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    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   


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About coldfusion

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  1. Looking real good! Sent from my Commodore 64
  2. Due to the shape and design of the Akron, water will collect in the shell of the ash pan. Watch for that if you have to leave it uncovered and it rains. I drilled a small weep hole in mine to keep that from happening again. I also spray the CI grill grate with high temp Pam and keep it in the garage to prevent rusting. Sent from my Commodore 64
  3. It's only used to clean out the gear box and other gears. You don't want to leave any old grease in the box that could be contaminated with metals. You could then wash it once clean if you feel that's needed. I have just set it out in the sun and let it dry before re packing with gears and grease. Sent from my Commodore 64
  4. I have found that if you step back a few feet they look smaller. Or Edit before posting, I then have option of resolution high, med or low. Sent from my Commodore 64
  5. The spice molecules are generally to large to enter more than the surface of the protein. Given the fact that protein expels when cooked (moisture and fats) spices are in for a fight. Application of spices the night before or a few hours before will help them adhere better and not fall off. After cooking when PB is pulled they mix well and can add to the flavor profile. This has been my experience. Sent from my Commodore 64
  6. As stated it's not hard to rebuild the kitchenaid, about $15 in parts and grease. You should use kerosene to completely clean out the gear box. It seems that it's always the round gear that goes bad, in rebuilding 4 or 5 of these things that's always been what's gone bad. Hey CC I have one of those bad boys! Mine is branded Electrolux Assistant. I think you can work up to 10 cups of flour in this thing. Someone not knowing what they had put it on eBay BIN several years ago for $75.00. I got it just a few minutes after listing went up, like new. I have the wire whip and dough hook too. It's unique that the bowl spins and attachments ride the rim. Sent from my Commodore 64
  7. I had a bag of Vision that was 1/3 in weight of unusable fines. Sent Vision a email and they mailed me another bag 5 days later. One of the reasons I bought a Vision grill! Sent from my Commodore 64
  8. Good to hear they came out great, congrats! Sent from my Commodore 64
  9. No two pieces of meat are the same, it's done when it's done. Check temp in several places and probe for tenderness before you pull them off. Nothing wrong leaving one on a little longer. Sent from my Commodore 64
  10. Found two great cast iron items today, a Parini 10.25 Grill Skillet with holes in it $5.00 and a 17x10 Parini Reversible griddle for $4.00! Sent from my Commodore 64
  11. The stall is a necessary evil to get fats and connective tissue in proteins to liquefy. Wait the stall out and you will have a more tender piece of protein.
  12. He has spent close to $700 to $1000 in basketballs? Some kind of net could be put up to keep the balls on his side for easily $200-$300. A threat to life and property should be taken seriously! Sent from my Commodore 64
  13. Personally I don't care that I don't catch every drip I just try to get the biggest part of what's going to drip, never had a fire doing a low and slow even with 3 pork butts on the Akron. That was a lot of drippings in a small area and pan, no problems. I'm sure it could happen under the right circumstances tho. I don't think that after trimming a full brisket that you would have to worry about a fire with a smaller drip pan. That's been my experience anyway. You could even trim down a larger disposable aluminum pan to make it fit better if you think that's needed. Always remember to BURP the lid, grease fumes can ignite. This has been my experience smoking, as they say yours may vary. Sent from my Commodore 64
  14. A diffuser is just another BBQ tool that can make the job easier. For low and slows it does a great job. A lot easier to use a diffuser than cooking indirect on a kamado by pushing coals to one side. By using a diffuser you get a more predictable cook and more grill space. For direct grilling you would not use a diffuser such as....searing, hamburgers, dogs, sausage and most vegetables. Sent from my Commodore 64
  15. Here is a real cheap way to make a cold smoker, soup can with a few holes drilled in it, harbor freight soldering iron $5.00. Fill with wood chips or pellets and cap end tightly with foil. Have done quite a bit of cheese using this. Gives off very little heat, you could even run two at same time if you really wanted a lot of smoke. Sent from my iPad using Tapatalk