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5698k

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5698k last won the day on December 19 2017

5698k had the most liked content!

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About 5698k

  • Birthday 04/14/1961

Profile Information

  • Gender
    Male
  • Location:
    New Orleans
  • Grill
    Komodo Kamado

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3,872 profile views
  1. New Japanese Knife

    BTW Charles, your knife is my preferred look, simplicity. I feel like all the work went into the blade and handle, not the cosmetics of the knife.
  2. New Japanese Knife

    Charles, you really should get some good kitchen shears for the plastic cutting...my anal ness doesn’t allow such scratches. As to what happens when you pick pick up a garbage knife after using even a decent Japanese knife? It makes me shudder. I was at a friends deer camp a few times this year, and I tried to sharpen his knives. I couldn’t do it, they were so terrible, the blades just bent, they wouldn’t take an edge.
  3. I took a class from Johnny Trigg a couple of years ago, and we cooked ribs his way. He commented that they were as good as he could do them. I thought they were sickeningly sweet, so you may be on to something.
  4. I’m guessing 4 hrs at 225° won’t quite be enough....
  5. I have 2 that I go to, txbbqrub.com, which is a sweet heat, more conventional flavor, but better than any I have ever had, and a Santa Maria rub, which is much more herbal. The sm is very unconventional, but in a competition, it just might get you noticed. As a binder, try mayonnaise, it’s the best thing I’ve used so far.
  6. KismetKamado, your name is literally on this grill. If you get it, I promise you the gasser will become a storage bin.
  7. If your deck is built on 16” centers there’s no reason the kk can’t live there. Each wheel supports 150 lbs, so it’s not that much load. It’s not too big...
  8. Ruixin Pro Has Humbled Me

    Diffraction=difference. Wasn’t paying attention.
  9. Ruixin Pro Has Humbled Me

    That looks very similar to an edge pro. My guess is the chosera or shapton stones for edge pro would work on your unit. Edge pro also sells a kit for flattening your stones, they will concave a bit with use. When you first start doing quality sharpening, it’s shocking how much diffraction a truly sharp knife makes. I highly recommend looking into a good strop.
  10. Shun Knives Recomendations

    Depends on the current condition of your edge. If you started with a good knife/edge, that’ll do it, you might want a 600, your call. I also think a good strop is essential, could possibly replace the 6k.
  11. Shun Knives Recomendations

    You tube has plenty. It’s a necessary skill, but it’s kinda fun once you start getting the hang of it.
  12. Shun Knives Recomendations

    I realize you said Shun, but if you check out the cktg site you’ll find some really well made knives for less money. I’ll also say that I’m in the camo of only really need two to four knives to do everything. As already said, this rabbit hole runs deep, we’ve been Dow it before.
  13. I don’t have the cloud version cyberq, I have the older one. It’s my understanding that the interface is the only difference. That said, the cyberq works, every time. I’ve not had probe issues, fan issues, or any other for that matter. The only negative thing I’ve ever heard about the cloud based units is that at some time during the holidays, some reported hook up issues, possibly from so many cooking at one time. I know the cyberq has an ad hoc mode, I’m guessing the fb does also.
  14. The outside temperature will have a bit of an effect, colder air is much more dense, so you’ll likely have to close your vents more. I do briskets at 275° regularly. This is a fun part, learning the subtleties of your grill.
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