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    • John Setzler

      Let's Take Sides Challenge!   12/06/2017

        Enter your best side dish in this month's challenge!

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  1. Direct fire brisket?

    A grease fire is a secondary concern. The main issue is that smoldering grease smoke tastes horrible compared to clean wood smoke.
  2. Broken Pit Boss Kamado

    I added the second layer of felt and tossed the screws in the trash. The lid stays on without them, it is easy to remove without the screws, and they aren't there to cause a break like that.
  3. First Sous Vide Cook!

    Try the chicken at 150 or even 145. to get a better sear, make sure you dry it as best you can before searing. A pat down with paper towels and a table top can works wonders. Also, do not put butter or other fats in the bag with meat. It seams counter intuitive, but it results in less flavor not more. The theory is that fat soluable flavors are diluted out of the meat into the butter. Add the butter or oil after the SV before or while you sear.
  4. Multiple requirements...?

    You can cook all the steaks ahead except the most rare and then reheat in the bath with while the rare ones cook. It is very hard if not impossible to tell in a blind test.
  5. Picked up a PartyQ for the K24

    I don't use the Party Q, but I do use a controller (Heatermeter) on most cooks. With the fan, it comes up to temp faster and with no worry of an overshoot, and it allows me to worry about other things. It is almost like using an oven, light a fire, set the temp, give it a few minutes to pre-heat and start cooking.
  6. Thoughts - PIT BOSS $350

    IMHO, it is worthless without a warranty. New ceramic may have a manufacturing issue that shows up in the first few cooks. You would want that covered.
  7. Very slow Cooldown after first cook

    I never put the holes back in. No need for the screws if the top fits snugly.
  8. K22 kick ash basket

    Removing it doesn't really improve airflow on its own, but it does help the ashes fall through.
  9. Which Sous Vide to buy?

    The Joule has a lot going for it, but the lack of onboard control is an absolute deal killer. If you have both next to each other on the counter, you will grab the Anova 99 times out of 100 just to avoid pulling out your phone and opening an app simply to set a temp and start a cook. With the Anova you spin the wheel to the temp you want and touch the play button. Way faster and more intuitive, and much more appropriate for a kitchen environment.
  10. K22 kick ash basket

    Can you zoom in and see the model number of the KAB in that photo? What is the diameter of the cast iron grate at the bottom the bottom of the K22? What is the inside diameter of the firebowl at the bottom corner and 4" up?
  11. K22 kick ash basket

    I would trust CGS on this, or you can measure your firebowl and I can tell you if the one I bought for the K24 will fit.
  12. 2017 Costco PitBoss 24 Questions

    Congrats on a great deal.
  13. Original gasket life...

    Here is the kit I bought. It is for the slightly larger BGE XL so you get a couple feet of extra after doing both the top and bottom. Note that this gasket is 7/8" wide and the kits for the Big Joe are 1 1/8" wide. The BGE size seemed like a better fit. https://www.amazon.com/gp/aw/d/B004OVAYJ8/ref=sxts_1?ie=UTF8&qid=1502564459&sr=1&pi=AC_SX236_SY340_QL65 It seems like a much more durable product that the factory felt and so far is holding up flawlessly and virtually looks new, but I will have a better idea about longevity next year. You can also try the Rutland gaskets that were popular on the BGE forum. That will cost you much less, but it is not made for the purpose or for cooking gear, and the install is a touch more involved.
  14. Original gasket life...

    The gasket is low quality just like you get or used to get on the pricy big name grills. The actual life span will depend on the temps you cook at at placement of deflectors or other items near the felt line. I replaced with High-Que Gold Standard High Heat Gasket. It hasn't been long enough to estimate the life of the new gasket.
  15. Need some help with pork shoulder cook!

    There is no reason to ever wrap a pork butt while it is cooking, but doubly so in a kamado. There is already low airflow and moisture loss so if you want a good bark leave the foil in the kitchen. Start the fire in one spot. Your biggest risk is getting the fire going too much to control, so start small and be quick to clamp down if it starts to get going too fast on startup. If you are using a digital thermometer you get much quicker response than the dome which is really helpful. If you want a darker bark, raise the cooking temp towards the end of the cook. The meat will be done a little faster but 275-325 is still slow cooking. I do not marinate or inject pork butts. If you get salt on them for too long they can start to cure and become hammy. I generally open the package, rinse and dry and then apply rub less than an hour before they go on. Cook until they are done texture wise. Internal temperatures are completely irrelevant for brisket and pork butt. Don't even bother checking them, it can only lead you to making a mistake. It is done when the meat is soft enough to pull easily. After you take it off, you can wrap in foil or butcher paper and pack them into a cooler to hold until ready to eat. They can be held for a LONG time depending on your cooler and how full it is, but usually at least 4-5 hours and often 12 or more. As long as the temp is 130* or higher they will remain safe. Once they drop below 130, bacteria can begin to grow so you will want to consume or refrigerate/freeze within 2-3 hours at that point.
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