bryan

Re: My First Brisket This gives a good picture. The bent probe is for product. The short fat probe is for the cooker. (put at level of product) Anchor with clothes pin etc. https://www.bigpoppasmokers.com/store/b ... ick-et-732

Re: Your other Grill(s) My new PMR 30 arrives tomorrow.

Re: My First Brisket Paswesley Thanks and I wish that were true but... "Your learning curve on the Komodo-Kamado is most obvious by your motivation"

Re: Your other Grill(s)

Re: Your other Grill(s)

Re: My First Brisket

Re: My First Brisket Close bottom drawer front. Open dial vent width of small coin. Only open top vent 1/2 turn or less. Light SMALL fire in one place only. Let KK come to temp and level off. Open bottom dial 2 coins widths wide. Take your time it is a learning curve. If you master this you will never need an electronic gadget to control the KK. The unit is more than capable of self control. Its only problem is the nut that works the lid.

Re: Smoked Precooked Ham Thanks for the glaze recipe. I am doing a ham today. As for your pic--- it expands great here.

Re: Smoked Precooked Ham That is one great looking ham. Is that homemade glaze?

Re: New Leg-less Komodo.. Slide a teak plug over the bolts?

My Crock Pot/Slow Cooker works at 170 for low and 200 for high. All of these work for me on my Komodo-Kamado Crock Pot. http://www.allfreeslowcookerrecipes.com ... ytime/ct/1 Hope they work for you.

Re: Smoke Daddy The "Smoke Daddy" seems to use dry product without all the foil, water etc covered elsewhere on the forum.

Re: Short cooking time, runaway temps. Wha' happened? Suggest that you run temp up in stages to better control temp overflow.

Has anyone tried one of these? http://www.smokedaddyinc.com/

Re: drybag dry aged meat project You might like running this through the vac, if you like eggplant. http://chadzilla.typepad.com/chadzilla/ ... gplan.html

Re: drybag dry aged meat project I bought some 10x18's for the large stuff, so I can get that wrinkle free seam. (chamber vac is the only way to go)

Re: drybag dry aged meat project Thanks for the info. Pictures show your great results! The front Vac Pak looks really good. Back right looks loose. (Was there any seal slippage at 7)? How are you liking the unit? I'm picking up my steaks today. 1) Some for cooking on "Ralph" 2) Some for Sous Vide and searing on "Ralph" (plan to use "Doc's" pizza pan suggestion)

Re: drybag dry aged meat project Sure looks good. What were your vac and temp settings?

Re: LooftLighter IMHO "The Grateful Griller" can write when and however he wants to. We have Moderators for a reason. So "Griller" speaking for myself there is one member here that hopes you list all the nice things you run across. As for a wolf pack - Ask a Oregon livestock owner.

Re: Tips on cooking a beef tenderloin This is my guide. Hope it helps. http://www.how-to-cook-gourmet.com/beef ... oking.html

Re: LooftLighter The price is much cheaper than most of the support toys we buy. It is about the cost of a weed eater and one tank of gas. (without a refill cost factor) Good find! (IMHO)

Re: Best vacuum packer? (FoodSaver alternatives?) I get my bags here http://www.agribags.com/vacuum_bags_pg1.html If you find a better deal please let me know. My VacMaster is a "Most Used Appliance". You will like it as much as the Komodo-Kamado. Works great for family heirlooms, documents, books, fish and all else. No more freezer burn. Congrats on your purchase. I find myself doing a lot of what I call pocket food. I seal individual servings of leftovers. I grab a handful when going fishing or on short trips. By time to eat they are thawed and ready. Just snip the bag eat and toss bag in trash. (Thanksgiving is in the bag so to speak) You are going to love this machine.

Re: Turkey Bikini Most "Turkeys" are flat chested. IMHO

Re: Help in preperation I ref to "You can lead a horse to water. But you cant make it drink it" That is true But.... You can hold his head under until he wished he did.

"Good Taste Turkey" http://dearmissmermaid.com/turkey%20recipe.html