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Everything posted by keeperovdeflame

  1. Welcome, glad to have you and your Joe with us. Nice story of how you got your ciber name. Mine came from a Fathers day card my niece reworked to fit an uncle. It had a picture of a character at a grill with a huge flame charring his hair with the caption keeper of the flame. If the shoe fits.......................
  2. I used a KAB in my old vision along with a CGS AR which is similar. Look at the pic that shows the top of the OP's lump pile. That will be the height of the top of the handles of the KAB and you can see there is plenty enough room above that for the rack assembly and the deflector to hang. Just by eyeball measures it looks like the top of the lump is about 2 or 2 and 1/2 inches below the ring in the rack that holds the deflector.
  3. An old BGE trick to align a top dome and seat it to the kettle, is as follows. Using two 2/4's cut and fitted with screw eyes in the ends, place one 2x4 on top of the top vent (cap removed) and the other beneath the kamado. Then using bungee cords connected to the screw eyes (top board screw eyes pointing down and bottom board screw eyes pointing up) Use a doubled bungee or one short enough to put pressure on the two boards, causing the bottom board to form a base and pull down on the top board which will apply even and steady downward pressure on the dome.(remember your hinge is spring loaded so you will need to be mindful of that. you can use zip ties to tie it down so it doesn't spring open and hurt you or damage your ceramics) Then loosen the bolts which hold the bands around the kettle and dome. When the bolts are loosened the up and down pressure will seat the dome firmly on top of the kettle. You may have to increase the pressure by using a shorter bungee. Once you get the dome seated on the kettle, without releasing the pressure on the dome, tighten the band bolts back up. I have never actually had to use this technique but I saw a couple of posts on the Egg Head forum where folks had used the method and achieved success. The only contact with your kamado is on the base and on the top unpainted surface of the dome vent, so this method should not cause any damage to your grill domes beautiful finish. Hope this helps. At least I will have remembered this all these years for a good purpose. If it works, that is. Good Luck.
  4. I have not used solar string lights but have used solar path and landscape lights. I experienced the same issues you describe, the battery's did not seem to charge completely or hold a charge through out the period I wanted to use them , and the lights themselves were pretty flimsy and broke easily. I eventually went to wired Malibu low voltage style lights. I am going to install some of the old fashioned looking string lights on the deck I cook on, and will use the plug in version with a dedicated switch. Wired lights cost a bit more initially but in my experience they work better, last longer, and save money in the long run.
  5. Congratulations, very nice looking kamado. Auplex builds some very capable and durable ceramic components. I also really like the design of that ash drawer, that should make clean up a breeze. I went to Hong Kong, a couple of times on R&R when I was in the Navy. Had a lot of fun there, absolutely great food there as I remember.
  6. Definitely and the pig has that "man this is great beer" look in his eye. The artist who came up with that, has to have been to a few beer and ribs gatherings.
  7. Yeah Ck, I use different gloves for different jobs as well. Here are my go to work horses. The blue fire gloves are nomex and kevlar and able to handle screaming hot grates, CI pans, stones, and anything else hot, as long as it is dry. The orange Gators are pure silicone and I use them to pick up and hold cooked cuts of meat, like whole chicken, prime rib, pork butt, etc. They have a great ability to grip with the raised gator scales. Just don't touch hot metal with the Gators as they can not stop that degree of heat. The black gloves are Venom steel black nitrile and I use them for food prep, prior to the cook. Ps. I just gotta share a little present my Wife brought home to me. I use them as coasters and to clean up sticky fingers.
  8. Welcome glad to have you and your new Joe with us. Yes, the impulse to recreate recipes on your kamado is a wonderful way to bring joy to the family. You new kamado is actually more of a charcoal fired convection oven than it is just another BBQ or smoker. You can cook pretty much anything you can cook in a kitchen oven or on a stove top for that matter. You are not limited to traditional BBQ classics but can venture into breads, pies, pizza, fancy and complicated recipes, pretty much anything you can think to cook, your kamado can cook it and turn out delicious food in the process. Enjoy your entry into kamado cooking and the forum conversation as well.
  9. Maybe this will help. I just replaced the gaskets on my large BGE, using HiQue Gold Standard High Heat gaskets.Like Jack said, it is very important to get the correct gasket for your specific kamado..
  10. Welcome, glad to have you with us. That looks like a small chip. Not much of a defect, but after all, it’s a new grill and you paid a lot for it. I would call KJ and then email them a photo.
  11. Those are some nice looking chops. I always look for the thick cut bone in ones, they cook up the best IMO.
  12. Welcome glad to have you and your Akorn with us.
  13. If I remember correctly that's chared squid and veggies, very light and delicious. My friend is a very accomplished cook and does a number of Med style cooks in his WFO. He also cooks in his fire place.
  14. Here is a pic of my friends oven, mine will be free standing outside and not as formal. Heres what we had for lunch at his place the last time we were up there
  15. Yeah, I agree with that and am looking to fuel the oven with wood as much as I can, and only use gas when I want pies or to cook something else during fire restriction. I already learned from my friend in Nor Cal, how to stack wood for a fire and then how to bank and spread the coals to cause the fire to spread over the inside of the dome and above the pie. There is quite a bit of art to it for sure.
  16. I have been looking at outdoor wood fired (pizza) ovens for quite some time. I have a friend that has one, and I have learned that, like a kamado, they are amazingly versatile in that you can cook almost anything in them. Lately I have been looking more seriously and actually have a tentative plan. You can find ovens like the Fornobravo that, with the addition of an add on burner, give you the best attributes of both Gas and Wood Fired ovens. With ovens like these you can cook on straight gas or wood, with the benefit of being able to use the gas to start a wood fire. Living in the fire country in a high desert mountain town, I face fire restrictions each year. During restrictions I can cook on gas but can not use an oven or BBQ with fuel that produces an ash. Therefore a good wood fired oven with the addition of a gas burner is perfect for me. It seems to me, after looking at a lot of ovens, that more and more companies are offering the gas burner option in ovens that can also burn wood as the primary fuel. https://www.fornobravo.com/product-series/home-gas-pizza-oven/
  17. I don't have a pic of it but I remember a post by a guy who cut a piece of fire brick to fit the hole and then used high heat JB weld to cement it into place. When I cooked on a Vision Pro C, the ash drawer assembly was a source of air leaks from day one. However, I did not address it other than closing it and never using it after about the first week I had my Vision. It leaked, but did not stop me from holding adequate temp for low and slow and all manner of moderate heat and high heat cooks as well. I cooked on the Vision for probably two to three years and managed to turn out some amazing meals. My advice is just close it and cook.
  18. Welcome, glad to have you and your Vision with us. IMO notching the fire box is petty risky and a bigger loss for you, if things don't go well. If it were me, I would cut the legs on the griddle, before I would mess with the fire box. Another option is to just get a spider from CGS to hold a stone, that's what I used when I cooked on a Vision. Best of luck finding a solution.
  19. Yeah, I really like it, no sharp edges, light, and fruity. Very nice flavor profile IMO. The Arbequina oil I purchased was processed by California Olive Ranch reserve line. I will definitely buy it again.
  20. Welcome Jill, please stop by the intro threads and let all our members know who you are, what you cook on, and such.
  21. Welcome Micki, please stop by the into thread and introduce yourself to all our members. Thanks.
  22. ) One and a half cups of Sea Salt, and honey, 2 1/2 cups orange juice, and then enough apple cider to fully cover the bird. I heat a large sauce pan filled with apple cider and dissolve the salt and honey. I combine this with the rest of the apple cider and OJ which is at 35 degrees straight out of the fridge. I also add a bundle of fresh thyme, oregano, and sage, and two oranges sliced. I did a 13 lb bird last year and a 15 lb the year before with the same recipe. I use a tall square food safe plastic bin that was originally designed to hold salted fish, but was never used for that purpose. The turkey stands on the neck end with it's legs up. If I take one of the shelves out of my garage fridge, the square bin fits perfectly and stays at a consistent 35 degrees during the 24 hr brining process. I started using this method about 4 years ago and the family loves it. The Brine is actually a modified version of a brine recipe Adam Perry Lang used to brine a bone in pork roast.
  23. My turkey or poultry brine is a combination of apple cider, orange juice, fine sea salt, and honey with fresh thyme, oregano, sage, and orange slices.
  24. I used 2 Tbs of ouzo and mixed it with the olive oil for a rub which I dressed the chicken with before setting it in the fridge to air dry uncovered for two hours. For the cook, I added 2 more Tbs to the chicken broth, in the pan. As the cook progressed I added more chicken broth as I lost liquid to evaporation. The juice was a nice blended combination of chicken, orange, and Ouzo and there really wasn't a dominate or overpowering flavor. The orange provides acid which promotes a bright clean taste like lemon does but without the tartness.
  25. Chicken came out great; crisp skin, moist flesh, both dark and white meat moist and juicy. Pulled it at 165 in the breast. The orange slices under the skin on the breast worked great. The breast meat had a really nice orange / Ouzo flavor which was very Greek and very pleasing. If someone in the future asks me to cook Greek chicken, this will probably be the way I do it. It was so nicely done that the bone pulled out of the thigh when I tried to pick it up by the legs. I pieced it together for the pic. I will definitely repeat the orange slices under the skin as well as the Ouzo / Orange flavor combination. In addition, the potatoes, onions, celery, carrots, orange wedges, and fresh figs tasted great in the orange, chicken broth, and Ouzo juice. . Very nice meal to be sure. Chicken salad and chicken sandwiches in the future.
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