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About pmillen

  • Birthday 11/11/1941

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  • Location:
    Omaha, NE
  • Grill
    Kamado Joe

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  1. If you want to measure the temperature that the meat is sitting at, put a toothpick in the meat and clip the probe to the toothpick.
  2. I suppose that you've checked the ThermPro for accuracy (in boiling water). Next, since thermometers in different locations will likely register different temperatures, figure out a way to position the ThermPro near the Vision's thermometer probe. See if they match. Then, decide if you care about any variation or if you want to mentally adjust the Vision’s reading. The rate at which a hunk of meat cooks and the effects of varying temperatures is a function of a thermodynamics measurement called Specific Heat. The Specific Heat measurement is the amount of heat required to raise the temperature of one gram of a substance one degree Centigrade (1.8°F). The specific heat of meat is such that it takes a lot of heat to raise one gram 1.8°F. When you are BBQing you're dealing with a lot of grams. A 14-pound brisket is 6,350 grams. So, if a pit's temperature is 40°F higher than you think it is, it still won’t create as significant an increase in the rate at which the meat cooks as many pitmasters believe. Think about this—have you ever seen a recipe that tells you to cook something– • at a temperature that isn't a 25°F increment? If a few degrees of temperature were as important as some of us think, wouldn't we see, at least once in a while, an instruction to bake something at 316°F rather than 300° or 325°? • for a period that isn't a quarter-hour increment? Bake for an hour and 22 minutes will always be rounded. We'll all try to carefully follow our smoking recipes, but we don't need to agonize over relatively unimportant details like a few degrees of temperature or a few minutes.
  3. Some BBQers say they prefer bark on their wood. I don't notice any difference but I probably don't have finely tuned taste buds.
  4. Dissolve some boric acid crystals in the alcohol. It'll burn green. Kinda interesting.
  5. I have a fairly good handle on the term’s meaning in mathematics (curves) and language (overemphasized truth), but I don’t understand its use to describe the diffuser. Is some portion of it hyperbolic in shape?
  6. This topic is as interesting to me as the kamado topics. You folks are contributing to my education—each one, starting with philpom's first post.
  7. Hmmm. I’m thinking that the providers of that “free” content intended to sell it. So, isn’t it stealing to intercept their signal without paying? Or am I unaware of something?
  8. I don't watch much network TV. I subscribe to my CATV providers full list, HULU and Netflix. I think they're all three worth it. Netflix just went up $1 and HULU just went down $1. I'll be interested to see what the Disney and Apple services offer. I suspect that I'll drop something if I add anything.
  9. I almost always get half of the current retail price when I list things on CL. I'd list it at $1,150. I wouldn't say OBO, that just encourages people to lowball. People will negotiate with you as long as you don't indicate that you're not willing to. Some sellers set ethics aside and use another email address to send themselves offers that are higher than the highest. They forward that bogus offer to the highest bidders and tell them that they don't want to sell to this person who needs help with the delivery or something... You get where I'm going.
  10. BTW, I'm guessing that you play keyboards and sing.
  11. I can learn a lot from you! If you haven't done so, please consider posting that recipe along with the photograph again.
  12. My comment wasn’t intended to be completely serious but there’s an element of truth there. The fan-generated air movement is obvious because the smoke exits differently when the fan is blowing. Sometimes it pulses and the Kamado Joe puffs like smoke signals. I use a Rocks’ Stoker but it’s manufacturer discontinued. There are several newer models available– CyberQ iKAMAND BBQube TempMaster Pro FireBoard Flame Boss There are probably others. These are the ones that I immediately recall. I don't use the stoker because I think temperature control is super important relative to BBQ food quality. I use it to control temperatures so I have a better idea of when the cook will be done, which makes it easier to schedule dinner and ensure that the side dishes are done simultaneously. I never thought much about convection/air movement in a kamado until Kamado Joe introduced the SLōROLLER.
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