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pmillen

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Everything posted by pmillen

  1. I may try a chimney (or less) of lump, dump it on top of the old lump and put fresh lump on top. Like many of you, I'm usually not in a hurry.
  2. It would be cool if they would stock all of their locations. There's one near me in Omaha. BTW, I sold Fred B. Scheel a Corvette when I was a kid. That was when Scheel's Sporting Goods was just a corner of Scheel's Hardware on Broadway, in Fargo, and he was running it after Fred M.
  3. China has more than half of the world’s hogs. They’re the primary livestock there. (Think about that—they have more hogs than the rest of the world combined.) African swine fever recently killed half of China’s hogs, ¼th of the world’s supply. Diseases move rapidly around the globe. North American pork producers are trying to prepare for the swine fever’s arrival. Let’s hope that the spread is stopped. BTW, China is flooded with counterfeit African swine fever vaccine. Some people don’t care about the consequences.
  4. I'm usually not in a fire-starting rush. I swipe a few of Marcia's cotton balls, soak them in alcohol and store them in a small jar. A couple get the fire going at negligible cost.
  5. Interesting arguments. Thanks for taking the time to compose your reply. My reaction is mixed. I’ll give you some points—but not all. Nevertheless, we might have fun in a peer review.
  6. pmillen

    Pellet Joe

    I guess that it could be sold as a grill with a wood fire and not have a smoker intent. That might explain the simple controller.
  7. pmillen

    Pellet Joe

    Kamados are extremely efficient once the heavy ceramic is at temperature. As a result, the Pellet Joe may not burn many pellets. That may reduce the smoke taste even lower than do some pellet pits and it might even create a problem with flame-outs if the controller drops very few pellets in an attempt to stay at the set temperature. Pellet pits need to have a few pellets dropped periodically to keep a small fire going, like a pilot light. Neither the Black Olive nor the Icon seemed to be highly regarded by either pellet grill or kamado owners.
  8. Please tell me why would he would want a water pan in his Kamado Joe. Water never gets above 100°C so it seems to me that he'd have a cold spot that would be sucking up heat energy for no good reason. It would only cause the controller to call for more heat. What am I missing?
  9. I did my test cook last night. Your suggestions payed off. I think I learned enough to get me through. The 375° fire was controlled by a stoker with a 5CFM blower. It was spread as wide as possible to make the temperature consistent across the 24-inch grate. I preheated the Big Joe for a half hour and the grates for about 15-minutes. The hot ceramic made for rapid temperature recovery when opening the lid to flip and add cheese. Four minutes per side cooked them through (no pink) with nice grill marks (not important on a burger). The cheese didn’t melt quite enough at 1½ minutes. I’ll try 1¾ minutes for the actual cook. Thanks for the help. I won’t need the Prozac.
  10. The cold food drops the reading from the pit probe because the heat energy in the air next to the food has moved to the food. It's that air, the air next to the food, that cooks the food. So I think the controller kicks the heat up a bit, and rightfully so. People have made strong arguments on other subjects that have caused me to change my mind. In this instance, your argument on this subject, didn't. But I've read plenty of your posts and have come to respect your opinions. I'll listen politely and attentively if you offer additional thoughts. You may, yet, convince me. Huh? Standard Operating Procedure comes to mind, but that doesn't seem to fit.
  11. I normally grill one hamburger each for Marcia and me on a small hibachi. They’re ¼-pounders, ½-inch thick and 4¼-inches across. On that little grill they’re done at four minutes per side. I don’t bother to take any fire or meat internal temperatures. But I’ll have to use my Kamado Joe Big Joe to cook the same burgers for 14 people. This will be my first attempt at cooking that many hamburgers and none of my experience applies. So…what are your recommendations? ● How large should the fire be? ● How should I set up the Big Joe? (I’d prefer to not use the heat deflectors, but I’ll listen to your advice.) ● Lid open or closed? ● When should I put the cheese on top to melt it a bit? ● Anything else I should consider? Thanks for the help. I know it’s a page one cook, but I’m not comfortable. I’ll probably do a test run before the big day. BTW, they’d be smashburgers if I had a griddle. I can cook them.
  12. It’s the hot air in my Kamado that cooks my food. So, in most circumstances, I want to know the temperature of the air that is doing the cooking—the air closest to the food. I’m not interested in the air below the food, roiling off of the coals. Nor am I interested in the temperature of the air that’s about to go out the chimney. Consequently, I place my pit temperature probes as close to the food as possible. Sure, that air is cooled somewhat by the cooler food, but it’s that air that’s doing the cooking—The air's cooled by the food because the heat is transferring from the air to the cooler food. The two are moving toward the same temperature (thermal equilibrium). But when John Setzler, in his video, tells me to cook a Boston Butt at 300°, I see that he’s using the Kamado Joe dome thermometer. It makes sense, then, for me to measure the air temperature at the same location, in the dome. I’m not very bright, so I’m probably overlooking something, but I don’t see why anyone would do anything differently.
  13. The weight of the kamado, the table, the accessories stored inside, the charcoal bags, the other furniture and a few 175 lb. guests ... are you approaching the tipping point?
  14. Seems to me that they'll fit any kamado or kettle with a little work with a cut-off wheel.
  15. I only use it on beef, any cut, roast, brisket, steaks… But I know that many others love it on fish, chicken, pork,, venison, shrimp, and pheasant. Marty and Tanya Owens can tell you more.
  16. Thank the Lord. I'm ordering before you sell out again. I may order a three or four cases before the hoarders get it all.
  17. I guess so. It's not cast or forged. Apparently not, based on the preceding replies. My only experience with stainless sheet metal was when I was in high school trying to make a stainless steel firewall for a '33 Ford coupe. Based on the comments here, I can see my mistakes; not enough pressure, no cutting oil and drill speed too high.
  18. 1. I suspect that the bold font sentence should read, "I have had to keep my bottom vent more open than when not using the bottom plate. 2. It doesn't seem logical but I can't dispute Family_cook's observed results. 3. The test results may validate the observations.
  19. FWIW, on my Big Joe I use a stoker with the controller probe at grate level, close to the food (sometimes on a toothpick stuck into the food). The stoker thermometer and the dome thermometer track. It may be due to the stoker’s convection oven-like air movement. I understand that the cool food is cooling the temperature probe. That’s because it’s cooling the air surrounding the food. But it’s exactly that air temperature that I want to control, not the air in the chimney. BTW, most temperature differences or fluctuations don’t concern me. The food’s internal temperature tells me when it’s done. I'm really only interested in close temperature control as a way to estimate completion times in order to coordinate side dishes.
  20. Marcia and I don't care for oversmoked food either—sometimes it causes me to burp smoke for hours. But chicken hasn't done that. In fact we prefer to allow the rendered fat to drip. See– If you read it to the end you'll see that opinion is divided. It's apparently a difference in preferences or set-ups.
  21. So—smoking wood added and juices dripping directly on the coals? I regularly let chicken drip on the coals in my drum smoker and kamado. I think it adds a better flavor but I've read that it disgusts some people. IDK if there's some difference in their set-ups or if it's just a matter of taste. I'm assuming that you shut the lid and ran at about 450°F.
  22. How well did it work for you? Do you have a photo of the set-up? I'm curious about D&C use, drip pan, coals piled to one side, that sort of thing.
  23. For one spatchcocked chicken that serves two people. The recipe is for enough sauce to marinate and baste two servings, so multiply it by the number of servings (½ chicken per person) you are preparing. INGREDIENTS 1 fryer chicken per person two people Marinade ½ cup soy sauce ½ cup ketchup ¼ cup chicken broth ¼ cup pineapple juice (optional) 4 Tbsp Worcestershire sauce 2 Tbsp fresh ginger minced and smashed to form paste that emulsifies 2 Tbsp garlic minced and smashed to form paste that emulsifies 2 tsp dry Chinese-style mustard 4 tsp lime juice DIRECTIONS Huli-Huli is a Hawaiian phrase that roughly translates to “turn-turn.” This recipe is great for just about any grill and will work very well for those who like rotisserie cooking. Some cooks insist that every time they grill chicken, especially whole or half chickens, they brine it for at least 24 hours. If you desire to do this – I say have at it. Sometimes I don’t know what I’m going to grill for dinner at night until I see what’s available in the grocery store meat counter at 5 o’clock, so to brine or marinate overnight is not always an option. This is a recipe that you can cook without a long marinate. You can make it up in about 15 minutes and serve in under an hour or marinate overnight and cook the next day. Preparation 1. Mix all marinade ingredients in a non-reactive container and divide in half. 2. Place chicken in plastic bag and add marinade, seal and place in refrigerator for 3 hours or up to overnight. 3. Remove from marinade and pat dry, discard used marinade. Cook 4. Preheat grill to Medium High (350F – 450°F) and make sure the grates are CLEAN. 5. Warm the reserved sauce on a side burner or warming rack. 6. Place the chicken, skin-side up, on grates to allow the bones to heat up the core for a few minutes then turn it and place it on a new section of the grates to sear the skin. 7. After the chicken skin has seared, turn the bird over and baste it with sauce, allowing it to glaze a bit before turning again. 8. Turn it about every 5 minutes, basting it with sauce each time. 9. Remove the chicken from the grill upon reaching the internal temperature of 160°F (instant read thermometer placed in the center of the breast or thickest portion of the meat on thigh – away from bone) and place it on a clean warm plate. 10. Baste it once more and cover it with aluminum foil and let it stand for at least 10 minutes – allowing for the internal temp of the chicken to rise approximately 10 degrees and continue cooking to your desired internal temperature. NOTE: Use a meat thermometer while cooking to check for doneness – 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts. ROTISSERIE: This recipe can be used in preparing a whole chicken on the rotisserie. Use the guidelines for heat settings that are appropriate to your grill, basting about every 5 minutes with sauce.
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