Seasport

Thanks for your reply, will give a read

I was curious as to what everyone is using for outdoor stir fry. Would like to find a natural gas wok burner that could be cart mounted. Appreciate any suggestions. Regards

Four votes here for the family!

Hey David, very nice cook. Do you still have the SS Bincho grill and is the Diatomaceous grill a better cooker, I’ve been toying with getting one and haven’t decided the best choice yet. We have wet, cold damp Vancouver, BC weather although would always be used under a cover and stored in a garage. Regards

Received my JVR100 vac sealer a few days ago. Have used for berries, meat and produce, very impressive machine. Fit and finish is very good and under the hood it looks to assembled with quality components and very neatly done. So far very happy with the product.

I’m definitely getting ready to order the JVR 100, just have to get shipping sorted for Canada. I still have a Foodsaver(Titlia brand) that works that I could press into service if needed for long items. Again thanks for the responses.

I posted a shipping charge question to JVR, had reply within 2 hours. Sent a message to VP a few days ago, still haven’t heard a reply. Thinking more on the JVR Vac 100

Thanks, haven’t been able to find a lot of reviews on the JVR Vac, quite a few on the VP 215, some good and some not so much

I’m looking to purchase a chamber vacuum sealer and have read various members have them. I was wondering what experience people have had with the Vac Master VP215 and the JVR Vac 110, the VP 215 is currently a bit lower priced. Any feedback is appreciated, Regards

David, still liking the Bincho grill? Do you have a recipe for Tare or just use one from the internet? Regards

Brindled pork belly with a dry rub for 12 days in fridge, rinsed in cold water, back in fridge 24 hrs, Smoked bacon as recommended and turned out great. Thanks

Thanks for your reply. I have always run mine with the basket divider, using the end and one plate. I will most likely do again and will try to achieve the dome temp and bacon internal temperature.

Hi, a couple of questions regarding bacon on a 32BB, do you use a full basket of lump and add chunks of smoking wood. Do you smoke bacon direct on main grate and what dome temp are you looking for? Regards

Poochie, which fan blower are you using with the new Komodo. Your cooks look very good, love the new Komodo. Regards

Great pizza Troble, thanks for information on pans

Troble, great looking meal. Was wondering where you found the pan for cooking the asparagus?

Hi Dennis, thanks for the reply. long time follower and maybe getting closer to buying. could you please provide me a e-mail, as I have questions. regards, [email protected] Fred ( Seasport) ,

Hi, still available and approximate location Regards

Good to know about the gas burner. Probably makes sense on pre heating as it seems even on a gas bbq you tend to light quite a while before using, and you would like the charcoal burning a while before cooking. More money for important accessories.

Hi, thanks for your suggestions on accessories. Does anyone recommend the gas burner for heat soak, climate here is quite mild, however very damp in wintertime. Regards

Hi, yes did timbers and dreamed up the design, while on holiday in Maui. Beams were purchased milled green, I dryed and routerred edges and ends. Fasteners are called timberlynx with timber rings at shear points and home made metal brackets, a few more to make and add. First will try to get roof installed. Regard’s

Thanks for input, most are saying that 32” is the way to go. I have to make a template of grill sizes and lay out pans or items I maybe cooking at different times. I am kind of leaning to a 32” KK. Any thoughts on accessories for KK. I am looking forward to having a roof for rain periods! Regard’s

MacKenzie, we have had a nice dry summer, however rain seems to always appear in the fall. Do you have any thoughts on KK sizes. Thanks

Yes, roof will be vaulted and open on gable ends. Plan on covering with metal, just for rain protection as we are in Vancouver, BC.

Hi, finally getting closer to having a location for a KK. Just have to add the roof material and finalize size of KK. Trying to decide between 23” and 32 “, mostly cooking for family of 2 or 3. Like to cook burgers, chicken, roast of beef,pork, salmon and pizza. Regards