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  2. I’ve been using these basic whetstones that I purchased a few years ago. I believe both stones ran me under $55.00. They work fairly well, but are a little on the small side, so I’ve been wanting to upgrade. I had a mess of Amazon gift cards so I looked to see what I could get. The first thing I purchased for my kit was a pet food mat that will serve as my work station. If I want to sharpen in the house, I need something to contain any water or slurry from making its way onto the countertop. This is a 24” x 16” silicone mat with a ½” lip and little raised nubs to keep things from sliding around. Next were the stones and a holder. The Suehiro brand of whetstones seemed to have excellent reviews on both Amazon and Youtube so they are what I purchased for most of them. From left to right they are a Suehiro Cerax 320 grit, Suehiro Cerax 1000 grit, Atoma Diamond 140 coarse flattening stone, Suehiro Rika 5000 and a Kiyayama 8000 grit finishing stone. This picture shows the stone holder in the middle. Here’s a size comparison shot between the old stones and the new stones. Here’s a close up picture of the Kitayama 8000 stone. Here’s a picture of my soaking pond with the mat rolled up next to it. And finally all the stones and the holder in the container. I just sharpened most of my knives on the old stones. I’m now going to try sharping one on the new stones to see if there is any difference. I’ll let you all know what I find out. Thanks for looking.
  3. Today
  4. https://www.allrecipes.com/recipe/141716/korean-bbq-short-ribs-gal-bi/ These turned out pretty good
  5. Cracked Wheat Bread-test run successful. This bread tastes very good. It was made using hard white wheat artesian untreated flour, hard red spring wheat fresh ground, cracked wheat and malt syrup. Pate Fermentee yeasted pre-ferment was made. Cracked wheat made into soaker. It was a 75 % hydration dough.
  6. Love this idea! Doesn't seem like it could get much easier. Just out of curiosity what type of pellets do you use? Would a fruit type be too mild for cheese?
  7. Usually I'll put a little olive oil on the crust before adding the sesame seeds but on these pies I didn't put anything.
  8. Nice!! I like the sesame seed crust. Did you do an egg wash or something to keep the sesame seed from falling off?
  9. Thank you donatello. No I haven't tried it yet. It's only been a week so far. I'll try it after 3 weeks and give an update on the results.
  10. I haven't done Pizza on the kamado in a couple of months. I've been in the mood for it for a while. So when I came home from work yesterday I figured I would scratch that itch. Picked up some regular dough and some whole wheat dough from a local pizza shop. Brought the Big Joe up slowly to almost at 600°f and patiently waited till my pizza stone hit approximately 425°f. On with the pies and approximately 8 minutes later..........oooh so good!
  11. Took a bit of a hit over the holidays but the last few weeks have put me back on track. 103 lbs down. Off all blood pressure meds. Next up is the cholesterol med. If my labs continue to maintain lower levels I should be off that as well. This week my SWMBO hit the 75 lbs down mark. So proud of her.
  12. Welcome, glad to have you with us. The KJ Classic II is truly a fine Kamado and a good choice. Personally, I think your concern about the stability and safe transport of such a fine kamado in a nest on wheels is a valid point. When I purchased my Large Egg, I bought it as a stand alone and with an additional purchase of a very stable rolling metal cart with heavy duty castor wheels. See the attached pics below. I cook on a deck so I don't really need to go up or down inclines or steps, but I do move my kamado around a lot to take advantage of natural wind breaks, depending on the wind direction and weather. I had a Vision that was in a nest and never really thought the nest provided me with enough stability. That experience was the basis for purchasing a very stable rolling cart when I upgraded to my Egg. With the cart, I never have to worry about a tip and crash as the cart is solid as a rock. Also, please stop by the intro thread to introduce yourself to all our members. Enjoy your new grill and the forum conversation as well.
  13. I've got Mountain Mahogany chunks for sale here at New England Ranch. 5lb bags for $49. Free shipping. Excellent smoking wood for all meats.
  14. This is literary amazing way to cold smoke. I was googling around when I found this thread. Color is looking perfect! Have you got a chance to try it yet or you'll wait it to sit trough? How long do you guys wait for it to sit on?
  15. I made this again today on the Masterbuilt Gravity 560.... The 560 doesn't work quite as well as the Alfa.. lol...
  16. That is how I do it, however, like the ambient temp to be closer to freezing. I cut the cheese into 1/2 lb pcs. for the smoke, then cut into 1/4 lb. pcs. for packaging. I usually do 4 different kinds of cheese with the 4 various 1/4 lb. in each pkg. = 1lb cheese ea. vacuum sealed which are ideal give-away samples sized for crackers & cheese! 2-3 hrs. with the smoke tube depending on how smokey you like it.
  17. Very nice looking loaf, I could eat that in a minute.
  18. That's some good looking bread, @John Setzler!
  19. I have a Classic I and, while the nest is sturdy, I don't like moving it around on my wooden deck too much. The decking has some typical and minor height variation between adjacent boards. From dead even to maybe 1/2". I move the Kamado around sometimes to clean up leaves or other occasional debris or cooking items that may fall behind it. It is quite top-heavy, and I only move it around by about 10 feet. I'm not a fan of doing so, due to the top-heaviness. At a 2" step up or down between the garage and driveway, I would be very concerned about toppling over. While there is a gap between the nest frame and the Kamado, it's really not that large, so if you have meaty paws, you could find yourself either losing your grip or going head-over-heels if the Kamado gets away from you. I would pull, rather than push, due to likely better control over the possibility of tipping over. And, I would pull from somewhere lower on the Kamado rather than higher. Again, to avoid tipping. One solution might be larger wheels. What about building up a slope using concrete to avoid rotting wood?
  20. That's one of the reasons *I* don't care much for his lessons. He does focus on the tools he uses as much as he does the meat he is cooking. If you are already cooking on a good quality offset setup then Aaron is the guy to follow. I can't imagine wanting to change to an offset just to learn Aaron's methods. Most of the people around HERE are cooking on Kamado grills because they don't want the added work load of tending a fire once or twice an hour. That being the case, the smoker in use is sort of irrelevant. If Aaron is cooking at 250, then the student should just cook at 250 on whatever smoker they are using. I DO understand that the flavor profile from the Kamado ain't the same as a stick burner. But like I said before, If you wanna gain THAT lesson from Franklin, then yes.. you need a stick burner. I still don't think you NEED a stick burner to learn how to cook a brisket well. You can apply everything ELSE that Aaron is teaching and learn how to cook a great brisket.
  21. UTVol

    MasterClass

    I hear you John but my point was that he spends considerable time in some lessons that show how to build a fire in an offset and manage it. I don't own an offset, never have. If I was starting from scratch and got an offset it would be helpful. That being said, I'm sure there are a million videos on how to build a fire, smoke, etc. on an offset on youtube. Not sure how his masterclass approach compares to how other build fires in an offset but it was educational. He delves into which log to pick at what point in the process, how to arrange it, etc...pretty cool. From what I've seen on his actual approach to the meat cooking, etc. I agree with you...its kind of all the same.
  22. I'm looking for another set of rotisserie forks for my Joetisserie and am wondering if anyone has any recommendations. I got some onlyfire ones that were supposed to work but they were the wrong size despite saying they would fit. Anyone picked up some that work? Thanks Gurus!
  23. Greetings, Hopefully I am posting this to the correct forum. I am currently considering purchasing a new Classic II Kamado Joe for my home but unfortunately I do not have a good location to leave it outdoors and I have a concern with rolling it in and out of my garage. Where the driveway meets the garage slab I have about a 2” threshold drop from the driveway settling over the years. By myself will it be safe to move the Joe in and out of my garage every use? It appears that the roller system is a nest and does not fasten securely to the Joe so I am concerned about where to grip the assembly in order to lift/lower as it goes over the threshold. An option is for me to make a small wooden ramp in order to make the drop more gradual but I still have concerns for gripping the unit in order to direct it. Should I pull the unit or can it be pushed easily? Any concerns that it will topple over or is it very sturdy? Sincerely, Ran
  24. I totally agree. The Flame Boss has worked great for me. I do like the one with the display, cause even if internet or phone goes out, you can still control it with external display unit. I have a flame boss 200 and have been using it for over 2 years now with no issues and very solid temp holding.
  25. That is a great and easy way to cold smoke. Years ago I saw a setup using two Kamados. The fire in first one feeding the second one with the cheese in it. It used flexible dryer vent hose from the chimney on one to the intake on the second one. Clever but a lot more complicated than your setup.
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