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adm

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adm last won the day on July 2

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  • Gender
    Male
  • Location:
    Surrey, UK
  • Interests
    Motorcycles, cooking, BBQing, dogs, beer and wine
  • Grill
    Monolith

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  1. Exactly - when the K is cold, just lift out the charcoal basket and give it a good shake to get rid of any ash or small pieces. Everything that's left is good for reuse. Then sweep the ash out of the bottom of the cooker so all vent holes are nice and clear.
  2. I would say to put as much charcoal in your fire basket as possible. But...make sure you keep the Kamado clean of ash between cooks so you have good airflow. You don't have to use all the charcoal, but if you run out, it's a pain in the ### to refill it in the middle of a cook!
  3. Hmm......worth a look. I have high temp silicone already, good up to 1300C - I use it for motorcycle exhausts. I'm not sure it's food safe, but after a few heat cycles it would be. Now to see if I can find some oven gasket of the required dimensions.
  4. Does anybody know where to buy either it or a similar gasket (preferably in the EU) for a decent price? Seems to be around $80 or so just for the gasket most places. I recently fried the OEM gasket on my Monolith at 900F doing pizza. It appears to be a "standard" felt type and not really suitable for super high temperature. I replaced it easily enough with a "Smokeware" Nomex gasket for £16 (GBP) and that is working perfectly so far, but I just really like the look of that kind of rounded fibreglass "new style" KJ gasket. Monolith are also sending me a roll of replacement gasket, but I think I would rather just solve the problem of high heat gaskets once and for all. Any comments on the longevity of the KJ gasket at high heat over time? Is it worth the $$ or is something else better? I do appreciate these are consumables, but I'd still like to get the best performance and value from them.
  5. Looks great - and I really like the idea of using a couple of bricks on the grate and grinding off the end of skewers that are too long.
  6. Soooo.....after a few weeks with my Kamado I actually find myself using the Big K Dura more often than the Flama. One caveat though.... If I have my charcoal basket divided in 2, then I prefer the stick shape of the Flama (and this is mainly how I used my Weber Kettle BBQs before I got the Kamado). If I am using the full charcoal basket, I actually prefer the Dura as it's easier to more evenly fill the charcoal basket. And I do find myself mainly using a full charcoal basket. Either way, both are excellent charcoals and well worth experimenting with to see which you prefer.
  7. Not very long - I was more trying to brown them off than smoke them, so they were at about 375C for 20 minutes. I just used some apple wood chips so they only got a kiss of smoke, but it was enough!
  8. As a die hard sous vider, I would have to disagree. I think that a properly done reverse sear over charcoal is (to my mind and subjectively only) better - assuming you have a really thick steak. But.....sous vide followed by searing was my favourite for a few years however now the Kamado reverse sear is just edging it for me. Probably due to the drier outside of the Kamado reverse sear.
  9. This came out well. Super depth of flavour and really tasty. A little too smokey for my wife as I hit the short ribs and tomatoes with some Apple wood, but the kids loved it. As did I.
  10. When I used to use Caputo, I definitely did notice a difference. The corniciones always used be be more puffy and softer. But that could also have been longer fermentation times.... There's a new Caputo flour available now as well - it's called Caputo Nuvola and is meant to give even more puff! I need to order some and have a go. Flour has an index called "W" which describes the strength and resistance to leavening: W Factor The generic supermarket own brand "00 Pasta Flour" that I have been using doesn't specify a W factor, but Caputo Blue has W 260-270 and so is suitable for long fermentation. The Caputo Nuvola has a W from 260 to 280. Apparently, W from 260 to 280 is what is needed for proper Neapolitan pizza. The Caputo also has lower protein content than the 00 I have been using - 12.5% vs 14.1%. Does all this make a difference? Probably.....
  11. Nice looking pizzas! Where did you get the biscotti stone from in EU? I would like to get one. Did you just get a local stone merchant to cut it into a circle for you?
  12. I have no experience with either. However, I have played quite a lot with the "Meater" probes over the last couple of years and they are very similar to the Air Probe. First, the battery capacity is limited by the size. Second, Bluetooth isn't great at going through walls - or metal. I found Meater probes to be next to useless in a metal oven (aka Faraday Cage) unless the receiving device was very, very close. I suppose they would be better through ceramic, but I have no proof and the ceramic is likely to be much thicker. Third, even most Military electronics are only rated to 300F operating temperature. Which "should" be fine for low and slow. But it wouldn't take a lot to overshoot safe operating temperatures - and you know these things are not built to Mil-Spec anyway. Bottom line is that several Meaters died in my possession. The company were good about sending warranty replacements, but my overall opinion is that it's currently better to have a wire on your probe.
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