ThreeDJ16

Re: Stoker details Update, just found out Sarah is no longer working there. Shame, as she was a very good customer service person. Fours items listed on my invoice: 20-033 Large Fan Nose (pit boss & viper) 95-145 #4-40 x 1/2" SHCS-SS (bolts) 98-002 Large Nose Gasket (2) 98-182 O-Ring #118 Viton Anyway, it was $14.15 with shipping.

Re: Kamado Smoked Chili That is freakn' awesome! Bet it took a while doing stop motion? -=J

Re: Stoker details I wanted the trending that the Stoker offers with Stokerlog. Still love my Procom, but there is always room for new Que Controllers. Matter of fact, I am working on something else altogether different at the moment.

Re: Tiny Stoker wireless gateway Thanks for the post..grabbed one the other day. Coming from China, so hope it arrives soon. $29.90 & free shipping. -=J

Re: Stoker details Thanks for the ideas guys, recently acquired a Stoker and needed to adapt to KK. Yeah, I know Stoker now makes an adapter, but for $10 Sarah sent me just the nozzle, gasket and bolts for the Guru fan. Prefer the hands on / power tool method any day. My Stoker fan just had a flat metal plate on the front with a hole in it (no adapter). So just left it in place and drilled holes for the Guru nozzle. Works great! Oh yeah, decided not to wait for a sticky door on it (old model fan) and added the small screw mod...thanks! -=J

Re: Knives I agree! viewtopic.php?f=35&t=928 I am also buying this book Gerard recommended. Can't believe the deal.

Re: Whatcha think? OTB Shaped Heat Deflector Actually, I said it is usually the second thing to go....as the old joke goes. But I voted yes then and still like the idea now. -=J

When I raised this issue in a different thread, it was pointed out that only down where the charcoal basket normally lives are the KK walls prepped to be next to a fire. I was fully prepared to get a Weber charcoal grate to suspend below the main KK grill, before hearing this. Sure, some of us have been discussing a method with a thin, spare arrangement of coals that aren't that hot. It may be "obvious" that this is ok. Nevertheless, I'm not putting any fire above the official level without an explicit OK from Dennis. Oh yeah, and we have a small Weber, which cost 1/50th of the KK. The only debate here is if one is pressed for space. Remember, I'm here because I basically destroyed a competitor's K7. The KK can take much more, but I'm not using it outside spec without an OK from Dennis. Can't remember the thread, but he has already stated this is not recommended. There tends to be a reason for the ~2" thick firebox. So for those of us who wish not to void our warranty, best leave the fire where it belongs.

Re: Norton Waterstone 1000/4000 Damn, now there is another brand of knives I want!!! Love those Damascus clad, SG2 core knives with ironwood handles. I cannot answer the edge question about these knives in particular, but I have SG2 powder steel core knives now and they are awesome!! Unless they come out with a newer metal that is better, this will be my blade core choice. Sharpening is reduced greatly (maybe yearly), though I do a quick ceramic realignment before most uses. And even with the hardness level this metal achieves, my EdgePro wet stone sharpening system cuts without too much effort (I go to 6000 grit). Only downside to blades made with this steel is they are not meant for hard chopping as the very fine, brittle edge will chip. Simply keep another blade on hand for chopping.

If size is not the restriction, what is wrong with just using the sear grill over the charcoal basket? I often do very small hot / fast meals (just two of us) and find no issues doing the entire cook on the sear grill directly over the charcoal basket. Takes a matter of minutes to get a fire going adequate for close cooking, couple minutes cook with lid open, and quick shut down (or dwell if need be). Outside of grill never even gets warm. Very little charcoal usage and no other grill needed. But if I had to have a small backup, I agree with this choice. I don't really see where ceramics buy you anything on fast high temps in the style of cooking in which mine is used.

Very Nice! Wish there was something like that local for me....our "Fresh Market" is about as fresh as the local grocery store. FYI, try that poultry spice on beef. I make a rub for brisket that is very similar in ingredients and it turns out excellent.

Hey Cook_shack, if you are just using the torch for a starter, thought you might like to know the small canisters do last quite a while. I go through less than 2 a year and start lots of fires. To me it is much more convenient than having a big propane cylinder and hose laying around. Anyway, just thought I would mention it while you were searching. Here is my Habor Frieght torch (which is obviously modified). http://www.komodokamado.com/forum/viewtopic.php?t=2293 As you can tell by the post age, it is over 2 years old now and still going strong. -=Jasen=-

Re: Week of Thai Classes I like the idea of using the bottom grill to hold a secondary charcoal pan. It would also work great for indirect given the size of the main grill....... Major issue with that is you're bypassing the protective layers of the firebox area.

Man, considering how good my $6.99 a pound bone-in ribeye from Publix was, guess I got a real bargin!

Looks like a bone in ribeye to me. Had one tonight!

Wish I could undo watching those videos.....wife says "ditto".

I have used tonic water for years on leg cramps. Can be tough to take a big swig since it is so bitter, but you get used to it. Also works for a twitching muscle. Interesting enough, here is a link that mentions all of these "folk" remedies. http://www.health911.com/cramps_(muscle)

Is this cut of shank from the upper portion of the leg? I've noticed that the shank portion available here tends to be narrower, more like a lamb shank than the rounder German style cut. Yes, it is quite a big piece and so it must be from the upper portion. One of this shanks weights about a pound. I also had once the narrower parts in France and it was very disgusting. It had almost no meat but only fat and gristle. An easy meaty cut that is readily available in most places is the shoulder. Have the butcher cut the leg end of the shoulder and it works out perfect. Though you don't get quite as much skin as with lower cuts. Some of our markets already have this piece cut off of about half the shoulders in the case (Publix market). Here is the recipe I use for German Schweinshaxe viewtopic.php?t=559 . Though lately I pressure cook to get up to temp (the vegetables add more flavor to the meat), then grill at high temp or deep fry to finish (man the frying makes the skin awesome but sinful).

Has anyone tried these yet? http://www.youtube.com/watch?v=pJbTzrpn ... r_embedded http://firewiregrilling.com/MarinatingKit.php http://www.amazon.com/Fire-Wire-Stainle ... B001BXMNAU I may pick some up soon and give them a try. They look interesting.

Hey Tlinder, this looks a lot like schweinshaxe! Did you finally get me a recipe? haha I made some last week, but instead of using hocks (knuckles), I use the leg portion of a shoulder roast. That is easier for me to find (fresh) and has a lot more meat. -=Jasen=-

Isn't that cilantro? BTW, looks great. Love to see more Thai recipes on the forum!

?? Wait, wasn't there another post around here somewhere about being anal while grilling?

Nice....curious how it works out. I thought the shaft looked like a standard drill extension. FYI, the second bucket was a possible simple solution to prevent motor brush particles from the drill motor getting into the food (it was suggested on another forum). Which I assume that would be the concern in the food service industry while using a typical household drill (not that I would worry about it for my use). I agree about the neat solution. Just glad I am not the only one on the forum who is too lazy and distigusting (earlier posts) to use such a product for destroying good pork! hehe -=Jasen=-

Re: Thanks for the kudos.. The stone tables are being shipped to my house when?? -=Jasen=-