ThreeDJ16

Re: Nueske's Meats / Usinger's Meats I couldn't resist and had to get in one more order while this $5 deal is going on. Hell, I can put 5lbs of bacon in the freezer for that kind of savings. Plus I have been dying to try one of their hams having heard so much. Only one day left if anyone else is on the fence. Also, anyone ordering landjagers or other meatsticks. Try this mustard from iGourmet, it is fantastic (get the hot). http://www.igourmet.com/shoppe/Kuhne-German-Mustard.asp -=J

Re: Murray's Cheese Shop My wife and I also love cheese. Will have to check out that shop, always looking for new things. We have been using iGourmet.com for years (no such luck to have a gourmet cheese store around here). iGourmet has always sent us top notch cheese, packaged practically bullet proof and arrive in perfect condition even during our Georgia summers. Their staff is always friendly and take care of us anytime the need arises. And they carry practically anything gourmet you can wish. These are my absolute minimum cheese that must be in my fridge (along with two or three Havarti flavors): http://www.igourmet.com/shoppe/Parmigiano-Reggiano-Stravecchio-(3-Year-Aged-Top-Grade).asp?cat=Cheese+by+Country&subcat=Italy&cf=usp_ListProducts_Sel&cprod= http://www.igourmet.com/shoppe/Beemster-Classic-Extra-Aged-Gouda.asp?cat=&subcat=&cf=usp_ListProducts_Sel&cprod= http://www.igourmet.com/shoppe/Beemster-X.O.-Extra-DOUBLE-Aged-Gouda.asp?cat=Cheese+by+Country&subcat=Holland&cf=usp_ListProducts_Sel&cprod= http://www.igourmet.com/shoppe/Butterkase.asp Now, if someone on this forum would just point me to a link for an actual German storefront that does international orders via the internet, I would be ecstatic! Only place I can ever find to sell German food (and it is in US) ingredients is a very shady place called something like Germandeli.crap. That jerk sold me several out of date products and refused to resend proper dated products. Said I would have to order again as he wasn't paying for the shipping even after admiting to the dates being expired. So needless to say GermanDeli.crap is on my sh!tlist. germandeli.sux, germandeli.Sheisse! Sorry for the additional rant and thread stealing. Just looked at Murray's and it looks fantastic. http://www.murrayscheese.com/ -=J

Been a while since I posted any links, but this was something a buddy of mine recommended to me that absolutely blew me out of the water....Nueske's Meats. And just so happens through 1-22-13 they are having a $5 shipping special too. If you love bacon, then there is no way you can go wrong ordering this stuff. I seriously read all sorts of crazy reviews before trying it and now completely understand. Typically I bake my bacon on a jerky tray (for even consistent meat) to save the drippings for a dab here or there in vegetables or the like. I literally wanted to dredge a slice of bread through this grease and eat it as the bacon was so freakn good (but I resisted....angry wife stare). I also had their summer sausage, landjaeger and meat sticks which are great and have heard their hams are top notch too. http://www.nueskes.com/ Here is another site that has great deli meats, summer sausages and bacon too. I cannot recommend their big ring bologna and salami enough, it was fantastic. http://www.usinger.com/ -=J

Re: 19.5" vs. 23" first impressions Try to right click and open in a new tab or window. For some reason, that is the only way I can view them full size. -=J

Re: Thermocouple fails hot; which controllers fail cool? The good thing about closing down the top damper as to make the Guru fan force out air is that it limits the flow considerably. So it should never rage out of control. Would be interesting just to see the maximum temperature that could be achieved in a fan on continuous situation with damper closed down. Though it would be different depending on which fan model you purchased and slide damper setting. Just another thought on your situation. You mentioned implementing some other digital logic device, but how about a simple time delay relay (using the normally closed contacts). Could be placed on the fans current path with each pulse resetting the trigger and resetting the timer. When the pulse did not occur, then the timer would time out (say 5 minutes), the relay would then open killing the fan. Could get even more fancy and add a second timer to reset the circuit after 10 or so minutes, thus resetting the entire cycle. Nowhere near perfect, but a simple fail safe that would keep temps under some form of control. Somewhere deeply buried in the forum, is a timer I built from a kit for the Guru to achieve a lid open / fan off timer (long before they implemented that function via firmware upgrade). It was nicely configurable for about any situation. Of course it would still be simpler to buy one with built in fail safe...haha...but building is more fun. -=J

Re: Thermocouple fails hot; which controllers fail cool? Syz, any unit with a range alarm should take care of that problem or at least alert you. A thermocouple fails open which equals basically no temperature or minimum range (0mv) and the unit reads it as low temp actuating the fan (as you stated). An RTD or thermistor would fail open giving a really high or infinite resistive reading (Ohms), equaling high temp and no fan on condition. But it could also fail shorted and be back in the same boat with fan running. Though cannot recall ever seeing one fail shorted, but one could somehow smash it into submission. Used to be that the Guru Procom read low (or out of range...can't remember now) when you broke a probe since they use thermocouples. Now through programming, they read a high number so your not stuck in a fan on constant condition. Mine reads 414 for some arbitrary reason. It also actuates the range alarm which is user programmable. I set mine for a +/- 25 since it does hold temps so well (default is +/-50). The nice thing about a Procom is having the remote sitting next to you for hearing that alarm and never having burnt butts. I know you are a minimalists here for gadget controls, but sometimes they are just worth it! -=J

Re: Most of forum recovered from Hackers.. Not for sure, but try clicking the "Mark forums / topics read" to the right of view unread posts and see if that eliminates them from you unread list. I believe that is what I did to eliminate them. -=J

Re: WiFi Guru I actually use the 3/4 mark on my 10 cfm Guru fan. Bring it up to temp faster and I still have no overshoot issues. But that is also with the Procom, which has an additional proportional band adjustment in the super user menu (and can be used to tighten the setpoint). -=J

Re: WiFi Guru

Re: WiFi Guru Just another little addition to Whizzy's comment. What I found seems to cause most people's overshoot issue is natural draft not being under control. Someone once told me to let the Guru do the work. I close my tophat till no smoke exits unless the fan is pushing it. That stops the natural draft being pulled through the fan when it is not on and that is also the reason why those little Stoker fan doors make no difference. I use both with no overshoot issues and they control the fire from the beginning. Don't use any rule of thumb on top dampers (like open 1/4 turn) when using forced air control. I crack the damper off the seat, then let it gently rest back on it. Just enough so smoke puffs out when the fan kicks in. Also, just a little more info and Whizzy correct me if I am wrong, but I believe most all of the more recent Guru firmwares (couple years) have a step startup process. Works similar to the open lid detect in that it will pause at intervals bringing up the grill to temp. I noticed that feature in my Procom after I upgraded it. -=J

Re: Knives Just blame it on the beer.

Re: Knives I agree! viewtopic.php?f=35&t=928 I am also buying this book Gerard recommended. Can't believe the deal. Can you guys tell me where to find these online? All I seem to find are the Apex's....[/quote:2hzy1fz5] http://www.edgeproinc.com/Professional- ... System-c2/ http://www.edgeproinc.com/Apex-Model-Ed ... System-c3/

Re: Grill design mod from forum feedback Really hard to be much easier than this Dennis - viewtopic.php?f=37&t=2293&start=15#p21818 Just build those and include with the grills! -=J

Re: BBQ.About.com, Ultimate Grills, Best of the Best list Just wanted to update this post.. All Komodos now come with the Guru tube installed from the factory and with a spring-loaded car cigarette charger like plug with teak handle in the hole. Be nice if my grills had the new fancy plug covers!!! Hint...hint..

Re: Best vacuum packer? (FoodSaver alternatives?) Actually, that was 24h,44m later. Hehe...still drunk I guess. Skipped the forum Sunday. Guess I assumed Cyber Monday for the deal when indeed it was a Cyber Sunday. -=J

Re: Best vacuum packer? (FoodSaver alternatives?) I typically hit the view unread post button or look at the newest topics on the right (main page list). So I saw it when I first got to the forum, unfortunately 45 minutes later was too late. -=J

Re: Best vacuum packer? (FoodSaver alternatives?) Just for info, it is already out of stock.....damn! -=J

Re: Indirect/Water? Yep, you talked me into it. So Syz, is that a new form of birth control or something? Anyway, I saw this water pan thread and started thinking about the tin foil thread too. Neither of these items are something that are really needed on a KK, but what if the reason they were used had nothing to do with the purpose we originally thought? Now we are learning that the plateau is caused by evaporation and that foiling when entering that zone speeds the cook right on through. Just curious about revisiting the water pan method for the very same reason. Saturate the air in the KK so evaporative cooling of the meat during the plateau no longer plays a part or at least minimal. I have to admit trying the tinfoil this past weekend. Was certainly skeptical of the idea to begin with and used my stoker to watch the graph. Somewhere around 4 hrs the butt hit 150ish and I put it in foil. The graph continued right on up at a slow gradual pace to 195 with no stopping. I did not pull it out of the foil at the end, and probably should, but other than no bark there was no other real downside noticed (and cooked 4 hrs faster). Man, I feel like an AA member taking the first step. Hi, I am J and I use tinfoil. -=J

Re: SS Rack for cold smoking

Re: Fully Open Top Damper Cooking Method (experiental) My KK would be above the chicken incineration point in less than an hour using a full chimney of charcoal and wide open top/bottom vents. Maybe using briquettes (where the Minion method began) top start verses bottom start makes a difference due to ash content. But I have never seen any real difference using natural lump on where the fire begins...top or bottom. Now, I always start from the top since that is easiest for me, whether it be low/slow or raging inferno. Just FYI for this thread, I did finally get around to doing the boston butt using the open top damper method. It was my closest effort ever to real pit cooked BBQ. It took 8 hrs verses the usual 12 hrs and it was controlled using the Guru the entire time. It did use more charcoal due to the fact you are venting all the heat out of the top. Have also continued soley using this method for my chicken. -=J

Re: SS Rack for cold smoking A simple solution is a Weber Smokey Joe on the ground beside the KK and some automotive hose. Hook one end to top of Smokey Joe where the exhaust ports are located and the other to the Guru port of the KK. You can even toss a Guru on the Smokey Joe with probes in the KK to add temp control. Or you can build your own like I did. Scroll down through the thread for my pics. viewtopic.php?f=30&t=2635&hilit=cold+smoke+box -=J

Re: SS Rack for cold smoking

Re: Salting Steaks Ditto! -=J

Re: Los Angeles area pallet share Pallet share completed and thread locked as requested. Any future pallet shares for this area need to start a new thread. -=J

Re: Of all the nerve! I just report it as spam!