ThreeDJ16

You will really need a Guru controller to do it. The new DigiQ goes pretty low and so does the Procom. You can also use a small side device to hold the fire and smoke wood and tube it over to the KK. I have a pic of my setup on here somewhere...will try to find. If you use the main KK box, you will need be very diligent in charcoal management to keep a small fire going and for it to spread. I have gotten mine to 140 range with no problems. Jerky is typically 180. Cold smoking really needs an aux smoke box since you are looking for 80-100 with it. -=Jasen=-

I took my wife out to dinner earlier in the week to her favorite restaurant (tonight would be crowded and probably bad service). Then I cooked her dinner today and bought a couple bottles of her favorite wines and cheese for later this evening. No commercialized Valentines day mess; but after 20 years together, we know each others favorite things pretty well. -=Jasen=-

Your telling on yourself....hehehe!! We still have one or two joints like that. -=Jasen=-

Not positive without more experimenting; meat, season and temps were all consistent with past versions. But in my opinion, it is getting closer to my desired end product close to open pit style cooking. Meat is not mushy from too long of a cook time, but rather firm, yet still juicy and tender. Most of the smoke is also introduced via fat dripping back into fire verses raw wood. Hard to describe completely to anyone unfamiliar with the more old fashioned Southern BBQ joints (rapidly being replaced by smoke ovens...heresy I tell you). So maybe my 10% change was not as minute as I earlier thought. But still think I can get it closer to my desired result. Though nothing wrong with stock version, just want an additional option. -=Jasen=-

FYI, I did get around to chopping it up today and it was some of the best que to date. Got a couple more experiments up my sleeve before I settle in to accepting any results. Just need some more time off to do it!!! -=Jasen=-

Re: Coconut Charcoal Trust me, you would be better served sticking with Royal Oak from Walley world till Dennis gets a line on some quality stuff for us! Seriously, have you read some of this information and would still even consider the other guy's stuff? http://www.kamadofraudforum.org/viewforum.php?f=22 -=Jasen=-

Re: Dragon's Lair Frozen Over We are having a cold snap here in Georgia today.....high only reaching lower 60's. hehe -=Jasen=-

Re: Well? Well, it was late so I wrapped it in foil and dropped in fridge. I don't have a huge bank of thermocouples or RTDs to measure actual changes. So comparison is time to doneness given set temp and weight. Frankly it was only a small change, so a little disappointed. I was afraid in the first place that there was just simply not enough holes to make a large difference. So just a rough in set of stats here: direct verses indirect = approximately 40% decrease in time current heat diffuser verses solid heat deflector = approximately 10% decrease in time My goal was 25% without scorching or drying the outside meat. I guess 10% is a reasonable start since the meat looks perfect. Oh well, just means more experimenting. There were several more versions I wanted to try anyway. -=Jasen=-

Both!

Lookin' good. Five hours into the cook and meat at 162 degrees. Neighbors mad....I'm hungry...everything must be on schedule. -=Jasen=-

Doesn't appear to effect anything, though I would not want to drop it, drilled or not. They seem to be hardily made, so I would not worry to much about it. Besides, we know the manufacturer!

Oh come on now, that is just cruel! See, I was not being mean or facetious toward our cold climate friends.....well ok...just a little...hehe! -=Jasen=-

Never had an issue with charcoal provided you don't leave it in the yard or buy it from an unscrupulous source who sells moldy, wet charcoal ! Can't go wrong with Kingsford from Walleyworld! -=Jasen=-

It is actually the heat deflector that comes with a KK made from refractory type material (fun drilling). And yup, you guessed the reason. I like direct cooking, but just cannot get the food high enough away on the KK for a low and slow direct cook. Real outdoor pit cooking relies on the process being so very inefficient, that most of the heat does not reach the meat. The KK is just too darn efficient...hehe. But drilling the holes, I get some of the heat through the center. The 45 degree angle was to increase rotation of the hot air, helping keep the heat even. Jeez, I am so jealous of all ya'lls cold weather. These 70 degree Feb days are killing me. I am already having to start working in the yard. -=Jasen=-

Ok, I got tired of the rat pics being at the top of the cooking pic thread. So I had to go out and get a Boston Butt to stick on the grill! -=Jasen=- FYI, you can now get SS jacketed probes from Guru for the Procom...sweeeet!! Also, here is a little experiment I am toying with trying to achieve a slightly different cooking style on the KK. It is ugly and far from perfect but seems to be working so far; wish there were room for more holes. All the holes are drilled radially at 45 degrees to 3/8" diameter (except the two center ones which are drilled straight). We will see how it goes!

Damn ya'll grow'em big there! Farm raised rat maybe? -=Jasen=-

Dude, those are some seriously large beans! Not sure I wanna try something you call stinky beans, but the chicken looks good. But then again, most beans usually end up stinky at some point anyway...hehe! -=Jasen=-

Sounds like your starting too large of a fire and your damper settings are open too much. For rib temps, you only need the bottom damper open a tiny sliver (1/8" or less) and the top damper barely cracked off the seat (1/4 or less turn). I use the gas attachment and only run it about 3 minutes. You really only need about 2 or 3 lit coals to get things going. Don't let the fire stoke up before setting your dampers. Let it come up slowly on it's own. Takes about an hour to get the whole cooker up to proper temps and start getting heat soaked, so don't rush it. Also when you do make adjustments, give the cooker 30 minutes to stabilize before thinking you need another adjustment. Lastly, if you are really lazy like me, just buy a Guru, light a few coals, set it and forget it!! -=Jasen=-

Only issue with that is being able to heat it after it is patched. The cookware expands when heated at a given rate depending on the material. Matching a patch material being able to expand at the same rate and stay adhered is not likely. I thought the flower pot was a better idea. -=Jasen=-

Hmm, I don't see any photos? -=Jasen=-

I think 225 was were it stayed, but was not completely happy with results (dryer than desired). Guess for direct cooks, the temps will have to be even lower. At 225, it was finished in 11 hours direct. Normally, that same size shoulder takes 18 or more hours indirect. I am experimenting with building a heat diffuser to give me the direct cook tastes and textures I want. Nothing wrong with indirect and the heat deflector, it is just another option desired. When finished, I will posts the results and methods used for those interested. Been working a lot lately and have not had time to experiment. -=Jasen=-

Hey Syz, your process sounds interesting. I dabble some making my own hot sauce (nothing intricate or in depth like yours). Generally start by blistering the chiles, tossing the skins and seeds, then blend the remainder with vinegar and salt. Love the flavor of serrano chiles and blend with jalapeno because it takes so darn many. Sometimes add dried chiles also. Knock out the seeds, rehydrate, and then scrape the goody off the skins. My question is what does fermenting the chiles do for you? Is is strictly a flavor changing aspect or is there another purpose? -=Jasen=-

If you really, really wanted to do this......you could drill out the shaft going from basket to the socket, the inside of the basket, the socket, the socket to motor shaft and extend it. Then lastly drill out the back of the motor. Hehe -=Jasen=-