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Showing content with the highest reputation since 09/17/2021 in Posts

  1. No, looks like we just miss them, we are in Zone 8 and the info on line says Fox Tail ferns grow in Zones 9-11. We have a number of interesting plants but all them are plants that grow in arid climates. Here's a few desert willow This tree grow natively and has orchid like blooms in spring and summer. Gopher plant This plant is great, nobody eats it ad it has beautiful yellow flowers in the spring Claret cup cactus This cactus gets beautiful Burgundy colored flowers in the spring Apache Plume starts off with white flowers and then develops pinkish plumes Strawberry cactus
    4 points
  2. I have finalized cheddar cheese Ciabatta recipe. Earlier in week I did pilot test run and for actual batch change I made was also to add some extra shredded cheddar cheese on top. Ciabatta method used was Poolish method, and I used 25 % cheddar cheese half was cubed and half shredded. This recipe is now family favourite.
    4 points
  3. Braai Joe

    Hello from Melbourne!

    Hello from Melbourne, Australia! Being a South African I've grown up grilling (braaing we call it) on open wood and charcoal fires - it's a national past time and something just in our DNA! After much reading I decided to add to the versatility and go for a BIG JOE! Just a note to introduce and also to give a huge shout out to all the members who's contributions have been invaluable in making the decision and ensuring that the bug has bitten! John Setzler, ckreef, Jack., keeperovdeflame, KismetKamado, Ben S etc. you are all an awesome source of knowledge, tips and ideas. And - 1st steaks were great, but the whole chicken next was out of this world. Very excited to get stuck into it and "braai" on my Joe! Cheers, James
    3 points
  4. dman

    Foil boat pork loin

    Small loin perfect for two. Seasoned and let come to temp while I fire up the Classic. Half hour to get to 335, small chunk of mesquite and an hour later, ready to eat! Easy Sunday meal, with leftovers for Cubanos.
    3 points
  5. Herman Munster

    My Short Ribs

    My Short Ribs took 4 hours . I buy them as slab. Trim them season them and cook @ 250-275 . I don't turn them . Just like butter . Herman
    3 points
  6. This is an inappropriate response here. It's not helpful in any way. Please be mindful when responding to questions and problems and don't make it personal.
    3 points
  7. A big element of the Japanese culture is their skill and love for gardening and creating beautiful, tranquil, and thoughtful outdoor spaces. Only figures then, that they would make some fine gardening blades, as well the many other blades they create. Our property has a lot of wild native high desert mountain growth that we have shaped into a garden. I am constantly lopping this and pruning that. A good clean cutting pruning saw is an essential tool. I also use power driven saws, clippers, and whackers, but continue to use a hand saw for fine work. I have seen these saws hanging on the wall of the Stihl shop where I take my chain saws and such for service. Almost $200 for a fine pruning saw is a bit much for even a blade enthusiast, so I have left them hanging their for quite a while, but today I bit the bullet. The saw's logo is Silky, and now that I have used it, I can attest to that fact.
    2 points
  8. I'm reminded of Jeff Foxworthy describing the first child (growing organic vegetables to make home made baby food) vs the third child ("Aw, comeon, don't eat that Milkdud you found under the refrigerator without wiping the cat hair off first"). Three years in with a Joe I, it's a big douche about twice a year. With a cover, for the most part, it takes care of itself.
    2 points
  9. A French Provencal dish of eggplant, zucchini, squash and tomatoes sliced in 1/4" rounds, seasoned with shaved garlic, shaved shallots, Herbs de Provence and EVOO. Baked covered @ 400* for 1 hour then uncovered for 1/2 hour. Sprinkled with shredded Parmesan when hot out of the oven. This dish is easily adapted to a kamado. I wanted to use a round ceramic dish, so to avoid discoloration, I used the indoor oven. This dish makes a delicious side for chicken, fish, pork, or eggs. Very lo cal, too. Thanks for looking and Happy Cooking.
    2 points
  10. deity6667

    Favorite Cheese

    I just prepared this Camembert for baking in the kamado - will turn out great and is a favourite as the weather turns warmer here for a great lunch addition.
    2 points
  11. A little while ago, my Dad's "ostentatious gas grill" finally blew a hose, and I seized the opportunity to show him that "something far better now existed." After dutifully taking him to hardware stores where he could consider "The Big Green Egg®," I took him to Lowe's where we bought – an "Akorn Senior." Yes, "this one's bigger," but otherwise it's basically the same: insulated steel body, cast iron grate, "and a few extras." After showing him how to properly season cast iron, which he correctly did, and after acquiring another remote-reading wireless thermometer at Home Depot, we have since enjoyed many "grilling weekends" together. (He's becoming quite good at it ...) "These are the times to remember, for they will not last forever ..."
    2 points
  12. You have hit on a subject here I have been doing a little writing and thinking about for a Man Cave Meals post in the near future.... I do not believe that the perfect kamado would be ceramic. I believe it's an outdated mode of operation in the modern pitmaster's arsenal of tools. Ceramic kamados have one advantage over everything else but in the greater scheme of things, that advantage is negligible. I believe the advantages of a LOW THERMAL MASS and light weight kamado outweigh that negligible benefit of heavy ceramics. Smoke on THAT for a while....
    2 points
  13. We have some potassium sorbate on the way so we can age some of this and not let it get too dry. So far we haven't had to back sweeten but as a general rule we avoid excess sugar. I'm working on a still so I want the highest starting ABV to reduce time distilling. I'd like to achieve something in the 80 proof range that was nice to sip or use as a mixer. I would even entertain aging with added charred oak wood. This type of Hobbie is a great way to explore and experiment. Sounds like you have had a fair amount of fun already.
    1 point
  14. Braai Joe

    Hello from Melbourne!

    Thanks Rodz, will need to pick your brain for some local knowledge sometime! Let's hope we can get friends and family around the bbq again soon.
    1 point
  15. That's beautiful.... great work there! I'm always about the 'reallyrightstuff' and that saw looks to fit that bill nicely... Do you have foxtail ferns growing natively in your area?
    1 point
  16. That is very cool, would really enjoy wandering around to check it out.
    1 point
  17. Absolutely love this wine after Thanksgiving or Christmas dinner. Picked up my first bottle way, way, back when the winery operation was in a couple of simple wooden buildings. V Sattui even back then was a really cool winery. All the others in Napa were stuffy, you can't picknic on our beautiful grounds kind of places. V Sattui sold gourmet cured sausage, salami and cheese, and provided wooden picnic tables, along with making some truly fine wines. Spent many a relaxing afternoon there sipping some beautiful wines and watching the afternoon age over the vineyards. Good Memories.
    1 point
  18. John Setzler

    Some Fun Science

    I didn't pressure can it... I put hot bbq sauce in the jar and then used the food saver jar lid attachment to vacuum seal the top in place. That created enough negative pressure inside the jar to allow the sauce to boil again.
    1 point
  19. This bottle is one of the occasions where I splurged and allowed myself to buy a higher priced bottle of whiskey. This is probably the smoothest sip of whiskey I have ever had.
    1 point
  20. MikeRobinson

    Hurricane Mode

    Okay, eric, it's a different use of the term but maybe not so much: "Thank you for your service – you and all of you" to your community! Chow down!!
    1 point
  21. Awesome fun, we have started pressure canning sauce, meats, salsa and more. Fun stuff, our peach BBQ sauce was delicious.
    1 point
  22. The cover I think keeps the rain film and snow grunge (PHEAD and daninpd you don't have to worry about this). Mine came with the cover and I'm glad it did. Milk Duds haven't had some of them for a long time. That holder for the scoop is not a precision made part with close fitting tolerance. The shop vac might be a good idea.
    1 point
  23. Yeah Boater the 1 in Oz has the divide and conquer as well which is great. I'm the same...planning to build my in but not for at least 6 to 12 months so in the same situation as you!
    1 point
  24. Boater

    Summer Vegetable Tian

    And with a different set of herbs (allspice, cinnamon, nutmeg, olives, along with the onion, garlic and tomato), it turns into a moussaka. Both great dishes, and really adaptable to lots of flavor preferences and meat choices (or no meat). But yeah, smoke sponges. Like the term. I have done this with starting the eggplant on a hot grill, before adding everything into the casserole for final baking in the oven. Eggplant takes a bit longer to cook than some of the other ingredients (or maybe I just like it that way), and you can get a bit of control over the amount of smoke flavor. But I've also overshot the smoke flavor like that, so YMMV.
    1 point
  25. philpom

    My Short Ribs

    Ribs look great, I call it the 1 2 3 method... 1 season the ribs, 2 smoke the ribs, 3 eat the ribs.
    1 point
  26. JamesH

    New guy saying hi

    Hello all I am new to the forum but excited to be here. I caught the kamado bug this summer with a yard sale purchase of a akorn jr. I’ve been hooked since. I also am in the process of trying to bring a old imperial kamado back to life.
    1 point
  27. When the parent company is US-based and the manufacturing is overseas, the PARENT COMPANY is responsible for quality control. This is not a situation where a foreign company is selling product in the US. It's perfectly possible to get perfectly high quality product from any manufacturing source. There are, of course, tradeoffs to getting that.
    1 point
  28. I have been getting a bit fed up with replacing gaskets on my Monolith Kamado. The stock black felt gasket didn't last very long as I did a super high heat pizza cook only a few weeks into ownership which fried it. I replaced that with a Nomex one which lasted pretty well, but eventually the heat got that too. I then replaced that with a spare OEM one I had and of course, during a cleaning burn a week or so ago, I left the grill unattended for too long (actually - overnight as I forgot about it because....wine) and......well, you know the story. I had seen the mesh gaskets on the newer KJs and always thought they looked a better option. So after a bit of googling, I ordered a mesh gasket kit from here: https://kamadokings.co.uk/fibreglass-gasket-seal-media-grande-limited/ I thought the price was pretty good at £40 UK, compared to most of the mesh gasket kits for the big Kamados I had seen which were around £100 UK. Anyway, it arrived next day and today I had time to fit it. I cleaned off all the old gasket material, gave the rim a good brush and then a light going over with a flap wheel on my Dremel and then cleaned it all with acetone. The new gasket went on really easy and even the joining was easy. The kit came with three joining strips, and three additional short strips of double sided adhesive so you can stick the joins to the rim after you have made them. I did make sure to use aircraft snips to cut the gasket with and that worked a treat. I had always had problems with smoke leakage at the back of the grill with the old felt gaskets, but short of taking the whole hinge and band assembly apart I had never been able to quite resolve it with simple alignment. I think (hope) that this problem will now be gone as it looks like the mesh gasket has much more compression at the back of the grill. Certainly it passes the dollar bill test. I had read here about using Permatex copper between the gasket and rim, but decided not to do that as I felt it would kind of act like lubricant between the glue on the gasket and the rim of the grill. Will I regret that decision? Who knows. Anyway....new gasket now fitted and I am leaving it for 24 hours for the 3M 9448A adhesive to cure properly before firing it up. It definitely looks and feels like an upgrade to the old felt gaskets. The cook test will be soon enough. I'm pretty pleased so far, both with the quality of the gasket kit, price and how easily it went on.
    1 point
  29. As I've said before, I don't have a rust problem. Next morning after each cook, I remove the bottom section, clean and dry it thoroughly along with the rest of the grill, and place it upside-down beneath the grill, propped-up by a small piece of wood. I leave the top vent slightly open with a small metal pan set over it to block the rain but not the air. The grill itself, which I "seasoned" just like any of my many cast-iron skillets and "re-season" as often as necessary, is thoroughly scrubbed clean of all residue – yes with "elbow grease" and a small amount of dish soap. (Sometimes then a quick "spritz" of canola-oil spray, but only on the iron.) Likewise the firepot and its inner liner are thoroughly cleaned. The inside of the top lid, too. The outside. Everything. My "admittedly anal-retentive" goal is to leave the thing, each and every time, looking more-or-less as clean as it was when I first brought it home. And it does. The grill is several years old now but you can't tell. Ashes can absorb moisture, so you need to be diligent in removing them from all areas, both in the removable bottom pan and the place in the main body where it attaches.
    1 point
  30. THIS is an interesting observation that I had never considered before on these metal grills. The fact that they ARE more efficient with charcoal means they do burn less of it in the process of cooking. I mean it's obvious but I had never really considered it in terms of cooking results. I have always said that the BEST flavored food comes from the least efficient cookers.... lol.
    1 point
  31. Wow that's a shame.
    1 point
  32. At least for the BJ1 models currently for sale at Home Depot in the US, they not only have the (2-tier) divide and conquer (3-tier is only on the BJ3 and Classic 3), they also have the newer version of the firebox. And though they don't have the newest version of the air assist hinge they do have a spring assist - which is some help. Just happened to know this as I was making a similar decision on which version of the Classic to get, ended up ordering the v1. Still waiting on it to come in, and buyer's remorse already hitting. Not so much because of the gasket, hinge, or vent cap differences, but because I had to pay for a cart that will not be a long-term part of the setup, which I could have avoided by getting a stand-alone v2. Long story, short point. Everyone's different, hard to say what will work best for someone who is not you (or even for someone who is you
    1 point
  33. I'm not arguing for or against either model, but just for the sake of clarity, the BJ1 does have the divide & conquer system.
    1 point
  34. Yep. That is exactly what it looks like. Either a reject sold anyway or Ray Charles is their QC inspector. I would have taken it back personally. Way too much money invested in these things to accept such a poor quality finish. Tom
    1 point
  35. Some people have more money than brains!
    1 point
  36. I have been wanting one of these for a long time. I decided to bite the bullet and buy one last week. I also bought the stainless steel grate option for it simply because I don't think I wanna maintain the cast iron grate on this. I like quick cooking options with a broiler and this little guy will be perfect for that. This thing might also change the way I think about searing steaks on a soapstone... these IR burners on this unit can produce 1500°F in just a few minutes time.
    1 point
  37. Yeah, I though about taking that piece out, I can see ash down there already. The seam is hideous, looks much worse in person... like it was a reject, sold anyway.
    1 point
  38. I'm not asking for perfection but I know of no one that would buy a new Toyota with an extra seam down the bonnet and wonky wing mirror. It seems there is more quality control in much cheaper alternatives. Also, I'm not looking for sympathy, just sharing my initial experience with the brand while trying to determine if this is on par with what others are seeing as well. Not to worry mate regarding my contributions, I'll help anyone if I can.
    1 point
  39. Let me start by saying that I haven’t been using the Akorn too often this summer. The lockdown has really affected my interest in a lot of things including cooking for friends and family. That is also why the following didn’t get done in time for the summer challenge. Earlier this summer our local cancer centre and now covid ICU announced a fund raising effort called the Grand Grill. The idea being that you would invite friends or family for dinner and they would donate to the event directly through the hospital website. Kinda like running a 10k fundraiser race except with food. I set up an account and named it “The Kamado Guru Tribute”. I want you all to know that I appreciate all that you've taught me these last 10 years and thusly named it in YOUR honour. I have asked that all donations to my page be used for immediate needs in either the cancer or covid areas. I asked my sister to assist me and she sent the link out to her high falooting friends. Within hours it was sold out and we exceeded our goal four-fold. We had planned on serving pulled pork on a bun with some slaw and another salad. We have now added fresh Corn and field Tomatoes, beer from my S-I-L’s brewery and I have had to buy extra of everything since we have been overloaded with requests to attend. Ontario is now in level 3 and we are allowed to have open groups. Turns out that all of these seniors have been hiding away for 18 months and are chomping at the bit to get out of the house and tomorrows the day! So I have the Akorn going now and just put four pork shoulder roasts on with another to go in the morning. These four will come off at 11pm and go into slow cookers to finish overnight. The Akorn is making groaning sounds from the weight of the meat! LOL I think this is going to work! More to follow.
    1 point
  40. Here goes. At 07:30 yesterday I was pulling the pork (literally, not figuratively) and suddenly thought - not enough! I immediately pulled out a (spare) 5 pound roast that I had in the freezer and defrosted it in the “Amana Radar Range”. Got the Akorn lit again, spiced up the roast and tossed it on (again, literally). At 11:00, my son-in-law showed up with 48 assorted cans of beers and seltzers from his distillery along with 50 pounds of ice and a $100 gift card to give-away. What a treasure! First guest showed at exactly 4pm, before I could even hit the showers. A stream of people started to flow up the driveway almost immediately afterwards and overall 36 people came. We had enough food for all and one woman showed up with 40 strawberry creme cupcakes! Sorry, I was running and never did do photos of the food! In the end, the extra roast wasn’t really needed and without using it, we even sent a few friends home with takeout boxes for later. That said, my wife started to shred the last roast and was eating it for second breakfast this morning. We raised another another chunk of money raffling off the gift card and ended up $3 shy of a G note raised. We each dropped $5 into the cup this money and did a final donation that brings the total to $1007. Five times or original goal. Everyone had a great time and we ended the evening laughing with the neighbours and drinking the extra beers. Today is a bit of final cleanup and catching our breath as it’s a full day of volunteering tomorrow at the Covid Rapid Screening centre. Your hosts, Jeffieboy, sister Wendy and wife Ellen. A view from the back fence. A pano of the setup before the insanity hit.
    1 point
  41. I needed to find a way to use my Joetisserie without letting too much fat/juice drip onto the coals (my wife likes rotisserie but without the strong BBQ smoke from cooking). I found a cheap stainless steel terrine mould which is exactly the right length to fit across the cast iron fire base in my Classic II. Then I got some 25mm thick vermiculite fire board to fit either side of the terrine mould. It’s easy to cut & shape but strong enough to withstand regular use in the Kamado Joe. This left just enough area on the fire base with free holes to let air through from below on both sides. It was finished off with a little single use aluminium foil to widen the catchment area for dripping cooking juices and protect the top of the vermiculite board. It’s a bit over engineered, but works perfectly. There’s plenty space for charcoal and I had no problem maintaining roasting temperature for a good-sized chicken. For turkey I expect the charcoal will need occasional topping up. See pictures.
    1 point
  42. No one should have the wobble issue any more unless they are unaware of the warranty recall. Of the two models of the 2nd generation Summit Kamado, the S6 (cart/table model) is, and always was, rock solid as it is integrated into the table. The E6, when it originally came out this year, had the "wobble" issue as Weber changed the leg system from the 1st generation model (probably to save a few $$). After owners started to complain/comment, they recalled the E6 and very quickly replaced all of them under warranty with a new leg system that was closer in design to the first generation legs. All the wobble issues were solved and the E6 now is rock solid as well. Unless a purchaser was completely unaware and didn't contact Weber, they might still have the wobbly legs, but Weber immediately stopped selling that version as well, so not too many made it out. And of course, with the world-wide shipping issues going on, they are in pretty short supply as well. Many of the E6 owners have purchased stainless steel prep tables to function on the side as prep area etc. I'll see if I can find any of their posts/recommendations - there are two popular Facebook groups for Weber Summit Charcoal/E6/S6 owners. A very common question seen there is which one to purchase...spend the extra $$ up front on the cart, or not. Here are some of their recommendations: Basically, search Walmart, Amazon, Lowes, Home Depot etc for outdoor carts and you'll see a ton of them... https://www.lowes.com/pd/Royal-Gourmet-Royal-Gourmet-PC3401S-Double-Shelf-Movable-Dining-Cart-Work-Table-with-Handle-Outdoor-Kitchen-Prep-Trolley-Storage-34-in-L-x-20-in-W-Stainless-Steel/5000894711?cm_mmc=psm-_-c-_-rtg-_-sol-_-fb-_-shp-_-0-_-0-_-0-_-royal_gourmet&fbclid=IwAR06l9ZaHYH6sjYfDrbrhAGB5fNSfuT7QYKcV75jiB8O0WC5ixUNN0DtHOs https://www.amazon.com/gp/product/B01HJATY32/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1&fbclid=IwAR3oQ9itMBhiGy2m7Z6hc3XlXzTOOw7v7xs3y_m761yt4XwZ709Lvxa6H3k https://www.amazon.com/gp/product/B00M87WEX4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1&fbclid=IwAR0EGHgCx80JqTyzxgZX_qXR-xOVn1ec3KMxwsA1tQEj6Hg8uSh80RRY0Nk https://www.walmart.com/ip/Modern-Stainless-Steel-Table-Cart-with-Sleek-Tabletop-and-Adjustable-Lower-Shelf/720473247
    1 point
  43. TKOBBQ

    Concrete Block Build

    Nice looking build.
    1 point
  44. PHEAD

    Concrete Block Build

    Got the blocks in this morning. These dorks shorted me 4 full size blocks. And they brought me the wrong half blocks. So I’m going back to the store tomorrow. I did a quick dry run tonight to make sure I liked how it looked. I’ll grab some giant bags of mortar tomorrow and redo the blocks. But I like it. Super easy. And cheap. I can slap some stucco or something around the outside to make it pretty if I feel like doing more work. But it’s ok for now.
    1 point
  45. Having been a long term Steel Keg user I can comment on this I think. I would summarize my hundreds of cooks with the following points: Having a lightweight, easy to move (can even throw it on the trailer hitch!) Kamado is highly preferable over 350+ pounds of ceramic in many situations. I move mine to different locations depending on weather, wind direction etc. Having a highly insulated and very thermally efficient kamado is preferable in some situations (high temp cooks etc). Very fuel efficient (can run at 500 degrees for hours and hours over multiple cooks on a single load of charcoal for example). Cool exterior at high interior temps. Having a highly insulated and very thermally efficient kamado is NOT preferable for smoking at lower temps. Can be difficult to maintain "low and slow" temperature without putting out the fire. Very short lid opening times spikes temperatures quickly. Poor smoke quality as charcoal "smolders" (white smoke) instead of clean burning (blue smoke). I basically do brisket, pulled pork etc at closer to 275-300 degrees temps to maintain a consistent smoke/temp environment. Having a non-ceramic kamado that can rust is best suited for dry/arid regions. Heard numerous reports of rusting etc, but mine (nothing but a good quality cover) is exposed from -30 to +30 (celcius) for about 10 years and still in great condition with little corrosion to speak of. We are in low humidity area overall winter and summer. Probably more to speak of, of course....
    1 point
  46. I am hoping it does. My Akorn has become so frustrating I have ordered a KJ Classic II. I anticipate it will be more stable and not nearly go out every time airflow is reduced. I know I am a sellout but I couldn’t take it anymore. For the first three years I didn’t believe I would need ceramic. Now sanity requires it! I will always love my little steel buddy!
    1 point
  47. Stop chasing temperatures!! Your vents were set right before you opened the dome, they're still set right after you opened the dome! When you opened the dome a bunch of cold air entered your kamado and caused you temperature probe to take a nose dive. Take care of business as fast as possible. Close the dome as fast as possible leave everything alone. Eventually it will recover.
    1 point
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