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About Jackerman

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  • Gender
  • Location:
    Charlotte, NC
  • Grill
    Kamado Joe

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  1. Anyone know if there are plans to update the top and gasket for the juniors?
  2. I have them for the classic and for the Joe jr. I really like the marks they leave. Another big plus for me is when I smoke salmon it makes it very easy to lift the fish without falling apart. I got the default handle with one and the GG tongs with the second. REALLY love the tongs. Mine stay on the grill for the most part.
  3. I recently started running low on my peachwood chunks from Fruitawood. I decided to order another 50 lb mix. I really love their chunks. I noticed the option this time to get the Cookshack cut and decided to give it a try. I got 40 lb peach and 10 lb hickory. I've always been happy with their chunks but was really surprised and pleased with the Cookshack cut. They are perfect to customize the amount of smoking wood and use with the Joe Junior as well. They are very consistently sized like in the photo below.
  4. Thanks for the pointers! It had been doubled for several hours before I formed the loaf, and probably sat for another 45 min - 1 hr, while the grill came up to temp. It did expand some after forming but I guess it was a mix of 2 and 3 you mentioned. I'll try again soon and keep an eye on 4 and 5 too.
  5. I just tried this recipe and it had wonderful flavor!! I think I missed a little on the rise though. It was slightly denser than I expected. After pulling from the mixer bowl, I just let it rise all a day ~8 hours. It had doubled already. After forming into a loaf it rose some more. Should I have formed the loaf earlier? Or should I have let rise after forming loaf longer? I am new to bread baking... This recipe is actually one of the inspirations for giving it a shot :-) Thank you for sharing @BEER-N-BBQ by Larry !! Also, I assumed the 5 oz wt of bread flour for the starter was part of the 15 oz total. Was that right? Thanks again!
  6. Cut the round one and it has bigger holes for some reason and has a slightly chewier texture, in a good way.
  7. Thanks for the info!
  8. Thanks again, @bosco and @Mewantkj, third time was a charm. Still didn't look as good as @bosco's but it tasted very good with nice crust all the way around. I did two loaves at the same time. One in the loaf pan and one in the Dutch oven. Both appear to come I have come out really good (haven't cut the DO loaf yet though). I didn't cut the artisan loaf very well. It looks like it was cooked well, and I will taste it tomorrow. That brings me to my next question. What is the best way to store the bread without it getting soggy or getting stale?
  9. Thanks! So should I expect it to happen faster or slower, since it is a higher temp? Sent from my iPhone using Tapatalk
  10. I am about to give it another go. Starter was fed about 12 hours ago, and is doubled. Making the preferment now. I noticed his room temp is 55 to 65° for 12 hours. Is that critical? My house is ~72.
  11. Does anyone know what the costs for the different new models will be at the roadshows? Also, are the current stock going to be priced the same they have been until they are gone? When are the new ones supposed to be available at the roadshows? thanks!
  12. Thanks @bosco and @Mewantkj. I'll feed the starter for another week or so and give it another shot. On both of my previous, I ran out of time and had to put them in the fridge after forming the loaf. I've got to stop making these hockey pucks I don't even play hockey :-)
  13. It was 3 weeks old. I fed it in the morning, and at the end of the day, it had roughly doubled. I would estimate about 12 hours (it was still double the size when I took some out for the pre-ferment. oh, and did you leave it out at room temp for the 6 hours?
  14. @bosco, Did you follow that recipe exactly? It calls for 30g per loaf to make the pre-ferment. I tried it twice with little rise the first time and not much more the second. Neither were anywhere near the amount I got using the commercial yeast for lesson 1, that turned out good. I was wondering if adding more starter might help.
  15. In the book, I get through step 7, and on both attempts, I put in the fridge afterwards for the final rise. My fridge is lower than the 45° listed in the recipe. Could that have had an impact? 7. Shape your loaf. After the dough has completed its bulk rise, flour your counter and dump out the dough. Shape it into a loaf and plop it into a greased loaf pan (check out Lesson 2 , step 6, if you need a refresher on this). Oil the top of the loaf, and cover with aluminum foil, tenting the foil so that the loaf can rise. 8. Choose your own path. Now you get to choose your own adventure for the final rise . Do what is convenient for you here, folks! If you want to bake bread in 3 or 4 hours, let the loaf sit out somewhere in your kitchen. If you want to bake bread anywhere from 6 to 24 hours later, stick the loaf in the fridge (or just outside if it’s cool out—about 45°F/7°C).