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Everything posted by pmillen

  1. Like many purchases, for IR thermometers you can, at least somewhat, equate price and quality. A quality IR thermometer will have emissivity adjustment and a way to ensure that users are not including an unintended area in the temperature measurement. CDN makes what I think is the perfect unit. Target area outlined by 8 laser dots Emissivity adjustment Stainless steel probe for checking internal temperature http://cdnmeasurement.com/product/intp662-proaccurate-infrared-gun-thermocouple-thermometer/
  2. It's good to have you here, Mark. Hopefully, you'll soon have opportunities to fire-up your new kamado. Please post the recipes and photographs and help me get a new mental image when I think of Scottish food.
  3. ≈30% off. It's not an unheard of discount. It might be a seasonal close-out, or a product they are not going to carry.
  4. That's where I shake out. I don't have one but I use a Fireboard controller that moves the heat around in my KJ/BJ so I don't have a heat distribution problem to solve. As John Setzler writes, "Buy a Temperature Control System for your Kamado. It's worth the investment."
  5. @Boomer, it's been about 60 days since you last commented on this. Are you still drinking the celery juice? Anything new to report?
  6. @James., is yours like the one @jtemple pictures (and mine)?
  7. A cartoon by David Sipress in The New Yorker Magazine.
  8. Ingredients 1 New York Striploin ~1 Cup of beef rub, your choice (I used Pappy’s Prime Rib Rub) ~½ Cup of Worcestershire sauce (you’ll need enough to make a paste of a consistency that you like) Directions Trim all of the fat and silverskin from the loin so that the rub will reach the meat. Mix the rub and Worcestershire sauce to a paste consistency that easily spreads and adheres to the loin. Liberally apply the rub paste to the loin’s top, bottom and sides. Wrap the loin in plastic wrap and put it in the refrigerator overnight.
  9. pmillen

    NO Teflon!!

    That’s probably the heart of the issue. Significancy varies by person. For me, the question is, “How many non-lethal doses of any poison am I willing to consume?” Since I don’t know if the harmful effect is cumulative, I say, “None.” The city I live in puts chlorine in the water to prevent germs from living in the water pipes while the water is on its way to my house. But chlorine is a poison, so we’re unwilling to consume it in ongoing non-lethal doses. Consequently, just before we consume the water, we remove the chlorine. Many of my neighbors and friends consume
  10. I bought my fan for use with the original Fireboard from Auber Instruments, Inc. I ordered the adapter plate for the X-Large Big Green Egg. It fits my KJ 2, Big Joe fine.
  11. Consider doubling the gravy recipe. I wished for more the last two times I cooked it.
  12. 25 Jealous Devil Maxxx briquettes weigh 2 lbs. 12.30 oz. (44.30 oz.). That’s 1.77 oz. per briquette. 50 Kingsford Original briquettes weigh 2 lbs. 8.20 oz. (40.20 oz). That’s 0.80 oz. per briquette. The Jealous Devil Maxxx briquettes are 119% heavier than the Kingsford Original briquettes. 40.2 oz. of Kingsford Original briquettes burned and left 8.1 oz. of ash (20%). 44.3 oz. of Jealous Devil Maxxx briquettes burned and left 6.0 oz. of ash (14%). There’s not much difference by weight. I should have measured the ash volume, but th
  13. ~225° should be ~225°, irrespective of the smoker. Have you– verified the thermometers in both devices taken the temperature in the same locations (i.e., grate vs. dome) Are there any other possible differences?
  14. Good idea. The only Kingsford I have on hand is Original (bought for this comparison). I'll probably end up doing the Original burn this weekend and adding the Hardwood or Pro Comp later. I chose Kingsford Original for testing because the original Masterbuilt introductory video showed them loading the 560 hopper with it and my focus is performance in my 1050. But there are better briquette choices, per your suggestion.
  15. How about this for part of this analysis?– I count out 20 briquettes of each and weigh them to ascertain the size difference I weigh out the same amount of Kingsford Original and Jealous Devil Maxxx briquettes, maybe a half pound of each I burn them in a chimney, capture and weigh the ash Thoughts? Suggestions?
  16. My problem has been that after they've burned for a while there isn't much charcoal left to ignite, only the nonflammable filler/binder. That's why briquettes make more ash. I'm not doing something right.
  17. If I'm following a recipe where the poster gives the temperature measured at the dome thermometer I'll use my dome thermometer for that cook. If the recommended temperature doesn't specify "at the dome" then I assume that it's grate temperature. There was quite a discussion on your exact subject in this thread– You'll discover that the search function is your friend as you get familiar with this site.
  18. Yes, it'll collect a lot of ash, but I put smoke wood chunks in it. Deep ash tends to impede the smoke wood chunk burning.
  19. This isn't a complete product review...yet. I haven't burned any of these but I will soon and will add to this thread. Hopefully other users will also add their thoughts. I'm sometimes annoyed at lump charcoal because of either the– small shards that pack too tight or fall unburned into my Masterbuilt 1050's ash bin huge chunks that sometimes reduce the heat produced Briquettes don't usually work out for me because they– make more ash than I want usually can't be relit after snuffing Jealous Devil introduced a line of extra large briquettes.
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