David Chang

yeah, when i removed the air pin. i could not see light through it and no air came out after blowing into it so it was totally clogged. i don't think i will go back to pellets. when i dumped mine out from the last cook, it started to clump together due to the humid weather..

i couldn't keep it running because i never cleaned the tar off!

happy 4th of july (5th where i am now) but i made candied smoked salmon for the first time. not the color and texture i was hoping for but its edible. i struggled with the cold smoke tube. using pellets but constantly having to relight. i'm going to try bigger wood chips next time like the one @DennisLinkletter used in his yt video, and if that doesn't work, i'm putting this thing away for good. i think i wasted half a can of butane trying to relight it every 15 min..

i always find it amusing that you can't even buy this japanese truck in japan. they have these things...

ok, but i will help as long as i am on the top of the stairs and it will take more than beer and pizza for me to show up...😅 400kg stair climber 👇👇 https://www.youtube.com/watch?v=vcPJ43p0G4g

@tekobo i just ordered the wilfa probaker on the way from the uk. people tell me it does not produce too much heat and can handle high hydration and pannetone so it's good enough. i was considering sunmix 6 but the model i wanted was 3x the price of wilfa and i have to import it or wait a looong time.

i would look for a mover in SG with a mechanical stair climber that can take the full load of the 23.

i have not used one. i have seen them in restaurants that use them with gas. they use gas because for wok cooking, charcoal is a slow performer. i've tried wok cooking with charcoal on a vortex. i had to add charcoal every 10 min and it burned the stainless steel coating off my grate. the cooking time was much slower compared to using a gas stove. boiling water was very slow. for grilling food, it's ok.

crab with ginger and spring onion

IMG_9435.mov @dstr8 baguette preshaping and shaping is the stuff of nightmares.

finished a 2-day baking class today. i think i need a spiral mixer. pan de cristal at 130% hydration

yeah, ketjap manis is indonesian. my current and previous helpers all use it. it's basically the #1 seasoning in indonesia. they don't use chinese soy sauce, but use ketjap manis instead. in singapore/malaysia, they have hainese chicken dark sauce, which is even thicker. (bottle on the left) the chinese grocery will also have a version of thick soy sauce, but it's just regular soy sauce with starch thickner. we don't have this because it's usually gross.. edit: i just skimmed through the pitmaster x ketjap video. indonesia has a big influence in the netherlands.. lots of indo culture there.

catalan dinner

so now its working, and you can vote on multiple devices/browsers in the same day.

@Cheesehead_Griller i just got the meter 2 plus in the mail today. stuck it in my armpit to test it but no time to cook on it at the moment. the bt range is now 250ft but you still need a second wifi device for unlimited range. but you can deep dry this thing now and cook it over fire.

i have also done this, but fully enclosed cast iron gives the best result.

i think i am in the market for meater 2 plus just to get some tech in the cook but without the wires..

this talk of steam reminded me to ask my wife in singapore to pickup a low profile vaporizer for my effeuno. something i always wanted for open bakes..

i wanted memories of eating kippers for breakfast back in the UK. this was not it. wasn't salty and smokey enough, but it was still very good. not shown is when one of them fell off mid cook..

woke up 5:30 for some reason. probably my anxiety to smoke fish.. we'll see how this goes but i can tell you my grill is too small for this job..

i personally would want to get: canvas cover the charcoal splitter for both horizontal and vertical orientations side tables stainless double bottom drip pan rotisserie spit, forks, and a strong motor. maybe: duck hanger the rest is up to you..

@Cheesehead_Griller it gets really hairy when you have the lines for the probes, the ambient temp probe, the power cable for the the fan, the cold smoker with the rubber air tubes that connect to the usb air pump, the power bank (to run the fireboard and air pump uninterrupted), the usb cables for the fireboard and air pump. and you need wifi! it's crazy man..

@dj-dj haha, i can't help you. i've failed so many breads on the kk i gave up (it's the same with bread in the pizza oven) but the wizards who came up with this method on this forum can. @Syzygies @Pequod

i just sold it along with a bunch of probes and the guru fan. honestly, i hate cooking with all this stuff. all the wires, the cables, keeping it away from rain, using the app. keeping it powered... i don't use it anymore. i don't overnight cook anything, i don't walk away from my cooks. i can run the kk with my eyes closed. so yea, i'm happy to close this chapter of my life. haha..😅

this looks like levito madre. low hydration starter?