Jump to content

Addertooth

Members Plus
  • Content Count

    1,835
  • Joined

  • Last visited

  • Days Won

    1

Everything posted by Addertooth

  1. Best of luck Patrick. I would suggest a new upper collar (spider) from GalaxyOutdoors in Las Vegas. If you still have your lower damper, that will be helpful. The color of tile you have is also available from Galaxy as well.
  2. Many a good cow has sacrificed itself so I may gain some paltry knowledge; I am more than pleased to help. The only word I can leave you with, to help you in your pursuit of the perfect steak (quicker than what it takes to learn to judge doneness by look and feel) is "thermapen".
  3. Looks good, when the meat is a "cupped" shape when you are done, it indicates it was more cooked on one side than the other. The more highly cooked side becomes more contracted, and it pulls the meat towards the more highly cooked side, the lesser cooked side is looser, and easily bows towards the more highly cooked side. The higher cooked side can be due to a hotter sear on the first side which makes contact with the smoking hot skillet. After the meat has been in the skillet, a lot of heat is transferred to the meat, thus cooling the skillet.
  4. I played with getting a temperature difference in the past. The biggest difference was achieved by placing a fire brick over the fire-grate air holes on the non-charcoal side. These pictures were from before I figured that out. Without blocking the holes, only a bit over a hundred degree difference was seen.
  5. It has a humorous shape. It is shaped much like a charcoal forge I have used. Except the air came up through the bottom where the torch is fired.
  6. Outstanding support from a vendor!
  7. It is really easy. Ignore temps/times/etc. You can stick with your 3/2/1 method at 225.. Just extend the "1" time until the ribs pass the "bend test". There are plenty of web postings on what represents a Pass for a rib bend test. It is the most simple methods of measuring doneness. The ribs bend the correct amount when the collagens in the meat (which gives the meat toughness/firmness) have broken down. Until then, they will remain tough. I have had some ribs which finished over an hour early, and have had some finish late. You have no control over the amount of collagen in the meat, all you control is the temperature and the time.
  8. I have purchased and restored a few Kamado style grills. My sweet spot is normally 25 to 33 percent of new price.
  9. You can't go wrong by looking at the hinge method used by Komodo Kamado. However, it is probably protected by patents. The classical band/hinge/spring method used by most companies is a well proven method as well.
  10. The Hatch peppers from New Mexico are a great secret weapon in many Southwestern recipes. They bring a great authentic flavor to many dishes.
  11. Addertooth

    New top vent

    I have really liked designs of the new upper damper. Previously, ceramic Kamado owners relied upon aftermarket upper dampers to provide some rain resistance. Kamado Joe continues to work on including many of the desirable features which have been enjoyed on some of the very expensive Kamado grills on the market. I like the fact that these inclusions start with the examination of addressing potential challenges in previous implementations of those features. For example, the rotisserie rod appears to be more easily removed on the KJ design, and the upper vent model addresses the seizing issues which were seen in some of the other rain resistant upper dampers seen on the market. They chose to not simply mimic the feature, but also how to make it a notch better. Keep the effort up KJ, we appreciate it.
  12. Your original post was a far bigger contribution. Thanks for posting it.
  13. Based upon the legs, the Richard Johnson is most likely a K5. The taller legs were not used on the K7, as it had the grill surface too high. They had similar legs on the K3 and K5, it is hard to say for sure without something to scale the image, but it looks too large for a K3.
  14. Virtually all gaskets compact with time. Mine is a couple years old and is quite compacted. However, it also seals rather well. As others have said, replace only when your KJ no longer shuts down properly.
  15. Wonderful cook, it is so hard to get the meat fully cooked without losing too much cheese and getting the veggies right. Looks like you nailed it perfectly. Great job and keep posting your cooks.
  16. In defense of the color red: Males prefer to think of themselves as in charge. Even the most beta male believes in his heart he is secretly in charge. Red is the color of challenge and adventure. In nature, some of the most dangerous creatures are colored red, they make no attempt to hide. The color red says: "I don't feel the need to hide, I don't need to blend in with the herd for safety, come challenge me and don't make me chase you down". So yeah, guys dig red. No real problem with having a few harmless delusions.
  17. Fires going out are most frequently due to two things: 1. The charcoal was mostly small crumblings, air flow gets further restricted once it burns a bit due to ash clogging the small places between the charcoal. or 2. The dreaded temperature chasing game. Temperature is too high, so the user closes vents too agressively to get it back in the range. It cruises at the desired temp for a while then dies out. Also, lighting too many places at once, which causes an overshoot, with the user overreacts to the spike and closes the vents too much. As a general rule, light one spot for every 100 degrees desired. Once you get more familiar with vent settings you can get agressive and light more spots. Those darn Akorns are so well insulated that it does not take much fire to hit they typical smoking temperatures (such as 225-275 degrees F.). It is easy to get too much fire going in them.
  18. PrimDawg, The Kahuna 13, is actually 13 inches on the outside, with an about 10 inch grate. I drew a ten inch circle, and laid out some of my usual "couple" meals on it, it came up slightly short on some meals. I would suggest you draw a ten inch circle on a piece of paper, and put a couple steaks on it, or 4 burgers (uncooked size), and confirm how it will work for you. If you are stuck on black, also consider the Primo Oval Junior as well, it has an oval grill space which is about 14 inches by 18.5 inches. If you get the extender racks for it, it is quite possible to fix food for a much larger group than 2 on it. Many people will tell you they cook for the entire family on it, without the use of extender racks. The down side is a Green Egg-ish price. The Akorn Jr is also available in a charcoal grey. Most people give it a good report and it is very light (the lightest) to transport. You may find a used one for sale on this forum from time to time, as someone switches over to a ceramic grill. In-store stock is hard to find, but the manufacturer is promising they will be back in production soon. I believe they are still being sold in Canada. If you win the lottery, consider one of the smaller Komodo Kamado units. Everyone who has one returns nothing but glowing reports, and they are available in all colors of the rainbow. As a disclaimer, I am generally very pro-Kamado Joe; but I am sensible enough to realize other good preferences exist.
  19. Air makes contact with the charcoal at its surface. Smaller pieces have more surface area relative to their total mass. Now the down side, small crumblings nest together more tightly, and impede air flow. Once the crumblings are below a certain size, the overall burn rate reduces due to less air (oxygen) flow. This is why for long smokes, with consistent temperature, I go with big pieces. For quick burger/steak/dog cooks, I may then try to get some use out of smaller pieces.
  20. Mine actually makes a whistling sound too, with a deep hooting note.
  21. Only worry if the spots turn green with bright yellow polka-dots.
  22. *CACKLE* Coming to Kamado Guru to be talked out of a purchase is like walking into a crack house to talk about sobriety.
  23. Welcome back, get kept the fire going, and the smoke rolling in your absence.
  24. I have a very simple rule: Skin on, direct Skin off, indirect
  25. Odd smell during first burn-in is normal and expected. Always do a foodless cook on any coated-metal grill before your first food cook.
×
×
  • Create New...