philpom

I seldom cook over 650, if I want to sear something at 1000°f I use a chimney charcoal starter with a grate on top. Not worth breaking something.

Fill it 2/3rds full, read the first post here: https://www.kamadoguru.com/topic/500-starting-a-fire-for-low-and-slow-definitive/

Any particular reason that should steer me away from the avid armor? If I send them the retort bags they will test for me.

I am looking at getting an Avidarmor machine but I need it to seal retort bags and I understand not all machines will. I know the Avidarmor has the required dual seal bar, can anyone confirm that it will seal the retort bags properly? I plan on canning in the retort bags. @John Setzler I can mail several to you for testing if interested.

Thanks! I am not an expert but experts claim no knife manufacturer matches the fit and finish of a Miyabi, every edge is rounded and polished except the cutting edge. You cannot tell where the handle ends and the bolster starts. They are both fantastic knives and it really comes down to personal preference. The 4 star is made from a single piece of their proprietary 57 hardness steel with the cutting edge machine sharpened at 15 degrees where the Miyabi has a cutting core made from FC61 super steel or VG10 steel wrapped in many layers of Damascus steel at a hardness of HRC 61 and

My kids got me a gift certificate for Sur la Table for my birthday. They said, "for a knife dad". So I snagged this guy, it feels great, very light and nimble. Now I need to cook something. Something special about Japanese blades, just knowing someone put their heart and soul in to making it versus a highly automated process.

I do not recall the size as it was previously purchased but average, maybe on the smaller side. If I gave a time it would be a pure guess. 90-120 minutes???

Thanks, it was moist and tender, it was not juicy like a sponge.

350°f until 185°f ish Hit this with a good dose of Montreal steak seasoning and grilled indirect with hickory chunks. Sliced well, was tender. Of course the Primo performed well. Color was fantastic.

Bacon looks great! MTQ is my "go to" mostly because I can buy it at the local grocery store for cheap. Keep a few pounds of it around. They also offer a sweetened version but I try to cut the sugar from my diet.

I use theatre salt on the skin, it's a very fine powder form of salt. ~425f I get crispy bubbly skin on thighs like that.

Welcome to kamado guru!

We have started looking for a canner and I thought I would ask here for thoughts and opinions of the best one. At this point I'm thinking of getting an All American. It doesn't have a seal to fail, it's heavy duty, made in the U.S.A. and generally considered to be heirloom quality. Is there another we should look at? We have also looked at Lehmans but I am pretty sure those are also All American.

Fill it nearly full. The trick is about lighting it correctly. There are several ways. This link will describe it in great detail and has helped many. Good luck!

2020 has been a horrible year for most and for many of the same reasons you mentioned. Yet you and many others found a way to make the best of it. 2021 is sure to be a better year (eventually). Merry Christmas and a prosperous New Year to all!