Saison

Re: Pro Joe - New Ultimate Contender? And, the Kamado Joe Pro adorns a high-end price tag as well at $7995.

Re: Temperature probe plug for dual probes I didn't explain myself very well. What I do is use the plug as the probe holder for the BBQ temp probe. I still like the idea of the wires in the back out of sight. Man, sorry to hear about the dog, that's horrible. I hope you get it back.

Something I'd like to see is a rubber plug with two holes drilled in it for controllers like the Maverick ET-732. One probe is for the food, the other for the grill temp. You can jam them though the single hole, but I think there is enough room for two holes and a nicer fit. Something else I think I'd like is for the probe hole to be at the back somehow so you don't have to look at the wires etc if you don't want to. Just some musings.

Re: Smoked cheese Yeah, I've got a couple veggie trays, but I wanted this one cut to the shape of the KK, although you can't see the taper at the back. I completely forgot about adding ice, which I could have easily done, as the KK is sitting above a sheet of ice, lol. I can't believe I forgot about that, because I have used ice before on cheese and bacon...

Re: Smoked cheese I just cut that out the other day - first use. It was a scrap metal/kill-time project that I was going to use as a bit of a indirect heat shield (the cheese is quite sensitive to melting), and I might weld a 2" lip around the edge as a tray for doing smaller veggies like sliced squash/cherry tomatoes/etc...might work, might just wind up on the curb, lol.

Re: Smoked cheese Grinding a little grain for a Munich Dunkel while I'm at it.

Re: Smoked cheese

Re: Everyday Misc Cooking Photos w/ details I'm interested in this as well.

Re: Everyday Misc Cooking Photos w/ details Cool.

Re: 1st bacon I'd say that sums it up nicely. Even better is your own roasted coffee in your own homebrewed beer. The bacon I made above was actually for a competition at the local brewpub. I didn't win, but I did spend the evening drinking good micro-brewed beer and eating free bacon. http://hartandthistle.blogspot.com/2011 ... recap.html

Re: 1st bacon That's what it is alright. I've got a Schwarzbier fermenting in the basement with some Wyeast 2252 Rasenmäher Lager Yeast. This time of year, the back room in the basement is 8C, so it's perfect for lager yeast. Good to see another brewer here.

Re: First smoke It was bacon. In another thread here. Me look. viewtopic.php?f=33&p=37056&sid=6ed0b4b794e4a6b39f24c06543dc3e72#p37056

Re: SB XLV Chicken wings recipe? I've made these many times, and they are great. Should be easy to crisp up on the KK: Crisp Chicken Wings with Chili-Lime Butter http://www.foodnetwork.com/recipes/tyle ... index.html This one is awesome too, and you could probably do it easy on the KK: Sunny Anderson's Caribbean Chicken Wings http://www.foodnetwork.com/recipes/sunn ... index.html

Re: 1st bacon I always do the bacon to 150f at the thickest area. Takes around 6 hours, starting as low as sensibly possible, usually 150f, and rising to 225-250 at the end. That's a neat little probe holder...

Re: New KK Owner in Nevada The metallic bronze is sweet .

Did some cheese at the same time. With my own brew as usual.

Re: New HandHewnFloors.com Site up and Running That's really nice stuff.

Re: Order placed and now the waiting starts..... Consider one of johnnyboy's custom covers too. There are well made and useful to keep the ice and snow off.

Re: Order placed and now the waiting starts..... That's a nice design. I wonder what a blue/green tweed would look like....

Re: New Blue Yeah, that's a friggin sweet color.

Re: It's on! I love for that little house to be my brewshed. Not frost on top, just an extra light dusting of snow. That was a few days before the less than light dusting of snow.

Re: It's on!

Re: It's on! It's here!!! Awesome piece of gear. Completely awesome. There are a few parts left in the box that I'm not sure about though...