Firemonkey

Re: Happy Find

So much for that Majestik diet! At least you stuck with the whole wheat bread

He's still holding back on us. He was posting about vitamin V martinis and related activities, too

Re: BTW That must have been some-kinda-good dream, Saucier. Because I dont see any pictures...no pics, it didnt happen

Whats making all those sparks?? Looks like my mesquite lump when you unleash it with full airflow Are you roasting garlic on your lower draft in that picture??

When I have used RO, I can usually get 2/3 to 3/4 of the 10# bag in there. There is no harm in having too much, you just shut it down and save the rest for next time. Stirring leftover lump with a stick is less work than pouring more in there, anyway This thread shows my standard fill of lump, and I have never run out even on the longest overnight cooks: http://www.komodokamado.com/forum/viewtopic.php?t=1567

He posted at 7AM his local time...That means they went on at probably 6AM. Those boneless butts should have no problem being done for dinner. If not, then they have longer to enjoy their cocktails and marvel at the new cooker. (Butts are forgiving enough to cheat the temp up to 275 or so if it looks like its not going to make it)

Re: Mills by U2PLT And thats why your business is not in decline, like someone we both know

I used to work with a chemistry PhD, who had a favorite response to questions like this: "How can we test this, Trish?" Let is know what you find out

You can put blended roux into the oven to cook to a darker stage as well. Just stir it around occasionally. Way better than standing over a pan!

I have a screened sunroom with vinyl windows (think stretchy plastic) that can be closed during the rain. My cookers are just a couple feet away, and there is NO chance of getting too much heat there. The previous owner had a gas grill in almost the same spot, and that DID cause the nearby window to show signs of melting. As someone above previously mentioned, your concern is not going to be heat, but smoke entering the house. Smoke will blow through any open windows, or the door when you enter/exit depending on wind direction. It can even enter through your vented soffit when there is no wind, if you are too close to the house. Not a big caution, but an inconvenience that can be avoided since you are in the planning phase.

Trish - Thats an illusion. the meat probe is in the breast. The one that looks like its in the bone is the pit temp probe for their stoker

That indeed looks beautiful, Sanny. The brine is kind of cumbersome on something big like a turkey, and I hate pouring 2/3 of a gallon of cider down the drain, too How long did you let yours soak for? Maybe your bird was just taking its time absorbing the brine? I let mine go for 30 hours, and even the leftovers are juicy.

Re: Looks purfect to me.. Looks purfect to me.. Did you go high temps at the end to brown up the skin? Basted? Nope, I brined it in apple cider brine, with some spices added (see Thanksgiving 2007 thread) for 30 hours. Rinsed lightly, let sit uncovered in fridge for 3-4 hours. Dried it with paper towels, and rubbed it lightly with some olive oil just before putting it on the grill. Had the grill preheated to 340 degrees, added a few apple and pecan chunks, and loaded it onto the grill - polder remote in the thigh. I only opened the grill 2-3 times before it was done. Once to peek, once to show my guests the progress and once to check temp on the breast (thats when the pic in the other thread was taken). No basting, the brine handled all the juiciness you could want. The brown sugar in the cider brine, and the natural sugars in the apple cider itself might have contributed to the color. The 340-350 temp throughout the cook took care of making it papery and crispy.

My endeavor...

I cooked it at 340-350 for 3 1/2 to 4 hours - indirect (KK stone on the basket handles). I had the big KK provided 16" stainless drip pan on the lower grill to catch the drippings, which were a nice chestnut brown, but did not burn. made for some tasty gravy. Turkey was incredibly moist, but not mushy at all. The flavor was great, but I honestly cant say what came from the brine and what was the result of the apple and pecan wood I added to the cooker. There were no complaints, so i would call it a success When I added wood, and put the bird on the grill, i noticed my fire ignited on the right side more than the left. You can see in the pic above that the thigh end of the bird is slightly darker as a result. This actually worked out well for me, since the thigh hit 185 at the same time the breast was 165.

About 45 minutes to go... It still smells incredible. Cooked with a few apple and pecan chunks...

I did an adapted apple brine - not quite the one on TVWBB, not quite the apple cider brine all over the net. It took almost 3 quarts of apple cider, plus another gallon of water to cover my 20# bird. I used an office trash can, lined with a trash bag in case of leaks to hold it. The actual bird and swill were in a ziploc XL bag. The ones that are about 2 foot by 2.5 feet Smelled awesome, with clove, allspice, juniper berries, ginger and bay leaves in there. Soaked for about 30 hours. We'll find out soon if it was worth it

Re: Have no fear.. Will there be any chance Guru Fred will make some plugs that will fit the native guru port on the KK? The standard Guru plug is too small. The guru plug doesn't fit the guru inducer tube, or do you mean it doesnt fit the stock hole in the body - where the inducer tube would go?

TK- is that frame an EZQue accessory or something you built?

Sounds like the good counselor is an Eagles Fan, judging by the lack of empathy for the Redskins in that last post Its okay, I grew up in Annapolis, and I hate them too

Did you imagine cooking this, or are you just sharing your plans for a future cook? I dont see any pictures, so it cant possibly have already been cooked

Cat 5 allows a 100 meter span Ever hear of a Palm, Blackberry, or other web enabled phone? Actually, the guy looks like our local Sheriff...who happens to resmemble Boss Hogg with a mustache, and runs his department in much the same way! Maybe thats why it bugs me so much I can feel the flying fish hooks headed in my direction - I'll probably get tazed (one of his favorite activities) as I step off the plane in the morning! ::sorry for hijacking your thread, I just felt the urge to challenge some authoriti-ey, and he is just such a worthless...errr worthy target. Feel free to move this if you want

I was holding out for an updated procom, too. But after giving a closer look to the stoker software thread that TKline posted, I think I may be leaning back toward the stoker, for a third of the cost. And maybe its just me, but I find Shotgun Freds likeness, staring me down from the front of the guru, to be off the scale in cheesiness. Looks like he is trying to pitch me a used car or something So the procomm has wireless, and thats a big plus, but the guru in general loses points for the cheesy pic on the front, and much bigger points for requiring you to send in the unit for firmware updates. Stoker lacks true wireless, but allows homebrewed apps to interface with it. I may never decide