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WhoDat

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    WhoDat got a reaction from BBQBILL in Kamado vs. Pellet   
    Long time pellet pooper here, who just recently added 3 KJs to my arsenal. I rolled with Traegers for years, but my pellet pit is now a Rec Tec, which I love. Here's my take:
     
    1. Pellet Pits are smokers. Yes, many including my Rec Tec can sear, but it;s not their forte. And my Traegers never really got into the ballpark. Kamadoes opened up a whole new world for me, with heat.
    2. Pellet Pits can add lots of flavor - Whatever B.S. you've heard about pellet poopers not making enough smoke flavor was before smoke tubes came about. really, with the introduction of smoke tubes, there are so many options with pellet pits (heat with one wood and smoke with another, augment smoke, cold smoke, etc.)  
    3. Pellet Pits make bad grills - Yeah, I can get hot enough with my Rec Tec, but I still always feel as if I'm using it, especially when I open the lid and watch my temp crash. Some pellet pits do direct better, but those are real pellet hogs.
     
     
    Here's my pro & Cons:
     
    Kamadoe Pro
    Great for grilling Great for pizza Great for roasting Great for smoking of small-medium things (e.g. butts) Great for Tandori and other high heat stuff Great for searing steaks Great for mixed cooks (eg. direct & indirect) very consistent heat level, once you know what you're doing Cheap to run Quiet Aesthetically appealing with limited rust potential Can add external controller (BBBQ Guru) for pellet-like control, is that's what you want Cast iron grates, griddles, etc... all goodness! Kamado Con
    Inconsistent for smoking larger pieces of meat (Brisket) Takes some babysitting to get started (not hard, but not as easy as a pellet pit) Difficult to add wood or make coals adjustments, during a cook Have to fiddle with lots of extra racks and such, to add surface area Cannot use smoke tubes, while going low & slow (they will snuff out, due to limited O2 requires lots of accessories hanging around (grates, deflectors, tools, etc.) Heat zones move about a bit, with coal activity (this is both a pro and a con, BTW)  
    Pellet Pro
    Lots of surface area Great for smoking very large pieces of meat (Brisket) Simple and easy to understand heat zones, with convection (e.g.. point Brisket point at heat source) Dead simple to start Dead simple to adjust temps Predictable heat zones Great smoke profile, especially with tubes Easy to make adjustments during a cook (add tubes for smoke, water pane, etc.)  
    Pellet Con
    Not as good for searing (mine is OK, but many aren't) Not good for pizza and other high-temp cooks Noisy mechanical parts that can break Occasionally, very rarely, you can get a pellet spill and very high temps/ruined smokes Most are ugly, vs a kamado, and prone to rust etc. (Mine actually looks good, but it's one of the few) Can be more costly to run Some say drying out is an issue, though that never was for me Need cleaning manually, to ensure proper operation  
    What I use my pits for
     
    Pellet
    Brisket - Very even temps, heat flowing from left to right, big enough to move the packer around, great smoke profile, especially with tubes, etc. I've said this here on a couple threads. My pellet pit is my preferred brisket platform. Smoking fish - While my vertical is probably the best, pellet pit comes a close second. More area to play with and lower heat. Also, the smoke tubes do wonders here.  Other very big smokes - My next batch of tasso, or andoillle might be on this pit. Simply more room to play with, with even temps throughout. Kamadoes
    Steak - I will never ever ruin another nice chop again, fiddling with low temps and stressing out over opening a lid Pizza - Yeah! Burgers - See steak Chicken - Nice on the commode, though my pellet pit would also do the job Butts - Cheaper to do it on the KJ, and taste is as good or better. If I did want to do a couple butts at one time, however, I'd probably fire up the pellet pit. I'll stop here.... pretty much everything else, I'll do on a Kamado. They're quiet, cheap to run, and just plain fun to cook with. I also love the flexibility, and how much a warm kamado spawns my creativity  
     
     
    ...
  2. Like
    WhoDat got a reaction from Big Dawg in How this section motivated me - Big Dawg   
    Yeah, the fitness tracker has helped. I'm using an Apple watch, and it's been great. Though my woman, who also has an Apple watch, prefers her Fitbit for fitness. So, she wears both. 
     
    While I'm not counting calories, I am being very good about what I eat and drink. I pretty much only drink water, and I mostly eat salads along with some lean protein. 
     
    I guess I am making some progress., Today's weigh-in was 230.2, so I've lost 7 or so pounds in the last 2-3 weeks. I wasn't weighing myself before then, as I didn't want to see what the scale would have to say. My scale also has a body fat reader, though I don't know how much to trust that?
     
    I'm guessing I have about 25 or so lbs to lose, at this point... something like that? 
  3. Like
    WhoDat reacted to John Setzler in How this section motivated me - Big Dawg   
    +1 in thenability of a fitness tracker to motivate you. It worked wonders for me.
  4. Like
    WhoDat reacted to Big Dawg in How this section motivated me - Big Dawg   
    Hey man...best of luck to you, and keep working at it! For me, I had to start tracking all of the calories going in and out for it to really make a difference. I would do the "Big ### Salad" thing as well, and funny, I cut out the margaritas too when I realized how many calories they had!
     
    Right now, I seem to be averaging around 2300 calories a day burned, and 1600 calories a day consumed. While I'm not exercising diligently, I have started lacrosse season (I'm a U13 coach) and my steps are up to ~ 10,500 to 13,000 a day.
     
    I weighed in today at 227.6...so it's still working. A fitness tracking device helped me to put it all together, maybe it could do the same for you? I wish you all the best, and hope that both of us are fitting into our old clothes comfortably very soon!
  5. Like
    WhoDat got a reaction from John Setzler in How this section motivated me - Big Dawg   
    Funny, I was gunna' make a post almost exactly like yours, so I'll just piggy-backs instead.
     
    I'm:
    - 5yrs younger
    - Have 1 less kid (4)
    - Am 2" shorter
    - Weighed in at 237 (2 weeks into my weight loss program)
     
    But otherwise, pretty much the same deal. Though I'm only 5'10", I'm pretty stout. Even when I did have a 6-pack, along with lots of other muscle, I could never get below 210... and that's when I was "big" in a good way. Building muscle has never been a problem for me, I can gain a pound or tow of it just driving by a gym. And I've always had a good metabolism too.
     
    I've pretty much spent my life eating however much of anything I want, as well as being joe 6-pack (of beer). Yeah, I'd sometimes get a dash of flab, but my solution to that issue was always the same thing - big-assed salad diet, for a month.  I'd spend a month just eating on huge salad a day, in lieu of lunch and pre-dinner snacks, and I'd lose 10 or so lbs... in a couple weeks, without fail. This system has served me well for 15-20yrs, leaving me with a relatively flat stomach and in decent shape.
     
    Then, the 40's hit. Early 40s were OK, but the last couple years have been hard. I actually didn't do the big-assed salad diet for the last two years, and it shows. I saw a couple pics of myself, when I wasn't standing in-front of the mirror unconsciously sucking in my gut. And I was shocked... I'm friggin' fat!!!!
     
    Yep, I've been in denial. Anyone else in that boat? Funny, but it just got name like a brick, after years of denial. And then I tried to fit into my suits, ones that I bought 4 or so years ago. No way, no how, not happening.
     
    So, around Christmas, I started a weight loss program. This time, it was beyond just eating a big salad. I've been doing 30-60mins of exorcise very day (including lots of aerobic). I've even had quite a few days with 2-3 hours of serious exorcise, including today. And I cut out booze/beer/wine, all of it. Sticker, a Margarita is ~600 calories, and the beers I like are probably 250+. While I haven't been counting calories, I've dramatically reduced my intake. I'v pretty much been eating plants & twigs and such, for the last month and a half. 
     
    Still, after all of this effort (more than I've ever made in my life), I'm barely making a dent. yes, the muscle is packing on (as it usually does), but the fat is still clinging. I tried on one of my suits, yesterday, and I the pants-button pretty much burst supersonic on me... LOL
     
    Anyhow, I'll stick with the program. I'll pretty much live with one foot in the program. That celebrated metabolism that all my friends used to marvel at, jealously, it'd dead. 
     
    And yeah, I'm fat.  But I'm working on that.
  6. Like
    WhoDat got a reaction from Big Dawg in How this section motivated me - Big Dawg   
    Funny, I was gunna' make a post almost exactly like yours, so I'll just piggy-backs instead.
     
    I'm:
    - 5yrs younger
    - Have 1 less kid (4)
    - Am 2" shorter
    - Weighed in at 237 (2 weeks into my weight loss program)
     
    But otherwise, pretty much the same deal. Though I'm only 5'10", I'm pretty stout. Even when I did have a 6-pack, along with lots of other muscle, I could never get below 210... and that's when I was "big" in a good way. Building muscle has never been a problem for me, I can gain a pound or tow of it just driving by a gym. And I've always had a good metabolism too.
     
    I've pretty much spent my life eating however much of anything I want, as well as being joe 6-pack (of beer). Yeah, I'd sometimes get a dash of flab, but my solution to that issue was always the same thing - big-assed salad diet, for a month.  I'd spend a month just eating on huge salad a day, in lieu of lunch and pre-dinner snacks, and I'd lose 10 or so lbs... in a couple weeks, without fail. This system has served me well for 15-20yrs, leaving me with a relatively flat stomach and in decent shape.
     
    Then, the 40's hit. Early 40s were OK, but the last couple years have been hard. I actually didn't do the big-assed salad diet for the last two years, and it shows. I saw a couple pics of myself, when I wasn't standing in-front of the mirror unconsciously sucking in my gut. And I was shocked... I'm friggin' fat!!!!
     
    Yep, I've been in denial. Anyone else in that boat? Funny, but it just got name like a brick, after years of denial. And then I tried to fit into my suits, ones that I bought 4 or so years ago. No way, no how, not happening.
     
    So, around Christmas, I started a weight loss program. This time, it was beyond just eating a big salad. I've been doing 30-60mins of exorcise very day (including lots of aerobic). I've even had quite a few days with 2-3 hours of serious exorcise, including today. And I cut out booze/beer/wine, all of it. Sticker, a Margarita is ~600 calories, and the beers I like are probably 250+. While I haven't been counting calories, I've dramatically reduced my intake. I'v pretty much been eating plants & twigs and such, for the last month and a half. 
     
    Still, after all of this effort (more than I've ever made in my life), I'm barely making a dent. yes, the muscle is packing on (as it usually does), but the fat is still clinging. I tried on one of my suits, yesterday, and I the pants-button pretty much burst supersonic on me... LOL
     
    Anyhow, I'll stick with the program. I'll pretty much live with one foot in the program. That celebrated metabolism that all my friends used to marvel at, jealously, it'd dead. 
     
    And yeah, I'm fat.  But I'm working on that.
  7. Like
    WhoDat got a reaction from Dennis-KomodoKamado in Big Joe oh Big Joe hurt me   
    Silver lining is....
     
     
    Since you've just chunked down $1,000,  you're like 1/4 way towards the purchase of a Komodo Kamado. Try that argument on your significant other and let us know how it works out... heck, I'd slam a lid on a finger or two for one.... LOL
     
    Just kidding, I love my KJs.
  8. Like
    WhoDat got a reaction from wickedcajun in Godspeed Chef Paul.....   
    Saw him making crawfish etoufee, in person, once. He started by removing the fat from the tails and sautéing it in butter. Dang, crawfish butter!!!! That certainly upped the game in my own étouffée!
     
    The man was a culinary giant. Sorry to see him go...
  9. Like
    WhoDat got a reaction from PennHead in Surprising Number Of Drunk Vegetarians Secretly Eat Meat   
    Ha!  Lord knows I've witnessed this phenomenon, quite a few times, while traveling for work. 
     
    http://www.huffingtonpost.com/entry/vegetarians-eat-meat-drunk-survey_56167f34e4b0e66ad4c69f50
     
     
    Surprising Number Of Drunk Vegetarians Secretly Eat Meat 
     
    They relapse and go on the lamb. 
    Vegetarians are going to have a cow over this. Oh, wait, they already are.
      A new survey says more than a third of vegetarians eat meat when they've had too much to drink. What's more, they're sneaky about it, with 69 percent saying they don't fess up.   The study of 1,789 British vegetarians by the deal-offering service VoucherCodesPro revealed a few other morsels worth fleshing out:  
    More than a third also revealed they go beast mode every time on a drunk night out. Kebab was the most popular relapse of choice (remember, this is the UK), followed by burgers, bacon, fried chicken and sausages, according to the Telegraph.
    SMABS SPUTZER/FLICKR  
    "I know a few 'vegetarians' who sometimes crave meat, but it seems that a few are giving into their cravings when drunk," Voucher Codes Pro founder George Charles said in outlets. "I think it's important for friends of these 'vegetarians' to support them when drunk and urge them not to eat meat as I'm sure they regret it the next day."
    Acccording to a study by the Humane Research Council, many American vegetarians are bad to the bone as well: around 84 percent stray from a strict vegetarian diet.
    Those who would like to adhere to a strict vegetarian diet should adopt it gradually, nutritionist Lisa Young told the New York Daily News. “If you start by eating smaller portions of pork or chicken, then cutting out all meat and dairy for a month, you can get a better feel for it,” she said.
     
     
  10. Like
    WhoDat got a reaction from ckreef in Surprising Number Of Drunk Vegetarians Secretly Eat Meat   
    Ha!  Lord knows I've witnessed this phenomenon, quite a few times, while traveling for work. 
     
    http://www.huffingtonpost.com/entry/vegetarians-eat-meat-drunk-survey_56167f34e4b0e66ad4c69f50
     
     
    Surprising Number Of Drunk Vegetarians Secretly Eat Meat 
     
    They relapse and go on the lamb. 
    Vegetarians are going to have a cow over this. Oh, wait, they already are.
      A new survey says more than a third of vegetarians eat meat when they've had too much to drink. What's more, they're sneaky about it, with 69 percent saying they don't fess up.   The study of 1,789 British vegetarians by the deal-offering service VoucherCodesPro revealed a few other morsels worth fleshing out:  
    More than a third also revealed they go beast mode every time on a drunk night out. Kebab was the most popular relapse of choice (remember, this is the UK), followed by burgers, bacon, fried chicken and sausages, according to the Telegraph.
    SMABS SPUTZER/FLICKR  
    "I know a few 'vegetarians' who sometimes crave meat, but it seems that a few are giving into their cravings when drunk," Voucher Codes Pro founder George Charles said in outlets. "I think it's important for friends of these 'vegetarians' to support them when drunk and urge them not to eat meat as I'm sure they regret it the next day."
    Acccording to a study by the Humane Research Council, many American vegetarians are bad to the bone as well: around 84 percent stray from a strict vegetarian diet.
    Those who would like to adhere to a strict vegetarian diet should adopt it gradually, nutritionist Lisa Young told the New York Daily News. “If you start by eating smaller portions of pork or chicken, then cutting out all meat and dairy for a month, you can get a better feel for it,” she said.
     
     
  11. Like
    WhoDat got a reaction from Kate in Godspeed Chef Paul.....   
    Saw him making crawfish etoufee, in person, once. He started by removing the fat from the tails and sautéing it in butter. Dang, crawfish butter!!!! That certainly upped the game in my own étouffée!
     
    The man was a culinary giant. Sorry to see him go...
  12. Like
    WhoDat got a reaction from magician in Surprising Number Of Drunk Vegetarians Secretly Eat Meat   
    Ha!  Lord knows I've witnessed this phenomenon, quite a few times, while traveling for work. 
     
    http://www.huffingtonpost.com/entry/vegetarians-eat-meat-drunk-survey_56167f34e4b0e66ad4c69f50
     
     
    Surprising Number Of Drunk Vegetarians Secretly Eat Meat 
     
    They relapse and go on the lamb. 
    Vegetarians are going to have a cow over this. Oh, wait, they already are.
      A new survey says more than a third of vegetarians eat meat when they've had too much to drink. What's more, they're sneaky about it, with 69 percent saying they don't fess up.   The study of 1,789 British vegetarians by the deal-offering service VoucherCodesPro revealed a few other morsels worth fleshing out:  
    More than a third also revealed they go beast mode every time on a drunk night out. Kebab was the most popular relapse of choice (remember, this is the UK), followed by burgers, bacon, fried chicken and sausages, according to the Telegraph.
    SMABS SPUTZER/FLICKR  
    "I know a few 'vegetarians' who sometimes crave meat, but it seems that a few are giving into their cravings when drunk," Voucher Codes Pro founder George Charles said in outlets. "I think it's important for friends of these 'vegetarians' to support them when drunk and urge them not to eat meat as I'm sure they regret it the next day."
    Acccording to a study by the Humane Research Council, many American vegetarians are bad to the bone as well: around 84 percent stray from a strict vegetarian diet.
    Those who would like to adhere to a strict vegetarian diet should adopt it gradually, nutritionist Lisa Young told the New York Daily News. “If you start by eating smaller portions of pork or chicken, then cutting out all meat and dairy for a month, you can get a better feel for it,” she said.
     
     
  13. Like
    WhoDat got a reaction from DerHusker in Today started out real bad. House was flooded.   
    Ouch!!! Sorry to hear that. It make my morning struggle with a slightly-leaking washer seem easy. Mine was just 1/4 inch in the utility room.
     
    But you caught it early, so there's probably not much damage. Get lots of air moving in there, right-away, and you won't have mold issues. Shop vacs, blowers, heaters, and you'll get out of it somewhat OK. Would be a lot worse if you hadn't caught it for a day or two.
  14. Like
    WhoDat got a reaction from Aussie Joe in Garlic prawns and bacon pizza   
    That looks tasty!!!!
  15. Like
    WhoDat got a reaction from magician in Dallas Cowboys - Any one buying it?   
    This has been a Public Service Announcement...
  16. Like
    WhoDat got a reaction from Kate in Tasso!   
    Outstanding!!!!! 
     
    Love using Tasso in Jambalaya, dirty rice, and gumbo.
  17. Like
    WhoDat got a reaction from wickedcajun in Tasso!   
    Outstanding!!!!! 
     
    Love using Tasso in Jambalaya, dirty rice, and gumbo.
  18. Like
    WhoDat got a reaction from danielc in A-Maze-N opinions   
    Here's what I use them for:
    Seasoning meat - Cold smoking for 30-60 mins. This is the Lion's share of my use. Ribs - 2-3 hours. After that, smoke doesn't penetrate much, especially since I tend to foil. Fish - Cold smoke for an hour or so, followed by several hours with heat. I use various cookers to do this, and tubes really only play for the first 2-3 hours.  Brisket - I do most packers in my pellet pit, though I do sometimes use the BigJoe. in the pellet pit, I'l sometimes fire up the bigger tube, and augment for the first 5-6 hours. But really, 2-3 hours of tubing would be OK. Tubes won't work for low & slow in the BigJoe, or any kamado. Sous Vide - Now that I've gotten into sous vide, I've found another use for the tubes. I try to cold smoke most meat I get, before I vacuum pack it. Typically, this is less than an hour.  
     
     
     
     
     
  19. Like
    WhoDat got a reaction from danielc in A-Maze-N opinions   
    I have two of the tubes: 6in and 18 inch (at least I think these are the sizes?). I originally bough them when I was mostly on pellet poppers, but still use them often. A few things:
     
    1. Smallest is my most often-used, because I now primarily cold smoke for a bit, before cooking in another way.
    2. None of them will work for low & slow, on a Kamado. There's just not enough oxygen to keep them burning.
    3. Both of them will work to supplement higher-temp cooks on the Kamado, though I tend to use the smaller one, for real-estate.
    4. Smaller one probably smokes for ~3  hours... bigger one somewhere around 5-8?
    5. Only use my bigger tube gets, nowadays, is for brisket on the pellet-pooper. OK, I'll also use it when smoking fish, again on the pellet-pooper. Smaller one is used for everything else. 
     
    Smaller is just easier to deal with, cheaper to run, uses less space, and lasts long enough for most cooks. Smoke output on them is about the same, but the longer one run for more time. But for most of what I use it for, ~3 hours is more than enough. This is really the period of the cook when smoke flavor is transferred. And it's long enough for most of my needs. Though I use the longer one for pellet-packer and fish, I think the smaller one would be OK for that as well. 
     
    Now, if you're looking at really long-term cold smokes, than the bigger one might be better. YMMV.
     
    One more thing - I don't think Kamadoes are ideal pits for cold-smoke, for a couple reasons:
    Vertical Heat - If you place a tube under meat, it'll heat that meat. They don't produce much heat, but they do generate enough to begin to cook whatever you want to cold smoke. Vertical works well with smokers that have deflectors over the heat source, but again with kamadoes this can lead to them smoldering out. Tubes like lots of oxygen.  Now, this might work in something like a KK, where there seems to be enough space between the lowest grate or coal bucket, and the meat you're smoking? I only have KJs, and know that they're not ideal.  Capacity - Much of the time I cold smoke, I want real estate to spread things out. Kamadoes aren't ideal for that, though extenders and such help. No low & slow - If you want to transition from cold to low heat, a Kamado won't keep the tubes lit (see above) Mostly, I find myself cold smoking on a pellet-pooper or stick burner. I usually place a towel or similar stuff over the top gap in the doors as the smoke wants to go vertical, and this helps much of it go diagonally, out the side chimney. But if I had a Komodo kamado, I'd certainly give that a shot. Looks like it might have enough vertical space to cold smoke well, with tubes?  Another thing you could try, with another Kamado, is to place the tube way down at the bottom, where the coal sits. With a wide-open bottom vent, that might work. Problem is that I'll sometimes find myself relighting or refilling tubes, during a cook. And it'd be a PITA to move all those grates out of the way to do so.
     
    Or, just sit the tube on the same grate as the meat, with some distance between them. That works OK. I just find that my other pits work a bit better. You'll likely need both vents just about wide-open to keep the tube lit. On a Kamado, this means the smoke will go completely vertical, though you'll still get some good smoke on whatever you're cooking... just not as good as if the tube was somehow below the meat.
  20. Like
    WhoDat got a reaction from ckreef in Switching to T-Mobile?   
    By now, I suspect my info has been hacked so many times that it's old news. So far, been notified that my info has been cracked by:
     
    - Veterans Administration
    - CitiBank
    - Blue Cross
    - Etc, etc, etc.... I seem to get an envelope about a new one every month or so.
     
    I guess I can add T-Mobile to that list. 
     
     
    Given all of these name & social hacks - and I'll bet everyone reading this has had theirs lifted - the value of that correlated data isn't what it once was.
     
     
  21. Like
    WhoDat got a reaction from LargeRedJoe in Backdraft or Flashback   
    As far as opening the vents, I think that's more about doing it if they were closed. In normal operations, where the vents are a bit open anyhow, burping is fine - and there's no need to fiddle with the adjustments. 
     
    Opening vents prior to burping is more for situations where they were closed entirely, like when you're trying to cool down an overheated kamado. In that situation, opening vents helps to spread out the phenomenon a bit. But again, that's only in situations where the pit was burning very hot and then had the vents shut down entirely. 
     
    On usual cooks, I usually go through 20 hour cooks without touching the vents, once they're dialed-in. No need to fiddle with them.
     
     
  22. Like
    WhoDat got a reaction from jkill73 in Interesting Kickstarter --- Laser razor...   
    I have a very thick beard. Fortunately, i work from home. So, I only have to shave a few days a month. 
     
    Now, if the thing could Roomba my back hair, I may be able to get the woman to spring for it... LOL
  23. Like
    WhoDat reacted to Aussie Joe in Pork char siu   
    Thought I would go a bit different tonight got some tenderloin and some char siu saucemarinated them for 4 hrsput them on the Joe at 300 for 40 min basting every now and then in the mean time I prepared my stir fry ginger, garlic snow peas, mushroom , red capsicum, spring onion and bok choy with an oyster lime sauce gave the pork a quick searadded the sauceand plated really impressed with the flavours
  24. Like
    WhoDat got a reaction from ckreef in HEB Cast Iron BeerCan Chicken Cooker   
    HEB Has a nice deal on a Cast Iron Beer Cann "Barracho" chicken cooker. It goes like this, buy the pre-seasoned cast iron cooker for $19.99 (which isn't bad by itself), and get:
    - A whole chicken
    - HEB Rice
    - Barracho Seasoning.
     
    Here's the deal:

     
    I bought one yesterday, and am giving it a spin, for lunch.
     
     

  25. Like
    WhoDat reacted to Baby Back Maniac in My first ribeye on my new toy   
    I appear to have angered the tapatalk gods...Let's try this again. 
     

     

     

     

     
     
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