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SmallBBQr

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SmallBBQr last won the day on May 22

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  • Gender
    Male
  • Location:
    Alberta
  • Interests
    Camping, BBQ, Metal Detecting, Solar Energy, The Nissan Frontier
  • Grill
    Weber Summit

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  1. Yup...chicken wings they used to give away 30 years ago....couldn't even sell them. Same with oxtail, beef soup bones etc. You could just ask for them from the butcher and they would give them to you from the "scrap" pile. Now soup bones, oxtail, chicken wings etc are some of the most expensive items here. Same here with the thighs/legs dark meat quarters...seems to be the cheap cuts at the moment. Pork chops and some pork cuts can be found cheap too.
  2. Speaking of Oaxaca...Father's day was good for me!! Going to smoke some veggies up to make some smoked salsa, and then grill a nice piece of flank steak for some tacos! This will be a perfect match for a couple cocktails to go with!
  3. Well if you already have the corned beef....make some pastrami....you will not regret it!! While not "brisket" or a substitute for it in the BBQ sense of the word, it stands on it's own!!
  4. If it comes up again in the future (we are only two people in our household but whole briskets are too cheap to pass up for me), I purchase full size briskets, but cut them into thirds. I cut the flat away from the point - though not the "proper" way...I just cut straight down roughly where the two meet (across the width). I then cut the flat in half (from the original thin end). So I end up with two rectangular and roughly equal flat portions, and one (mostly) point portion. I make corned beef with both the flat pieces, and we usually cook one as corned beef, and then I smoke one for pastrami. I smoke the brisket point piece as is and natural. Works out great for us. Corned beef/pastrami is also crazy expensive here to purchase pre-done. A little time required to make, but home made is excellent and very easy...just takes 7 - 10 days in the fridge.
  5. If you purchased "corned beef" (a brined brisket), then your only option now is: 1) Cook it as traditional corned beef. Boiled, steamed - numerous options depending on your desired result. Always soak to reduce salt/nitrate levels is usually recommended. 2) Soak it (yes) to remove some of the salt/brine, but then smoke it to make pastrami. Basically the link you posted is pastrami IMO...they just don't seem to call it that. It is cured at this point, so you can't reverse that. You should always soak corned beef in water to pull out some of the brine or it can be overly salty (and it is also good to help remove as much of the nitrates as well!), but that will not reverse the "cure.
  6. As mentioned, yes, you need to protect the bottom of any pizza stone (or steel) from the direct flame underneath unless you can raise it REALLY, REALLY high above the coals - like 15". Another surface separated with tin foil balls, copper pipe segments...lots of options is more typically used. I've used my grilling steel for pizza probably 75 times and works amazing...better than stone IMO, but you also have to use the appropriate temperatures (550 I find works great for thinner crusts) but well heat soaked and no roaring flame underneath ether. I find it cooks in about 5 minutes. Surface raised up so you get radiant/convection heat from the dome as well. I heat soak the entire grill at least 45 min to an hour and have a STABLE temp. Also, does your dough have sugar, honey, olive oil etc? These will also reduce the temperatures you can cook at as they burn quickly at higher temps....your "style" of dough needs to match the temperatures used to cook it.
  7. We (our household) are with you on this. We do not like that extra smokey addition from vaporizing fat. I don't see what type of grill you have, but on ours, I tend to grill foods like burgers, chicken parts etc for only a brief time directly over flame/coals (gotta get that char!), but then move them to the "cool" side of the grill to finish internal cooking over a drip tray. On my Summit Kamado, this is easy to do because it has multiple charcoal grate levels (see pic). There are way to do this on a "vertical" kamado as well using the basket divider etc.
  8. Some people may not like this and will certainly disagree, but I always have a couple concerns when I read posts like this... I was in this same position for many years and almost pulled the trigger on a KK numerous times. I even went and visited another KK owner to check one out in person. I think firstly, you are comparing a kamado (Komodo) with a build of components and quality that is just simply an order of magnitude higher than almost all others. This factor ALONE to me is the one and ONLY deciding factor. If you want the ultimate in kamado cooking and temperature stability and this level of build quality and a kamado that will easily last for 50 years...this alone should pretty well be the deciding factor. Their "wow" factor alone is worth $$ to many and I craved one for that reason too. That said, my second general concern is that people still think kamado grills produce better food than other grills. IMO, kamado grills are a great COMPROMISE to owning multiple grills, and they do many things very well (and some better than others). But, they do NOT produce better smoked food than inexpensive smokers (Weber Smokey Mountain for example) or a decent stick burner. They do not produce a better pizza than the now inexpensive and numerous pizza ovens available or a brick oven or dedicated pizza oven. They do not make a better steak than many other grills (PK, Weber kettle, Hibachi etc.). The best steaks I have EVER eaten have come from a rusty grate over an open campfire. Playing devil's advocate, I hope your expectation is not that a Komodo will really output food a factor better than a KJ (or any other brand of kamado for that matter). During my couple years of research and investigation, I also saw many posts (many of also which "mysteriously" disappeared) from Komodo owners that honestly reported some level of buyers remorse when they found the food was really no different than their previous grills or they had too light of smoke flavor ("look up Komodo kamado and smoke pot") and they had a $5000 piece of art on their decks. The effectiveness of the Sloroller has also be argued numerous times with varying results. There is a lot of marketing in our world which can take some turns. I think I recall that @Smokingdadbbq also reported at one time (may not still hold) his best brisket was done on a Kettle Joe even using water pans, double indirect etc. Less efficient smokers in general produce better smoke than efficient ones as well...which puts both the KJ and KK at a disadvantage out of the gate. Final word....damn, I still want a KK though! I can still picture that 23" with bronze tile sitting in my yard!
  9. Just to follow up on the charcoal usage....I did the cook (from the picture above) and only had to add one "black scoop bowl"...the one that comes with the E6, to top up the charcoal again. Previous cook was over one hour at 450 and barely used any charcoal. I can smoke for 14+ hours easily on one load of the bottom grate.
  10. The Weber top vents always leak a bit when they are brand new...no worries and it will quickly seal up tight after smoking with it a few times....will soon be nice and airtight. There is also always a tiny amount a leak if you run a probe across the gasket area...has never been an issue.
  11. Interesting to read your experiences...while it certainly uses more fuel than my previous (Broil King Keg) kamado which was ultra-efficient, my S6 does not need anywhere near half a bag to do to anything as you mentioned. Even with the much larger space to heat up, I just add a few good handfuls of new charcoal to the remainder of the previous cook. I normally use a combination of both lump charcoal and briquettes. Example...tonight's cook rolled along at 450 degrees for over an hour and there is still lots of charcoal left over. I normally use the top grate position for charcoal (searing, indirect cooking etc) more than I use the bottom position (smoking). I can direct sear over the coal, them move food to the other side for roasting, indirect etc. Look up the "Slow n Sear" low profile accessory for a pre-made unit, but I just took the two factory baskets and riveted them together to make my own.... Look up "Bro n Sear" on Youtube for more info on that...
  12. i get zero ads here (or almost any site), but I also use uBlock Origin on all browsers as well which kills a lot of advertising hooks. Also using ChromeOS, which is highly immune to most threats. That said, many sites do not appreciate using ad blockers as many get paid via advertising. You may have some sort of spy/malware as well which can trigger this type of behavior. Scan you system as your browser may be hijacked. Spybot Search & Destroy (Windows) or Malwarebytes Anti-Malware (Mac) are a couple good options (and free).
  13. Thanks for that...bonus being a Canadian vendor!
  14. Haha....that is AMAZING!! Good find. I might have to go find me one of those...but I do not have a lid...though I am sure I could find one used somewhere. Do you recall the item/purchase location?
  15. I don't know if I would call it "slight and simple", but yes, there have been a few people that have modified it to fit. I think I recall that at the furthest point on the back requiring 3/4" cut off, and this has to gradually taper up both sides towards the front. So, you will need a cutoff wheel/grinder or high powered dremel tool etc... There is the "Spit on Fire" rotisserie available that fits it perfectly...but you have to ship from Europe. In the end, price is likely about the same in the end I recall as the KJ Rotisserie is not too cheap either. Alternatively, the 22" Weber Rotisserie actually fits inside the Weber Kamado quite nicely - it just looks a bit weird...the smaller ring size. You also need the lid from the 22" too and you leave the main lid up.
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