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Everything posted by philpom

  1. I seldom use chunks anymore, they will either burn up before you get your meat on or in small fire / low oxygen environment of a kamado the chunk will just smolder and off gas an acrid flavor. Instead I opt for chips or match sticks (prefer match sticks). A handful over the lump and they readily burn hot but not long. This gives me whiffs of clean smoke for quiet some time as my cook progresses and the fire slowly spreads through the lump. An example from a recent loin cook.
  2. Caught this swallowtail eating my parsley and carrot greens. Our daughter is going to raise it.
  3. Cut the thin part ( the flat ) off before you smoke it. Pull the thin flat off earlier or save it and make pastrami.
  4. Garlic Black pepper Hatch Real maple syrup Honey Brown sugar Tabasco sauce Peach Marmalade Etc... I like savory with a touch of sweet. Good luck!
  5. Look for various sized round aluminum cake pans to use as a drip pan. You can find one the right size.
  6. A 55 gallon drum, a 30 gallon drum, a few lids and a tall stack are certainly the way to go.
  7. Not exactly a spirit but we got back in to home brewing awhile back. Bottled a batch of IPA a few weeks ago, should be ready to sample soon.
  8. @keeperovdeflame those look stunning, Mrs philpom said, "wow". You found a new outlet.
  9. Hi, There are valid reasons for having a dough recipe that can take ultra high heat. Some pizza specific devices will safely get very hot. You can take a kamado to 900°f but it's a bad idea for the longevity of you kamado. I seldom get mine over 600°f, I never have a need, I have better tools for that. Cheers
  10. Never heard of it or tried it but a quick search tells me it's a thing in Chinese cooking. Seems there are various techniques, traditional velveting is a quick blanch or dip in hot oil. I'd try it, those spare ribs looked great. I'm wondering if this might help with making chopped and formed lunch cuts.
  11. I'm glad Mrs philpom and the philpom kids all like it rare. In my opinion you don't know what steak tastes like if you don't enjoy it rare. Nothing like that juicy tender flavor. That said, if I know I'm going to be cooking for someone that likes it well done I'll grab some cheap steaks for them. I'm not going to ruin a fine steak and they won't likely know the difference.
  12. If it fits it will be extremely close considering the side tables. If this is just to get it back there after delivery then going through the house is no issue but if your plan was to store it in the garage and roll it out for use it might be an issue. Perfectly safe to leave it outside.
  13. philpom

    Pellet Joe

    Check in the app store for a free app called wifi analyzer. It will provide information about your network and parameters such as the best channel for your area. Often everyone in an area all use default router settings which means you could be on a crowder wifi channel. Even adjacent channels interfere with each other so if everyone is on 3, 4 and 6 move to 12.
  14. Tacos look great, the slaw looks fantastic. That's my kind of flavor profile.
  15. I'd wrap it in foil before putting it back on the smoker to help prevent drying it out.
  16. This was a bit of an experiment for me and it turned out very well. The idea was to have meat balls with a crispy outside and tender inside. After forming 1/4 pound balls I rolled them in bread crumbs. I cut a large onion ring for each to sit in and then tomatoes, tomato sauce, garlic and spices to the pan for a simmer sauce. The result was crispy and I had a thick rich sauce to serve with. I got the primo up to 300°f using my recent go to lump and cooked these indirect in the paella pan. Served on pasta with freshly grated parmesan.
  17. Looks like a great meal, I like the idea with the potatoes.
  18. Kinda reminds me of an infomercial for kamado Joe. Mentioning the best known BGE, a metal Akorn (which they stated wasn't a kamado) and a relatively obscure pit boss to pretend they are being honest.
  19. I hadn't thought of it that way. But sure, why not?
  20. Cool new truck, nothing like a new toy!
  21. I know right?! I'll admit to carefully placing the brisket slices on the plate and to having a very bright 5K diffused light in the kitchen but the pic came right off of my phone. Photo composition and lighting are extremely important and I have done a bit of study to improve in this area. The results can be stunning. I think somewhere on here @John Setzler posted a .pdf he wrote a few years ago on the topic.
  22. Thank you @TKOBBQ . I used a fair amount of mesquite chunks on this cook under and over the Rockwood lump. I also cooked it a little hot at 250f. I find that cooking a bit hotter in the kamado produces a better smoke ring. I think this is due to typically having a much smaller smoldering fire in a kamado at 225 compared to an off-set with a large raging fire at 225f. 250f or more seems to help close that gap. I also used a drip pan full of water although many claim it isn't required in a kamado. Moisture is shown to improve smoke ring development.
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