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Nuprin

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Everything posted by Nuprin

  1. 7 Butts if they are around the 8lb range each. 4 on bottom, 3 on extender rack. The issue is that some will finish before others and you may have to take off the top rack with the butts on them to get one off the main grate. Other than that, just make sure your fire doesn't go out because it's a pain to relight your charcoal.
  2. What I've learned from Kickstarter or crowd funded items: Wait until they release to retail and check the reviews or try one from someone who got one, then if it's really that great, pay the "premium" price. I think most of us find that only 1/2 of the crowd funded items are actually useful and worthwhile so it's probably better to buy them once they are released and you come out ahead in the long run. I'm still waiting on a hand coffee grinder that I funded 2 years ago that's been in "final production" for the last year.
  3. You've got a KJ, why not use the divide and conquer system for this? Sent from my iPhone using Tapatalk
  4. Or you could smoke and grill it. Go low (around 200) for the first 30-45 minutes with some small wood chunks or chips and the raise the temp for the last part for a sear.
  5. Congrats! Although I wouldn't say it's a step, more like a giant leap - you know, knight rider style where KIT flies over another car.
  6. I have the stoker as well. There are some secondary programs you can download so you can get emails or tweets on your cooker status. As far as I know, there's no remote way once you're out of your wifi range to change the temp on the stoker. Just beware that if there's a lot of wifi interference in your neighborhood, it will cause the system to disconnect often and it has to be rebooted. You have to find a frequency range that isn't being used. As CharcoalAddict stated, it takes a few minutes to get it set up, hardest part being configuration on your wifi router - make sure you have a really good and reliable one of those too. Asus makes one with a memory buffer that almost never disconnects. One word of advice on using the Stoker or similar controller. Don't close your bottom vent completely and solely depend on the fan to manage your temps. This can cause you to way overshoot your temps. Set your top vents, then leave small gap where the air controller connects to the Kamado. For example, if I'm targeting 250f, I will set the vents like I would for 225f, add the fan controller. Then I set my target temp for about 235f because if the fan runs for too long, your temps will overshoot by 50f, 75f, even 100f. Another factor is the quality of the lump you're using. Really easy to manage with more expensive lump that are big, but if you're using mid-lower quality lump such as Frontier, RO, Cowboy, etc. then the fan controller becomes your best friend for overnight cooks. At least you know you're fire won't die due to blocked airflow. Catch 22: Buy more expensive lump and you probably* don't need a controller or save money on cheaper lump and use the controller for overnight/awat cooks but with a piece of mind.
  7. No need to. Just make sure you stir it around to get rid of the ash and dump the ash bin. Get some bigger pieces in the middle. You may find some more smoke as you're lighting it the second time around but it'll dissipate after awhile. The fastest I ever got a brisket of that size cooking at 250f was about 12 hours. Usually I'm cooking about 12lb briskets in the range of 225-250 and that takes me a good 14-16 hours to get to 200f internal or higher. It could be the grate temp where the meat sits and your dome temp are off by more than just a few degrees. Did you use a deflector plate underneath? My temps are always measured at the grate.
  8. 8 hour seems to bit on the fast side if your temp was truly 250f for a 14lb brisket unless you wrapped during the stall with aluminum foil. What internal temp did you cook it to? What was your cooking set up? Was it wrapped at any point?
  9. Sorry to hear that John but glad that you got to make pizza at least. I looked at the Blackstone before deciding on a dedicated pizza oven but I ready didn't want to use a gas tank so I went with the Pizza Party Pizzone, which involves buring wood which turns out to be more complicated in managing oven temps... Once the weather clears up and I get a chance to practice on it, I'll post a review - I mean, totally not trying to get you to buy another toy
  10. What he said. And that it's for the "Family" to enjoy.
  11. Weight. I use a .001 gram and 1 gram scale. Some recipes call for tiny amounts of yeast. I find even .01 gram scales to be not sensitive enough if you're trying to measure say, .25 grams.
  12. Yeah, usually that's what I do for sous-vide, cook it longer to 145ish, but this was 160f and had the tenderness of something that was more like 145f.
  13. When I pulled that breast off and it was dripping a solid flow of juices for 15 seconds...I was just standing there going wtf...what happened to this chicken breast!!! A friend suggested the name "Maleficent" because what comes out of there is pure sorcery. Sent from my iPhone using Tapatalk
  14. This is so funny that you are more eager to see a cook than me lol. As promised, rosemary herb chicken breast, honey garlic chicken kabobs and a small half pork butt rub/half rosemary pork loin. We had some salad with leftover fried rice to go along with the meat. Started the grill with some apple wood smoke around 350f. The kabobs were good, couldn't tell a big difference compared to my previous cooks on the KJ. But then I knew I was in for something special when I grabbed the chicken breast with the tongs and a constant drip of juices just kept coming out for 15 seconds straight. I did probe the chicken a few times to make sure it was over 160f so that's probably what caused all the juices to flow out - not that it affected the chicken breast when I cut into it. Super tender! The texture is much like sous-vide chicken than any that I've grilled. That's impressive and my brain just couldn't process that it wasn't cooked in a water bath. Then the pork loin was pulled off at about 160ish as well. Wowzers! Unbelievably tender. It's probably the best tasting tenderloin I've ever had. That includes restaurants and the Joetissiere spun pork loin a few weeks back at the KJ demo I volunteered at. Texture was different than sous-vide, not necessarily better or worse but just the perfect combination of tenderness and flavor. No marination. Just 2 rubs put together right before the cook. Yeah, it's not a bad cooker... Haha, just kidding. It's awesome! Defying known laws of grilling as I know it. I haven't even started any low and slows yet. Can't wait. Someone want to ship me a prime brisket? Sent from my iPhone using Tapatalk
  15. The color is growing on me by the minute. You made an excellent choice in tile. I would have the hardest time picking a color out but I would have never thought of the green. I'm really impressed by the deign. If the iPod is on display in a museum, so should this! Sent from my iPhone using Tapatalk
  16. Bosco you were right, that 23" is curvy in all the right ways I feel like it belongs in a Muesum on permanent display! The gentleman that sold it to me included the extra tiles and grout that came with the KK but he's still mailing me the one tile that fell off. Really nice guy. The only other thing actually missing is the plug for the probe port(?) but Ckreef said he would send me one of his extras. <--- Really nice guy too! Well, that goes for just about everyone here. I'm gonna run it for a while the way it is and then worry about it later.
  17. Nah, more like Christmas eve because you can't wait until morning to play with your toys Now a name. Green dragon...one that matches is the Indonesian(how fitting) Dragon "Naga" or I could go with the all-the-rage-right-now Pokemon game and go with Zygarde. Help me pick one!
  18. It actually has a cover with it, I forgot to put that back on as I was still working on getting the spring in the right tension. The gasket looks fine to me, maybe I'll replace the spring if I order some other stuff with Dennis but it doesn't seem to effect the performance any. I did notice the fire tended to burn on the right side of the basket. Is that normal or do I need to adjust something in the fire box? It might be out of alignment.
  19. As some of you may know, I recently purchased a green 23" KK that was posted here not too long ago. Since it was 375 miles a way, it took some effort to figure out shipping but thanks to the suggestion of someone here to use USHIP (sorry I forgot who but thank you), I got a reasonable price with insurance added just in case something went wrong. It was a bit of a rough start, as they delivery guys arrived late and wasn't quite prepared to what they were dealing with. They had a box truck but the ramp was too narrow for the wider feet of the KK to be pushed up there. I was hoping the lid didn't have to be take off, but it was the only way to get it on the truck at that point. Luckily, it was easy to do and not that hard to put back on once I got it. Everything got to me in one piece today minus a tile that fell off during the pick-up but the drivers did a good job of setting it back up on my back patio. It still took me and a friend to help the two drivers to get it over the grass effectively. I have to say, it's quite stunning in person and while showing some wear and tear for a 10 year old grill on the spring, gasket, knobs and metal latch, the tile itself looks brand new. It's truly a work of art and I feel great pride of having something that was crafted so well. It's like a Ferrari standing next to my other grills. I loaded it with about 4 pounds of smallish pieces of RO charcoal to give it a burn through overnight and will report back once I start doing some cooks! One of the legs on the inner firebox was broken when it was sold, which I knew of but I just stuck it back under and everything is fine. In one of the pictures, I was able to fit my KJ extender rack from my Big Joe right on top of the main grate and it fit perfectly! In fact, it sorta gives me more room to put food on the main rack due to the design - nothing against Dennis of course Sorry about the dirty grate from my last cook that I haven't cleaned yet.
  20. If you were using briquettes in your previous cookers, they do put out a more distinct "smokey" flavor despite the added smoking wood compared to lump charcoal. I still remember how food tastes coming off my Weber kettle and while "smokier, I now prefer the more subtle flavors of good lump and a smoking wood of choice.
  21. Now that is a proper steak! Well done...I mean medium rare
  22. Does a outdoor pizza oven count as the third? Because I just got one of those. Amazing it only weighs 130 pounds.Sent from my iPhone using Tapatalk Tell us more about the outdoor pizza oven. Yeah, I owe Ckreef a write up and pictures of it so it's coming once I get my act together. It's been a raining a lot so hardly had a chance to play with it. I've been working on my Neapolitan dough recipe along with learning how to manage a fire with wood in that oven. Having trouble getting temps high enough but I suspect the wood I'm using is not dry/aged enough. It's gonna be a busy week next week. 40th birthday this weekend, KK being delivered Monday and Lasik on Wednesday. Whew! Happy birthday. Thanks...getting old, but still having fun!
  23. Does a outdoor pizza oven count as the third? Because I just got one of those. Amazing it only weighs 130 pounds.Sent from my iPhone using Tapatalk Tell us more about the outdoor pizza oven. Yeah, I owe Ckreef a write up and pictures of it so it's coming once I get my act together. It's been a raining a lot so hardly had a chance to play with it. I've been working on my Neapolitan dough recipe along with learning how to manage a fire with wood in that oven. Having trouble getting temps high enough but I suspect the wood I'm using is not dry/aged enough. It's gonna be a busy week next week. 40th birthday this weekend, KK being delivered Monday and Lasik on Wednesday. Whew!
  24. Does a outdoor pizza oven count as the third? Because I just got one of those. Amazing it only weighs 130 pounds. Sent from my iPhone using Tapatalk
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