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John Setzler

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Everything posted by John Setzler

  1. parchment paper isn't like any butcher paper I have ever used.
  2. I am considering that actually. I feel like I could recoup my expense if I put my mind to it.
  3. I am getting ready to buy one of these: https://www.tormek.com/usa/en/machine-models/tormek-t-2-pro-kitchen/ I have and have had quite a few knife sharpeners. I believe this will be the BEST option for sharpening kitchen knives of anything I have or have had in the past. This sharpener features a diamond wheel (600 grit) and there are optional 360 and 1200 grit stones available. I will probably add both of those down the road, with the 360 being first in line for damaged blade repairs.
  4. It won't at smoking temperatures.
  5. I have experience with the Billows. I am not a fan. It works but the software and user interface for the Thermoworks is a LONG way from being anywhere near as nice as others on the market. I like the FireBoard better than any of the others I have ever used. My last BBQ Guru was the DigiQ DX2 and that was a really long time ago.
  6. @South Aussie There are a lot of techniques for reverse searing that all work well. The searing stage doesn't typically impart a lot of flavor from smoke anyway so it should work fine. I do like to rest my steaks for 10 minutes or so before the sear when I use this method. You can easily get your kamado from the smoking stage to the searing stage in 10 minutes. If your steaks rest for 20 minutes instead of 10 before the sear, it's not a problem either.
  7. In an american based group, you can almost BET that its always gonna be a volume measurement. People here have little to no interest in measuring with a kitchen scale. I love weight measurements because they are consistent. I have converted ALL my baking recipes to metric weight measurements and baker's percentages.
  8. It's gonna be volume in this context. You could do it either way but as I mentioned earlier you need to test and see what YOU like.
  9. If both of your devices experienced problems at the same time, it was likely a router or internet service blip and not the fireboard equipment
  10. A wire brush takes care of it quickly. Don't be afraid to get your hands dirty a little when it comes to maintaining your grill
  11. @eric_jk The charcoal and 'smoke' are not the only things that may be contributing to the flavor produced by your grill. You may need to do a high temperature self-cleaning on your grill. Built up grease residue inside the grill can also contribute to undesirable flavors on whatever you may be cooking. Build a fire in your grill as show in the first video in this post. Hold your grill temp between 500-600F until there is no visible smoke coming from the grill. You may also want to switch to a cleaner burning charcoal. In my experience, there are two extremely clean burning charcoals out there... Rockwood and Royal Oak. Royal Oak is easily obtained from Walmart and it's inexpensive. It's my go-to charcoal.
  12. I had some similar to these but they only burned for a few minutes... these starter blocks i have burn for 10+ minutes.. I typically cut them in half
  13. I still like the square particle board versions of these better. They are all wood/paraffin also but they are a good bit cheaper than these.
  14. The add-on SLO-ROLLER causes the grill grate to sit 2 to 3 inches above the typical grate level. The 3 series Kamado Joe grills have a deeper base to accommodate this design in a better fit. If you still have a fire ring, you could remove it I supposed and have it sit lower, but if you ever have to have a warranty replacement for your original firebox, you will receive the new AMP firebox design that does not have the separate fire ring and the sloroller will be elevated again.
  15. You will get it. There is a learning curve. These grills are more temperamental than ceramic grills by nature. Opening the lid has a more profound impact on one of these while the fire is burning.
  16. Did you buy some of those? I see both of these occasionally in my area here in Western NC
  17. I had one of these when I was young. I wasn't and still am not a huge fan of it. For that amount of money I can have a LOT better portable setup with a lot more options.
  18. I learned from Harry Soo at his bbq class... spritzing butts, brisket, and ribs has multiple improvement opportunities... when the bark starts to form (not before) you should spritz every 20 minutes or so until the bark has formed to your satisfaction.. and more afterwards if you like. The moisture on the surface helps with the formation of the smoke ringi and it ultimately improves the smoke flavor by allowing more smoke to adhere to the meat. Smoke needs a moist surface to adhere to.... it will not adhere as well to dry surfaces...
  19. Royal Oak or Rockwood charcoal burns hotter than jealous devil or kamado joe coal. You will need to put as much as you can get in the firebox. I have had my kamados to 900 degrees a few times and I do NOT feel safe with them at those temperatures. While they CAN do it, they are not designed to handle it. The bands that hold the kamado together get hot and LOOSE. I went through the same phase you are going through right now. 700 is a more reasonable temperature for kamados for high temp pizza. You can get great neapolitan style pizzas at that temp. I did go the pizza oven route to handle my desire for neapolitan style pizza. Jack is correct on the lighting technique.. I would use four different firestarters spread out in the coal pile to get it going. Just take the top vent off the grill and leave the bottom vent wide open. Prepare yourself for damage to the grill.
  20. 10000000_477855564031405_6780311955406725690_n.mp4 I would like to take a moment to share with you an experimental cook I did this week on my Myron Mixon BARQ 2400 pellet smoker. One of my objectives this year is to break the code of pellet smokers and figure out how to get results from them that are as good or better than any other smoker I have used. I am off to a fantastic start. The key seems to be cooking at a lower temp for a longer time. THIS pork butt cooked for 24 hours. I ran the grill at 200 degrees for the first 22 hours. I ramped it up a bit after than and wrapped the butt in foil. At the 24 hour mark, the internal temperature on this butt was about 180°F. Conventional wisdom says that isn't ready for pulled pork. However, the meat WAS perfectly probe tender at that point. I have included a video I made of pulling that butt apart so you can see for yourself... Here is a link to the FireBoard log for this cook also: https://share.fireboard.io/603270
  21. When I wrote this, i was using drip pans just to help keep the grill clean. I have since stopped using drip pans in favor of having the added flavor the meat takes on from the drippings hitting the hot grill components and the coals in the fire. THAT is part of what makes barbecue good.
  22. @Tarheel The roadshows, as far as I know, have been discontinued. They were stopped during the pandemic. I do not know if they will be starting up again or not. I am inquiring so I will respond if I get a response....
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