pmillen

Don't blindly accept this as being accurate or truthful. It's what I call web s h * t.

Thanks! That did it.

There is not. if you have some questions about how to do something I'll be happy to try to answer them. Well, yes, there is something that I would find helpful. Please tell me what I'm doing wrong. This is a screen shot from my iMac, it's the opening page that I prefer. This is a screen shot from my MacBook Pro. I can't figure out how to make the configuration match my iMac's opening screen. So...How do I do that?

Dang! I wazunt dun shopin wen I droptit

People seem to want a cover that comes down almost to the ground. I don't understand why, there's nothing down that low to protect. I had to shorten one of my covers when it provided a "ladder" for mice to get inside the pit. I finally solved the mice problem by getting rid of their food source, a bird feeder.

Yeah. I understand.

I'm sorry, John, I'm not following you. First you write... Then you write... So, are the low/slow 190° cooks amazing and the others are not quite amazing? So, you can tell a difference?

It seems to me that the first firebox wouldn’t have fit if that were the case.

I'm guessing that you have the wrong firebox. I'm also guessing that you didn't buy it your KJ from a local dealer. My third guess...it's either for another KJ or a newer vintage made a firebox change from yours.

Yep. That's what I use. I have nickel plated cast iron pans that shine like a new penny nickel when I clean them with the creamy Barkeeper's friend.

There's very little blood left in slaughtered beef, if any at all. The red liquid she see is water carrying myoglobin protein, it's not blood. The iron in myoglobin turns red when its exposed to air and it oxidizes.

This, I believe, is the greatest downside to pellet grills (I still cook on my PG500 that I've had since 2012). You may want to read this post that generated a bit of discussion–

Thanks for taking the time … to offer your thoughts, @acr. I’m sorry that I didn’t make myself clear when I asked if I should be waiting an hour for the BJ ceramic to heat up. I was addressing @Chris Topher's Statement that waiting for the soapstone to heat isn’t an extra delay because “one would normally heat soak for about an hour anyway.” I wasn’t commenting on soapstone’s thermal mass—slow to heat, slow to cool.

Help me understand what you mean by this. When the lid thermometer reaches my desired temperature, should I be waiting an hour for the BJ ceramic to heat to same?

Good info for me, here. I have the same debate. Based on the preceding, I lean toward the soapstone, but an hour to heat it properly? Geez!

The Yoder is an excellent unit. Owners need to be aware that it takes a lot of pellet burning to get all that "substantial" metal up to temperature. Downside: Their reputation for high pellet use. Upside: They don't have a significant temperature drop when opening for basting and such. (If you're lookin' you're still cooking'.)

I'm no longer a fan of the reverse sear. I'm back to my original method of searing first. Here's one of John Setzler's excellent videos on the subject. You can't go wrong if you follow this.

It's not just the newer pellet units with this configuration. I first became aware of the Cookshack Fast Eddy PG500/1000s in 2012. That design is what attracted me. IDK when they started building them but the configuration isn't particularly new. It has been uncommon.

How hot? I often cook chicken at 425-450°F for crispy skin.

Yahtzee!

You used that red sled to drag your kamado over the snow? It appears to be a very nice setting. A fantastic looking steak. Did you add smoke wood to the charcoal?

@moloch16, is that enough marinade for a spatchcocked six-pound chicken? Do you just rub it on the bird and put the bird in a bag? How long do you marinate it? How frequently do you baste?

True. My household would be categorized as a light user. It will probably outlast me. @John Setzler, on the other hand, is probably a heavy user, but not commercial user level. He has a two-year warranty. I'll be watching the longevity.

That Pepper Stout Beef recipe was first posted by Larry Wolfe on the Weber Forum (charcoal) many years ago. It has been re-posted on probably every board since (sometimes with minor variations). Anyone who hasn't tried it...should. It's still available on his blog, The Wolfe Pit.

Try pulling it and making tacos or spicing it up a bit with stewed peppers and such and making a sandwich on a Kaiser bun. Do a search on pepper stout beef (Larry Wolfe's recipe) for hints on jazzing up that leftover beef for sandwiches. Or just slice it thin for luncheon meat sandwiches.