wrandyr

I understand they pickle unripe walnuts in the UK. That is also how they are used for nocino. The test is to see if you can push a needle through them. If not, they are too mature to use.

It may indeed be a California thing. Juglans californica, the California black walnut, is a distinct species from the black walnut found in the eastern U.S. The nuts are small and difficult to crack, and the meats are small, bitter, and generally not worth the trouble of extraction. I tried making nocino from unripe California black walnuts, and it was terrible. It wouldn't surprise me that the wood produces a noxious smoke when burned.

I think it's more a function of the hole the stem goes through than the dome curvature. The main GG base is a tripod, but they are fixing it to the lid with the stem. There is supposed to be a clip or wing nut on the inside to hold it in place, which the reviewer chose not to use.

Kinda like déjà vu all over again, eh? What is the ascorbic acid for?

There was a photographer back in the 1970's who, when asked why he took a certain picture, replied "Because I wanted to see what it looked like as a photograph." Something like that.

Here are the results of my first attempt at measuring the differences in temperature measurements at different distances from the inside of the dome. This was a fairly short cook, so it doesn't really show how the plots may converge. There was more difference than I expected, considering the small distances involved. I stopped because the temperature was getting close to the limit of the part of the thermometer that is supposed to be inserted into food. The the sudden changes in the grate probe readings at 146 and 160 are due to taking some salmon on and off the grill.

There is an business near me that sells olive leaf teas. There are lots of olive trees around here, but I haven't gotten around to trying to make tea from the leaves.

Giant Grill Gauge: https://combustion.inc/pages/giant-grill-gauge

The GGG is a dome probe with a display that interacts with the predictive wireless thermometers. Combustion disagrees with Thermoworks, claiming that they are measuring within the "vapor cloud" surrounding the meat which is supposed to be the temperature that the meat actually "feels". This kind of capability hasn't been around very long, so there isn't much online consensus on how to use this new information. I think of it as more data to have fun with.

Chris Young seems to have confirmed that they are working on a longer probe: https://www.reddit.com/r/combustion_inc/comments/1pvmkxb/stumps_smoker/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

The CPT didn't quite fit through the hole. The corners of two tiles on the outside are the restriction. I may get a diamond burr to shave them a touch.

@sobiloff@braindoc Have you tried actually using it? As @Syzygies suggests, the short insertion may work well, albeit differently than a longer insertion.

I was just re-reading this post and got to thinking about ways to measure this. I was trying to conceive of a way to have sensors in both places simultaneously, like the CPT does, when it occurred to me that a CPT inserted from the inside of the KK dome might be able to do just that. I'll see how it fits tomorrow when my KK has cooled down from today's cook.

I don't think the folks on this forum are the ones to ask for FAQ suggestions. My suggestion would be to ask for questions within the videos. That said, it should be recognized that the KK isn't a product for everyone, as not everyone appreciates working with an excellent tool enough to see the value relative to the price.

I enjoy overthinking! (Plus I can't help doing it.)