ThreeDJ16

Well, decided I would do a test run on my smoked turkey recipe before Thanksgiving. So I decided to cook a fresh 1/2 turkey breast from Publix. I brined 8 hrs in a mixture of 1/2 gallon water, 1/2 cup kosher salt, 1/2 cup brown sugar and 1 tsp of each of the following - rosemary, sage, oregano, marjoram, thyme, garlic & black pepper (boiled and cooled brine ahead of time). Dusted with a little Cajun season just before placing skin side down on smoker. Smoked somewhere in the 2 1/2-3 hrs range (red wine was flowing) at 250 degrees. When Guru meat probe indicated 165, I turned off the fan and let it sit on KK till it hit 170, then rested inside on butcher's block for 10 minutes. Below are the results and I think the juice flowing out should put to rest any thoughts of poultry at 170 has to be dry. My wife commented on how this was the most juicy turkey she had ever eaten (including my fried version). -=Jasen=-

Hmmm, for under $10 you can get a nice Lodge skillet from Walmart - don't think I would be sanding anything!! BTW, slimy board? I use pure mineral oil and do not have that issue with my butcher's block (oil soaks right in). -=Jasen=-

I have an old fajita skillet I use for that purpose (does well on the sear grill too), but no, this was flame sear blackened. It turns out pretty darn similar. BTW, I don't see much need to season a pan for blackening as the first use is going to destroy the season (though naturally keep it oiled - I use mineral oil for a cutting board). -=Jasen=-

Man, this was outstanding! Last night I seared some skirt steak in which I blackened with Fresh Market Cajun season (highly recommend - not in the pre-package section, but the section in which they package spices in bags). Then I made up my own version of creamy raspberry Parmesan vinaigrette dressing. All I can say was wow. Usually I am not much of a salad person, but this could change my mind. -=Jasen=- I actually like this season over the Dizzy Pig Swamp Venom - now that is saying something!

Re: best fan for competitor type temperatue cotroller Thought I would mention that the competitor model does not have a wireless control, only the Procom has wireles. A 4 cfm fan would probably do just fine, but I like the 10 cfm fan best personally. That way you dampen it down some if need be or use it full blast. As far as adapter, you only need an inducer tube. You can either buy the bulkhead they sell on the website and have a couple inches stick out of the grill or you can call in your order and ask for a short inducer tube. Though I must tell you that the short tube needs to be siliconed in place (but it is my preference as it looks the cleanest since it is flush). There are plenty of pics and info already on the forum about using the Guru inducer tube with the komodokamado - just click on the search function. Anyway, welcome to the forum! -=Jasen=-

Re: We really need a wiki... There is/was one. I think PaulR began one a while back. Just use the search and you should find a link. -=Jasen=-

I think he was referring to the basket. The previous basket he made does not have the additional area at the bottom for more charcoal, so it would sit flush with the fire ring instead of going through it. However, I don't think it sticks through enough to worry over. -=Jasen=-

Re: Buying a guru... Joe, I agree with what Fetz says. If money is no object on the Guru purchase, the ProCom is a sweet machine (many more features than just a remote - advanced adjustments). I have a sneaky feeling there might be a new model around the corner though. The other non-remote choice would be the new DigiQ II they offer - very nice. I also suggest the 10 cfm fan and short induces tube. -=Jasen=-

Couple questions; how much (or how long) charcoal are you initially lighting up and are you getting any smoke leakage (and maybe need and adjustment)? For a low and slow you only need a couple pieces of lit charcoal, bottom slide closed with very small crack in low airflow knob and top damper just unseated from gasket (less than 1/2 turn). If there is a lot of smoke leakage (or you can do a paper test), then you may need to adjust your latch and/or rear hinge. Let me know if you need any help posting those pics. BTW, I highly recommend image shack (there is a browse button below the window when you type a post). They also have tools on their website you can install to allow resizing of pics too. Oh yeah, and a pig for $20 - argh - you make me sick!!! I bet $20 can go a long way there. -=Jasen=-

I found it easier just to call them and ask for the 6x17.5 or 8x17.4 cradle and 50lb motor for the KK. BTW, I recommend the 50lb motor if you have a power outlet and/or if a loud rotis motor bothers you verses the battery op motor. -=Jasen=-

Yup, what Paul said. One and a half to two minutes is just enough time to get a few pieces lit on the bottom. After that, it is only going to burn based on the oxygen available. I know some people have a top or bottom lighting preference, but I have not seen any noticeable difference and have no issues either way. Now after the short gas burn, I do go ahead and close up the grill with the proper draft settings and let it slowly come up to the desired setpoint rather than rushing it. -=Jasen=-

You should be clear to post any URL now Linda. It is only set for two days membership and minimum two posts to keep out the pop in and porn us spammers. If you need any help, feel free to email as you already have my email address. Looking forward to pics! -=Jasen=-

Yeah, would actually be nice to see some pics from that side of the world. Especially since a certain other person from those parts has not taken an new pics for us in a long time!!! Local recipes would be killer too! -=Jasen=-

Man what you talking about? That is the fine china! BTW, the shrimp and grits didn't know the difference; plus it tasted the same. -=Jasen=-

Used a similar recipe to the above. But I use a little crab meat in the grits while they are cooking, cup of sharp cheddar cheese and a touch of Cajun season to the shrimp while they are being sauteed up in bacon renderings. OMG it was good. I figure this thread needed a pic. -=Jasen=-

Not in a kamado! Always juicy and delectable. Gotta agree with that one! -=Jasen=-

We got sidetracked... Sorry about that. Yeah, something about tator trees, I think? -=Jasen=-

Nah, that is not harsh. Me smacking him down at Halo3, now that is harsh! BTW, if I were making one, it would be cylindrical with openings on the outside walls. That way the tophat would just snug down on it. -=Jasen=-

Come on, there is at least room for a weenie or two. hahaha -=Jasen=-

BZZZZT - wrong It's no Grill Floss, but it does make a real nice ash scraper!! Is it actually touching anywhere? hehe Just kidding - looks nice. -=Jasen=-

Mmmmm, wiaangs. -=Jasen=-

Have not seen many weber charcoal SS grills in a similar configuration (I am sure there is one somewhere) or gas grills that can hit 1000 degrees at there damper (if they have one). Not to mention the KK is channeling all of the heat directly up that small chimney since it is insulated for low thermal loss. An all metal grill is distributing the heat over a large mass. But hey, whatever floats your boat dude (why don't you get a KK first ). I would rather Dennis spend his time on other projects since his existing damper works perfectly well (with a KK ). -=Jasen=-

I think if I was looking at a cooker for catering, I would consider the Caldera from Guru ( http://secure.thebbqguru.com/ProductCar ... ategory=43 ) or a Cookshack smoker ( http://www.cookshack.com/ ). I would favor the Caldera as the controls are way more precise unless the Cookshack people have upgraded from using Traeger controls. -=Jasen=-

Trees don't like it much... In Iowa we have developed a technique for driving AROUND trees. Ya'll have trees there? -=Jasen=-

First off, I did not say "nasties", I said SS does some nasty stuff at high temps. What I was referring too was the fact that SS has a high coefficient of thermal expansion (I think it was around 50% more last time I looked at a chart). If the link you refer lists this information, you will see SS will be at the higher end of the chart. I weld on SS all the time and see what heat does. I can also remember my old K 1/4" grill grate getting so hot that the rod ends expanded into the sides and then caused the rods to bend during high temp cooks (which was why I made a sear grill support for the k long ago). So again, my problem is that two flat surfaces of SS are going to give you problems if they have to mesh together to form a seal as there is going to be movement at high temps. So depending on the design, they could either bind or just not seal. I would also not insert this device into the throat of the opening as if it cannot move one way, it will move the other and that could be disaster for the neck area. I would instead have it sit on top of the opening, held in place via the existing acme threaded tophat bolt. Cast iron would also be a better choice for the device too. (This picture is looking way familiar, think Green) Don't get me wrong, I think it is a fine idea at low temps. But I don't see the need as what I have works perfectly well. I think Majestik's situation would be improved if he could get Dennis to build him a KK style front draft door for his K, as the combo of the dial on the lower and his tophat works great. -=Jasen=-