bryan

Re: Chipotles I suggest you order seeds and grow your own. Easy.

Re: Kamado How-To Cookbook? Hey Doc...Do you eat much of that???

Re: Just ordered new KK The learning curve is not bad if you will take good time orientated notes. You will get better fast. Its all in the two dampers.If you over shoot shut everything down and re-start. Go for 20 Deg under then bump up. It is easy going up rough to come down. KK does not want to give up the heat set in its walls. The method simple. (You will be doing heat control like your ancestors did it) Just keep the faith and you will be fine. And don't forget we all like to help. Welcome to the group. Looking forward to some new ideas.

Re: Gasket install I get.... You are not authorised to read this forum.

Re: Cover essential? Oh well... I always wanted to. Can I keep my "Red Bull Mini" there?

Re: Food price increase Sams lets me pick from the weights they have. Glad to note Cargill packs packs 10/2.

Re: Cover essential? Does this mean I have to admit I don't own a Velocity?

1) Freight prices increase due to diesel prices going up. 2) Sam's Club and others are cheaper when buying meats by the case. (get ahead of price increase)

Re: Cover essential?

Re: Cover essential? Not a bad idea.. but I have never used a cover. I like to see my investment. Ralph stays clean and shiny. (Cleaner posted elsewhere on site)

Re: Grill design mod from forum feedback Now... this really sounds like a plan. Thanks.

Re: Grill design mod from forum feedback Light the fire. Go check forum for new messages. Return to cook (your hour is up)

Re: Paella on the KK (NakedWhiz version) Great looking cook. I spent a few years in Spain (Irun). First thing I learned was that paella is Spanish stew. You use what you have. I was in a fishing village so you can guess what we had. You have the seafood part down (the hard part) now just concentrate on the socarrat rice texture. Pull it just a little later next time. After a couple of cooks you will have found the socarrat (rice crust)timing and nail the magic moment of paella cooking.

Re: Joining the Happy line Replacement probes are kinda high priced. I use the small side hole. (after replacing a probe)

Re: Baby Back Ribs Low and Slow or Turbo I use Cowboy Lump. I do get some smoke up front but it soon goes away.

Re: Hi from Melbourne Now that is a copper kettle!!!

Re: Baby Back Ribs Low and Slow or Turbo If I over shoot desired temp I close all vents an wait it out. At first I pulled the coal basket, cooled down, re-lit, and reinstalled grills etc. Suggest that you set temp level off goal 50F below desire, then slowly work up with vent. Once you can do that there will be no more problem. (It does not take 1 hour to reach temp. We use the 1 hour to heat sink the unit)

Re: KK's NorthernMost Accolade Now that brings back the memories.

Re: KK's NorthernMost Accolade How is it in the worlds best salmon and halibut fishing town? (the largest in the world) WOW!!! How about having some KK friends over.

Re: Naming of a KK ? My Ralph picked his own name. While in service there was a young Ralph that worked for me. I had to be very precise in my instructions and request when dealing with Ralph. He followed all directions to the letter. Don't just ask for a wrench it might be 30 miles away. Today's Ralph also has exact reactions to my actions. It is up to me to know what to ask Ralph to do, for I will get exactly what I ask for. The old adage "Be careful what you ask for. You just might get it" is a sure thing with Ralph. (As sure as death and taxes) There is a good side... In spite of my directions he has never done anything that wasn't good!

For those that like to know... A lot of my results come from goggling "temp break downs for meat". I enjoy both KK and Sous Vide cooking. Lately I have most enjoyed knowledgeable blending of the two. I find a lot of information for my experimental cooking around such things as: Trim away Elastin (tendons/ligaments) 104-122F Enzymes activated 140F Collagen breakdown (moist heat) 160-170F Fat melt and the list goes on....

Re: Rib Eye Steaks From the web: This works out, great! 45m-4h rare...............120F/49C medium rare...134F/56.5C medium.........140F/60C medium well...150F 65.5C Preheat water to your preferred degree of doneness. Lightly season the steaks with salt and pepper: Put them each into a small vacuum pouch. Add garlic and herbs to each pouch. Submerge the pouches in the water oven. Cook for at least 45 minutes: (but up to 4 hours) When ready to serve: Add oil to a cast iron skillet over high heat. (smoking) Remove the steaks from the pouches, pat dry. Sear in skillet for 30 seconds per side to caramelize the surface: Serve.

Re: Rib Eye Steaks I agree with Syzygies. Steaks = Sous Vide - then HOT grill for 60-90 seconds on each side for the Maillard reaction. It does not get any better than this. (Perfection every time).

Had rabbit burgers tonight. Mixed rabbit and beef 50/50. 1 rabbit and 1 cow.

Re: My First Brisket Back to the subject. How else can we help on KK temp control? Anyone have the vent picture diagram?