tony b

Need some more information before I can offer suggestions. What protein were you cooking? Brisket. Pork Butts, ect? What temperature were you cooking at? For how long? What brand of charcoal and type of smoking wood (chips, chunks, pellets,etc.) were you using?

We're talking about smoking wood, not charcoal. To make "authentic" Jamaican jerk, you need pimento wood for smoking. Just sayin'! @jonj - was wondering about how much you'd lose to "sawdust" with the table saw. Wish mine had a vacuum attachment.

Oh, digital all the way. I need them both in my kitchen and in my brewing room. I have several, each with a different range, from pounds to milligrams.

You will find that pimento wood is very hard. I struggle to cut the chunks down with a hand saw. I'm reluctant to fire up the table saw to do it.

That's why we got Dennis to make the double-bottom pan. If you don't have one, consider it.

I definitely put a pan of potatoes under it to cook in the duck fat drippings!

Per his profile, he hasn't visited in 3 3/4 years.

Here ya, Doc! I just went through a repair job, too. Dennis called me personally and walked me through the process and shipped the part for free! Can't beat it!

That's a Dennis question, Doc. I have no clue why it's called that on the KK, as I don't think we've ever used Polder probes? The most that I've pulled through the port is 3 - one grate probe and 2 meat probes. It was a tight fit.

Me neither? Glitch in the software? Someone hijack ThreeDJ16"s account?

I have no idea. But why repost these old threads?

You're lucky to have scored it then. I practically horde mine. I only use it for long cooks (brisket and pork butts).

This isn't the 1st one. I've had several show up like this lately. I know at least one other one was from ThreeDJ16. Common thread??

Did you find a buyer?

Not sure how much longer the local corn is going to be available, so trying to get it as often as possible. Grilled pork tenderloin and cherry peppers. AL pouch is spuds and onions. Ate indoors, as it's turned cool here. Thankfully it's warmer this coming week.

I'd eat that! 😋

But it has real value in the recycle bin!

I shed mine ages ago! It was a total PITA to deal with when removing the thermometer after cooks during winter weather.

Ended the weekend with another nice cook of stuffed jalapenos, local corn, and chicken. Made bruschetta with a tomato off my plant. plated with some homemade potato salad.

Nicely done! Glad that it worked out well for you.

@JDBBQ - the duck hanger has been popular lately (check those posts). Assuming that you don't have that piece of hardware, do you have the rotisserie for your KK? Otherwise, cook it like you'd do a whole chicken. You should prick the skin with a paring knife in several places on the bird to help render out the fat. Duck is much fattier than most chickens. Nothing beats crispy duck skin, so that's your target. Basic seasoning to start - S&P (white if you have it), garlic powder, onion powder. If you want traditional Chinese, add some cinnamon, nutmeg and coriander to mimic 5 spice powder. I prefer a more French style, with parsley, thyme and tarragon (think Herbes de Provence). Have fun with it and post pix of the finished bird!

Last night's cook. Got another batch of jalapenos from a friend, so more stuffed ones, along with shishitoes from my plants, local corn, au gratin potatoes and a nice flat iron. plated with a nice glass of cab.

Looks like it! 🤣

True, but it was more about the grilling than the salad anyway. Went out to get more tomatoes from the plants and something (chipmunk?) had been snacking on them! Little Bastard! The local feral cats aren't doing their job!

Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant.