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fbov

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fbov last won the day on April 18 2019

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About fbov

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  • Location:
    Bushnell's Basin, NY
  • Interests
  • Grill
    Kamado Joe

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  1. Two things. Beef has a tradeoff; tender cuts have less flavor. Sirloin is a sweet spot with flavor in a fairly tender cut. But it's tenderness depends on how it's served... Beef has a grain; cut across the grain it's tender. Cut with the grain and it's not. We can ignore this fact in tender cuts; for the flavorful cuts, like sirloin, it's very noticeable. Brisket is the poster child for cut direction... and it's easy to see the grain. Sirloin may need a slice to reveal what's inside. In this case, the cross-cut direction was parallel the fat cap, not across it. Easy to see this in slices; hard to see when whole. Have fun, Frank
  2. You're two weeks late... it makes a great present!
  3. Yeah, cook it to 195F internal. I just did beef shoulder for "pulled beef." Had to mince the crusty bits. Last tri-tip was sous vide and sear, so a different type of crust. When smoking "tender" meats (to ~140-150F internal), you get darkening and flavor, but you'll be overdone before you get a crust in my experience. Have fun, Frank
  4. I did too, you're not alone, and it's not your technique. It's air leaks. Some folks have vents that seal better than mine did; 275F is the practical minimum... perfect for ribs. I fixed it by getting a ceramic, at many times the price, I will admit. Akorns are a great value. Have fun, Frank
  5. To make them at the same time, I suggest that you "smoke roast" the ribs at 275-300F to get the wings crisp. Ribs can take the heat, and will cook faster than the times you quote. Watch for the bones to get loose. Wings will be done first, but I suggest you take them off until the ribs are done. Them I sauce the wings and crank the grill up high so a few more minutes at high heat warms the wings and sets the sauce. No matter the plan, the cook may not be perfect, but the food will be perfectly edible, and likely delectable. Have fun, Frank
  6. You took it off a 225F cooker, right? No carryover cooking to worry about, just get it in the 200-205F sweet spot and keep it there for a while. I normally aim for no higher than 205F, so it's hard to "overcook" but keep it at or above 200F for a few hours. I did a flat Sunday-Monday, and it never got over 200, but it spent hours there. Came out wonderfully. Simply put, I can't see how you can "over-rest" a brisket. My thermometers tell me there's no carryover coming out of a 225F smoker, so take it out when it's done and allow to cool only as fast as I need it to. That can include holding it in a 150F oven if I'm not serving for a long while. Wrapped, it won't dry out. Have fun, Frank
  7. Questions... what cut of pork? how big's the fire? how do you drop the temperature? Pork like @Rob_grill_apprenticedescribes uses a lot of distance between food and coals to keep dripping flares for affecting the meat. A smaller fire under the meat that you tend over the course of the cook might allow something similar? Kamados are for experimenting! HAve fun, Frank who did pasteurized bacon and smoked turkey last night.
  8. fbov

    Extra Rack Question

    Specifically, the flat side faces front. That insures the rack will clear the thermometer, as long as no food hands over. Frank
  9. Kamados are marvelously flexible, and you've found a set-up that works quite well. My only suggestion is to raise the pie for more top browning. A good heat soak at your desired temp will get the dome ceramic nice and hot. You can then adjust the top-to-bottom cooking time by moving the pie up (if the bottom's dark) or down (if the top's too dark). I like 3-4 minutes at a 750-800F cook temp with the pizza stone on top of the KJ extension rack. No problem with lower temps and doughs to match, but I'd still go higher... that pepperoni just wants a tan! Have fun, Frank
  10. I have found that what you do affects your rights. In this case, your complaint was with the seller, and your best option was to refuse delivery. I've learned to inspect the exterior packaging carefully before signing. Once you accept delivery, the seller has the option of covering you, or not, and they usually will cover damage if it's catastrophic. My second KJ came in many pieces, and the seller covered it. Same with my first flat panel TV. If the damage is non-functional, as with a surface chip, the seller is not likely to cover you after you accept delivery, and as you've seen, manufacturer's warranty is all about function. You can cook on it, so there is no functional issue. A chips is cosmetic, which is not unimportant, but it's not something that will get you a new ceramic. So... how was it damaged? If it's just a glazing defect, no issues. Same for a gentle surface chip. But if the chip is evidence of a major collision, you may have a claim for the unseen damage to the integrity of the ceramic as a whole. We can't help here without pictures.... Have fun, Frank
  11. Yup. Good self-diagnosis. No point in criticizing the outcome when you did a big no-no for the marinade recipe you were using. Your beef would have been good at 8 hrs.; 24 was pushing it. Conversely, if you were making sauerbraten, you'd be a day short (three days in wine and vinegar). We just devoured a tri-tip that was salted and dried overnight in the fridge, then covered in thai basil going into the vac-seal bag and into the bath for 4 hours. Had I left the bag overnight, the basil would have overpowered. Instead, the beef had a slight floral note in the thin pieces. Have fun, Frank, who learned to use salt and pepper watching YouTube videos on marinades.
  12. Subjecting products to 2.5X maximum operating temperature in order to reveal failure modes no customer will ever see is specious regardless the result. It's not something the OP needs to worry about. Frank
  13. I used a nylon-web towing cable with the ends hooked together. Make a figure 8 loop with the crossing centered under the bottom and put your forearms through the loops as shown below, for a formal lifting rig. You will need a couple helpers, a strong one to help lift, the other to move stuff while you're busy lifting. Have fun, Frank
  14. Clay is clay in the finished product. This is a smart man, but a salesman, so he's just set up a specious test. Joe Average falls for this all the time, even when the results are not unexpected. Firing conditions depend on the clay, and if properly matched, you won't know from looking at the finished product WHY IS CLAY FIRED?Clay becomes pottery at temperatures at about 1,000 degrees F (the beginning of glowing red heat - about 540 C). Traditionally, tribal earthenware is fired to about 1,400 degrees F (760 C). Heat removes the molecular water in the clay. The heat converts clay molecules to molecules that do not dissolve or slake in water. In modern societies pottery and brick is fired in kilns to temperatures ranging from 1,800 F to 2,400 F. Most of the common clays like clay shown here on the left found in our back yards start to deform and melt if they are fired higher than about 1,900 F. Modern toilets are fired from clay that has fewer contaminants. It is fired to 2,300 to 2,400 F., making it very strong and impervious. https://www.goshen.edu/art/DeptPgs/rework.html#:~:targetText=In modern societies pottery and,clay that has fewer contaminants. If he's using a toilet kiln (look at the flat plates... commode sized?), it would be very easy to overheat the dry ones, achieving far higher temperatures than the wet, unfired clay. This tells us nothing about Kamado quality, and I don't see where is serves the OP's question. HAve fun, Frnak
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