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  1. Don't give up! You can do it! The reward is far to glorious once you figure it out. Take a break, step back, and try again later.
  2. I second the suggestion of lighting one spot. Are you using a stone? Is it on the main grate or below? Do you get a seal all away around the lid and the bottom felt? There might be a gap in the back, just a thought. You could also try lighting one spot and set your top and bottom vents to 1 or half and just let it ride to see what that temp is after an hour or more. This would give you an idea on what temp to expect when at vents are at 1. Keep trying and soon you will get the hang of it.
  3. Dainpd as usual your cooks and posts are great! I'm keeping it simple with a stuffed pork loin and sides with a few different dips. Nothing to exciting.
  4. Thanks for the replies. So the harder the steel the sharper and more retention of that sharpness? But also means more prone to chipping. With cutting boards there are many out there. Glass, Plastic, bamboo, wood. Wood being the best? I too have the Ken Onion. I don't know If I have the one that does the smaller degree. I think there are a few different models. Derhusker thanks for the detailed response. You pointed out many things that I was not thinking about.
  5. Hello fellow gurus! I'm looking to upgrade from the old Chicago cutlery knives that I have. With lots of comments on the guru about the Dalstrong I would like to get a chef and maybe a nakiri. While looking at them I realized that I had questions and needed some guidance. Any information is greatly appreciated. What is the rockwell and how does that number come in to play? Also bevel 8/12, 14/16 13/15. I understand 8/12 is the angle to strive for when sharpening. Also Japanese au 10v steel what information does this give you? When doing the compare option on the Dalstrong site these questions I've come up with
  6. That is a lot of meat!!! Sounds like it will be a fun cook. I'm not sure if there is a correct way or not. I assume that your going to load the bowl to the max at first. When taking off the first round of meat check and see how much lump is left. When adding more put the new stuff on the not lit or burned out area. The thinking is that it would continue to burn and then reach the new stuff. Might have to add and then let it settle for a bit before adding the new batch of meat. Best of luck!
  7. Just a thought. If your in a location that is already in full swing winter. Redoing felt is not a fun job in the cold. 1 wait till the weather breaks. 2 try and get the torn felt area clean enough that you could cut a piece that would fit. Kind of like a patch so that you can still cook. With the cold winter months a quick tip, after the coals die place a spacer in between the lid and bowl. That should help with the freezing.
  8. Excellent choice Chris! Check out hang over helper on Pandora. Those are my two favs plus the mighty zep!
  9. It could be a multi tool! Spread the cards to the fan and get your coals glowing red hot! Happy BD too!
  10. I use a head lamp too. I also was gifted a light that attaches to the handle I am not a big fan of it. The other thing that I have is a solar flood light led from the harbor freight. I attached that to a piece of scrap 2x4 then I placed 2x4 in a bucket with a bag of concrete. Then the bucket got placed into a large flower planter. Added dirt and for a small herb garden. This works well for me since the way the grill is situated that the lights from the patio don't light up the area very well. So my light on a pole goes behind the grill and shines down. Also I can move it around if need be. With the concrete in a bucket idea you can also rig it for a large umbrella for those rainy cooks.
  11. Dang!!!!!!!!!!!!!!!!! Makes me want to get a Joe and all the toys! The hot sauce binder was it like franks or sarachi style? Did it add a level of heat?
  12. Congrats on the kamado! Welcome to the forum also! Lots of folks do a test/dry run to get familiar with the vents and temps. Don't let that discourage you. Chicken is a popular go to that is pretty forgiving. Go for the steak if you want. Yes ceramics can take some heat. People do pizza cooks that are 600 plus. I personally wouldn't get to high on the first time, but I don't have the Joe. Have fun don't get discouraged and don't forget to take pics!
  13. I too find that cooking and grilling to be very therapeutic. I love nothing more that sitting outside watching and waiting. It seems that my favorites are when the weather is not the best. Rainy Spring and summer days watching the hummingbirds or the eerie calm of a winter night after a snow. Those times are when I get to reflect on life. I have come to realize that life is not fair and it never will be. Got to take it whatever which way it comes. The ups the downs and everything in the middle. I've never experienced a loss of a child and can not even imagine the pain that your family is going through. The grieving process is different for everyone. You have seemed to find some solace in smoking and grilling. Keep it up! Creating a meal surrounded by those who love you is one of the best things. You made it even better by honoring your loss. The challenge of cooking all that meat is a feat in it's self. You did an amazing job and looks very mouth watering!
  14. Thanks a bunch!!!! I'm certainly feeling more confidant now! I will make sure to photo my progress and results.
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