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Toe

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Everything posted by Toe

  1. Wow, really John? So instead of you and a handful of moderators doing one of the basic jobs of mods and sorting through the threads, your 'solution' is to just lump everything together and tell hundreds of members to sort through those threads and just figure it out for themselves? Did you ever consider the impact on all of those users? I for one probably won't even bother reading Kamado Cooking and Discussion anymore because it's become too unwieldy. Yeah, there's some discussions in there that I'm interested in, but it's "HARD and TIME CONSUMING work" to find the threads that used to be separate from all of the ones I'm not interested in. If being a forum admin is really too much work for you, maybe you should've thought of that before you started a forum.
  2. ^ I assume that you've never seen what happens if you leave a kamado burning with the lid open? Sure hope you don't have anything flammable nearby! Your typical Weber kettle usually doesn't have as large of a fuel load as a kamado, and usually they're used with a small fire and 'ashed-over' briquettes that won't really support a large fire.
  3. A long time ago, John said himself that giving the boards clearer names is "probably not a bad idea." But he never changed them, despite repeated suggestions from members. I give up...
  4. Another vote for Rutland starters. I just don't like having flammable liquids dripping all over the place... http://www.homedepot.com/p/Rutland-Wood-Chip-Fire-Starters-144-Pack-50B/202218153
  5. For one thing, you'll probably burn the seasoning off the grate, so you'll have to redo that. The most common permanent damage seems to be to the ash pan. That part isn't insulated like the rest of the body, and I've seen a few that damaged the paint on the ash pan, or scorched the ash pan's handles (probably a bigger problem on models with wooden handles). The top vent can be a problem as well. For one thing, the handle can get really hot. At a certain point, you risk damaging the O-ring as well. There's also the matter of safety - runaway fires are never a good thing, especially if the lid is open. Too many people walk away from their grill 'for just a minute' and then forget about it, then come back to a disaster. And of course, I have to question: just what the heck do you need temps over 700F for, anyway?! The insulation inside an Akorn is basically oven insulation.
  6. Just think: for a few hundred dollars more than the total cost of those two, you could've bought a single large Big Green Egg with less cooking space than one of your Akorns!
  7. Mesquite lump is fine, but if you want to use wood, I'd stick with mild to moderate varieties. If you want to experiment with mesquite wood, do it when you're not serving a party.
  8. I'm still firmly in the camp that says CWF just needs a name that more clearly defines its purpose. Clarity over cleverness.
  9. I've never noticed any difference, I just toss the food on once I've got it up to temp. The only exception is that on rare occasion, I'll have some gray smoke coming out the top vent. When that happens, I'll wait a bit to put my food on.
  10. A little info on what Google is currently doing with their three photo sharing services: http://arstechnica.com/gadgets/2015/07/google-photos-shuts-down-august-1-google-photos-and-picasa-take-over/
  11. Yeah, just little differences in features and appearance. They use different model numbers for different colors, wooden vs. metal side shelves vs. a side cart, etc. They all cook pretty much the same, though.
  12. "You're not gonna smoke me, are you?"
  13. Also, those silicone mats aren't made from real high-grade silicone, and have a max temp of about 450-475F, so they won't work with high-temp techniques.
  14. If I were in the market for a replacement for my Victorinox chef's knife, I'd probably get either a Tojiro DP or a Fujiwara FKM.
  15. I believe the bark quality is as much a product of when you wrap as anything, isn't it? I mean, the whole point of leaving ribs unwrapped during the last hour of a 3-2-1 cook is to let the bark firm up, right? Why not do the same thing with PP? Like you could wrap it from 160-200F or whatever, but then unwrap it and leave it in your cooker with the vents closed for an hour or two to rest & re-firm.
  16. Note the author of the #1 review on that one.
  17. A bit of sugar can help your butt form a crusty 'bark' on the outside. I wouldn't go overboard with it, though, as some of it will end up kinda burnt, and it really doesn't add much sweetness.
  18. Until your next high-heat cook, at least...
  19. This whole 'sale' was way, WWAAAAAAAYYY overhyped! http://money.cnn.com/2015/07/15/news/amazon-walmart-prime-day-customers/index.html?sr=fbmoney071515amazonangry1130story
  20. Meh, I don't see much advantage over a Weber Smoky Joe. Remember that you're still gonna need space for charcoal (unless you're planning to chop down some trees while you're out), and you could just store that inside a Smoky Joe.
  21. This is the same reason why they tell you not to use fresh pineapple in Jello - that enzyme breaks down the proteins and prevents it from gelling.
  22. Kind of old news at this point, it's just Sheryl Canter's method, published 5 years ago. I was actually one of the first commenters on Sheryl's article (under my first name, Josh): http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/comment-page-1/#comments
  23. ^ Exactly. There's two main cuts used for pulled pork over here: the butt and the picnic. But all they are is two halves of the shoulder section of a pig: Turn this pic sideways and you can see how what Americans get at the store matches up with the pic above. The cone-shaped picnic is on the left, and the rectangular butt is on the right: But even if they're cut differently, any cut from the shoulder should work fine.
  24. If you finish way too early, well first talk to your girlfriend/wife about your problem, and then wrap your butt and place it in the oven set about as low as it will go (like 150F/65C) to keep it warm.
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