ThreeDJ16

Re: Rusty Nail You ever listen to Jacintha ( http://www.amazon.com/exec/obidos/searc ... t=Jacintha ) or Kellye Gray ( http://www.kellyegray.com/music.htm )? I will just have to crank it up with beer or wine as I am not a scotch drinker. -=Jasen=- I personally think so. Give a listen at amazon or one of those online places that give you a sample. -=Jasen=-

Re: Rusty Nail You ever listen to Jacintha ( http://www.amazon.com/exec/obidos/searc ... t=Jacintha ) or Kellye Gray ( http://www.kellyegray.com/music.htm )? I will just have to crank it up with beer or wine as I am not a scotch drinker. -=Jasen=-

OTB = "Outside the box" as in the design. His old web site used to explain that, but I cannot find the reference anymore. -=Jasen=-

No pics here, so it didn't happen! Congrats Saucier! You'll be grillin' soon! -=Jasen=-

Re: Sourcing my own smoking wood Don't see that as a problem. Just let it dry out properly and you should be good to go. -=Jasen=-

Yeah, hehe, Guru is now selling jacketed probes and added a lid open shutoff for the Guru - how interesting. -=Jasen=-

You lost me at coconut - argh! -=Jasen=-

If I am doing higher temp cooking, I usually leave the grill open and regulate via the lower damper. In the beginning I open the slide damper some, when the fire starts burning good, I close it and use the finer adjust damper. If I am gonna close the lid for higher temp cooks, 4-5 turns would be way more than what I would use. You can achieve 400 or more with only one turn of the top damper with the proper lower draft setting. You just have to experiment. I find if doing something with minimal smoke desired, I like the top damper open more and turn the bottom damper more closed (that way the smoke stays in the food chamber less time). If I want more smoke, I choke the top damper down and open the bottom more. So it is just a matter of preference and experimenting, but what fun it is! -=Jasen=- BTW, it does sound like you tweaked your thermo pretty good. Test it in some boiling water and re-zero if necessary. You might get lucky.

I edited your post so the pic would show up instead of having to click on the link. So, is this your pumpkin? It's a whopper. -=Jasen=- Ok, so I finished reading the posts to see it is your neighbors. Coveting thy neighbors pumpkin is a sin, isn't it? hehehe

Yeah, but did you like it? hehehe You know you did! -=Jasaen=-

Re: Sorry Yup, that part is correct. It is a anti-spammer control to keep bots/people from just jumping in here posting porn links. You have to at least be a member for 1 day and make 1 post (used to be 2, but I downgraded it a bit) to be able to post a link (pics are also links). You tell me? -=Jasen=-

OMG, I just ran across this name on the internet - PHUKET, Thailand. Sorry, had to post something. Though I have the feeling if this is one of Curly's friends (spammer), this thread or user want be around for long. -=Jasen=-

Drunk again? -=Jasen=-

Re: Home Page

My god, this is no blender, it is a lawnmower! -=Jasen=-

DJ - get one of these https://secure.vitamix.com/acb/stores/4/ versatile and powerful. It will make the smoothest blended drinks ever from cubed ice. It's a beast - the gold standard @ bars/restaurants -Starbucks uses them for Fraps. 5 stars. That is just it, I don't want one I have to feed ice cubes. Just keep it filled with rum runner mix and booze, and there is always a party in the kitchen. -=Jasen=-

Looks cool, but will it make frozen drinks? hehe I want one of these - http://www.acitydiscount.com/MiniMarg-F ... 16.1.1.htm . Frozen Mai Tai and Rum Runners here I come! -=Jasen=-

This website seems to contain very similar information as mentioned above. http://www.floorfacts.com/flooring-guid ... itions.htm But then when you look at the definition of glazed tile, you get this information. So I imagine as long as you keep your grout sealed or use waterproof grout, there would be little issue of water absorption. I know for a fact, there are some of the other tiled grills in very cold climates (and some of these) and never heard of a tile cracking. So I think there is nothing to worry about with the glazed tiles being used. As for grouts, my money is on silicone grouts. Epoxy based grouts are very hard. This grill has to be allowed to expand and contract with hot/cold cycling, no way around it. If you use a very hard grout, the next weakest area is going to have trouble. So a grout that is water resistant and flexes fits the bill way better. -=Jasen=-

I guess that is why they say opinions are like as everybody has one (now here is mine ). No way I am eating a rare steak, mine is gonna be medium. And anyone who has ever had food poisoning from undercooked chicken, myself included, would rather have a little dryness than the alternative. Personally I haven't experienced dry chicken at these temps cooking whole birds on rotis or spatchcock cooking (especially on ceramics). Though I could see it being an issue if you half or quarter the bird. I strongly believe techniques play a huge part in the end results and do not think you can definitely say your food will be dry, no matter what methods used, at a given (reasonable) temp. -=Jasen=- Anyway, chart is a reference only. Here is a US chart, but it looks the same. The US Department of Agriculture says the following temperatures will produce safely cooked, but still flavorful meats: Meat Internal Temp. Centigrade Fresh ground beef, veal, lamb, pork 160°F 71°C Beef, veal, lamb roasts, steaks, chops: medium rare 145°F 63°C Beef, veal, lamb roasts, steaks, chops: medium 160°F 71°C Beef, veal, lamb roasts, steaks, chops: well done 170°F 77°C Fresh pork roasts, steaks, chops: medium 160°F 71°C Fresh pork roasts, steaks, chops: well done 170°F 77°C Ham: cooked before eating 160°F 71°C Ham: fully cooked, to reheat 140°F 60°C Ground chicken/turkey 165° F 74°C Whole chicken/turkey 180° F 82°C Poultry breasts, roasts 170° F 77°C

Re: Silicone and glaze.. I don't use the outside of my Komodo as a food preparation surface. At least I've never thrown meat on the outside of mine.. -=Jasen=-