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KamadoChris

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  • Location:
    Southern Ontario, Canada
  • Grill
    Pit Boss

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  1. Looks great, perfect colour. I do a lot of cheese but have always done it in my electric smoker with mailbox mod and A-MAZE-N pellet tray. I've been wanting to try it in the Kamado just to say I did. Two hours is lots of smoke, that's how long I do too, and you are right give it at least 3 weeks, more is better. If it tastes like licking an ash tray, age it out longer and it will mellow. I just last week opened up a package of Gouda I smoked November 2017, no signs of mold and was well aged, nice and sharp! Sliced it up and put on venison burgers it was fantastic. One thing to make sure you do is leave the cheeses out to let any condensation dry out before sealing up, and you won't have any soggy cheese sweat problems later on. Leaves a lovely smoke aroma in the house too, better than my wife's smelly candles I found as long as you could stay under 90 degrees there was generally no melt or texture problems with the cheese. What temp did yours get up to after two hours? I would imagine you could put your heat deflectors or pizza stones in the fridge for awhile and that would help soak up any stray heat from the tube, but those don't make too much heat anyways.
  2. Galvanizing begins to create fumes at around 390F, I wouldn't risk using it. If you want to keep costs down I would imagine a sheet of mild steel would be your cheapest and easiest to work with option. It needs paint afterwards or it will quickly rust. Do the legs just bolt on? Or need to be welded? Unless you have access to a shear and brake, could be a bit of a tricky project but could be done, might cost you more than 20$ but any metal fab shop could cut and bend what are looking for in no time, and you just need to rivet or screw it on. I would seal it with a high temp rtv gasket maker in between the lip and cabinet, not a bead on the outside.
  3. Teak is naturally a silica dense wood, and teak is well known for being hard on steel blades. It easily dulls planer blades and the like, have you noticed it dulling your knives any faster? But it is hard and naturally oily/water resistant so I could see the tradeoffs might be worth it.
  4. @GLOCKer just take a sharp fillet knife and carve the bones off prior to cooking. When bone-in PR goes on sale here usually 4.99/lb I buy up 20 pounds at a time and cut them into ribeye steaks. Can’t buy even lesser quality steak for that price. The bones come off and when I collect enough they all get smoked for a nice treat. Fat trimmings get fed to the birds which love the little treat as well. Nothing goes to waste. I am smoking a 6 pound PR for Christmas tomorrow, which I trimmed off bones and saved for later. It’s been in the fridge wrapped in cheesecloth for the past 5 days to dry age, will be trimming and seasoning it tonight for cooking tomorrow. Last time I did a PR cook I used John Setzlers method and results were fabulous. Good luck!
  5. Mora Companion in carbon steel. For a 20$ knife that thing cuts. And so easy to sharpen with the Scandi grind.
  6. It tastes like a steak with a firmer texture, but tender if not overcooked. Med-rare max!
  7. My buddy shot a beautiful big buck with his bow last Friday, I got the call to come help field dress and drag it outand he gave me the the heart for my efforts. I butterflied it out, seasoned well and seared it on hot cast iron in butter and garlic, nice and rare. Done up this way almost anyone would just think it’s a nice steak cut. My two young boys just love the heart like I do. My 7 yr old before starting to eat asked, “dad, which body part is this?” I said it’s the heart, and he said oh good and dug right in!
  8. It looks really oxidized so I would try to give it a really good scrubbing with a stiff bristle brush and maybe use some TSP cleaner before paint to degrease and clean very well. You will then want to use an engine enamel paint or other high-heat paint. You likely won't want to bring it up to very high temps anyways so the engine enamel would work well I would imagine. I would think if you search the web there are plenty of restoration tutorials out there on these old kamados. As far as the cracked grate, any photos of what you mean? Are you talking about a cast iron bottom grate? Nothing out of a tube will stick that back together. The only thing i might think of could be possibly brazing it, but then again it is likely possible that it would get hot enough in the coal bed to re-melt the brazing. I'm sure you can source a replacement from another brand that would fit, replacement is your best option.
  9. While I don't really eat lamb, I cook bone in venison shanks where they literally melt off the bone, I would assume you could get something similar with lamb shanks. All that cartilage and collagen in the shanks breaks down into something amazing. Low and slow for sure, I just cooked a couple whole rear venison shanks in the kamado. You definitely need to braise it slowly. I seared them all over in a dutch oven then deglazed the pot with beer and chicken stock, then into the kamado at 230*, uncovered with some light cherry smoke for an hour, and then covered for the remainder, went about 6 hours total until they are fork tender and pull easily off the bone and sinews. My favorite cut, I'm sure you can do something similar with the lamb.
  10. Looks terrific, I bake a couple ciabatta loaves almost weekly, once you start its not very diet friendly but nothing else quite compares to fresh bread off the kamado!
  11. You likely got your fire too big on startup. Try lighting 1 spot in centre and close it down sooner, just creeping up on your target temp. I like to take an hour to make sure my temps are stable and develop the fire especially with a fresh load of lump. The diff between 260 and 280 on a pork shoulder is insignificant however.
  12. I have read between 5-15% is about the best for well seasoned hardwood? Have never measured the moisture content of the wood I use so no real comparison but it’s pretty old and dry oak I use mostly. Maple does have a tendency to burn a little quicker. What was the oven temp to dry it that fast? Do you think it’s that dry to the centre maybe split one and check the middle? I would probably just leave them outside in the rain and humidity for awhile and let them equalize again.
  13. That pork belly looks already cured? I have not seen a burnt end recipe that uses bacon but it might be interesting!
  14. I have always first dissolved my salt in the warm water and then put in the yeast, let it sit for about 30 seconds then mix it and dump it in the flour. Have not had a problem and dough has always risen beautifully. I always get a nice relaxed dough like his with this, never springy and tight. I think you are possibly kneading it too long and over developing the gluten? I had started with a 70% hydration at first and had trouble with the dough sticking to the peel and trouble with it being too loose and difficult to work with, as it was too easy to stretch it out thin and tear, but I found just reducing that 2% water made a big difference and much easier to work with. This is my mix, at 550-600F stone temp and about 6-8 minutes cook time: 00 Flour : 500g (100%) 340g Water (68%) 10g salt (2%) 1.5g instant yeast (.3%)
  15. I am by no means an expert but I follow Forkish's methods, he has some great video tutorials on mixing and kneading his dough which i found on here before I started pizzas. There is about a total of 5 minutes of working the dough in his 24-48 hour recipe which I use with great results. I like the longer fermentation up to 48 hours and use a 68% hydration dough as I cook a bit cooler than you around 550-600.
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