Dogstar reacted to John Setzler in Recommendation for a Temperature Controller
I have the Flame Boss 400 and 500 as well as all three versions of the Fireboard. The ONLY thing I like better about the Flame Boss 500 is that it CAN run independently of any wifi networks or smart devices. If you should ever need to run a controller without those creature comforts, the Flame Boss 500 is your best bet.
Beyond that, I like everything about the FireBoard systems better. I like the software/app, user interface, and the hardware itself much better. If an extra $50 isn't a game changer for you, I would recommend the FireBoard 2 PRO since it comes with the K-type thermocouples. Those are higher durability and will handle higher temperatures if you want that as an option.
Dogstar reacted to Scott Roberts in Soapstone vrs cast iron
Soapstone is a thick bacteria and stain resistant slab which provides an even cook with fewer flare-ups all while allowing the meats to cook in their own juices. It takes longer to heat up than Cast Iron but has more thermal mass so it stores more energy and will stay hotter for longer. Not porous and therefore will not trap the flavours of the food its cooking Will not rust or decompose. Soapstone is a soft stone and therefore special care should be considered when using cooking tools to prevent scratching the surface. CAST IRON
Heats up faster but holds less energy. More resilient than soapstone Porous, so will hold flavours of your last cook. Griddles can leave a nice pattern on the food surface
Dogstar reacted to John Setzler in Soapstone vrs cast iron
I believe heat deflectors can be taken care of at a level where they don't break prematurely on you. I have never broken heat deflectors without dropping them so far and I have been using these things for 8 or 9 years now.
Do NOT let crud build up on them. Scrape crud off with a scraper or a wire brush. Buildup on these heat deflectors causes them to heat unevenly. This uneven heating has to be contributing to them breaking prematurely. It is a good idea to brush all residue from their surfaces occasionally and then bring them up to 500 degrees and hold them there for 30-40 minutes.
And, for what it's worth, these things are not supposed to last a lifetime. They are consumable items. IF you need a lifetime heat deflector you should buy the cast iron griddles to use for that purpose.
Dogstar reacted to keeperovdeflame in Soapstone vrs cast iron
I agree with John and while I have not been kamado cooking quite as long as him, I have been cooking for about 6 years and have never broken a deflector. I have four of them a 13", two 14", and a 14" half stone. All of my deflectors are ceramic with cordierite and are 1/2 or 5/8" thick. I use all my full stones as both deflectors and pizza stones. I keep them clean by rotating the dirty ones dirtiest face down during a pizza cook. About 30 - to 45 minutes at 650 deg and the bottom stone comes out a nice clean chalky white. One thing I have read, but not experienced is that ceramic stones if used wet may crack when internal water turns to steam with heat and causes internal pressure. For this reason, I also insure my ceramic stones are dry.
Dogstar reacted to ckreef in New 5th Wheel - Reflection 337rls
As you all may have read I got a new truck a little over a week ago. A Ram 3500. Well you can't have a new truck without a new trailer. Today we picked up our new Grand Design, Reflection 337rls
Unfortunately as bad luck would have it I picked up a hitch hiker on the way home from the dealer. My TPMS did it's job and with a few roadside air refills I was able to limp it back home. I'm a little bummed about a ruined brand new Goodyear Endurance.
Dogstar reacted to daninpd in Persian Meatballs with Crunchy Rice
I came across some Persian recipes recently and thought they would fit my new (and untried) Solidteknics steel pan. I thought the pan was the right shape for the crunchy rice recipe and could pull double duty to cook the pomegranate glazed turkey meatballs. The rice recipe is saffron rice with a crunchy crust and with a layer of Barberries mixed in and is well suited to this pan. The glazed turkey meatballs worked great in the pan with the Joe cranking at 450. This was a cook with many firsts for me: the pan, Barberries and using pomegranate molasses. Of all of them, if you don't have pomegranate molasses in your kitchen, get some. I can see that as something I will us often in the future. The pan is a keeper. As for the Barberries...use raisins, they're cheaper. The two recipes (plus more) are here: https://link.epicurious.com/click/23254089.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
Dogstar reacted to KJKiley in Brown sugar glazed salmon with tropical fruit salsa, asparagus and Hawaiian crescent rolls
I fired up the Joe with one leftover bit of hickory for a touch of smoke, and let it settle in at 350.
The rolls went in first, and I eventually bumped up the temp to 375 to get the color I was looking for.
I started the salmon in a pre-heated (about 550) skillet then finished on the Joe for about 12 minutes. The salsa was left over from a previous cook, but went really well with this dish, too.
Finally I sautéed the asparagus with a little butter and finished with a bit of lemon juice.
Dogstar reacted to daninpd in Wok recommendation
I started setting up my kitchen in 1974 with 2 visits to Chinatown in SF for dim sum and shopping. First trip yielded a set of cast iron pans with dutch oven. Second trip yielded a carbon steel 14" wok. All of that is the backbone of my kitchen and still in use today. You don't give your location, but if you have a Asian market near you, it's worth the drive.
FWIW I wish folks would give a hint at where they live: NC or CA is not going bring a load of sh#@ on you for your location, but would give some of us a clue in trying to give advice. At least as useful as the grill you use.
Dogstar reacted to philpom in Don't forget - smoked cheese
While it's cooler outside it's the best time to smoke a bunch of cheese.
Did mine a week ago, tested it today. My best batch ever and I think my new favorite wood for cheddar is hickory.
This is extra sharp cheddar. I crusted it with black pepper before vacuum sealing it. Going to be fantastic after it rests a few months. Last year I did extra sharp cheddar with pecan and crusted in chipotle. Still have one of those sealed floating around.
Dogstar got a reaction from gadgetlover in Hi, from sunny Scotland!
Sounds like a good plan. Kamados really do produce superior results in so many circumstances. A large part of that is the art of cooking in a mostly closed ceramic vessel to get the temperature and humidity and fuel, "the environment" as it were, correct. It's an extremely flexible oven. Once your husband begins to use his Kamado, I know you all will be very pleased with the results.
Dogstar got a reaction from gadgetlover in Hi, from sunny Scotland!
From a Kamado Joe Classic III user, it's been fine size wise. Typically I'm cooking for just the two of us. But I've cooked for 6 with no issues, and could have cooked for 8 simultaneously without any grill space issues. If you get any large Kamado, and by all accounts the Big Joe is a great Kamado, you will always use more charcoal, and it will always take more time to come up to temp (heat soak) than the Classic III. That's just the physics at work. Also, all of the accessories are more expensive.
Whatever you decide, you and your husband will be very happy with a quality Kamado.
Dogstar reacted to keeperovdeflame in Another episode of living in the mountains
My wife and I have been taking what we call morning coffee drives around the area. Sometimes we pick up a few muffins at a little local bakery. Saw these pronghorns in a place called Williamson Valley a couple days ago. they were in a herd of about 40 or 50 spread out along a two lane country road.
I came home and painted this rock for my wife.
Dogstar got a reaction from DevilDog0402 in Smoked wings burning on bottom....
Hi DevilDog0402: The Napoleon basket sold at many BBQ places. I bought mine at Atlanta Grill Company. As a size comparison, I checked the Internet for this info, but I'm not sure the following is fully accurate.
I've bought several different wing packages, but we like the Costco 3 pack of Organic Party Chicken Wings best so far, which we've used several times. I think it's about 7 lbs worth total. 1st and 2nd chicken wing sections only. Maybe 10 to 12 wings per pack. All 3 packs at one time will work, so that's approximately 30 - 36 wing sections. The basket is getting reasonably full at that point, but all the wing pieces still come out nice and thoroughly browned all around, so they're still turning in the basket.
I've been thinking about raising the kamado temp right at the end of the cook to possibly get the wings just a bit more crispy, but they are very good as they are. We have also tried another brand of battered wings. They weren't bad, but both my wife and I liked the oiled and seasoned Costco organic wings version better.
I've also been trying out different seasonings and haven't settled on any particular one yet.
Dogstar got a reaction from DevilDog0402 in Smoked wings burning on bottom....
So far, when cooking chicken wings we've used a rotisserie basket. We start with them thawed, coat them with olive oil and seasoning, and then run them at 400 F for approx 50 - 60 min. They roll in the basket, with no deflector, the entire time. They have always come out nicely browned all around. We have not tried cooking them straight on the grill yet. Metal is a great conductor of heat. I wonder if that might be at least part of the problem?
Do you turn and re-arrange your wings on the grill periodically? Are you treating them with seasoning / oil or are they pre-seasoned or bare when cooking?
Dogstar reacted to fbov in Wok recommendation
I'll suggest going to an Asian market. They should have a variety to choose from. Mine was $20 for carbon steel, 18-20" as I have a Big Joe. Plus, they'll have utensils that fit. I use it on the "star" rack, so it's closer to the fire than the grates.
Dogstar got a reaction from Steroids in Is the Sloroller worth it?
First off, in my case we're talking about a Kamado Joe Classic III, not a BJ III. Here in the States, the difference I paid, in US dollars, was about $470 delivered.
For the monetary difference between the BJ II and BJ III, you're pretty clear that you don't think it's worth it, and maybe for pretty much anyone else also. I do feel differently, but then I do buy my cars pretty well "loaded" too, even though the value car, or last year's model, is probably way less expensive.
I'm not sure how the KJ's come packaged when shipped "down under", but the differences here for the Classic III I bought over the Classic II were the following: The improved charcoal ash setup (ash basket), the heavier duty cart, the D&C three level grill, the aluminum side shelves (no longer plastic), the Slo-Roller, the longer waisted design, and perhaps most important, the structural and airflow engineering design improvements by Harvard trained engineers and students - in my experience - generally a pretty bright group of people. One of those videos I included above, listed the number of simulations they ran to help optimize the design, in addition to other techniques. Seemed like thorough process to me and I do value the results. So all in all, I did think the Classic III was a reasonably priced upgrade over the Classic II.
I, too, have done a lot of cooks since buying my Classic III. Most with the Slo-Roller in place, but a number without as well. While it's clear that not every cut of meat, nor every recipe, lends itself for use with the Slo-Roller. However, I do note that when cooking with the Slo-Roller foods come off the grill more evenly cooked throughout (minimal heat differences), and when slicing and tasting, the bark and smoke ring are more evenly disbursed, both of which are nice changes when the Slo-Roller is used.
The statement that "the personal experience of people who own one is heavily influenced by the fact that they already own one." I would suggest that most people are reasonably intelligent, weigh their options, and purchase the product they want. And yes, they're probably happy about it. I seriously doubt it's a conspiracy to avoid mentioning "the truth" as perceived by others.
I also have not paid any serious attention to people changing KJ II's for KJ III's, or vice versa, though I think I've read of a few who upgraded or purchased an additional grill, on KamadoGuru.
As for me, if I had just bought some perfectly serviceable item within the last few years, I probably wouldn't be replacing it either, unless I simply had no choice. Even though i might covet the newer model, I'm not the type to upgrade until I have a good usability reason, such as it broke or became obsolete or other practical reason. In that circumstance, I might well be a candidate to purchase the Slo-Roller that's available for the Classic II.
"Distance from the coals have never been an issue in the 70 years kamado cooking has been mainstream." Seriously? If that statement were correct, no one would ever use a different grill height for any food cook. Obviously it impacts the cook. Also, the disparate temperature streams of air rising off and between the charcoal will blend as they rise. Using the Slo-Roller will help with that.
Anyway, I'm quite happy with my Classic III, including the Slo-Roller.
Dogstar reacted to deanokhan in Reverse sear steak problems
I used johns method on a couple of t-bones last night. pulled em off just before hitting 130f tented in foil then got the grill up to temp. did 1 minute a side then 30 seconds a side for a little more color ( not a huge fan of charring) wife loved them. They were the best steaks i've made ever. first time reverse searing on a kamado and my first cook on it
Dogstar reacted to jlindstrom in Reverse sear steak problems
^ yea, just did this on 2" thick beef sirloin steaks. Smoked to 115F internal, took the meat out & cranked up temps. Put my carbon steel pan in to heat it up. At 500F dome, I opened the lid and put ghee + garlic cloves + thyme in the pan and seared the steaks in it. Did 30s flips until target temp. Lid was open whole time.
Turned out fantastic - the steaks were looking like out of sous vide!
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Dogstar reacted to John Setzler in Reverse sear steak problems
Reverse sear is also more effective on really thick steaks. I would never do it on less than 1 1/2" thick steaks. The one in this video wasn't that thick and it didn't do as well as it could have. It is difficult to perfect this technique on thinner steaks.
Dogstar reacted to CeramicChef in Reverse sear steak problems
@reddog90 - too much smokey flavor is generally a direct function of too much smoke wood. You don't need but maybe a chunk or two.
When I reverse sear I take my kamado to something like 250°F. That allows for a gentle climb in temp. When my steaks hit my target tep, generally 125° or so, I take the steaks off, and I don't wrap in foil. That does nothing but keep the heat in the,steak and allow for carry over cooking. You don't want that at all. Carry over is when the temp continues to climb due to thermal momentum.
Rather, I remove the Starks and place them under a foil tent. This allows the steaks to bleed temp off. I then get my kamado up to 550°-600°F and put the steaks on the searing grill. I test my temp with an instant read thermometer. I'll pull the steaks at a temp of about 5°F below my target temp.
Hope this helps you on your next steak cook.