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Everything posted by pmillen

  1. A biologist told me that deer aren't naturally nocturnal (as I think of them). She said that hunting pressure has made them change their habits, but in places where there's no hunting, like the USAF Academy grounds, they're active during daylight hours.
  2. I felt the need to replace my old Rock’s Stoker with a Fireboard. The Fireboard probe seals are much larger that the Rocks Stoker’s so I’ll need to drill out the front corner holes a bit larger. My plan is to open the holes as little as possible and thread the probes from the inside out. That’s inconvenient but it appears to be a better solution than drilling the holes out large enough to accommodate the Fireboard’s huge food probe connector.
  3. I hunted muleys in western North Dakota many years. It was rare to see them during the day. If I did, it was because something flushed them from their cedar hiding places. It was impossible to approach their beds without alerting them.
  4. This photograph is from the Owners’ Manual. I added the labels. Temperature setting isn’t explained in the manual. The setpoint dial has some temperature numbers on it. I put my desired temperature at the 12 O’clock position, check it with a leave-in thermometer and adjust. EDIT: I didn't see that John had already replied. I can't figure out how to delete this post.
  5. About 175°F is as low as I can get. 325°F is about as hot as I can get it. That grate on top of the firebox is the searing grate for pre- or post-smoke searing. From the Owners’ Manual, page 8: “PRO-TIP: USE THE FIREBOX LID. IT IMPROVES FLAVOR AND BARK AND REDUCES SPARKING AND FUEL CONSUMPTION”
  6. I had to drill out the corner holes with a ¼-inch bit. It just barely removed material, so I don’t think it affected the air flow. EDIT: I first ran my probes down the firebox hole into the cabinet and out the louvers in the rear. The front corners are cooler for the cables.
  7. I have some more information on this prime rib cook. The KBQ’s temperature adjustment is a bit vague. So, I monitored the cook with my Rock’s Stoker. The temperature was easy to settle in at almost exactly my target 250°F and varied by only ±2° (4° from peaks to valleys). I’m not at all troubled by larger temperature swings, as long as the average temperature stays close to my setpoint. So, this was surprising performance.
  8. I had the bottom poppet valve open all the way (re-burned, cleaned, smoke) and the top valve closed (untreated, stronger smoke). I don't recall how long it cooked but the smoke flavor was a bit lighter than I prefer. I used 9 oak ½ splits (splits cut to half-lengths) and 3 cherry. I have two ways to add smoke flavor (1) use stronger wood or (2) open the top poppet valve a bit. I don’t want to misrepresent myself. I don’t care for strong smoke flavor (the kind that I burp for a few hours) and I avoid creosote. But I want to add a bit more smoke flavor, so I’ll proceed with caution in small steps. As an aside, my poppet valves appear to move on their own. Binder clips will pin them in place.
  9. I followed your prime rib process (see below) but smoke-roasted it in my KBQ a few weeks ago. It was excellent and will improve as I learn to adjust the amount of smoke flavor. I will be smoke-roasting two bone-in pork loins for a dinner party in three days. I hope to post a synopsis in the Pork Recipes section.
  10. To close this out...I used my new Karubque C-60 (KBQ) to roast a 19 lb. prime rib roast. I followed the John Setzler method that KJTerp recommended above. It was to everyone's liking. I think that the next time I do it I'll give the meat a bit more smoke flavor which is easy to do with the KBQ. However, I need to be cautious about adding more smoke because after standing in the smoke for a few hours I become desensitized to it and don't notice the smoke flavor to the same extent as my guests do. I was told that taking a shower and changing clothes while the meat is resting helps to return the pitmaster to smoke-taste normalcy.
  11. A great cook! How did you capture the drippings for the gravy? Can you see your way clear to publish it in recipe format in the Beef Recipes section? Minneapolis Marriott Hotel...Rosewood Room...Steak Diane...Romantic dinners for Marcia & me. With enough information, I may try to surprise her.
  12. Oh, don't give up on the Akorn. It's a good little unit and there are a lot of owners on this site that can give you first-hand advice. Who knows? Maybe there's one near you that will invite you over for a quick demonstration. Thinking of demontstrations...perhaps your dealer can fire one up and coach you a bit.
  13. On another web site, JavaJoe posted this variation on Steven Raichle's recipe. I copied it for my use. The photographs are also JavaJoe's. This is our favorite mac and cheese recipe. Ingredients 2 Red bell peppers 2 Poblano peppers 4 jalapeno peppers 1 Large red onion 2 Cups corn (one ear or more) 1 Tablespoon crushed garlic 4 Pats butter 3 Cups half and half 2 Cups (uncooked) elbow macaroni 3 Cups Kraft Velveeta cheese Breadcrumbs Instructions 1. Cook the macaroni per the manufactures instructions (7 or 8 minutes) 2. Lightly oil the vegetables and flash sear them 3. Remove seeds and veins from the peppers 4. Dice the seared vegetables 5. Mix vegetables, garlic, 2 pats of butter, half and half, cooked macaroni and cheese in a large oiled cast iron skillet on the stove 6. Simmer until smooth 7. Sprinkle breadcrumbs until the top is covered to make a crust 8. Drizzle with 2 pats of melted butter 9. Cook in cast iron skillet at 450°F for 45 to 60 minutes (or your preferred temperature and time) Done. You can improve on this recipe by replacing the Velveeta with your own smoked gouda cheese sauce. Search on the thread title Melting Salts for Melting Hard Cheese for instructions.
  14. I've only cooked on it once—I followed your prime rib roast recipe. It made rather light smoke flavor using 9 oak and 3 cherry splits over a 4½ hour cook. I can adjust that by allowing more smoke in the cooking chamber and selecting different wood.
  15. BUMP! I didn't buy an offset because of the long learning curve. I bought a Karubecue. There are a few owners here. I'll post some recipes as I cook.
  16. It’s been many years since I worked cutting beef at my father’s tutelage (he was the butcher, I was the lackey) but I, too, always thought of them as the same. Then I saw them stacked side by side with differing labels. The meat counter guy used a lot of words to say that they’re different. Then I found this… https://www.reference.com/food/difference-between-rib-eye-roast-prime-rib-9d7eefddd6ece1a5 Still, it's all the same to me, too.
  17. We’re having a dinner party in a few days. I’m asking for help in selecting a cut of meat and the companion recipe. I’d like to serve smoke-roasted beef, preferably a Beef Tenderloin, a Ribeye Roast, a New York Strip Loin Roast or a Prime Rib Roast. Please offer up your favorite recipe– Would you trim the fat to expose more meat to the rub? What rub do you recommend? Dry brine it in the refrigerator? Smoke wood choice? Would you sear it? (I have switched from reverse sear back to searing first or just not searing.) What pit temperature do you recommend? And any other important information. I know it’s bold of me to ask so much and an imposition on you to comply, but I’d kinda’ like to make this cook a winner and I don’t see another way, given the short timeline for trials. NOTE: I couldn’t figure out the best location for this post. I won’t be troubled if a Moderator moves it.
  18. Welcome aboard. I'm looking forward to your contributions. I'm neither an intuitive nor inventive cook but I can follow a well-written recipe. (I need S×S instructions.)
  19. pmillen

    Lifting BigJoe2

    IDK if that's advisable. I think my unpacking instructions specifically warned against it. I assumed that the strap isn't designed to hold that weight and might slip.
  20. pmillen

    Lifting BigJoe2

    You probably don't have time to build one of the Kamado chariots that tjv (a member here) posted in his video - Maybe you can rent a flower pot lifter.
  21. I may like this unit a lot. I hope to find an unbiased review.
  22. Please report back with your thoughts. I'm surprised that more people aren't making their own.
  23. How hot were the coals? Lid open the whole time? Any other important instructions? I'm going to take a run at this. Thanks for turning me on to it.
  24. I've been using the Rock's Stoker for years on a drum and about a year on my kamado. It's manufacturer discontinued. I've not used any others but I read about all of them. If I had to buy one today, I'd buy the FireBoard.
  25. I read, "A cack on the inside" to mean in the fire box, which may not be significant. If you buy it, be sure to insist they include the bellows.
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