David Chang

sourdough batard on a steel with a steam bar on the mid rack. all vents closed once bread was in. this steam bar produces a lot of steam it was coming out from the bottom vent. with all vents closed, it went from 260c to 220c in 20 min. this got me a blond loaf fully expanded, but no color. so maybe i should have started at 270-280c. i snuffed out the fire in doing this and finished the baking in the house oven. i normally don't bake bread unless i have a lot of left over fuel and the kk is already hot. but it's still more practical in a house oven.

if you want to grill fish but not have to flip with a spatula and damage the skin, you can make a grate sandwich with two small grates and wire everything shut. my kk is small and won't fit any fish shaped grill grates with a handle..

there appears to be a huge amount of play when the gauge is installed on a domed surface (weber summit).

yes still using it. they sell butane grills if you want to do indoors. but they don’t cook as well as charcoal..

i wonder if this works for $7 USD..😅 the probes are wired and connect to the display. still a short stem thermometer.

i was enthused and still am if they provide the probe for kk users, but the prices are insane..

good to know. i’m guessing they have a full refund return policy

buy ads and up the views even more while you have the momentum..

all this cutting board talk reminded me to sharpen my knives....

@tekobo i don't know if asahi offers a sponge sanding block, but hasegawa has one to smooth out the board after heavy use. but i've never been able to smooth out the surface other than raising up even more plastic "fur" on top. but again, microplastics don't bother me. i'm asian and immune to it from years of eating hot foods out of plastic bags. and because i'm unable to smooth the board out, i am leaning towards wood (endgrain) for my next board. and if it dulls my knives a little faster, so be it. i rather enjoy sharpening anyway.. if i have to buy another synthetic, it would be the the black asahi for plebs, not the pro kind..

Hasegawa FSR (wood core) + Very soft cushy cutting surface Keeps blade sharp much longer - Expensive. Discolours easily especially chopping parsley. Not for hacking or bone chopping. Microplastics galore! Gouges and cut marks cannot be removed with their branded sandpaper block. Asahi Black Rubber Board (home use line with hole punched on the corner) + Thin, lightweight. Comes in handy small sizes. Soft, cushy surface. Not as soft as Hasegawa FSR. Cheaper than FSR but you get less board. Keeps blade sharp longer No discolouration (it's black) - Expensive. Appears to shed less plastic. Gouges and cut marks cannot be sanded. At the end, you still need a heavy wood block board for chopping bones and such. If you don't mind microplastics, either one is fine. Asahi thin board is my favourite for quick small jobs. Serrated knives will destroy these plastic boards but i use bread knives on them anyway...

get a cheap one for $20 with a bottle opener, temp chart, f/c toggle switch, easy battery swap. thermoworks just reads faster, better IP, and more $$$

grilled boneless chicken legs. sometimes getting the second smallest kk is not ideal for cooking for 8 people

just recent random non-kk stuff