bryan

What say you? Anyone up to this? https://www.chefsteps.com/activities/crispy-skinned-tender-whole-suckling-pig?utm_source=ChefSteps&utm_campaign=8049101a62-game_of_thrones_launch&utm_medium=email&utm_term=0_a61ebdcaa6-8049101a62-131451349 Don't knock it if you aint tried it.

http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji What say you? Don't knock it if you aint tried it

You could use a garbage bag over a wood form. Think fish pond liner.

I should keep better records. I did post it earlier. Could it b I like these things?

http://www.gerardotandco.com/blog/recycled-bottle-torch/ Joe

Use hose with clear tubes stuck in each end and filled with water to find level on legs. Water seeks its on level right?

Thanks! Picked up 15 bags. Milton, FL Joe

What say you?? foodandwine.com/video/mad-genius-cooking-tips Joe

Great cook. Joe

I like this! Does it come in bright color?

When my time came I changed from a Porsche mind set to a Mercedes mind set. Hard adjustment, but having taken care of the old Mercedes makes the trip down hill a lot more fun. Get well soon. Joe

For those with a want to know https://www.chefsteps.com/activities/17-foods-you-didn-t-know-you-could-cook-sous-vide?utm_source=ChefSteps&utm_campaign=688f3025b3-17_foods_sous_vide_non_joule_US_only&utm_medium=email&utm_term=0_a61ebdcaa6-688f3025b3-131451349

I have and use both cradles for reasons you listed. I use the round shiny catch pan but wish I had the double bottom drip pan.

Gaudy

I have had my Komodo Kamado a long time and just add new lump to the old. I cannot recall ever taking the basket out. If it ain't broke don't fix it. Add a new accessory instead? Umbrella holder, teak folding screen for wind break etc..

Try this. See #9 http://www.fsis.usda.gov/wps/wcm/connect/e8dad81f-f7fc-4574-893e-bae20cf8b215/Color_of_Meat_and_Poultry.pdf?MOD=AJPERES

Most times no one will even see the logo. BUT every time there is a temp pic posted the KOMODO-KAMADO logo WILL be displayed. It shouts that this unit holds a steady temp and here is the proof. Free coverage in many publications around the world by many chefs. Very subtle and very effective. Good for the company. The objective of advertising is to get the product in front of the people. If it stimulates one sale -- well you can't knock success Joe Bryan Those 12 letters won't add that much to the freight.

I understand. I'm also looking at the Wicked Edge with the same problem. Trying to justify price by thinking metal and more stones.

Two-fers is a good thing. Comes under Happy Hour concept. What's not to like? Business is as business does. I vote to keep the Komodo Kamado name out in front of the world. It cannot be displayed to much. My only question is "Where's the Komodo Kamado" (bumper sticker)?

What say you? I am looking at the Edge Pro 2 for my Kukri. Spoke with Ben (designer-owner) and found out he has been making these for 25 years. Boy am I late to the game. BUT now Ralph my Komodo Kamado will have some sharp companions to process all that meat. http://www.edgeproinc.com/?gclid=CMzU1OacqcoCFUo6gQodYOAIYg

Hope this helps. Be sure to check RECIPES https://www.chefsteps.com/gallery?generator=chefsteps&published_status=published&difficulty=any&sort=relevance&search_all=sous%20vide%20steak

Jon B - Great white beaches and museum of naval aviation.

Jon B - You are always welcome to stop by here.

Where in FL Joe Pensacola

What are your thoughts on separating point and flat. Could wrapping brisket on a rack be of any help? I love sv and what it does but think that for this cook the flavor is much better your way. Looking forward to your findings. Joe