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About rchang72

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  • Location:
    Cincinnati, OH
  • Grill

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  1. Chucked a chuck on last night

    What does smoked chuck taste like?
  2. First cook on a kamado tonight

    You can put a small drip pan on the deflectors to avoid the fat smoke. Though with what you described, I suspect she is tasting difference between gas grilled and charcoal grilled chicken. Which is probably what she is interpreting as "smokey".
  3. Welcome to the forum. For me it is also easier on a kamado to go from a lower temperature then ramp up to searing temperature. Much harder to go from high heat searing, then to cooler temperature roasting
  4. Chicken legs and split breast

    Dry brining the chicken (basically salting and keeping it in the fridge for at least an hour, overnight is best) will help the breasts stay moister. Check your temps with a thermometer. Otherwise post pics or it didn't happen
  5. Kamado Pizza 101

    Thanks for the video, John. I am going to start a dough for Saturday. Looking forward to it
  6. Komado meat destroyer

    Welcome. This post is pretty exhaustive about low and slow. Hope that helps you troubleshoot Also might want to try pork butt first. Forgiving even if you run hot.
  7. Chicken Fried Rice

    The wok hei is real. My kids hate stir fry that I did on the stove. Love the same ingredients that come off the wok. @In2FishWhat brand fryer do you have?
  8. Lightning Brisket - What Now?

    Funny, was just listening to the Eater podcast with Aaron Franklin. He said that the most common mistake for the home cook is going too low. He stated that's low temperature the fat renders off before the collagen gets time to melt. Advocated medium heat (though he didn't mention a temperature). Check out at 46 minute mark. https://itunes.apple.com/us/podcast/the-eater-upsell/id992181345?mt=2&i=1000391013214
  9. Chicken Fried Rice

    His is a turkey fryer. I have a semi-flat wok (one I hammered flat). It doesn't sit that securely on his burner. I did offer to store his burner, which he only uses at Thanksgiving. Just want something more stable
  10. Chicken Fried Rice

    What is your wok burner? I have a wok, but have been borrowing my neighbor's turkey fryer for my cooks
  11. Lightning Brisket - What Now?

    I always use a drip pan for that reason. And agree with 5698k that times when I've made brisket seem to vary. Funny thing is that the brisket that is disappointing seems to be very well received anyways. Let us know how it tastes
  12. Lightning Brisket - What Now?

    I wonder if the water pan created a moist enough environment to help braise the brisket. That might have caused the acceleration. As for holding the brisket, so long as you don't cut it, you could put in a low oven wrapped and keep warm
  13. Hi from Niger! Anyone Know About Kamado Jan

    Looks like an Auplex kamado, which a Chinese company that makes the Vision and Pit Boss, with the Divide and Conquer rack. Funny thing is that I have a Vision and bought the Divide and Conquer set. Looks like a good grill. Just make sure to have a lifetime warranty on the ceramics.
  14. The Monolith has finally arrived!

    Welcome to the forum. Nice looking grill. For the low temp cooking, do not use your looftlighter. It gets too much charcoal burning. Try alcohol soaked cotton balls. This link is for an Akorn, but the same principles work for your grill.