ske1eter

A year or so back I was touting my KJ Classic and Jr. and about how much I used them with some folks at work. One guy jumped on a deal on one of the BJ's @ a Road Show. Now his freezer is packed with stuff that he..........well, actually his wife...cooks. She LOVES the thing and is always looking for something else to cook on it. He's been looking at a Jr for some smaller weeknight cooks.

And if not, there's still $500+ to work with before you're on the losing end.

I have a Cabela's Professional sealer that I've had for a couple years, though not as old as the one posted above, and not as new as those shown on the Cabela's website. Admittedly, I've not given it a hard work but it's been great so far.

I have an earlier version of Cabelas commercial sealer, though I don't know if it's the 15" version or not. The handle on mine is much smaller and centered in the middle of the unit and has a storage unit for a roll with a cutter on the back. I can get away with sealing using about 1/2-3/4" on the initial seal then when it has to vacuum for packaging and uses about 1 1/2" excess. So far it's worked great.

Green Mountain Grill Daniel Boone for me.

Fortunately, it doesn't look like we're moving. Whew!

I sure can't see it being a problem. It's all chicken!

Thank you, John! With the shinanigans that FB has been participating in, I was concerned when I saw the announcement. I'm very happy to hear that the Kamado Guru site will continue.

Yup, I don't force the cooker. I light with one alcohol soaked cotton ball in the middle of the charcoal. Bottom vent wide open and the lid open. 10 min or so, I put the deflector plate, rack and grate in, close the lid with the top and bottom vent wide open. As the thermometer gets within 50*+ of my target, I close down the bottom vent and the top vent, with the top being the critical control.

My first was an Akorn and shortly afterwards, I went with the KJ Classic, which I loved. The KJ road show came to town and I picked up a Jr. That little guys gets a lot more action than his big brother since it's just me. However, I do fire up the big boy when cooking pizzas, casseroles, etc.............

Glad to hear. Us cooks are our own worse critics. ;D Good to hear it turned out well.

I've found that the crust moisture content has an impact on the"proper" cooking temp. My dough is relatively dry so i need to cook at a lower temp to keep from burning the crust yet get the toppings done.

How'd thing turn out?

Unlike TKOBBQ, I'm much simpler. I lossen the skin from the meat around the bird, and place kosher salt under the skin, spatchcock then let it sit in the front overnight. Then i get the kamado started, and as the temps are coming up i spread some softened butter under the skin in prep for cooking/smoking depending on your temp. I like spatchcocking turkey as it cuts down on the cooking time by at least half.

Sous vide a brisket? That just sounds so wrong! Trim it, on the pit at 225* or so then wrap in foil around 150* if you're into wrapping stuff.