Chris Topher

I’d guess a better crust on the soapstone.

I have a FoodSaver. Works great for my needs, but I have nothing to compare it to. If you buy directly from FoodSaver, wait for a sale (which they constantly run). I think they have a 40% off deal right now. Don’t pay full price.

Not sure if you’re looking for advice on moving the kamado between house and vehicle or on-vehicle between house, or both. Ckreef has good advice about separating and strapping. Pot lifter ($20-$25 at Amazon) is a good investment to lift and move the kamado to/from your vehicle. Hope le this helps.

More concerning to me than the Costco jacquard practice is the pile of unwanted stuff sitting at the foot of almost every register at my local Costco. Shoppers get themselves into a feeding frenzy walking through Costco and load up a cart (or two). Then, waiting for check-out, there’s pre-buyer’s remorse when logic clicks in. The sheets, three sweaters, 5-gallon tub of mouthwash get unloaded and stacked at the foot of the register to be restocked, along with chicken, salmon, other meats, cheese, frozen shrimp... I can’t help but wonder when I’m in the meat/fish/freezer section of my Costco how many times that package of whatever was paraded through the store and ultimately left unrefrigerated for who-knows-how-long only to be returned from whence it came to begin the cycle over again... and thats why I don’t buy fish/chicken/beef at costco

My stovetop method: Cover eggs (I usually make 6 to 12 at a clip) with about 1 inch of water (with a teaspoon of vinegar to supposedly reduce chance of cracking) in a pot/sauce pan. Bring to rolling boil. Let boil for about 1 minute. Turn off heat, cover the pot, and let sit in the hot water for 11 minutes. After 11 minutes, put eggs in ice bath to stop cooking. I've read that hard boiled "older" eggs are easier to peel than "newer" eggs. I don't know what the dividing line is between "older" and "too old"...

The camping cylinders should have the same connector as the Benzomatic cylinders, so you should be good-to-go!

Sounds like an airflow issue. Are the holes in the charcoal grate, and the ash drawer, clear of ash/smalls/etc.?

Sounds like overcooking to me. Try cooking to 125* internal temperature, but no more than 140*, per Kenji, rather than timing your cook.

You mean “never” too much

In Colorado, there’s a limit of 1 or 2 g for out-of-state residents, like me. They check your license for residency and to make sure you’re over 21. They track nothing. Or or so I may have heard...

Here’s an article about seasoning CI with flaxseed oil: https://www.thekitchn.com/i-seasoned-my-cast-iron-pan-with-flaxseed-oil-and-heres-what-happened-224612 and one about the supposed science behind it: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

Welcome back!

I don’t recall the roadshow prices, other than confirming the $22 price for 30-lb bags of big block lump, since I stocked up about 4 months ago at my local roadshow. Hope this helps.

The title kinda says it all. Original Baking Steel is $69, regularly $89. Free shipping, which is a pretty big deal, given the weight of the steel! It’s apparently “National Pizza Month.”

I received an email from Thermoworks today, offering 15% off for Smoke, Gateway, Case, and Probes, and 40% off of silicone trivets.