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KamadoChris

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About KamadoChris

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  • Location:
    Southern Ontario, Canada
  • Grill
    Pit Boss

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  1. 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!
  2. 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.
  3. 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.
  4. That pork belly looks already cured? I have not seen a burnt end recipe that uses bacon but it might be interesting!
  5. 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%)
  6. 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.
  7. 1. - If you put in anything cool/cold into a preheated grill you will get a temp drop as the new item heat soaks. Try not to adjust anything if your grill was stable prior, it will rebound fine. I know its tempting I started out the same fiddling with adjustments when I saw that temp drop. This includes a large chunk of cold meat, deflector, etc. Also, maybe I'm just overly cautious, but I avoid putting cool ceramics into a hot grill. I always try and bring them up to temp with the kamado, just in the off chance it causes cracking, also you have that additional thermal mass in there to help with stabilizing when you put in the cold meat. When I was first running an electric smoker I put in some ceramic floor tiles and a sand filled to water pan to assist with heat soak and stabilizing temps, same idea but to a greater degree with your ceramic kamado once its soaked. 2. - Every grill is different, everyone runs theirs different, and can be different depending on how much lump is lit, how much lump is in bowl, and external cooking conditions. Mine personally for 250* the bottom vent is open like the thickness of two stacked matchsticks, maybe one if it has a direct wind. I usually pizza cook with bottom vent about 1/3 - 1/2 open. Enjoy and keep it up!
  8. I spent another hour on it last night, loosening the hinge cap nuts off the band did nothing for extra adjustment. I have found when I reinstalled the springs it caused a slight uneven gap at front from the spring pressure. What I ended up doing was overcompensating the rear gap by loosened the bottom band and laying a 1/4" piece of wood trim across the back of the kettle and closed the lid so it propped up the back but was sitting tight on front, causing the band to be low on the front and high on the back of the kettle, then tightened up the bolt. Then loosened the top band with the wood still in there and that band wanted to be high on front and low on back of the lid, so tightened there. It closes much more level now after putting the springs back on, I am much happier with the gap all the way around.
  9. I'm going to try and loosen the nuts holding the hinge to the studs on the bands next and see if I can get a little more adjustment that way. The hinge itself works fine it is not binding that is causing the issue.
  10. I installed a new gasket last night. Gasket replacement went really well, quick and easy, but I decided to fiddle with trying to re-set the lid gap, as I had a small gap on front and tight at rear. Well, adjusting the rings took twice as long as changing the gasket and it still did nothing. I even went as far as taking both bands completely off, trimming the felt they put around the body and lid so I had a little more up and down wiggle room, and putting it all back together. I though I had it pretty good and level, and put the springs back on and the front popped up again. I feel like it is an issue with hinge/band geometry not allowing the lid to close flat. I'll just have to wait until the gasket molds itself back sealed like the original one did I guess.
  11. The new warranty for anything purchased after September 2018 is a 5 year bumper-to-bumper. No more lifetime on ceramics. If you purchased and registered it prior, they still should honour their lifetime warranty on ceramic. But any metal parts, etc are now covered for 5 instead of the original 1. I recently had a dome thermometer replaced no hassles.
  12. Absolutely they never go to waste! They are delicious the fins get nice and crispy when fried up, they are the chef's treat while I'm frying up the fillets. The meat there is pretty fatty, almost a silky-like texture. They are best off the 18"-20" fish, I don't keep them off the big ones I guess a bit of fear of heavy metals concentrating in the fat on older fish.
  13. The cheek meat has a more chicken-like texture so you get a nice bite to it.
  14. Put together a little Labour Day afternoon snack, cut up some peppers from the garden and stuffed them with a slice of queso fresco, a walleye cheek or two and all wrapped up in bacon. 300° for an hour with a light oak smoke and they were oh so good.
  15. Just an FYI, don't use any of the sycamore in your kamado for cooking. Oak and beech you are good to go.
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