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I had the bottom poppet valve open all the way (re-burned, cleaned, smoke) and the top valve closed (untreated, stronger smoke). I don't recall how long it cooked but the smoke flavor was a bit lighter than I prefer. I used 9 oak ½ splits (splits cut to half-lengths) and 3 cherry. I have two ways to add smoke flavor (1) use stronger wood or (2) open the top poppet valve a bit. I don’t want to misrepresent myself. I don’t care for strong smoke flavor (the kind that I burp for a few hours) and I avoid creosote. But I want to add a bit more smoke flavor, so I’ll proceed with caut

After heavy use over the summer did a fall clean up, pressure wash, grills cleaned, stick cleaned. Everything pulled from drawers / storage cleaned and put away. Ready for a heavy Thanksgiving weekend, glad to get it done.

Did an appy lunch / dinner today. Did some poppers and wings

Some first looks.... This is the Karubecue C-60 Pit from https://kbq.us. I unboxed and assembled this smoker this morning. I am making some video of the unboxing and assembly that will also include a walkaround showing the features and how this smoker works. I am super excited about firing it up. Why am I excited about this smoker? I have spent a lot of time over the last few years learning about how smoke interacts with food. During that learning process I

My "meal in a muffin" is truly a full meal in a muffin or two....... Unfortunately it is so loaded with nuts and crasins and everything short of the kitchen sink that it does not hold together well. Buckwheat groats, bran walnuts, apple chunks, dried fruit, etc......... You could live on them and at one time I knew a girl that did...... but that's another story. The problem has always been that the nuts and stuff were so large proportion compared to the batter, that they didn't hold up well......... crumbly. In pursuit of a solution I looked at pie crust, rice paper, and

Meat Church and John Setzler have done videos on doing a long slow cook for a week day and I gave it a try with my kamado joe and ikamand. It turned out great. I put the brisket on at 6:30pm last night and ran it at 190 degrees. 7:30am i wrapped in butcher paper. At noon I turned it up to 250, at 5 it was close but not quite where i wanted it so I went to 300 and by 6 it was ready. Rested on my counter for 30 minutes. Came out really good. I think the meat probe for my ikamand is broken though you’ll see in the graph its readings had to been way off, went to bed with it saying 77 degrees, wake

Many years ago.. early '70's........ I discovered willow and maple for smoking. It imparts a mild smoke flavor, and one can cut willow along almost any creek or river in the west at least..... I don't know about the east. Willow and cottonwood often grow together and can be similar in appearance. Willow as I'm talking of never grows to a tree, it grows in wet bottoms with stems from the ground with minimal branching. It imparts a sweet mild flavor. The story is one of "young love" ........ eventually gone wrong, as love or more accurately "lust" often does ;-). In the heat of p

My Masterbuilt Gravity box is waiting to be unwrapped Christmas morning and I am quite pleased it was in my family's price range. I'll post up when I find the answer to my question on how long it takes to shut down and if it wastes charcoal doing so. I'm also going to get right to work on seeing how much wood I can stuff in the bin without upsetting whatever level of delicate balance it maintains.

I followed your prime rib process (see below) but smoke-roasted it in my KBQ a few weeks ago. It was excellent and will improve as I learn to adjust the amount of smoke flavor. I will be smoke-roasting two bone-in pork loins for a dinner party in three days. I hope to post a synopsis in the Pork Recipes section.

https://www.gofundme.com/f/josephsVAsnacks?utm_source=customer&utm_medium=copy_link&utm_campaign=p_cp+share-sheet I don't do this sort of thing often but this one sort of grabbed me when I came across it on Facebook this morning. Tony Pizzelanti owns a local bakery around the corner from my house. He has a 'dream wall' chalk board inside his establishment where folks write their 'dreams' that they would like to accomplish. Tony and the folks at Old World Baking Company help fund these dreams with the help of local businesses and contributors. This young man is the most rece

I haven't posted a video online but it's starting to rust where the ash pan and body meet, it's not bad and is still being used. It's about 7 years old at this point and has always been under a covered porch with no cover on it and like I said I live in a extremely humid climate.

My pizza routine is easier. I start right after breakfast using the same ingredients as Mr. Brown. I bloom the yeast in warm water with just a small pinch of sugar. I put about 4 cups of flour (using an ordinary one cup measuring cup) in my food processor with the plastic dough blade. I add a table spoon or so of Olive oil (I don't measure this) and a tsp or so of salt, also not measured. I start the food processor and add the water/yeast mixture until the dough comes together in a ball. I let it rest/hydrate for a few moments and then process for 30 or 45 seconds. I let it c

300℃ and 10 minutes, the skills is how to put the pizza upper on the paddle :))

Welcome Anthony, glad to have you with us. A short straight answer to your question would be as follows: The Akorn metal kamado is probably the best and lowest price kamado.While Akorns are not ceramic they can and do preform very well and can deliver amazing cooks. Once you go ceramic, the best and most reasonably priced kamados are made with Auplex ceramic components from China. There are several kamados in this category; Vision, Pit Boss, Browning, etc. Once you know what to look for all Auplex component kamados have a similar general look even though different brands may have trim variati

Welcome to the Guru there are a lot of great people and information around here.

Welcome!

Welcome to the forum!

Welcome to the Guru! Pictures always appreciated

Welcome to the forum. A KJ is a good choice since it allows you to cook with it regardless of the weather. I'm looking forward to seeing your cooks.

Welcome aboard! Remember that your errors will still taste better than your neighbours successes! Let us know about your cooks and remember, “photos or it didn't happen!”

Main issue with his recipe is the amount of sugar in it. On the grill, that will have tendency to burn. Alton Brown did a grilled pizza episode. http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe-2118405 Sent from my iPhone using Tapatalk