ThreeDJ16

Re: Hmm Completely agree, that is why I love the Apex Edge Pro sharpener. It has marks for standard angles, but also allows anywhere in between for custom angles. It can also do curved blades, but because of the width of the stone and the amount of curve, determines the amount of aggravation - hehe. So naturally a straight blade is much easier. I also like the fact that I can take my edge to over 6000 grit making it ridiculously sharp and mirror polished. FYI, love all the Shun series knives and don't think you will go wrong with any of them. Just listed my reasons for the pick I made. -=Jasen=- BTW, I also just bought a Ken Onion / Kershaw pocketknife (Blur) with the SG-2 steel ......WOW. I have been abusing it but it will still shave you.

Sorry, I don't suffer from inducer envy. Just gotta know how to use the inducer you got! -=Jasen=-

I am waiting a little while before doing a review here so they can be put through some heavy use, but I just bought the two piece Asian set of Shun Elite knives (pretty good deal on ebay). [ http://www.cutleryandmore.com/details.asp?SKU=12425 ] Everything on the knife forums was very positive about them. Currently, I have a block set of Calphalon Katana VG-10 steel knives (same steel as the Shun Classics & Ken Onion versions - Rockwell rating of 61) and have been impressed with them. Though the sharpening frequency was still higher than expected with the VG-10 steel. The Shun handles are way better than the Katana handles. So when Kershaw came out with the new SG-2 steel (64-66 Rockwell rating) Shun Elites, I had to give them a try. Also want to mention the curves on the Ken Onion version are nice, but curves are harder to sharpen uniformly than straight blades if you sharpen them yourself (there is a link to a nice sharpening system in the link section - Apex Edge Pro). Another recommendation is to go put the knife in your hand. Had I handled the Shun before the Katana, the Shun would have been in my kitchen to begin with. The first time I saw the Alton's Angles Shun classics, those were at the top of my list. But handling them quickly changed my mind (angle was way to steep away from the cutting surface for my preference). If you have a Williams-Sonoma store nearby, they carry most all the Shun knives (but they are rather expensive compared to other places to purchase). Anyway, some food for thought. -=Jasen=-

I cook my shoulders /butts at 245-250 also and remove them at 185-190. Let the temp probes tell you when they are done and use times as a general estimate. Also, moving this to the techniques forum since it is not a recipe. -=Jasen=-

Re: R2D2 arrives on Wednesday.

Any auto parts store will sell the black high temp silicone. The 500 degree rating you mentioned is fine (just black doesn't stand out as bad). -=Jasen=- BTW, I edited your title a bit so others could find the info easier and moved the post to the KK 411 section. Also, welcome to the forum!

Hey cool! I am always up for some samples! Probably need at least a pound right? hahaha -=Jasen=-

Very nicely built. How many full racks can you get on it and it still fit in the grill? -=Jasen=-

Re: My Saisuda's Nahm Phrik.. Good stuff ...Or Nam Sank Hahahaha -

Re: My Saisuda's Nahm Phrik.. Good stuff This is very similar to a chile paste I make up already. I will have to make it, but call it chile paste instead - hehe. -=Jasen=-

Just a note to anyone who has a Publix grocery store in their town; they sell fresh pizza dough in the bakery area. Saves a lot of work. Man, I am just glad someone has as much trouble as I do getting the damn dough stretched. Thanks for the warming up tip, will try that next time. -=Jasen=-

Great looking setup! Post them pics anywhere you like as we enjoy seeing them. Just glad your able to post them - hehe! -=Jasen=-

I'm sorry, not eating anything called nam prik! -=Jasen=-

Re: Very nice Ah, but you were right the first time. Hmm, what is it we say about pics here??? hehehe -=Jasen=-

My built in burner is pretty darn fast and easy - hehe. I guess you have not got around to setting yours up yet? -=Jasen=-

Re: My efforts... Mmmm, looks great! -=Jasen=-

If it was a sealed tight drum, I would have agreed with you. But doors and gasket areas seal well for me under natural draft; introduce that fan and it all goes out the window. But that's ok as it doesn't effect anything negatively. Maybe the fact you have two 3lb breast accounts for your time increase. Mine was one 2 lb breast. But you were not far off my times. I turned off the Guru at 165, left in the grill till 170 and then rested uncovered. -=Jasen=-

I will disagree on the first statement as closing the fan damper will make the rising temp response times slower. Closing the top damper will make your falling temp response times quicker (smoke finds a way out under fan power). So fan damper open, tophat closed helps keep it tighter responding in both directions. Yes, it was indirect and I placed the turkey on shorter after the fire was started - my usual lazy way - hehe. Now, I only used a 1/2 turkey breast that was under 2 lbs. What are you cooking? -=Jasen=-

Yup, my bad again. Kosher it is! Also, most recipes I found call for a brine time on poultry of 12 hours of less. -=Jasen=-

Re: Guru damper settings I could use some insight on the ProCom, could you send me yours? Hold your breath....I love my Procom. I am very curious of the control characteristic differences. -=Jasen=-

Re: Liquid

Re: Guru damper settings I think your setting problem is in the tophat damper and not on the Guru. I commonly run my Guru at 3/4 open with the 10cfm. But you could not get a grapevine under my tophat damper opening. Usually I open the top till it is free from touching the gasket, then give it a quick twist back toward closed (where it stops under the rotation force is where it stays). That usually works out 1/8 or less (as that last little bit has to be done by hand tightening). The trick with any control device is to let it do all the maintaining of air flow; if natural drafts occur, then the control device has no way of stopping it (though the stoker does have a door that is only open when the fan is on - so I am told). Also make sure there are no other openings (it is amazing how tiny of an air leak can change your temps). I might also point out to anyone new to the Guru or Stoker, the method I describe above is going to cause smoke to pour out everywhere - this is natural. When you restrict the flow from exiting the tophat (like I do), it has to go somewhere. But in doing this, you will get a much tighter control band so it is worthwhile. Hopefully I will have a little more insight on the workings of the DigiQ after next week as BBQ Bob is sending me one out. -=Jasen=-

That was the the purpose in boiling the brine first (to make it more water soluble). But I agree, not nearly as much flavor would cross through as with injecting, but it does get through. My issue with injecting and with a rub on poultry is inconsistency (though I still use them sometimes). I don't care how good you are with a needle or how much you rub you put on, the flavor will have strong pockets here and there. The brine is very consistent throughout. BTW, brining is supposed to work via osmosis. The higher specific gravity liquid (heavier / more dense) being on the outside and lower SP/G on the inside. So waters natural tendency to reach equilibrium forces the higher SP/G liquid across the meat's semi-permeable membrane till both liquids equalize. Also another reason why brining meats already injected with a sodium solution does not work so well (unless you make it even heavier - more salt and sugar). -=Jasen=-

Very cool way of doing it (though it still hard to beat the ease of Walmart). Thanks, just of few of many hot sauces! Mo hotter, mo better. I must admit, that Parrot Head in the pic is probably in my picks on favorites. It is damn (really damn) hot, but very flavorful. -=Jasen=-