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Everything posted by Panchango

  1. Nice. That looks good. I baked some rolls and had a turkey sandwich.
  2. It is much easier to raise the temp than lower it. If you need to do the high heat cook first, I would just close the vents down to almost nothing, add the ambient temp deflector and see where it sits after an hour.
  3. Other things to consider are how much fuel you have in your firebox and how much of it is on fire. I keep the bottom in the general range and try to dial it in with the top vent.
  4. Nice pork roast. The smell of fresh bread filling the house is a delight.. It decided to get cold here with a high below freezing and the low well below. I have given some thought to using my oven this year.
  5. I don't have a Joetisserie, but I am not sure there is enough room for both a turkey and a rib roast on the classic. You could squeeze them on, but it would be more of a pain than having either centered comfortably over the deflector. I think you would need to butterfly the bird and then stack them to do them together, but you will end up with beef drippings on a turkey or turkey drippings on the beef. Neither ideal. I would consider cooking the beef earlier to a full rare, then crank up the grill and sear it after the turkey has come off and is sitting. Ham can be done in advance and holds well too.
  6. Nice tips. I never thought about a magnet to keep the top vent stationary. I do have the pivot on the front, but honestly mine in gunked up enough that it doesn't move much any more. It needs a cleaning. That's a nice looking burly grill grate. Who made it?
  7. I don't have an Acorn smoker, but I do prefer stainless to cast iron. The only time I swapped them was in an old gasser that had uncoated CI grates. I got tired of them rusting and losing seasoning before swapping them out.
  8. Honestly I notice a smoke flavor even with a covered dutch oven.
  9. A big part of why I got a kamado was so I could grill year round. Nice cook.
  10. Very nice. Did you use a controller to maintain 185F for that long? I used to smoke some of my peppers for a couple hours then use a food dehydrator but havent grown much in the last couple years..
  11. You need to give olive bread a try. It is super tasty.
  12. Those look great. I need to make some enchiladas again.
  13. The weather was nice and I actually had some time to myself (a rarity with work over the last 6 months). I had a dinner invite and was asked to bring a loaf of bread. I baked a 20% whole wheat olive bread with rosemary and lemon zest. I used a mixture of kalamata and Spanish green olives as I had them here. It was 75% hydration and I gave it as much fermentation time as I could with the time constraints. It baked at 435F covered in a heat soaked dutch oven for 25 minutes then open for 20 more before I pulled it. One of my better loaves. Done. I could have cooked it a little darker, but it really had a nice crust. Removed the lid of the dutch oven Just getting started. It might be time to replace the gasket. Thanks for looking.
  14. It doesn't really bother me but I removed the bark from the stuff I processed. Most of the wood I use comes from trees in my yard. I try to cut them up into small chunks (cookshack cuts size) as I found them easier to work with on the small kamado. I have a box from fruitawood and just throw the chunks in with bark or not.
  15. Buy a Joetisserie? Other than that, I wouldn't know how to duplicate rotisserie chicken on the grill. I don't have one so unfortunately I could not be of any help there. I normally butterfly my birds and cook raised indirect where the grill lands between 350F and 400F. Pull when the breast hits 155F and let sit for a few minutes.
  16. Happy birthday. That was a nice looking steak and a very nice cook. Congrats.
  17. That's a great looking steak. Nicely done.
  18. You could butterfly the bird so it lies flat and cooks evenly. If you have an extender rack you could do the same with with breast above it. Or just fire up one of your other cookers. You could also cook one ahead of time, slice and vacuum pack it. When you need it, bring it back up to temp in a warm bath. Good luck and have fun. Edit to add. Here is a 10lb turkey I did on an 18" KJ.
  19. Yes. I boned some Chicken thighs and have them marinating. I am think with yellow rice / pigeon peas and grilled tostones with a garlic mojo sauce.
  20. Your comment motivated for a possible challenge entry.
  21. They would be good. Thanks for the idea.
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