhere! At midnight last night I shut down the Bronze Behemoth and at noon today it's still burning. Tel-Tru is 250. The bottom doors are pushed fully to their seats and appear flush and sealed. Top damper is screwed on down tight. Bottom vent wheel is closed. The only opening I know of is the temp probe hole, which I just stuck a cork in before returning to work. Although I don't have the gas burner, the gas burner support rods are down there, I'll check to see if there is some kind of leak associated with them or their mounting. My plan is to throw in some smoke wood and then pressurize the cooker and look for smoke egress.
-
2nd brisket
I did my 2nd brisket last night. It was a little over 6 pounds and I was thinking it would be about a 12 hour cook. So I started at about 6PM. I kept the temps between 215 to 240 for the duration. It hit 185 at 12:30 and I pulled it off, foiled it, wrapped it in a towel and left it on the counter top at room temp. This morning at 7 I unfoiled and inspected it. It was still pretty warm, perfect eating temp, actually. It was super tender, delicious and juicy! Had maybe 1/4 cup of juice or less in the foil. I cut it in half, Zip-Loc bagged it, threw half in the fridge and brought the other half to work. So: It cooked in 6 1/2 hrs, not 12, and was perfectly done. Lost very little juice and went through no icing or cooling machinations, just flopped it on the counter in foil and a towel. Simple method, perfect results. Make it more complicated if you want, but it ain't necessary.
-
background
If you would like to know more about the other brand of cooker and the source of the acronym, see:
http://www.kamadofraudforum.org/
Remember that what you are reading there has nothing to do with the Komodo Kamado brand product. However, there are a number of people here in these forums who love cooking on ceramic cookers and own that other brand. They just like this message board. As such they will occasionally refer to their POSK. Don't let that confuse you.
-
a cautionary tale
Yes.
-
lift
I did not address lift. Thus, there is no "except" required. We are in absolute agreement! Actually, you swerved into reinforcing my point about colder air not having much increase in drag as it enters the vent of the KK. The increase in O2 of cold air far outweighs the tiny increase in drag.
-
move it
Here are the moving instructions from the company:
If you use this technique, be very careful NOT to put very much pressure onto the side of the cooker with the 2x4's. Best to pull them slightly outward away from the cooker. Or you should put some padding between the 2x4's and the cooker. If you allow extreme pressure to be applied to the tiles by the 2x4's the tiles can be gouged and displaced in the elastomeric grout/ adhesive. Ignore this advice at your peril.
-
blasted variables
OK, Linuxwrangler, I knew somebody was going to pipe up with a comment about all the variables! Of which there are many, as you say. IF you controlled all the other variables, colder air holds more O2 than warmer air and produces a hotter fire.
Just like it does in an internal combustion engine; ask any pilot! An aircraft engine running at full throttle on a cold day makes more power and results in a shorter take-off run than on a warmer day. That is in spite of the the increased aerodynamic drag caused by the denser air. During a full power takeoff, the throttle opening is the same size, regardless of ambient air temperature. It's fully open. Yet the colder, denser "thicker" air isn't impeded enough in its' passage thru the throttle bore to produce less power, the engine makes MORE power. This is an empirical fact, shown on a dynamometer. Lycoming and Continental have horsepower versus air temperature charts on their websites showing this very clearly. The inflow of cold air does not cool the combustion fire in the engine, the combustion fire is hotter the colder the air gets. How do we know? The measured power! The horespower the engine makes is derived from the thermal expansion of the gasses pushing down on the pistons, the hotter the combustion gasses, the more expansion and power. The absolute worst conditions for a pilot are the hottest days, when some aircraft cannot make enough power to get off the ground. That is in spite of the decreased aerodynamic drag from the thinner air. There just isn't enough O2 for the engine to make power. Every summer we have pilots misjudge the poor engine performance they are going to get in hot air conditions and the take-off accidents that occur are predictable. It happens every year here in Texas (and elsewhere).
So, colder air does produce a hotter fire, that is an absolute fact, not an opinion. But there are many other variables that can affect the actual cooking temperature at the grate surface in our cookers, as you say.
-
here you go
It's all right here in the forums:
http://www.komodokamado.com/forum/viewtopic.php?t=525
-
If you do an overnight cook and the ambient air temperature is dropping, the colder air is more oxygen dense and your fire temp will rise for the same vent settings. Have y'all noticed this? I'm talking about after you have heat soaked your cooker and stabilized the temp. Something to keep in mind if you are going to sleep and not using a Guru or Stoker.
-
cover
Let me reel this thread back to where it started. I got my Johnnyboy cover today. Beautiful work, perfect fit, looks great. Get one if you don't have one already.
-
Fatties
I almost can't believe there is such a thing, but I found out about fatties. What the hell, I'll try, I figured. I took three of those plastic wrapped breakfast sausage logs, Owens Regular, rolled them in McCormick dry spaghetti sauce mix, (the stuff in the little packet), and smoked 'em. Dang, they were a hit at the birthday party! I cut them up in little rounds and served them as appetizers. Nobody had a clue what they were. Next time I'll mix in a little ground beef and roll them out to make a roulade. Fill them with jalapenos and cheese or something. Fatties; who'd a thunk it? They're sick!!
-
bird down
By sheer dumb luck, I must have opened the lid moments after the chicken fell, and only lost a small part of it. The rest was outstanding!
-
tables
I need some special nuts to mount the side tables properly, Dennis says they are enroute.
-
I'm not a food safety scientist, just a guy who tries to analyze things scientifically. When I'm checking raw meat, I touch it and smell it. If it has the least bit of slick feel, or does not smell right, I pitch it. Cooked meat that's been in the fridge I take a different approach to. I think the texture and flavor will go off long before the bacteria or mold count gets too high. If I don't eat it within a week, I've got four coonhounds who will!
-
Well?
So, Robby, how did it go?
-
Don't do this!
My EZ Que did not come with instructions, but that's no excuse for what I did. Be sure to tighten the lock screws SECURELY so your basket doesn't open up and drop your chicken in the fire. Yipe!
-
Lava Rock Deflector
Here are the photos of the lava rock rig. I took a stainless version of the black vegetable griller shown, (they call it a wok) and filled it up with lava rocks. The package photo is for the stainless one. Got the lava rocks and the stainless wok at Home Depot, right by the gas grill area. UPC might be discernible in the photo. I just put it right on top of the charcoal basket. Works like a champ. I might frame the stainless drip tray and heat deflector that came with the Bronze Behemoth and put them on the wall, they are so pretty!
-
Here's your sunlight photos.
-
In Place
A few photos of the Bronze Behemoth in position:
http://gallery.me.com/mpguerra#100055
Lemme splain about the hummer. It got in the house and we caught it after it exhausted itself. He or she eventually perked up, got up on the feeder, drank a gallon, shook like a dog and flew off. I just threw the photo in because it was kind of neat. After I rig the other side table to fit, I'll put up another photo.
-
favorite market
Bugger Joe's Meats and Vermin To-Go. Great selection! They've got those hard to find, Madagascar hissing roaches.
Density Altitude
in KK Cooking
Posted
no apology needed
Why sorry for asking? A perfectly legitimate inquiry. Probably helped out a lot of other people wondering same.