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Bytown smoke

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    Ottawa, Ontario
  1. +1, the weber cubes are $3 and change for a box and one less thing to store in my ever-growing accumulation of things to store. To the O.P., don't let us make your decision though, if its something that you really want to try, it seems that a lot of peeps who own one are pretty happy with it. I know this is old but just received a looftlighter as a Christmas gift so I thought I'd drop in a comment. Can't say I would've purchased it myself, but I'm impressed with how well it works. Little bit exciting with a particularly sparky batch of lump, but lit fast without any fuss even when it was 20 below ©. I happen to have an outlet on my exterior wall right beside my Joe so that removes the inconvenience of needing power. When I'm done I store it under my gasser. Wouldn't have gone looking for one but, now that I have it, I'm quite happy with it and prefer it over cotton + alcohol or starter cubes. Filmed this ages ago and figured I'd finally post it to youtube. Just a shot of a start-up using the Looftlighter - nothing fancy. Coals are well lit about a minute in, the second minute is just me spreading the fire. http://youtu.be/Wibi1kFHwzg may help someone make a decision... or not
  2. I might be sliding off topic here but they've just released info on their new and improved Thermapen Mk IV (I OK'd addition to their email list when I ordered my probes and I got the announcement by email the other day). Among other things, the new model takes AAA batteries which saves the scramble for funky batteries when it dies on you and offers longer battery life. Their list: Motion sensing sleep/awake backlight waterproof auto-rotating same fast reading some "lockable" preference options accessible inside the battery section. so there's your update
  3. Went searching for a replacement probe for my ChefAlarm and discovered that thermoworks has a sale running on their website until August 28. 15% off - it's not a huge discount but if you were already thinking of getting something it's a good time to pull the trigger. All of their products tend to get very positive reviews from what I've seen. www.thermoworks.com - promo code is announced everywhere on the site: SITEWIDE15
  4. +1, the weber cubes are $3 and change for a box and one less thing to store in my ever-growing accumulation of things to store. To the O.P., don't let us make your decision though, if its something that you really want to try, it seems that a lot of peeps who own one are pretty happy with it. I know this is old but just received a looftlighter as a Christmas gift so I thought I'd drop in a comment. Can't say I would've purchased it myself, but I'm impressed with how well it works. Little bit exciting with a particularly sparky batch of lump, but lit fast without any fuss even when it was 20 below ©. I happen to have an outlet on my exterior wall right beside my Joe so that removes the inconvenience of needing power. When I'm done I store it under my gasser. Wouldn't have gone looking for one but, now that I have it, I'm quite happy with it and prefer it over cotton + alcohol or starter cubes.
  5. Having some unseasonably warm weather lately (first day below freezing since before Christmas) so I gave this one a try tonight. Have to thank you for sharing this John - absolutley amazing flavour to the pork. Thanks to this I'll be buying the source cookbook. Can't wait to see what else the author came up with. Cheers!
  6. Will try that next time. Had no issues with dryness in this cook though - breast meat was just oozing juice.
  7. Its a reversible rack... One side for roasts, flipped for rib racks. First time doing a bird like this so I thought it would make it easier to handle... No clue if it was any better, but it didn't hurt.
  8. Was too busy trying to stay awake to take pictures Dill injected ham? Not sure what to make of that but it does sound interesting. Will watch for your post down the road.
  9. The stuffing you see is a sliced apple, sliced onion and some fresh rosemary and thyme for flavouring. Gravy did pick up some of the smoke flavour but it wasn't overly strong. Thanks for the comments - I get hungry myself looking at that PIC.
  10. Cooked up our thanksgiving turkey on the Joe this weekend. Followed a combination of John Setzler's youtube turkey recipe and DerHusker's post on this site. Also borrowed the suggestion of placing an pan with chicken stock, onions, celery and carrots on the deflector to collect drippings to make gravy (with rolled tinfoil under the pan to create an air gap and prevent burning). When everything came off I strained the liquid from the pan and got a really nice gravy out of it. 15lb bird was ready in a little over 3 hours (a bit under 350 the whole time). Left the joe untouched from start to finish (no basting). I have to say it's been the best turkey I've ever cooked - I won't go back to the oven now. Everyone raved about the flavour and the meat was dripping with juice. Here's the only shot I took as I got too busy to wash up and shoot more. I used a tinfoil pan for the drippings - the roasting pan in the pic was just to catch extra drippings while I carried the bird inside. [Edit: fixed typo in John's last name]
  11. I can dig up the original recipe if anyone wants to try it out. Have made it a few times so I tend to go by memory now. I did miss mentioning that the sauce also includes 1 tbs of fresh grated ginger and a wee bit (1/8 tsp or so) of cayenne pepper. The ginger and pepper add a hint of spice - pairs well with the sweet flavour. Not looking for real heat in the dish so I keep it subtle (I love spicy food so this isn't just an overall aversion to heat). Coarse salt and pepper rubbed over the butterflied loin (doesn't need much), and then again over the rolled roast before it hits the grill. If you're thinking of trying it - jump in and do it. It's not that difficult and the presentation is guaranteed to impress. Big "wow" factor when everyone first sees the cross-section. Thanks for taking a look and for all the positive comments!
  12. Thanks. Wasn't a perfect butterfly by any means (rushed it a bit) but a careful roll and a good tie makes up for it. Cue: thanks. I was really happy with how it looked coming off. Faaar better than I've ever achieved in an oven. +1 there for the Joe.
  13. Weather has been a bit cooler lately so I pulled out a recipe that I typically use in the fall or winter. This is the first time I've done it on a grill rather than in the oven and I've got to say the charcoal/smoke flavour was a great addition. I started by putting the loin in the freezer for 20 minutes while I gathered together ingredients for the filling (dried cranberries, dried apples, apple cider, apple cider vinegar, water, brown sugar mustard seed and allspice). All in tje pot and simmering: Next up I butterflied the pork loin (pic taken partway through: Butterfly completed: Sauce ingredients strained (liquid reserved) and pureed, then spread on the loin: Rolled back up and trussed up: Side dish of buttercup squash prepared using what was handy (Apples, pecans, butter and maple syrup): Everything on the Joe at around 350: Thickened the reserved sauce juices and then opened it back up to basted the meat once about 5-10 minutes before the meat came off... Here it is finished: Sliced: Plated with some of the reserved sauce drizzled over it: Forgot to grab a shot of the full plated meal, but the squash turned out great as well. Not gonna lie to ya, it was ridiculously tasty.
  14. Will it drip back down on the meat or will it flow down along the foil and drip off the edge? If it does that it will set up a moist environment under the roof as the moisture condenses and drips back along the foil into the roasting pan where it will again evaporate up to the "roof". Either way it should keep more moisture around the meat. Interesting experiment - looking forward to the results.
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