tony b

Like I said earlier, Welcome to the Obsession! We LOVE to talk about our grilling adventures - we're all foodies here!! Go Bonkers!

Even RJ, the owner of the POSK company, would put out info on how to free a stuck damper, so it was just "par for the course" with that design. (Notice how Dennis uses square ACME threads to avoid that problem!). Another option is to use a propane torch to heat up the threaded rod from underneath until it spins freely. Then apply a good lubricant, WD40 or even Vaseline. I used both methods during the time I had my POSK. As noted by Cookie, just don't exert too much torque trying to spin the top free, or you risk breaking the neck of the lid where the bolts go in. Good Luck, you're gonna need it (seriously!)

While it has all that yummy intramuscular fat to keep it juicy, does it still have all the collagen that would need a low and slow cook to break down? Not having ever had access to a waygu brisket (you still suck!), I'm just speculating. Since you cut it into 4 sections, you can experiment and let us know how it all comes out (the least you can do!).

I want one because sometimes, as it gets dark, it's really hard for me to tell if I have the vents fully closed on my draft door. With these "half moon" designs, it shouldn't be any question.

Next time, do a deconstructed Cesar salad. Grill the romaine and, if you can find whole fresh anchovies or sardines to grill, Bonus! You can also grill fresh lemon halves for the dressing.

Get a basket splitter for your KK, that way you can do quick, high temp sears without blowing through a lot of charcoal. It also helps getting to sear temps faster, since it forces all the airflow through the one side. Works great! It's OK to quick smoke/sear meat BEFORE doing an SV cook, but I wouldn't over do it. The main point of SV is to evenly cook the food to the desired temperature/texture. If you did 90% of the cooking on the KK and just finished it in the SV bath, I think you'd be missing the point, But, I've never done a cook this way, so what do I know?

Ditto!

First, being able to buy wagyu at the local market - you suck! Super expensive here in the States and have to pay overnight shipping charges to boot!! OK, now the rants over. I cook roasts all the time. Haven't done a brisket in forever, as I'm single and don't need that much meat! Do them "lo & slo" just like a brisket. I inject mine (Butcher's BBQ Brisket) and dry rub the outside (various rubs/combo's of rubs, total whimsy on my part). I use the dutch oven smoker pot method and generally use oak and cherry wood chunks for beef. Maybe a small piece of mesquite in the mix. I have had to tie up the boneless ones sometimes if they want to separate along the muscle lines. I shoot for at least 200F internal. Wrap in foil and towel and let rest for 10 -15 minutes -target final around 210F. Depending on the cut, it will either pull easily, or you just end up slicing it. Comes out great either way! Can't wait to see the pics of your cook!

Sorry, Cookie, but after seeing those pictures of your rooftop patio, no sympathies here, dude!

I'll only add a few things to what's already been said. I wouldn't worry about removing the thermometer if you only are worried about rain, but if the temps get really cold (well below freezing), it's a good idea to bring it inside, so you won't have to re-calibrate it if it under ranges too far. Same goes true if you leave it in on a super high temp cook and let the thermometer over range on the top end. Once the temp's start to reach 800F (425C), pull it out (careful, the probe end will be very hot for a minute or so!) If you need to recal it, loosen the nut on the back of the thermometer until you can turn the dial manually by rotating the case while holding onto the probe. Then stick the probe into boiling water and adjust the dial until it reads 212F (100C) again. Then carefully retighten the nut. Take some time and dig through the archives of the Forum and use the search engine. Lots of great advice and recipes for cooking just about anything, especially the "classics" like brisket, ribs, and pork butts. Lots of good info at www.amazingribs.com, especially debunking some old myths about grilling (example, searing meats holds in the juices better - rubbish!) Welcome to the Obsession!

You can lead a horse to water, but ...

One of our pieces of advice to new KK owners is to immediately go out and buy a new belt 2 sizes bigger than your current one, as you're going to gain that much weight eating all the tasty food that you'll be making playing with the new toy!!!

You'd teased us earlier with the surveys about the logo and the pictures, so we kinda knew what to expect, but it's still very nice! Like the Store a lot better than the old site, big improvements there!

Nice job! Welcome to the Obsession!

WOO, HOO!!

Right after I got my Anova, I looked into the Kickstarter for the Searzall. With all the chefs that they had endorsing it, I knew it was the real deal; but at the same time wondered if I really needed it? Glad to hear that it works as advertised!

Yer killin' me! Awesome looking burgers!

Even better - use code ANOVAONE at Amazon to get the original model for $99!. YES, NINETY NINE DOLLARS!!!!! OK, ckreef - now you have no excuses to not have a SV circulator!

HURRAY!

Making me hungry, mk1!!

One of my favorite song lines of all time is from the Talking Heads, Memories Can't Wait - "There's a party in my mind. And I hope it never stops!"

Thanks, teach! Learned a long time ago to not fight the dough, but take what it gives you. It's a bit easier with more glutinous dough that you can actually pick up and stretch by hand/gravity. Even then, they have a tendency to be more oblong than circular, for me anyway!

Charles, I do pot roasts that way all the time. Just enough for dinner and a lunch or two during the week. They don't take nearly as long to cook as a brisket (6 - 8 hours @ 250F to an IT of 200F) and have wonderful beefy flavor. I usually inject them with Butchers and rub the outside just like a brisket.

OK, so tonight I took my re-test. Two changes from the previous fail, used only AP flour and let the KK and stone heat soak for 2 hours @ 400F. I give myself a B- on this one. Better texture, but still not a shattering crunch. It actually did puff up some during the par-bake this time. Pizza #1 - artichoke hearts, mushrooms, black olives and fresh tomato; sauce was a mix of jarred (Rao's) and the olive and tomato jam tapenade I made with the leftovers from the first pizza test. 3 cheeses - "shaker" parm & romano on the sauce, shredded parm regg on the toppings, with fresh mozz pearls. Pizza #2 - classic pepperoni and mushroom, Rao's sauce (no tapenade in this one), and the same 3 cheeses as Pizza 1. So, teach, do I pass??

OK, now you've gotten that damned song stuck in my head!