Firemonkey

Re: Everyday Misc Cooking Photos w/ details I thought the object was to try and dry eggplant as much as possible before cooking it? That'd why we salt and drain it after we cut it, to drain the liquid. After that, it's like a sponge, and you don't want to soak it oil it until it's hits the heat.

Re: Guru /Thermapen question You'll have a feel for about ow long it takes to get to your target temp. I actually cook them by feel, and confirm the temp when i pull them off the grill. Even as quick as a thermapen is, it gets mighty hot on the fingers to reach down in there to temp steaks after a raging sear. If they are not cooked enough, they go back in to dwell a few more minutes.

Re: Everyday Misc Cooking Photos w/ details Yep, in about 2-3 years, when that thing comes off, it will be brand new for 3 more years!

Re: Everyday Misc Cooking Photos w/ details Steaks come four to a package at BJ's - Here are the other two from earlier this week. Roasted the potatoes 3/4 of the way done, then added the zucchini to give it a little head start: Opened up the lower door an inch or two, and seared the steaks for a couple of minutes before flipping them over: After the flip, and another sear on the opposite side, I closed down the lower vent, and all but a little of the top. Its puffing away on a chunk of persimmon wood I tossed in the fire when I added the steaks: Time to take it off!

Re: Total Cooking Surface Area? That seems like a lot of work when we have a resident mathematician!

Re: Thermapen on sale Cool chart, Dave! That is the first time I have seen a chart that factors in the time spent at a given temperature. So 130 is a safe temp, if you are willing to hold it for 2 hours

Re: Thermapen on sale In the case of low and slow, would the high finish temps (190+ on pork shoulder) not take care of whatever may have been introduced by the probe? Now, prime rib...that might be a more interesting test case?

Re: Questions about the 19.5 inch Komodo Kamado I grabbed my weights from a post by JD in the thread I linked to... Not sure what is accurate - Dennis will probably have to chime in with accurate current weights. JD may have gotten his weight from the BOL on the crate? I have taken delivery of two 23" KKs. ONe was moved from my driveway, around the house on an hand truck. The whole crate was loaded on the dolly, and the driver rolled it to my back patio - through grass and mulch. The second one had a pallet jack only, and dropped it off right in the driveway. I had to uncrate that one and move it by hand. It is not as hard as it may seem. After removing the crate, the KK comes with ropes around that legs that you can slip a couple of wooden 2x4 beams through, then a couple of average joes can pick it up and carry it. This picture shows 4 people, we moved mine with 2 of us. The lid can be very easily removed, saving about 120 pounds of the weight if you need to lift and carry the grill across soft surfaces. If you prefer more finesse than brawn, the wheels on the KK are large enough roll easily over small bumps - but not cobblestone. What many people do is use a couple of pieces of plywood, and roll the grill from one onto the other, leapfrog style, until you get to an area where you can roll it: (NOT a KK in the below picture...BTW, if you ever see a grill with these metal tubes on the side, RUN! ) If you have steps, you just have to recruit a couple of able bodied people to lift it up there. They don't have to be body builders, either. My wife helped me lift the first one off the crate onto the patio. In the upper right hand corner of the forum pages, there is a search dialog - if you search on "delivery" or "moving" you should find lots of discussion of how people have moved it. Most are surprised by how easily they roll and can be transported.

Re: Questions about the 19.5 inch Komodo Kamado I have not used the 19.5, but I can give you some insight based on the full-size KK. The question you need to be asking yourself, is what you typically grill? If you typically grill only your main course, then the 19.5 will probably do fine, even when cooking for 6 or more. However, if you typically grill your entire meal, including the sides, then that requires more grill real estate, and you would probably do well to get the full size model so you have the flexibility to cook whatever you want. The 19.5" does have a smaller footprint but its still not portable. Actual Weights: a 23†at 648 lbs while the 19.5†weighs in at 482lbs Unless you have space issues, I would consider getting the full size model...Its better to have free overhead then be out of room and wish you had more, even if it only happens occasionally. I have the full size unit, a family of four, and plan to get a second full size unit,but that is more for the ability to have 2 different temperatures going at once than for the extra space. A full meal for a family of four fits on the full size KK, but depending on the menu, you still may need to be creative with the placement. BTW, you can find similar discussion in the following thread: viewtopic.php?f=37&t=3853&p=35771&hilit=lil+isla#p35771

Re: New Ultimate Contender? That thing is cool for sure, but what's with those temperature measurements? 400 degree interior is 140 at the shell, despite the ceramic and blanket insulation? 140 is burn your hand hot, right?

Re: How To help.. Chuck Tenders? How are they cut - like ribs, or a mock-tenderloin steak? Your camera broken or what?

Re: Smoked cheese You can find similar items off the shelf in various sizes: http://www.google.com/products/catalog? ... EMQ8wIwAQ# But that wouldn't be as fun, would it You might try adding a tray of ice on the lower rack, too, to help cool the interior of the grill when doing cold smoking.

Re: Florida Charcoal 2011 What are you trying to say about my avatar? I'm not sure if that's a compliment or if I should be offended?!

Re: Everyday Misc Cooking Photos w/ details Since I have been on hiatus for a few months, I thought I would drop in a picture from last weekend, just to show that nothing has changed around my house. Can you ever get sick of steak? I also have a confession to make...I was served this pot pie on the airplane: ...and it was so damn good I had to go home and make my own. This is a chicken pot pie, made from the Thomas Keller recipe in the Ad Hoc at Home cookbook (recipe widely available on the net). It was simply outstanding, but I cheated - I used the oven. There, I said it. I used my oven, and now I feel dirty

Re: 3 Great KK YouTube Videos I just showed a new work colleague these videos, so he could behold exactly what a KK is. I noticed that the main segment has almost 10,000 views. So I thought I would try out the new embedding feature of the forum: [bBvideo 425,350:l63kikay] [/bBvideo:l63kikay] [bBvideo 425,350:l63kikay] [/bBvideo:l63kikay] [bBvideo 425,350:l63kikay] [/bBvideo:l63kikay]

Re: Florida Charcoal 2011 Of course I am in for some when it is available. I also have another person who will get in on the action as well. He just loaded up 400 pounds of lazarri from my driveway, too.

Re: Three Extruder Machines are in the House! I guess this means I can start using my stash of the first batch a little mote freely, since more will now be available!

Re: You’ve heard of iMac, iPod, iTunes, iPhone and iPad. It’ Well, when he calls back, tell him to ditch the Bluetooth. The class 2 radio in the iPhones is only spec'd at 10 meters (30ft). Tell him it needs to be wifi!

Re: Grill Floss vs Billy Bar I use the grill floss, and leave the grates black. The 3/8 notch on the gril floss is just right to knock off any crust, leaving a smooth, albeit black, grate bar. My only qualm with the grill floss is that it's a one bar at a time endeavor, and with the bar spacing on the KK, it can be tough to rotate it far enough around to fully clean the bottom of the bar on the return stroke. Not a huge problem, you just have to floss it from the opposite direction. After that initial bad batch of Grillfloss tips that rusted, it is made of quality SS. Mind has been used and left outside since the day I got it. The blue anodized tip is well faded, but not a spot of rust or corrosion anywhere on it.

Re: Questions for the stoker people Dennis- can you clarify again what the size of the port is? Do the most recent builds still need an adapter for a stoker, but not for guru,or the other way around?

Re: Questions for the stoker people Jeff- Any issue with the 5CFM at higher temps (350-450)?

Re: POSK Stuck Damper Remover You built the mother of all strap wrenches! Nice job, and the grilling gods must have been smiling upon you since the neck didnt blow out under all that leverage. My posk had cracks above every leg of the spider. I'm not sure it could have handled that!

Re: New mold finished for a NEW 17" KK Baking Stone Handle to handle on the upper/sear grill- that still leaves several inches all around it for airflow.

Re: New Forum Feature Poll Definitely open. I have been around here a while, and it was even hard for me to find some things, even though I knew they were there. New users would likely miss seeing some good info with it collapsed.

Re: Rough draft of the Roti Drip pan I see the tube getting plugged up easily and also being a challenge to setup since it has to go down through the charcoal basket. Probably not a big deal with a clean, empty cooker and basket, but messy when you have a half burnt basket of lump, and the inside of the grill is well used. Just to throw out an alternative...how about having the bucket suspended by a bail instead of resting down in the fire. Picture a triangle, with a hook attached on the top and the base attached to the end of the catch bin (on each end). This way you could just hang it from the rotis assembly. Advantages: It would always be centered under the basket...It wouldnt be down in the fire and burning....you could take it out to dump or capture the drippings(even in the middle of a cook if there is room enough?) without getting down in the grill and dirty. It could be a lighter construction, and it would also be easier at cleanup time too because it could go in the dishwasher if you wanted. Just make sure the hook has a wide, gentle bend to it (like an inch or so diameter) and it should have no problem slipping as the basket rotates.