David Chang

i see, your concern is because our tel tru is extremely long-stemmed. i was thinking of the stem diameter.

i dunno, someone needs to spend the $$$ and report back to us..

14 hours ago, wrandyr said:

It is not clear to me if the GGG temperature sensor probe is long enough to work with a KK. Chris indicated that they would be posting dimensional drawings a while ago, but it hasn't happened.

some info from reddit

This setup replaces the dome thermometer (magnetic and removeable), the blower fan (now rechargeable and wireless), and wireless probes (900F limit).

If getting the bundle, an extra thermometer, and port adapter, you're looking at a wireless setup in excess of over $600 USD. 

https://combustion.inc/pages/giant-grill-gauge

i thought rum and cook sold his 32 because he wasn't getting enough views or something, and now he has a 38?

@Tyrus this is my first time making south african food. someone gifted me boerewors, which is that coiled sausage.

pap is a white corn polenta made into a creamed texture, the rice substitute over there.

chakalaka is like a mix veg stew sauce. 

boerewors
pap
chakalaka

one of the last cool evenings to do cold smoking..

maldon salt

cultured french butter

salmon

baby back ribs

havent cooked on the kk in a long time but still nailed my temp in two adjustments..

104% tariff on china in a few hours..

is there an 100% american made smoker/grill that exists these days?

i agree with mac. the tumble dryer baskets tear up food. 

maybe a stacking grate setup...

12 hours ago, C6Bill said:

They almost look like really big muffins lol

yeah they are pretty much like huge muffins. but enjoyable to eat in its entirety, and not just the muffin top..

last holiday batch of the year..

baked a sourdough to snack on a 14 hour flight. used very cheap bread flour and whole wheat and rye levains.

40 minutes ago, Tyrus said:

Very good David, nice combo. I don't have that attachment for my KK, but I do have a Gateway drum smoker. On the Gate way when hanging ribs they're very close to the coals and don't suffer any terrible damage...I would have thought this attachment allows for the same. The only draw back to the half basket set up if it's one at all is you have to rotate the chicken halfway, anyhow it's not a game changer. On the Gateway I can simply rotate the hanger because it's circular, an advantage as the fire develops hot spots. For rooftop cooking it's all about the aesthetics, and rightfully so, my drum wouldn't make the grade. Anywho I like what I see, direct approach, it all works. Bon appetit

this hanger was custom by dennis at my request, but the size limitations of the 19 makes it a difficult setup. i'm sure it will be fine on larger units with deeper cavities. but i would imagine the drum smoker be more than adequate roasting duck or goose which is what i originally wanted to do, but can't. i've tried to roast goose on a rotisserie, but i think hanging is the best way to cook them..

 a little roast chicken on the duck hanger. i can't cook big food on this accessory. not enough clearance. .

dartagnan duck confit legs and liver products are very good..

ciabatta using 4 different types of  overnight preferments

the bulk fermentation was too long..

6 hours ago, C6Bill said:

All rain yesterday so cooking was done in the house, but not today !!!!  The key lime pie was from yesterday 😁

 

 

key lime pie is one of those things i rarely see in restaurants and when i do, i want it..

i 3m scotchguard the kk cover 2-3 times a year

made another batch to bring to relatives.

panettone is so much work, but such a pleasure to bake..

finally got to fire the grill. it's been raining for days with typohoon weather

2-day cold fermentation. not a huge difference to baking overnight fermentation..

17 minutes ago, C6Bill said:

How much honey ?

2% of the weight of flour

sourdough baguettes with La Sauvage T65 and the resulting iberico ham sandwich

happy sunday folks..