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Everything posted by fbov

  1. I got a similar result on my last brisket. My problem was that I ran the Kamado too cool. My set-point for decades has been 250F on the exit vent. Worked for the stick-burner, works for Kamado. Last time, I ran mine lower, at 225-235F, so it took too long to cook, and dried out. Cook a little hotter, so you're done sooner, and see what you get! Also, cook until it's done; low-n-slow has zero carryover. I only see the effect in high-temp/short duration cooking. Stay well, Frank
  2. The odd run here was cheese, chicken and pork. The beef case was full, but you couldn't make a bacon cheeseburger. Curious to see the economic impact when no one buys toilet paper for several years. As to which way the curve goes, remember the US just started testing. Expectations should be low. Become informed and you may find yourself buying in to what's being done. It's not that extreme compared with the alternatives. To see where we fit in the world, browse this link. https://www.worldometers.info/coronavirus/ I will pray that the foolish among us will learn from the Italians. Stay well, Frank
  3. This is what's dangerous. You're not an informed opinion, John. In the last hour, I heard Dr. Mehmet Oz say the only good thing about this bat-based virus is that it can't mutate to higher contagiousness. It's already at the top of the contagion list. Per Dr. Oz (and several other news outlets), Italy is seeing an 8% mortality rate while South Korea is seeing 0.7% mortality. Citizen actions matters! Italy is paying a terrible price for its flippancy. There will be a lot to learn when this is over, but medical science isn't new to monitoring coronavirus. Recall that SARS was CoVid-02; there are new coronaviruses every year and new flu shots to address the ones we see coming. The infrastructure's in place, it just takes time. this one came too fast. There's a reason they call this NOVEL coronavirus. Stay well, Frank
  4. I quoted the political part... this is no time for fake news. If you disagree, I know someone who's shown the world he's willing to shake your hand, AMA. Stay well, Frank
  5. Mine's also stored in the garage an there's a bit of a step transitioning to the asphalt. The thing you have to remember is that these things are heavy. To tip it over, you have to lift it. Roll slowly and avoid ramps and there's little risk. Have fun, Frank
  6. Got any data behind this pair of dangerous and false assertions? This is no time for fake news. The CDC says CoVid-19 is 10x more lethal than influenza under best medical care, and data I've seen says 100x more lethal without medical care. I am well aware this is right-wing territory, with lots of MAGA hats and strong belief in things like inaugural crowd size. I join many Americans in watching our top leader speak in public, shaking hands, standing close to others, and focusing on the economic impact of the pandemic. Thankfully, America's medical establishment is willing to tell a different story. When America sees the President cowering, and medical leaders predicting widespread infection with great certainty, you can't blame the American people for being confused. The irony is that polls show Republicans are "following their leader" and not taking necessary precautions. This is beyond foolish for a group that includes a lot of old folks, Covid-19's most at-risk population. Toilet paper and ideology won't help with this one. Stay well, Frank
  7. How many times have you done this? How did the cook turn out? If you're a new owner, there are a million things that could be going on. Most posters on this forum have used these things for years, and have a process they follow, with resulting expectations for how the fire will grow and come up to cooking temperature. What's your process? There are also expectations when opening the lid. Most of us see temps rise, as fresh air floods the oxygen-starved interior. If you add food near a temperature probe, the opposite happens even as the fire is getting hotter. That's why you give the dome thermometer probe some clearance. I use multiple remote probes in various places, and they all read differently. Finally, don't expect to become an expert. After years doing this, I learned a few things on my last cook. It was a subtle thing... I let the temp drop lower than normal, and the cook went too long. My bad, but that's the price of learning! HAve fun, Frank
  8. 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
  9. You're two weeks late... it makes a great present!
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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.
  15. Specifically, the flat side faces front. That insures the rack will clear the thermometer, as long as no food hands over. Frank
  16. 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
  17. 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
  18. 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.
  19. 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
  20. 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
  21. 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
  22. The best bang for the buck is a low-end ceramic on closeout. It will likely need "improvements" to work as well as a high-end ceramic, but clay is clay so you'll be able to cook everything a high-end can. The Akorn is a great cooker, but with a little less range than a ceramic. I had a hard time convincing myself to spend $300 on one, but there was no convincing needed to spend 5x that amount on a Big Joe. Have fun, Frank
  23. That sounds about right. Pork and beef are different. The only problem I see was expectations.... I use "cheap beef" like shoulder for a bovine version of pulled pork. Easiest thing in my repertoire, because the beef has no fat to remove, I just cook, chop and sauce - lots of sauce - until it's a nice bbq beef consistency. Pork butts yield about 2/3 meat, 1/3 fat, in comparison, and get no visible sauce, just a soaking of East Carolina after pulling. That must be one heck of a brisket... since its frozen, I'll suggest some test cooks? And let's talk about cooking methods, cuts and expectations from low-n-slow cooking. Doneness We normally talk about "rare" vs "well done" as internal temperatures in the 125-160F range. That only applies to the tender cuts that get tough and dry as you cook them. No reason you can't smoke these cuts to those temps, but they're also good cooked over high heat; it's the doneness that matters more than the method. BBQ uses cuts that start off tough, so they're not very good anywhere in the rare-well done range. They need to be "overdone," cooked so the meat breaks down and connective tissue is rendered. This happens at 195-205F internal temperature. The trick is that most cooking methods do bad things to the outside before you get the inside this hot. Method There are "hot brisket" cooks out there. I can't speak to them. Mine are low-n-slow, 225-250F for 1.5-2 hrs./lb. and there's an expected process the meat undergoes before it's "done." 1) fast cook - about 50 degrees/hour, you'll hit 160F internal in 2-3 hrs. 2) stall - the meat will take hours to rise to 170F, many hours more than you think 3) slow cook - about 10 degrees/hour, you'll hit 200-205F target in 3-4 hrs. 4) rest - slowly cool the meat to 170-140F for serving. Lots of latitude here, usually involves towels and coolers, and service timing. If you plan to refrigerate for later service, I suggest separating a packer brisket into meat slabs while it's still warm and the fat is soft. I also score the raw brisket through the fat into meat. When cooked, it's real easy to trim or remove the fat squares, depending on the service preference. And then there's the question of wrapping, and using foil or butcher paper. I wrap loosely in foil for the slow cook, to capture any fluids, then tightly wrap for the rest. Refrigerate that fluid and you can pull a hockey puck of fat off the top of a cup of Jello you'll want to melt back into the meat. It's the secret of brisket; the meat juices gelatinize so they stay in the meat. Warm it up and it's no longer dry. HAve fun, Frank
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