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teddysurf

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Posts posted by teddysurf

  10. 23" for sale (Northern Cal ... Bay Area)

    in Komodo General

    Posted

    I'm having to part with my ~5 year old 23" as we prepare to move.  Once I get settled in the new place I expect to rebuy but with knowledge of what size will fit best.

    I'm selling my metal/mosaic beauty along with all the accessories.  She still looks GREAT and works like new ... but they always do!  I'm including all the accessories:

    - All three grates

    - Right side teak side table

    - Rib rack

    - Heat deflector

    - Pizza/bread stone

    - Stainless drip pan

    - 8" rotisserie with motor

    - Stoker temperature control, with 2 food probes, 1 temp probe, and fan built into rain-protector

    - two sized cast-iron smoke pots with holes drilled in the bottom

    - a few boxes of CocoCoal

    If you're reading this you know how great these are.  You'll be proud to show this off and prouder to use it!

    $2700 cash, pick up only.  Located in N.California Bay Area.

    553992317.jpg

    553992360.jpg

    • Like 1

  11. Smoking wood

    in KK Cooking

    Posted

    Re: Smoking wood

    The first thing I have to say is that the wood simply smells amazing just in the box! It's the first wood I've had where you can actually smell the fruit, particularly the peach wood...something that I didn't at all expect.

    I've only had 1 opportunity to use the new wood as I've been out of town dealing with family issues. I used the peach on a batch of beef jerky I made, so I was going for a lite smoke. I'm really pleased with the way it turned out. My plan is to get some more data in the next couple of weeks ... looking forward to that!

  14. Smoking wood

    in KK Cooking

    Posted

    Re: Smoking wood

    Just put my first order in with Fruita last Friday: Peach, Pecan, Maple. I'm anxious to give it a try. I tried for Grape but they were out; they called and chatted with me about it, making suggestions. They seem like good people.

  15. Roasted Corn

    in Sides

    Posted

    Re: Roasted Corn

    You're making me homesick for the midwest. When finally in season I remember local farmers selling it out of their truck parked at the edge of their field right next to the county road. You're absolutely right, there isn't anything better than fresh-picked corn. Of course, back then mom was in charge and it all ended up in a pot of salted, boiling water. Even so, my mouth waters just thinking of it!

  16. Charred & Scruffed by Adam Perry Lang

    in Techniques

    Posted

    Re: Charred & Scruffed by Adam Perry Lang

    Dennis... You know better' date=' no photo didn't happen ;-)[/quote']

    I actually had the camera out and then discovered it did not have the memory card in it..

    On the way back into the house Sai pulled an ice cold bottle of CÃŽROC Coconut vodka which is my new favourite poison.

    Needless to say, I never came back with the card and returned to the grill with only a smile having forgotten why I went back into the house in the first place..

    ;);)

    This is one of my favorite explanations, probably because it is so similar to my own experience!

    Thanks Dennis!

  17. How much ECC for 18 hour cook?

    in Extruded Coconut Charcoal

    Posted

    Re: How much ECC for 18 hour cook?

    I always fill the basket before any cook, thinking I'd rather have more than needed than less.

    When I do that with the CoCo, my experience is that any unburnt coal is "compromised" in the sense that it no longer has any structural integrity. Specifically, it appears like the coal I loaded but if I bump it or try to pick it up it basically crumbles to dust. It doesn't appear to be ash, it just acts like a binder (which I do not believe is used in the product) isn't effective and it just crumbles into useless coal dust.

    Has anyone else experience this? I snuff the fire by closing everything down ... I would think if there's a leak it would burn to ash. Confusing! :?:

  20. Nueske's Meats / Usinger's Meats

    in Relevant Product Reviews

    Posted

    Re: Nueske's Meats / Usinger's Meats

    Drunk_J' date=' I'd love to send you a pack 'o the stuff but it doesn't last long enough for me to reship! I'll have to give the [highlight=#ffff00:3bajcdwo']Usinger[/highlight:3bajcdwo] stuff a go and compare side by side (which, of course, all ends up on my side ... and my butt ... etc).

    Actually the Usinger bacon was good (they also have wonderful cold cuts/sausage), but it was the [highlight=#ffff40:3bajcdwo]Nueske Bacon[/highlight:3bajcdwo] that is out of this world. :smt002

    -=J

    My bad ... thanks for the correction. :oops:

  23. Whole Beef Tenderloins

    in KK Cooking

    Posted

    Re: Whole Beef Tenderloins

    Loquitur, I agree that med-rare is the preferred target with almost any group.

    When I'm aiming for rare, I pull our beef tenderloin off at 125[sup:1lgg1jj8]o[/sup:1lgg1jj8]F, and after a short rest it ends up great. I don't think there's much carryover cooking given that it's pulled off the heat at such a low temp. Like you, I'm also generally cooking for 2 since my teenage daughter is an opportunistic vegetarian (I know ... quite embarrassing to admit on this forum :oops: ) so cooking such a large piece of prime beef is reserved for those occasions where we're confident that the leftovers will be enjoyed.

  24. Whole Beef Tenderloins

    in KK Cooking

    Posted

    Re: Whole Beef Tenderloins

    I've made these a couple of times and the really do come out fantastic. I add a little smoke wood and monitor with the Oregon Scientific single probe, shooting for rare (my wife has worked me from the high end of med-rare all the way to down-right RARE!) This is some of the best pure beef you'll cook ... and eat!

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