slu

Re: Hall's Hill Yah, but does your coffee wood have nuts? http://www.na.fs.fed.us/pubs/silvics_ma ... /ovata.htm

Re: Alice our new puppy is in the house! Alice is adorable! Congratulations on the additional family member!

Re: Hall's Hill Fortunately Dennis' timing is impeccable. The charcoal should arrive today at the Bay Area terminal. I'll let you know how it taste!!

Re: Hall's Hill Maybe we need to buy some forest land in Tennessee and start making our own shagbark hickory. Johnny's was the best lump charcoal I have ever used. And the smell.....just incredible. I'm really bummed. Hey doc, do you know any shrinks that specialize in emotional distress due to charcoal loss?

Re: Hall's Hill I contacted him today, and he stated that they are no longer selling the charcoal.

Re: SS Rack for cold smoking Thanks to all for the input. I'll wait for the ECC to arrive, and see what the best configuration will be.

Re: Bronze Behemoth Game On! 2 Doc, are you feeding your patients?

n68278 Now that we have the KK extruded charcoal, is there any interest in having a stainless steel cylindrical charcoal basket, one that we could insert inside the existing basket, to be used for cold smoking? Firemonkey's photo above is the inspiration for an insert. I suspect that it would only have to be large enough to hold 3 ECC and a few wood chips. n68279

Re: BJ on a KK (Beef Jerky) These posts have been great. Is there any reason why this method couldn't be used to smoke fish? Also, with respect to the ECC charcoal due to arrive, does it have a hole in the center?

Re: Flashback In the fire service, "flashback" does not exist. There is flashover, which is what happened to the steaks, and there is "backdraft," which occurs when oxygen is introduced at fire level to super heated gases in a contained atmosphere.

Re: Of all the nerve! They can probably heat sink an oil drum covered with pretty tiles rather rapidly!!

Re: Flashback Ribeye steaks are well marbled with fat (fuel for combustion). Because of this, its the one steak that I won't sear with the searing grill (inverted dome grill). I find that the fat from this cut renders quickly and combusts at relatively low temperatures. If you find yourself in this situation again, close off all intake oxygen but leave the top wheel open to exhaust the heated gases. The temperature should come down. If this doesn't work, close the top as well, and just let the KK cool completely. DO NOT open the KK in the latter situation, you'll end up with a mini backdraft.

Re: Of all the nerve! I still get his promotional emails as well. I guess that my 50% down payment entitles me to such a pleasure. Someday he will sit before his god and father...

Re: Review of the 2011 Komodo Kamado 23" OTB Gen 2.4 Ultimat Whiz, congratulations on the review. You did a great job! I'm sure that Dennis is deservedly pleased. It makes me want to buy another just as an objet d'art!!

Re: Some truly valuable information..... Congratulations Paswesley. Must have been Divine intervention!

Re: Some truly valuable information..... Let's see...if all the forum members contribute a $1, the person who gets it right could donate the proceeds to the charity of choice. ???

Re: Some truly valuable information..... Is there a prize?

Re: Some truly valuable information..... 76

Re: Bronze Behemoth Game On! 2 Here's a source for the beans if you don't have one: http://www.ranchogordo.com/mm5/merchant ... ode=SANB01

Re: Bronze Behemoth Game On! 2 I'm glad to learn that I am not the only one to have used a flashlight to find the grain. And i thought it was my eyes!

Re: Bronze Behemoth Game On! 2 Doc, at what temperature are you pulling the meat? As you know, we cook tri-tip frequently here on the left coast. They are nearly always tender and moist. I usually do a reverse sear pulling it at 120, then grilling it for 90 seconds per side at very high heat. For a special treat, I'll even dry age it for 7 days making it even more tender!

Re: Using a Dutch Oven (cast iron) on the KK? Anyone use the I use my Le Creuset to bake and/or braise on the upper (dome) grill. It rests on a pizza stone and I use a diffuser below it. When I use it, there is nothing else cooking below it. It never gets coated with combustion bi-product, and washes easily.

Re: KK as a smoker? If you want to look at one, send me a PM.

Re: LooftLighter I think you're inhaling way too much smoke dude.

Re: V Pills for those on the go I'm looking forward to it in a couple of years. Which, Viagra or a Porsche?