Cookie

Or, maybe it doesn't exist...

I'm sure it exists, but I'm currently unable to search the forum effectively. I keep getting error messages telling me I have to wait some random number of seconds before I can conduct another search. Or if a search goes through, I then can't jump deep into a thread, etc. I'm looking for pictures of the various ways to configure the 32, where the heat deflectors all go, setup for various multi-zone cooking etc. etc. I think I have it all figured out, but I'd like to check my work and intuition. Can anyone point me directly to a thread? Thanks!

That pizza dough looks a lot like Nancy Silverton's, which to date is my favorite dough, but a bit of a pain to make... I'm going to try this King Arthur recipe, results look similar (and excellent). Nice work with the WFO...

Actually, Larry, Curly and Moe was a very close second but my 4 and 6 year olds were like ‘Who are they???’ Went with something the whole family could relate to... Sent from my iPhone using Tapatalk

After a brief conversation with Cheech and Chong, we agreed on a name change... Ladies and Gentleman, I present to you Huey, Dewey, and Louie.

No, I was lucky enough to have some friends with a home goods business in Singapore that were shipping a container from Indo to Singapore and they let me throw it in with their stuff.

Well, since we don't own our own place in Singapore (we are in our 11th year as expats here), and the possibility always exists that we will have to move to a new rented home every 3 or so years, I couldn't get the 42. There are a lot of places in Singapore where that thing just won't go. If we ever move back to America (or someplace else permanently), I'll be ordering one on the day. For now, a 32" will do...

Wonder what this...as seen being loaded in Indonesia, bound for Singapore...

I have a 23" and the 22" Hi Cap, which I believe is now the 21" Hi Cap. If I could only have one of them, it'd be the 23". I find more surface area on the grates is more valuable than the extra capacity in the lid. You can cook a whole lot of food in either one.

When I do low and slow, I generally use cocochar and add in 1-2 large chunks of smoking wood for flavor. Let's just say 'oak' for the sake of this discussion... I usually heat soak the KK, then add the oak chunks about 45 minutes before I want to put the meat on...to give it time for the smoke to mellow out. Do you too hate waiting for the oak to get through that initial acrid / big white billowy smoke phase? Well, I've recently started 'pre-charring' the chunks with a MAAP torch, very quickly, just blackening all sides... Guess what...smoke is clean and blue from that point forward... I can't believe I didn't think to try this before. I've done it 3 times now with great results. And no, if it fully ignites, it won't instantly burn up, just take the torch off of it and flip it with a pair of tongs...when you close the lid it will settle. There are always remnants of these large chunks in the basket the next day if I've remembered to shut everything down -- so this doesn't accelerate the burn rate of the chunks enough to matter to your cook.

Happy New Year! Was just thinking about you / KK. My wife gave me a copy of Raichlen's new 'Project Smoke' book for Christmas. Picture of a KK table top on page 4.

Thanks, that is a good diagram. Sent from my iPhone using Tapatalk

Yeah, so it was a bit of a loaded question, this is very close to what we Americans refer to as a Boston Butt, but it is being marketed here in Singapore as Pork Collar and I'm trying to figure out if they are one in the same. Sent from my iPhone using Tapatalk

Can someone that is an authority on pork cuts tell me what I have here? Sent from my iPhone using Tapatalk

Another vote for Fruita...awesome stuff.