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    Kamado Joe

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  1. https://brickseek.com/walmart-inventory-checker/?sku=896217027 It's not always accurate for the stock number, especially when it gets lower and on seasonal/clearance, but it will be for the price. It Hatfield *may* have 4 of them for $13 each and Willow Grove supposedly has 8 at the standard $16.98. Audobon, NJ may have 9, and NJ doesn't charge sales tax on charcoal. Could be others. I just searched a ZIP for both Collegeville and Philadelphia.
  2. A 1-day rental of a mid-sized pick-up ("Nissan Frontier or similar") from Budget this weekend came up at $37 including tax (insurance extra, if desired). Similar prices coming up on others. Maybe around $100 with the cost of gas. I think you'd be hard-pressed to find a way to ship an assembled table anywhere near that price. Now, if you don't have the time, or value your time highly.. You could maybe try to find someone with a pick-up and pay them to go get it. I occasionally see ads on Facebook marketplace at the like of people offering those types of services.
  3. Did you check BBQ Quebec? They have oak chunks on their website. There is one in Laval and seems to be one in Little Italy now too. Also at Home Hardware you can get Maclean's Barrel Chunks (might have to order online in advance, depending on if your nearest store carries them). These are cut up bourbon, rum, and wine barrels made of White Oak. I've gotten a few bags of those in the past when they were sold in the US at Cabela's. They have a faint scent or bourbon when fresh but burn like oak without any extra discernible taste.
  4. Both phrases are used to some extent. My personal favorite from what I have tried so far in my visits to Montreal is probably "Smoke Meat Pete" but I think "smoked meat" is probably more common. Even among the Francophones "Smoked Meat" seems to get used as often or more than "Viande fumée." I opened the cryovac and dry-brined a brisket to smoke on Sunday until the rain decided to come early. I was going to smoke it this afternoon, but now I think I might have to mix up a brine bucket and cure the flat and smoke only the point for some burnt ends.
  5. I've done it with two fryer chickens that were just under 4lb each. It took some fiddling and twine to get it mostly balanced. I'd suggest mounting them on the spit and testing the spin before getting your fire going.
  6. My last post was from me phone, now that I'm on a computer, I'll type a bit more. Caveat: Even though I've lived all my life in NJ, I've never had a pastrami sandwich from any of the famous NYC places, but I have eaten Montreal Smoked Meat at multiple places in Montreal. I really should head to Katz's Deli one of these days for a personal comparison. To go back to your original question, I think if there were a recipe that was thoroughly tested, it would be easy to find on one of the various smoking forums. That said, there is one posted on Serious Eats that I've personally never used, but they tend to put out good stuff. Personally, I've cured a few briskets using the wet cure calculator from Amazing Ribs and have more than once planned to smoke a piece of it to make pastrami, but I've always had bad luck with the timing and weather and needed to just consume them all as corned beef. Not necessarily a bad fate. Pastrami and MSM are very similar. This article has some good information on the differences and similarities. Really, I'd say decide on which curing process you feel comfortable with, whether it's labeled as pastrami or smoked meat. Even though MSM is more traditionally dry cured, I'd probably still brine my brisket. I've never really enjoyed Schwartz's and have even gotten a sandwich that had slices with pockets of brown, uncured meat where the rub apparently missed or wasn't heavy enough. If that can happen at a famous restaurant with professionals, then for home-curing a wet brine is safer to evenly distribute the curing mix, in my opinion. The extra water soaked up by the brisket will only serve to help it stay moist during the smoke and much will get purged out anyway during the cook. The end result, when using the spices you like, will surely be good.
  7. To those not familiar, it's very similar to pastrami, though the seasonings are a bit different. There are a number of pastrami threads that come up. The process would be similar.
  8. Lowe's and Home Depot both will price match Ace, which could enable even more savings with discounted gift cards. One example: Speedway gas stations have a deal right now with their Speedy Rewards program. Buy $100 in select gift cards (Includes HD and Lowe's) and get a coupon for a $15 speedway gift card free. So for the $700 grill, you would get $105+ in back in gas cards.
  9. Is this the recipe from The Telegraph? Looks like something I need to try the next time I'm making falafel instead of cooking the halloumi on its own.. though fried or grilled halloumi certainly is delicious.
  10. I have been meaning to try this with pecans. I thought about putting some in this time around, but my sister was thinking of stopping by and she can't have nuts due to a low-copper diet. If you make it in a loaf pan, the cook time will likely be a bit longer than the ring, but from your posts, you seem to know enough about baking to know that pan shape can affect cooking times.
  11. Very true that it all comes down to the cooker or how you are going to use it. For a long, low-and slow cook, one is more likely to fill the firebox completely and for that volume is a good measure, I agree. For short or medium cooks, this isn't as necessary, and I personally try to use as little charcoal as will get the job done to keep my charcoal costs down. I suppose it comes down more to interpreting the results to choose what best suits yours needs. A pound for pound heat output test might be more useful to someone who regularly sears steaks but isn't loading their cooker to the max. Ash production can be a big issuen issue for airflow reasons on long cooks depending on your smoker but not as much of an issue on medium, and little effect on short cooks. Someone might see a test where Charcoal X produced less ash than Charcoal Y and assume that Charcoal X is in some way better (in the case of briquettes especially, people tend to think it means less filler, which may be true), but you need to consider also the total mass involved. Now that I've been thinking about it, I think the test that that I saw that bugged me a bit was for briquettes where they were counted out but due to varying sizes, neither weight nor volume was consistent across all the samples. But that's enough OT for this thread. Hopefully some more of our Northern Neighbors got a good deal on some lump. I know they often get the short end of the stick when it comes to hot deals.
  12. I think my problem with the burn time was probably related to the density. From my non-scientific observations, the charcoals that are predominantly made from sugar maple seem to be a bit less dense, so a given volume weighs less. This was sometimes a problem with my Pit Barrel Cooker where you are filling the basket by volume and not weight. Pound for pound there probably isn't a whole lot of difference. Maybe I'll do some burn tests if I pick up some fresh bags this summer. I think it was for briquettes, but I know I saw a charcoal burn time comparison somewhere that was done based on a full chimney, not by weight of the charcoal in the chimney, which may or may not be the best method. As far as determining energy content, a pound to pound comparison is more accurate. For a specific smoker/grill that may have a volume capacity constraint, then volume might be a better measure as long as those viewing the comparison are also looking to use the charcoal on a similar smoker.
  13. I've seen some debate in the past if the blue bags sold in Canada are the same as the red bag Royal Oak sold in the US, but it looks like you're still getting 8kg. Royal oak shrunk the bags to 7kg a couple years ago. At CA$7.64, a great deal in either size. Looks like Maple Leaf and Basque's are a few dollars off as well. A few years ago I caught an end of summer sale on some Basques and Maple Leaf in Montreal and brought a car load home to New Jersey. Both seem to burn a bit more quickly (and hotten) than Royal Oak, but the smell of the Maple Leaf is pretty amazing. Sadly, charcoal made from sugar maple seems to be fairly brittle when compared to some other woods. Hauling and storing didn't help and the bags from the bottom of my pile had a lot of small pieces. I might try and grab a few bags of the Basque's Natures Own from Costco this year if I have space in my car when coming back.
  14. I must have screwed up the links somehow. I tried embedding them from my google drive so they'd be in the post in line with the steps as opposed to all at the end. I see them when logged into Gmail, but when I log out, they are gone. I tried moving them to a public album, but can't edit the links now, so here they are, hopefully in the right order
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