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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

sfdrew28

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sfdrew28 last won the day on September 21 2018

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About sfdrew28

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  1. sfdrew28

    Technical cooking question

    Ok...so that would explain how you avoid the problem of lump around the main flame getting hot and smoking as time goes by. Think I may try your method. Thanks for the info Sent from my iPhone using Tapatalk
  2. sfdrew28

    Technical cooking question

    Syzygies-do you start every cook with a full basket of lump or do you just put in what you think you’ll need for each cook? Last question...I promise [emoji23] Sent from my iPhone using Tapatalk
  3. sfdrew28

    Technical cooking question

    Ckreef I just had my first big grease dump by accident from a pork shoulder. That was some rancid smoke I had going for a while. Sent from my iPhone using Tapatalk
  4. sfdrew28

    Technical cooking question

    If you light all the coals at once wouldn’t the temp go much higher than 450? Sent from my iPhone using Tapatalk
  5. sfdrew28

    Technical cooking question

    I will try a different lump. The problem was nonexistent with the extruded coco charcoal but I can’t get that from Dennis. I think the problem is some lump is always catching fire during a longer cook in a whole basket so there’s the smoke from that. Sent from my iPhone using Tapatalk
  6. sfdrew28

    Technical cooking question

    How does one cook in a Komodo style cooker and get less white smoke from the lump? Sometimes when I cook items such as veggies, fish, etc...I would like less of a smoke flavor on my food. With other cookers I’ve just added the charcoal needed for a cook once it was up to temp. More charcoal for higher temp. With my Kamado I usually always have a full basket(as recommended) and just start a small hot spot in one or two areas. This results in new lump constantly smoking a lot while getting up to temp during a cook. I’ve been wondering how people on here can bake a loaf of bread and not have it be overwhelmed with smoke flavor. Thanks. Sent from my iPhone using Tapatalk
  7. sfdrew28

    Newbie Pizza Questions

    I cook the dough and sauce/toppings until there is about 2-3 min left then add the cheeses. While not “traditional” my pizzas come out superb Sent from my iPhone using Tapatalk
  8. sfdrew28

    Tandoori chicken

    Waiting on that recipe...[emoji23] Sent from my iPhone using Tapatalk
  9. sfdrew28

    Ribs

    I’m always amazed at how quick your ribs cook! Mine take much longer. Sent from my iPhone using Tapatalk
  10. sfdrew28

    Everyday Misc Cooking Photos w/ details

    Did a slab of ribs with my first attempt at Boston baked beans. Both came out great. My daughter Cassie got her first taste of pork ribs cooked by daddy. She approved. Sent from my iPhone using Tapatalk
  11. sfdrew28

    Meat Slicer Advice Needed

    I bought the Chefs Choice 615 two years ago and it works fine for my needs. I did buy the non serrated blade too. Your needs sound similar to mine. I’m not running a sub shop or commercial operation. I slice bacon, various cuts of meat, and occasionally cabbage. It’s pretty easy to clean and maintain. Sent from my iPhone using Tapatalk
  12. sfdrew28

    Pulled pork

    Too funny! I just finished eating my pulled pork sandy. I didn’t take pics of it after I shredded and plated it. I used dizzy pig as a rib and an east Carolina vinegar sauce. Came out excellent.
  13. sfdrew28

    Beef Ribs

    Thanks! I’ve cooked them between 225-250 and they take way longer to get to 200 area. Usually 10 or more hours. They are such a fatty cut that 275 is fine. I just wonder why mine take so much longer as I don’t see 30 degrees cutting cooking time by more than half. Hmmmm Sent from my iPhone using Tapatalk
  14. sfdrew28

    Beef Ribs

    Looks fantastic. Temp and cook time? Sent from my iPhone using Tapatalk
  15. sfdrew28

    50th birthday party pig

    Smoked a 1/2 pig for my 50th. It was hobbled up rather rapidly. Nothing left. Sent from my iPhone using Tapatalk
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