bryan

Re: Creosote

"[email protected]" From last his News Letter. This is another popular question especially from newbies just learning to smoke meat and those unfamiliar with charcoal or wood smokers. Creosote is formed on meat when there is too little airflow, the meat is too cold and/or the wood is too green*. With sufficient airflow, you can usually get by with using very cold meat and even green wood so airflow is the most important thing to take note of. I recommend that you make sure the vent that provides air to the firebox or charcoal area is at least 1/4 open at all times. I also recommend that the chimney or place where the smoke exits is open enough to allow the smoke to exit at a fairly rapid pace. For some smokers this means an actual vent and a chimney and for others there's a lot less control but if you have the controls available, make sure it's getting plenty of air into the smoker and plenty of air/smoke can get out. *too green just means that the wood has not had sufficient time to dry. I recommend letting all wood dry for 4-6 months before using it in the smoker.

Re: Easy Peasy Pork Butt Good research Cookie. Just goes to show that cooking rules are not written in blood. The Komodo-Kamado obviously still has more to teach us about its capabilities. Thanks Cookie. Good post.

Re: Three Extruder Machines are in the House! Yea, what Syzygies said!

Re: Using a Dutch Oven (cast iron) on the KK? Anyone use the I use the traditional black cast iron DO's frequently. (We have several from camping days). I have found that by cooking at 170F (for low) and 195-200 (for high) I have no trouble doing "Slow Cooker" recipes. Note: Be sure to use the lid. I also do casseroles in the Komodo-Kamado great smoke flavor. This unit is the best thing since snuff. Cooks anything you want just about any way you want for pennies a day. While keeping the heat outside. We just need some good lump................

Re: Three Extruder Machines are in the House! I saw no problem with your joke and seriously doubt it offended Dennis.

Re: To Rotis or Not To Rotis I think most have both but if I was only buying one I would buy the large.

Re: First run with the Auberins controller I think the "eye round" starts going tough fast after 145. (Sirloin roast is also a tough cut). My cook was to (1) not let the KK go over the desired meat temp and (2)cook until meat reach the desired temp. For this cook the meat was the same from edge to edge. (check pic's). You might consider cutting sirloin into two roast. At this super low heat shrinkage is minor and heat penetration will be better. enzymes break down at 80-120F denature at 135F connective tissue at 160F Most KK tender cooks are based on 160F and then foiling (steaming to 190-200F). I don't foil. This super low is a different animal. It never gets anywhere 160F. Like super steak. 125-135F internal - cooled - seared at very high temp 1 minute (both sides) and served. Why are steaks not cooked to higher temps?

Re: First run with the Auberins controller Sorry did not intend to hijack your post. My bad.

Re: First run with the Auberins controller The round roast was a sous vide cook in its original form. I wanted to see if the KK could get the same results. It can if one is willing to work at it, learn, and work at it some more. It is a hands on cook all about temp control. This cook is for those wanting to master super low and slow on the KK. In the learning curve it is not for the set it and forget it cooks. I named this: "The Limbo Eye" for how low can you go.

Re: First run with the Auberins controller Temp control that low is almost impossible. Small small small fire. Shut down kk before goes over. Work with heat sink. This is a hands on cook.

Re: First run with the Auberins controller See viewtopic.php?f=30&t=3827

Re: Pea Meal Bacon I use a Prewired Ranco ETC-111000-000W2 in combo with a small fridge for the temp control. viewtopic.php?f=49&t=4346

Re: Pea Meal Bacon I use this recipe most of the time. Then I slice and fry as needed.(seems like a lot but it goes fast) Peameal Bacon barbecuen.com Pea meal bacon is Canadian bacon which has been cured but not smoked. Rather, it is coated with yellow corn meal. Canadian bacon is cured and smoked pork loins. The process is simple but takes a while and requires close attention to temperature. You may as well do about 25 lbs. as a minimum to make it worth your while. Contributed by: Smoky Trim the boneless pork loins and cut them into 12-14" lengths and chill to 34 degrees in the center. For 25 lbs. make a brine as follows: 2 lbs non iodized salt 1/2 lb. sugar 1/2 oz. saltpeter (potassium nitrate) Dissolve in 3 pints of water Place in a non reactive container large enough to contain the meat and 1 1/3 gallon of water --this includes the 3 pints above. The water should cover the meat by at least an inch. The water must be no higher than 38 degrees F. Using 8 pounds of ice and 3 pints will produce the proper amount of water and temperature. A sterile weight -- a ceramic/porcelain plate weighted with a gallon jug of water will work -- should be placed on top of the meat to hold it down. No part of the meat should be above the water. Maintain the the temperature between 34 & 38 degrees for 3 weeks. On the 5th and 15th day, remove the loins and stir the brine real well. Return the loins oriented oppositely from their original position. After 3 weeks, remove, wash well under warm running water, then wipe dry. Store in a cool dry storage for 2-4 days. Then rub well with fresh yellow corn meal. This can be eaten at once or stored at 34-40 degrees for weeks.

Re: Pea Meal Bacon Do you cure your own?

Re: Pea Meal Bacon Sure looks good. What temp and time for your pea meal. Almost looks sous vide.

Re: Sous Vide Unit I started with the Alber WS control unit and a foodsaver vac. I buy the http://www.etcsupply.com/etc-prewired-c ... e36088175c units as presents for my grand kids to learn Sous Vide cooking. After reading the many on site post I took the plunge for the two units I now use. I recommend that if there is a chance you will buy in the future then do it now and enjoy while you are thinking about it. I am still sorry I did not buy the KK sooner. Leftovers are now precooked top of the line meals. (no freezer burn) Heat bags in 140f water and serve hot off the grill tasting food. Life is good.

Re: Sous Vide Unit I use the Poly Science Sous Vide Professional and the VacMaster VP215 Chamber Vacuum Sealer. Both are great machines.

http://www.etcsupply.com/etc-prewired-c ... e36088175c This works great but the cords are HEAVY and LONG.

Re: My Steak Technique Thanks. I have this copied down to try. Sure sounds good!

Re: Rookie about to be called up

Re: Vegetable Garden, Anyone? It is nice reading about all of Mable's cooks. There is no doubt she found a good and loving home.

Re: Vegetable Garden, Anyone? Nice garden. Glad to see others with the wisdom to watch things grow. We do it a little different (sorry no pics). We have a 30 foot (3x30) asparagus bed and two 4ft by 30ft raised beds. Each raised bed has 4 rows with semi automatic water units. (once a day I flip two levers for 3-5 minutes each) Tomatoes, eggplant, bell peppers, jalapeno peppers, zucchini, onions, beans, and okra. Always glad to talk gardening.

Re: Dome Thermometer Spring Good save. Top level thinking. Thanks!

Re: What is your KK's name? My KK is named Ralph after a young USAF airman that started off as a clerk in my Orderly Room. Ralph was a master at following instructions from his assigned supervisors (of which he had many). Example: On a wire repair crew a few miles from Korat Royal Thai Air Force Base, Ralph's supervisor told him to get a tool from his jeep. Ralph was back in a few minutes stating there was no such tool in the jeep. The Sgt told Ralph to go back to the jeep and he had better not return without the tool. --- Three hours later Ralph returned with the tool (from (Korat RTAFB 50 miles away). When giving it to the very upset Sgt. Ralph said: "I found it on your desk, Sarg") The very red Sgt then asked how he started the jeep. Ralph looked at him with that innocent face and said "The key was in it Sarg" Ralph was great for spreading happiness and smiles among the troops, and he could always be counted on do exactly as instructed without fail. Today, opening Ralph's lid means to create cooking that cannot be surpassed. Todays only potential problem with Ralph: "The Nut That Opens The Lid"