bryan

Short story. My daughters dog just had a $3500 operation. It found and consumed some grill scrapings. Several small wire clusters were removed from the pups tummy. Puppy is doing great.

Re: New Forum Feature Poll Be Proud. Let it all hang out for the world to see.

Re: Hi to all

Re: Quick Wrap Fruitcake for our GI's I totally agree with you Dennis. Or did until I ran across this cake. I cut way back (to 1/2c) on the candied fruit. I also leave out the nuts. May be I should call it a de-fruited cake. I enjoy 1/4-1/2 inch slices from the can size cake.

From my 1989 Eagle Brand Cookbook Fruitcake Ever So Easy: 2-1/2 cups all-purpose flour 1 teaspoon baking soda 2 eggs slightly beaten 1 27oz jar NONE SUCH® Ready-to-Use Mincemeat 1 14oz can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 2 cups mixed candied fruit (I use less) 1 cup coarsely chopped nuts optional Preheat oven to 300f: Fruitcake-in-a-Can: Grease eight 10 3/4oz vegtable cans; fill each 1/2 full w/batter. Bake: 50-55m Great for mailing to those loved ones in service.

Re: Elevation and Ambient Temperature - Factors? Picture of breed...?

Re: New to forum from AU I can see there is a beautiful bright spot in your life. Congrats.... can't wait to see pics of the unit at work.

Re: Roti Duck Well, that's what any responsible male SHOULD do, CookShack! I was in a hurry and neglected to add that in order to protect the KK top... the connecting wire should be attached to a "Sky Hook"

Re: Roti Duck You might sleeve the probe hole and hang it from there.

Re: Hi to all Congrats!!!!! and welcome to the forum. You will find a lot of information on the forum. In case you don't find what you are looking for just shout out and someone will help. Again Congrats!!

Re: Anyone figured how to double seal foodsaver bags new mod I finally made the plunge. Another unit to go with the KK. http://www.qualitymatters.com/ARY-VacMa ... vp-215.htm PS... IT"S GREAT

Re: Rookie about to be called up

Re: Rookie about to be called up This brings back many memories. My sister worked at K-12. My father (1899-1950) was a purchasing agent for "Heavy Water" in addition to being involved with project security. One of my many memories is of visiting the first prefab city while it was being constructed. I still have the small lapel pin my father wore.

Re: Rookie about to be called up Check on crate bottom for the bolts. Undo and lift off.

Re: Why the difference in temperature? As Jeff I no longer use the Tru... I spread the roasts out for air circulation, scatter the Guru probes, and cook by internal temp. Trust the Guru.

Re: Stoker low temp stability I am ready to order the Stoker for KK super low cooks (145+-) but... I need to know if you have used the Stoker to control fire and temps successfully on a KK at and below 130f.

Re: Lost and Found And here!

Re: hello from marin county

Re: Stoker low temp stability Looks like it is Stoker time for me. Thanks for the post.

Re: Say Goodbye to this Red forum It's just monkeying around for you. Will miss Red

Have you run a search for Textured Classic?

Jeff The answer seems to be in the heat control unit. My Guru has heat control problems below 150 deg. Your Stoker has no heat control problems down to 130. Everyone with a Stoker may be able to set temp to 140 (or desired internal temp) and have no problems with the cook. I can't do the test... no Stoker. With the Guru the cook can be done.. but you must constantly monitor and make adjustments.

It will set the temps but... below about 150 its a problem and Amb temp plays a big roll.

You have a good point going to 160 then down. Coming the other way as I have been doing is not for the average bear. Takes constant monitoring and tinkering. What were your set temps for the Stoker? Wonder if they will be relative for the Guru? We are close to an answer everyone will be able to use. Next is to find where it starts turn to away from tender toward mushy. Hope you keep trying. Joe

Re: Low temp control.. See note at bottom. Time KK C1 S'C AMB Guru Remarks 7:28a 102 --- --- 63 .110 7:44 --- --- --- 7:50 97 60 60 7:56 102 61 61 8:02 101 62 62 8:04 99 62 62 8:08 98 63 62 8:10 95 63 63 8:12 93 64 63 8:14 92 64 63 8:16 89 65 63 8:20 87 66 64 65 8:22 86 67 64 8:24 84 68 65 8:26 83 68 65 8:30 82 70 67 Fan on 100% 8:32 82 71 67 8:34 81 72 68 8:36 79 72 68 used torch 8:38 72 72 68 8:40 92 73 69 top 90 deg 8:42 90 73 69 8:44 88 73 69 8:46 86 74 70 8:48 84 74 70 8:50 78 74 70 Added 2 hot lumps. Guru set 99. 8:52 83 75 70 8:58 87 75 71 9:04 110 76 72 69 9:08 137 76 72 110 Top almost closed. Fan 50%. Break 80 80 Enzymes activated 10:10 126 102 91 10:12 125 103 92 10:14 124 105 92 10:16 124/3 106 93 10:18 124 106 94 10:20 125 107 96 76 10:22 126 108 97 112 10:24 129 110 98 10:26 132 111 99 100 10:28 139 112 101 10:34 146 112 102 Break 11:16 124 118 109 78 11:18 125 119 110 11:20 125 119 111 11:22 125 119 111 11:24 126 120 111 110 11:26 126 119/8 111/0 11:28 126 118 110 Started heat runaway 11:30 128 118 111 11:36 134 120 112 11:38 130 120 111 11:40 134 120 112 79 12:00 182 122 113 Enzymes denatured. 12:02 201 121 112 12:04 204 120 111 12:14 180 120 111 12:16 175 121 112 82 12:20 170 122 112 12:22 164 122 112 12:24 160 123 112 12:26 158 124 113 12:28 156 125 114 12:30 154 125 113 12:32 151 125 114 12:34 150 126 115 12:36 149 127 116 12:38 147 129 116 12:40 145 129 116 12:44 143 130 117 12:48 142 131 118 12:50 141 131 118 12:52 140 131 120 12:54 140 132 120 12:56 140 133 120 12:58 140 133 120 1:00 139 133/2 120 1:02 139 134 120 83 1:04 139 134 120 1:08 139 134 120/1 1:12 140 134 121 1:14 140 134 122 1:16 140 134 122 120 Pit set top opened to finish cook 1:18 141 134 122 1:20 142 134 122 1:22 143 134 123 1:24 144 134 123 1:26 146 134 123 1:28 148 134 122 1:30 150 133 122 1:32 152 132 121 83 120 1:34 155 133 122 1:36 156 133 122 1:38 159 132 122 Enzymes denatured. 1:40 162 133 123 1:42 164 134 124 1:44 166 134 124 1:46 168 133 124 1:48 170 134 125 1:50 171 134 125 1:50 170 132 125 1:52 171 132 125 1:54 172 132 125/4 83 150 1:56 170 134 125 1:58 169 134 125 2:00 168 135 126 2:02 168 135 126 175 2:04 169 136 126 2:06 176 136 126 2:08 191 136 126 2:10 199 136 126 2:12 200 136 126 2:14 199 136 126 2:16 197 137 127 2:18 194 137 127 opened top vent 1" 2:20 192 137 127 85 2:22 194 137 127 2:24 200 137 127 2:26 203 137 127 2:28 205 138 128 2:30 206 139 129 ./ 2:32 206 139 129 2:34 205 140 130 Pulled Dbl foiled, wrapped in 3ply newspaper. Break 2:44 226 ---- 132 2:46 228 ---- 133 2:48 229 ---- 133/4 2:50 229 ---- 134 2:52 227 ---- 133 2:54 225 ---- 134 Break 3:06 224 ---- 133 3:10 228 ---- 133 Turned roast 3:12 242 ---- 134 3:14 242 ---- 134 3:16 241 ---- 135 86 175 3:18 238 ---- 135 3:20 236 ---- 135 Pulled at 142. Eye Rnd 10 20 10 2 * eye round roast Red Top for rub. Royal Oak lump lit well then placed top center of 1/2 full basket. Covered w/more lump. Guru fan vent 100% open. Top vent barely cracked. 2 eye round's on KK. C 1= 3# and S'Cs= 5# Meat probes pushed into middle of ends up to bend on probe. Temp probe clipped onto probe C1. Using the Guru: When heat starts to runaway, close the top vent. There is no special set up. I think the heat runaways are caused by small lump igniting. All of my Royal Oak is in sml lumps. Cowboy or a large lump charcoal give better control. Amount of lump is not a problem. It's in the size of the fire. At these temps I have not been able to work out a set it and forget plan. These two roast turned out good but not as a good texture as the last couple. Taste was outstanding on both. I bought from two separate sources and did not notice anything to make a difference. The C1 roast pulled at 140 was pink and the softest of the two roast. The S'C roast pulled at 142 had started to toughen up and was a slight bit darker inside. Not pink from side to side. Joe Bryan