tony b

My experience with PBW and soaking the roti basket and grates was everything just wiped off with a sponge - zero elbow grease. Which is great, given all those nooks and crannies in there. I also find that 4 - 8 hours is plenty of soaking time. As far as I know, there's no safety issue with mixing them. It might be the best of both worlds, because with PBW, if there's a lot of grease, a film forms on the surface of the water, which the Dawn might break up. Not a major issue, since you have to rinse everything off anyway. It's just that your hands get slimy/greasy reaching in to pull the grates out. I'll look around for oxyclean with the green lid (no fragrance?) and give that a whirl.

Pardon, but those look like whole birds to me? Still can't wait to hear how yours turned out. I did a batch of jerk chicken leg quarters last night for a dinner guest (hence, no pics). Went the whole nine yards - pimento wood chips, leaves and berries (aka Allspice) in the smoker pot. Worked great. Ya Mon!

My routine exactly, Syz! I use cheapo sandwich bags and just twist the top shut. I shoot for a consistency similar to pate a choux.

Yes, here it is: http://komodokamadoforum.com/topic/7033-kalua-pork/#comment-78419

Thanks for doing this experiment, Bosco. PBW is very good on proteins/organics, while Dawn's forte is grease. Will be interesting to see the outcome. Yeah, PBW is pricey, but it's a specialty cleaner. On the upside, you don't use much - 1 Tbl per gallon of water.

Thanks for the update. Good to know that "just in time," is the right choice.

Loved the vid. Ribs look excellent.

Thanks for the inspiration, Charles. I still have a pack and a half of banana leaves in the freezer from the Kalua pork roast cook.

Baaa, baaa, baaa! Tasty looking lamb.

That's a big ass carrot! Killer pizza, too.

Love red snapper. Liking that fish rack/holder, too!

Just ordered it - WTH!

Nice looking Naan. Since the KK is kinda like a tandoor, I've often wondered if you could slap the bread onto the inside of the lid? I'd put the lower grate in as a "safety net" just in case it dropped off.

Hear that! Only others worth it are stone crab claws, but you can generally only find them in FL. So check them out when you're down there, Charles, if you've never had them before. Tip - eat them cold. They are better that way than hot out of the pot.

Back to back homeruns!!

I use something similar to these battery charger. I just plug in the Guru in the 12VDC port. I can get about 3 or 4 long cooks out of a charge. It recharges in just a few hours. https://smile.amazon.com/Black-Decker-JUS300B-Profile-Starter/dp/B001F1U5D0 https://smile.amazon.com/Stanley-J7CS-Battery-Starter-Compressor/dp/B001U04NCA AND, I can still use it to jump start my car when needed. It's a multitasker (shout out to Alton Brown!)

It will meet all your expectations when it arrives, and then some! Welcome to the Obsession!!!

Good One!

All that was missing was the newspaper tablecloth - LOL!

It's a 2 step process, just like bacon. They get brined and cold smoked first, then you cook them at regular temps. I like an IT of around 165F.

I recall the other thread (rant). The most egregious part of it all is that it's labeled "American BBQ." I think that's what set all of us off originally.

If you are going to cold smoke them, you need to brine them, in particular, including the "pink salt" (sodium nitrate). Otherwise you are at risk of foodborne pathogens (can we say botulism?!)

Nice burgers, Charles, but Pah-leeze tell me you didn't follow the instructions and put an egg and breadcrumbs in those burgers!!!

I've done cherry based rubs/sauce from Billy Bone's, which I like; so I'd probably like peach as well. https://www.amazon.com/Billy-Bones-Triple-XXX-Cherry/dp/B00JENHCY6

I've always done "just in time," but when I take the smoker pot back out after cooldown, the lid is on quite solid and takes a nice whack on the side to knock it loose. So, as long as you don't jostle it around too much, you might be OK with the day before paste. Let us know how it works out if you stick with it as is.