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SmallBBQr last won the day on April 8

SmallBBQr had the most liked content!

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  • Interests
    Camping, BBQ, Metal Detecting, Solar Energy, The Nissan Frontier
  • Grill
    Weber Summit

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  1. After recently moving on from my Keg (a kamado that WAS too efficient) I think I can confidently say that *less* efficient grills make better smokers. It took so small of a fire to hold 225 on the Keg it was difficult to keep it lit and never burned cleanly at that temp. As I struggled with it over the years I tried everything. As an experiment, I also sealed off all airflow around the fire box and forced it through the charcoal as well (to emulate the KK airflow) to see if that would help and it made very little difference I could detect. My *less efficient* Weber Kamado creates a much nicer smoke profile more easily than my Keg ever could (at 225). That said, from a YouTube video I recently saw....this reviewer says (was a KK Ultimate 23) this is the amount of charcoal required to hold 225 for 15 hours....does not seem any more efficient than my last ceramic kamado by any amount. That same amount of charcoal would have run my Keg for days. I use less than this amount in my Weber as well for an 18 hour cook.
  2. That is the beauty of sous vide...time does not directly translate into the final cook level as much as it plays a role in tenderizing or breaking down tissue - ie. the final texture of your cook. Another way of looking at it is, how "tough" or how much you need to tenderize or break down the food really dictates the time needed. So, if you set your temp for 130 and the time for 1 hour, or set it for 20 hours...the final product will still come out at 130 degrees regardless (still pretty rare). But the product at 1 hour will still remain firm and hold much of it's original texture, while the 20 hour cook will be more tender (or perhaps even mushy depending on what you are cooking). "Delicate" foods need less time, and tough cuts can need as long as 48 or even 72 hours. So, for sirloin filets (and yours look like a nice quality product!) we would probably do 4 hours at 130 (if you prefer a little extra tender - my wife prefers a much more tender beef), but if you like the firm, solid meatiness of sirloin, then even 1 hour would be adequate. If they are pretty thick, then a happy medium of 2.5 hours may be where I would start. Just hit them with that scorching final sear at the end and good to go! Enjoy. Edit...just a final edit...if you like a little pan sauce or gravy with your steak, there will be a residual liquid from the sous vide in the pouch...this makes a great base (adds a little beefiness) as you won't be searing in a pan (I assume) to get a fond to build the sauce on.
  3. If you see a good deal on a Weber Summit, buy it! You will not regret it. Absolutely love mine. I've seen the odd one come up resale around the US (the first generation Weber Summit Charcoal) and they go fast. My only regret is that Weber has not produced a branded rotisserie for it yet. You can either hack up a Kamado Joe one (I've been waiting for sales on it) or order one from Europe.
  4. There are many way to light a kamado/grill, but for searing steaks (or pork chops, or chicken thighs/legs etc) I light a lot of coals at once with a chimney, get the coals coals red hot and whited over, and then dump underneath the area I use for direct searing. Don't bother to heat-sink the entire kamado. I don't even cook with the lid closed until I get a nice sear, then I move them over to the "cool" indirect side to let them come up to my desired internal temp. So, basically using a red hot coal bed and then indirect...don't really care what the actual thermometer reads....but after you dump a load of hot charcoal in, it spikes up very quickly.
  5. Most beef is grain/corn/soy finished - practically force fed during the last couple months before market day. This greatly increases their fat content/marbling and often adds a sweet flavor profile as well. I particularly find American beef fed a high corn diet particularly sweeter than our Canadian where it is almost purely grain finished.
  6. As one who does enjoy yams/sweet potatoes, I have to say my favorite is simply baked whole, and then DRENCHED in butter and black pepper. Not sure why people add more sweet to them - something I don't get...
  7. What specific accessories are you thinking about. Just taking a guess, but using Kamado Joe or BGE accessories? When I had a 18" Keg kamado, I used other brand accessories all the time - I converted it completely over to the Kamado Joe Divide/Conquer many years back (for example).
  8. For steak, chops, shrimp, kebobs etc, I now always use what I call "slow n sear" mode...(based on the slow n sear kettle BBQ products). I have my charcoal grate raised up right underneath the cooking grate so the coals are only 2" below the food. I start only the needed amount of coals with the chimney (i.e. cooking 1 steak, only need a few handfuls of charcoal) and bring them up to a nice glowing red hot. Sear/flip the food continuously until I am happy with the color and sear, them place it off to the side to come up to internal temp as desired. Works very well and easy to juggle many pieces at the same time. Alternatively, depending on the kamado, it might be easier to keep your charcoal down low, and then use the lowest food grate you have as an option. IMO...trying to use your kamado "as a kamado" when just searing food is NOT it's strong point. Searing a burger or steak on a traditional "weber kettle" just like dad used to do to me is still where it's at, so I make my grill do it that way. I love to sit and tend it while sipping a cold one.
  9. I'll take an infrared temp the next time I light it up and post you some results, but it does get VERY warm. Probably not enough to cause a serious instant burn...but it will hurt a bit if you leave skin touching for long and would likely cause a burn. The lid is insulated (air gap) from the inside, but it does eventually get heat transfer from the inside. My old Broil King keg could be at 700 degrees inside and you could easily touch/leave your hand on the outside...that thing was crazy insulated...if safety is your current #1 concern, you could look at the Keg, but it does have some issues (being so well insulated can make it tricky to get clean smoke profile at lower temps). More concern for you may be the the bottom bowl (shorter kid level) where the fire bowl is...(though I often run mine with the coals way up high on the upper grates in "slow n sear" mode. Smaller kids may be more likely to lean/touch lower down. I'll post back in a couple days with some temp readings for you. In general though, I am still absolutely LOVING mine...I use it as much in "Weber Kettle" mode with the charcoal up high and the coals to one side as I do low/slow and smoking - sear on one side, and then bake on the other. Super windy all day yesterday and it just plopped along at 240 degrees doing ribs for 5+ hours.
  10. Killer skills on the cart build there @hbunker I like it more than the factory version.
  11. We love so many different cheeses for many different purposes it is hard to say if we have one favorite, but our main everyday "have a piece of cheese" with a glass of wine is Manchego (Costco has it too). Sheep's milk cheese - creamy, buttery, nutty. But, we always have old/sharp aged cheddar, Swiss Gruyere, Parmigiano-Reggiano, fresh mozza....cheese drawer is always filled up!
  12. I use the standard "restaurant" sized pans for chafing dishes...to avoid painful clean up, I usually just top with some tin foil and good to go for most cooks. Stainless which will outlast me. Something like this: https://www.amazon.com/Tiger-Chef-2-5-inch-Stainless-Restaurant/dp/B07MBHMZSR/ref=sr_1_12?dchild=1&keywords=restaurant+pan&qid=1625883485&sr=8-12 Since we often have larger groups over, we also use them to serve too....set up a steam pan underneath to keep things hot.
  13. Whadda ya eatin' from the cheese drawer on a regular basis?
  14. You've perhaps set the baseline a little too high for some of us to play in the same game John....I'm going to assume you enjoyed?
  15. I like my boning knife for trimming fat off cuts (including brisket), but unlike many folks, I have a preference for cheap-a$$ knives (I purchase for $2 - $5 at the local thrift store) and then I put razor edges on them using my sharpener (Ken Onion edition Work Sharp). That said, I regularly find great quality knives (I sharpen and give/sell most away to family, friends, and other contacts). Often see Henckel, Chicago Cutlery, and even Victorinox. People toss out everything! I still only need to maybe sharpen most once a year at best except my heavily used chef knife (my daily cutter).
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