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CeramicChef

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Everything posted by CeramicChef

  1. "... cremé brûlée princess torches ...". Nice looking pie. Kudos to ya. Why use starters when you have a "... real torch ..."?
  2. @Panchango - beautiful cooks. You're certainly getting the most out of that little cooker. Very nicely done. Kudos!
  3. Welcome to Kamado Guru and welcome to The Addiction.
  4. I always use a drp pan. I clean kamado is a safe kamado. Grease collecting in your kamado is dangerous. That's one way to suffer a serious burn from a flashback. Additionally, grease turns rancid between cooks and produces a foul taste on your cook. A drp pan and a water pan are two entirely different concepts. Hope this helps.
  5. Very nicely done. Thanks for the great pic.
  6. Welcome to Kamado Guru and welcome to The Addiction.
  7. @bcbz71 - there are several things wrong with your cook as you describe above. 1) 200° isn't going to feed the bulldog. You need to get your grate temps up to 225° or better. Anything less than 225° and all you're doing is spitting on a bonfire. 2) lose the water pan. You don't need one when cooking on a kamado. The cooking chamber is moist enough and you most assuredly do not need to add moisture. Water pans are a carry over from drafty cookers like gassers, kettles, stick burners, etc. forget whatever you think you know and let your kamado cook like a kamado. Water pans are useless. 3) learn to control temps on your Akorn before you ruin any more cooks. You don't know what vents settings yield which temps, so all you're doing is running after temps. Forget dome teps. You're not cooking ribs in the dome, you're cooking ribs on the cooking grate. You haven't learned your Akorn one bit ... the fact that you couldn't get to 230 tells me you don't know your vent settings and you're fooling yourself when you state you kow your cooker. 4) as is stated above, forget the 3-2-1 method. First it's meant for competition cooks by guys who really know their cookers. to my mind 3-2-1- produces fall off the bone mush. Ribs really well done have a slight bite and pull to them and this is the way competition ribs are judged. Just because something like 3-2-1 is touted by folks in the competition arena doesn't mean it's appropriate for kamados. Xref the discussion on water pan above. 5) take a Saturday and let how to control your Akorn. You need to just load up the fore box with lump, light 'ER up, and slowly creep up on 225. Your bottom vent is your gross temp control and your top vent is used to fine tune the temp. So your bottom vent will remain unchanged between 200-300 and you'll only open your top vent a bit more to go from225 tp 250, then 265, and finally 300. When you hit those temps, let your Akorn dwell at temp for 30 minutes to make certain you're stabilized. Make not of the vent settings at every temp as these are invariant for your specific Akorn. To move into the 300-400 temp realism, open your bottom vent some more and close down on your top vent. Hit 300, then 325, 350, and 375. Make absolutely certain you take notes on how fast temps climb when changing vent settings. This is the response curve to your changes in vent settings. Finally, open up your bottom vent a bit more and clamp down on your top vent for temps in the 400-500 range. Again, do the exercise in 25 degree increments letting your Akorn dwell at temp for 30 minutes. Unless and until you do this exercise, you don't know your Akorn and you'll be forever ruining cooks and chasing temps. 6) once you have placed a cook on the grill, close the dome and leave it closed. Trust your kamado to do its job and you do yours. Leave the dome lid shut. That's your job. Leave the some shut. You have really no other job but to leave your dome shut. The 3-2-1 method violates the first rule of BBQ cooking ... "if you're looking you ain't cooking.". That rule holds doubly true with your Akorn and rins. Leave your dome shut. 7) if you must cut ribs to get them to fit on your Akorn, cut as close to the small end of the rack as you can. You want to be able to test the doneness of the rack using the bend test. By slicing your rack in the middle you have absolutely no possible way of legitimately testing your rack's doneness. You succinctly state that your ribs weren't up to par and that if you got these ribs in a restaurant, you wouldn't go back. Well do what has been outlined above and don't cook your ribs like you did outlined above. Listen to the advice given to you above else you'll be ruining cooks for a good long while. The Gurus here mean to help you. Take their advice and you'll be feeding your family great cooks for years to come. I wish you well in learning how to control your Akorn, how to let your kamado be a kamado, and in learning how to produce great food on your Akorn.
  8. @ckreef - beautiful 14K post. Congrats on 14K and thanks for all the wonderful cooks you've posted alng the way. Mega-Kudos to you. Thanks!
  9. It's not nice to tease a bunch of Gurus. They just went from hungry to hangry!
  10. Welcome to Kamado Guru and welcome to The Addiction.
  11. Welcome to Kamado Guru and welcome to The Addiction. If you think the KJBJ is big, you should see TheBeast, my Komodo Kamado Big Bad 32. Enjoy your KJ.
  12. Welcome to kamado Guru and welcome to The Addiction.
  13. Welcome to Kamado Guru and welcome to The Addiction. Nice cooks! Kudos to ya.
  14. @Dub - me too! FOGO is really the best lump I've ever burned.
  15. @jackjumper101 - absolutely beautiful. If that tasted half as good as it looked you and Mrs. Jack were in meat heaven. Mega-kudos to ya! Hope all is well out in the hot wild west.
  16. Welcome to Kamado Guru and welcome to The Addiction.
  17. Welcome to Kamado Guru and welcome to The Addiction. Nice cooks. They all look delicious. Kudos.
  18. Welcome to Kamado Guru and welcome to The Addiction. I like the cooks and I like the pics. Kudos to ya!
  19. @Chasdev - so its the fire grate removal that increases air flow as you so cogently state above. Again, removing the grate will indeed increase airflow. The KAB doesn't do one single solitary thing to increase airflow. Howeverm you removing a fire grate will indeed increase airflow. Thats a very old and well known trick. It predates the KAB by decades. Sorry, but once again, your logic and actions lead one to understand that the KAB is useless in increasing airflow. Again, show me the data/refereed papers, or any fluid flow theory to justify your thesis and I'll gladly admit my error. Have a good rest of the weekend. Here's to cold beer, hot cooks, and great memories down there at your house in Austin!
  20. Nice cook. Beautiful steak done just right. Made me hungry. Kudos to ya. There is a TON of science behind the reverse sear. The reason the majority of high end steak houses don't cook using a reverse sear is that they are in a production mode, get the plate on the table ASAP. Get the max number of table turns you can during the 3 hours you've got for the dinner rush. I've owned a restaurant outright and owned parts of others (steakhouse included) and I wouldn't use the reverse sear either. it takes too long to do properly.
  21. @Chasdev - KAB in and of itself doesn't change air flow one little bit. It's you opening the bottom vent more at the end of a long cook that changes the airflow. So you properly state in your first paragraph. Then in the second paragraph you contradict yourself and eviscerate your post logic. You state YOU (not the KAB) have to open the inlet vent in order to maintain temp at the end of a long cook. It's you opening the lower vent and increasing airflow through that vent that does increase flow, NOT the KAB that increases the airflow. If the KAB increased airflow you wouldn't need to open the bottom vent to maintain temps at the end of a long cook. You simply can't have it both ways. That logic in your post doesn't work in the slightest. And yes, I've cooked with a KAB on friends' kamados and they all agree that the KAB does nothing but make cleanup easier. If you can show me any technical data/paper or fluid flow theory that demonstrates me to be wrong, I'll gladly admit my error. Until that happens, we will have to respectfully agree to disagree. Be well and have a safe and happy Fourth of July!
  22. @John Setzler - and the volume of air through the lump pile has not changed one iota! Correct you are. Nice going, John. Now can we all agree that the KAB does nothing to increase airflow in a kamado? The only reason one gets an increase in airflow using a KAB is if you remove the fire grate at the very bottom of the kamado or you get a high flow rate fire grate. The only thing a KAB does is make it easier to get rid of residual ash on charcoal before you add more lump. That's it. Period.
  23. But @John Setzler - as absolutely EVERYONE KNOWS (and has told me many times in many ways) the KAB increases airflow through their kamados. Correct me if I'm wrong, but more airflow (actually O2) equates to more combustion which produces more heat which results in higher temps. I'm just quoting the received wisdom that is proffered by so many KAB users here. How's that for helping the discussion along?
  24. Uh ... Not really. High winds = tornados in this part of the world. What you think of as high winds are nothing more than breezes around here. And I have cooked during many a tornado warning here in Central OK. I remember cooking with a buddy up in north Edmond. The tornado passed aout 1/4 mile north of our location. It was so close we were in the fraidy hole watching it. We have the best severe weather forecasting in the world here in Central OK aka Tornado Alley.
  25. @HarryLeg - forget wrapping your heat deflector. You need a drip pan resting on the deflector to catch the grease. The most dangerous thing in the world is grease collecting in the bottom of your kamado. Think fire or flashback. Grease will get on your unburned lump creating an incredibly dense and acrid smoke permeating your next cook. Just do yourself a HUGE favor and get yourself some drip pans made from heavy aluminum foil. Source these at Wally World. They may be known as steam table pans. There are two sizes.
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