tony b

A nice cook there, CC! But, what, NO GRAVY???

I'll hijack Wilburpan's thread to post my Cinco de Mayo cook - Carne Asado tacos and drunken beans. Getting started. This is a pre-marinated steak from Trader Joes. I like them a lot and stock up whenever I can hit up a TJ (closest one to me is 150 miles away in West Des Moines!) But first, gotta make some margaritas! Oops! Opening the bag, I wondered why it was coming apart and then I looked more carefully at the label - this roast is "pre-sliced!" DOH! Since I bought this back at Xmas in MN, I can't blame the "adult beverages" for this one! OK, Plan B - Hey, good use of the Cookina mat! So, onto the KK at 250F, main grill, direct (w/mat), red oak and mesquite wood chunks directly on the coals. Smoke got going pretty quick! Forgot to take a pic of the finish on the grill with the CI pot of drunken beans (Mrs. Grime's Chili Beans - Spicy, with diced white onion, cilantro, and tequila!) That one you can blame on the adult beverages! After 30 minutes, I broke up the pieces and poured the marinade that I'd saved out of the bag onto the chunks on the mat. On went the beans. After another 20 minutes, beans off. Raised the KK up to 350F. Rolled up the mat and put the asada chunks directly on the main grate to char. A couple of minutes on each side and ready to eat. Some assembly required - diced onion, cilantro, lime wedges, cheese, homemade salsa, and the tortillas. Pot of drunken beans. And a nice glass of homemade sangria! Money shot - Ole!!

I second CC's note - I've never had a problem with my CI smoke pot "going out." Occasionally, I'll open it to find that it hasn't completely turned to charcoal, but that's usually due to the cooking time being shorter, say for ribs or a small roast. Any long lo & slo cook will almost always consume all the smoking wood in the DO. And, I always use my Guru if the cook is longer than a couple of hours. So, I don't think that's the problem either. Like CC said, make sure that you set the DO directly on top of your lit coals. Your problem might be that if you set the DO somewhere else, the coals never get going under your pot, so it never gets hot enough to produce any smoke??

[insert favorite food here] and Beer, yum.

OK, I'm impressed!

Too Funny!!!

I say, GO FOR IT!!

Wilburpan says that's their "everyday" china! That's how he rolls!

Pounce, dude! http://komodokamado.com/forum/topic/5336-anova-discount-code/?p=50320 $154 for the new model and free shipping! What more are you waiting for???

Hallelujah - He's seen the light! Like CC said, "I feel your pain." When I visit my dear friends back in SC, I have to cook on their BGE. What a struggle! Like swapping back to a manual transmission after driving an automatic for a few months! At least it's not a metal kettle!

I had the smell, but no tiles bubbled up on my burn in, just a couple of spots of white residue. YMMV. Just don't freak out, it's normal and no harm is being done to your new baby!

Homemade Hot Dog Buns - get the F out!!! You're just amazing, gurl!

Dennis posted this technique back some time ago. I've tried it and it works. If you want more smokey flavor, just do the sear on the KK first, then put the meat in the SV pouch and finish the cook in the bath to your doneness. You will lose the crust, but the color and smokey flavor will still be there. And, again, NEVER toss out the juices in the bagl they make a fantastic pan sauce! Here's the book on SV cooking that I have. I highly recommend it. http://www.amazon.com/Beginning-Sous-Vide-Temperature-Techniques/dp/1456336975/ref=sr_1_12?s=books&ie=UTF8&qid=1430760017&sr=1-12&keywords=sous+vide

The Backyard Bistro does it again!

SAH-WHEET! Still want one of those double dial draft doors for my 23", Dennis.

Love that attitude!

Serious pie, dude! Pepperonis look a tad crispy though.

The smokes rings were seriously kewl!

Thanks. That one is almost "ancient history" by now.

No worries, mate!

And no frantic 9-1-1 calls or emergency room visits either! Keep on rocking it, baby!

Excellent idea, provided those legs are hollow. Since I don't own one with legs, I don't know for sure how they are built, but I would suspect at a minimum that there is a solid covering at the connection to the pot, otherwise, you have food down in the legs - where it would burn and be a bitch to clean.

$179 on Amazon right now for the new model. http://www.amazon.com/Anova-Culinary-Precision-Immersion-Circulator/dp/B00UKPBXM4/ref=dp_ob_title_kitchen

Thanks for hanging with us, cpwebb. We're slowly getting folks back on the Forum after the software shuffles. A number of regular posters went into hibernation during that time.