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Skiddy

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  • Gender
    Male
  • Location:
    Delta, BC
  • Grill
    Big Green Egg

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  1. Suggest you look at Bed Bath and Beyond - they have a few for under $125 for the beginning "grinder". Bass Pro or Cabelas have a good selection of small stand alones. The Gourmia at BB&B was on sale a few months ago and a friend bought it. He has ground a couple of briskets and some pork shoulders. Unit works very well for the average home user. I have the Kitchenaid attachment for our 600, but if I see a small standalone for the right price, I'd buy it.
  2. Nice looking bacon. Interesting you looking for such low temps, using my Primo with a split firebox, the grid temp will settle in at between 210-225ºF. Having used an electric smoker set for 175ºF, it took almost 5 hours to reach 150ºF IT. Did not notice any real difference in taste or texture between the two cooks (only one experience mind you)
  3. Thanks for your thoughts, much appreciated. The other alternative was to use a smoke tube in the indirect side of my split firebox Primo. For the 2 to 3 hour smoke this might add some flavour. The salt is what bacon is all about, so not an issue - again thanks!
  4. Saw a Jr three days ago at the Bellingham WA WallyWorld for <$95US, there were only two on the sales floor.
  5. Has anyone used liquid smoke (like Woodlands Hickory) in the wet cure while making bacon? When doing a warm smoke after the cure, I do not think there is enough smoke flavour in the final product and wondered if liquid smoke might help.... Thanks!
  6. Understanding this is an older thread, you must be really beside yourself now. Just saw the Akorn Jr at Wally. World in Bellingham for under $90US - and that is expensive. At some US locations it can be had for <$75US. ....
  7. Desi ghee sold locally in South Asian markets is so inexpensive, it is not really worth the effort to make it, IMO. Like the OP, been there done that - never thought of infusing some garlic or other flavour. I use ghee for a sear before and after sous vide for steaks and chops. The sear pre sous vide seems to add an additional layer of flavour while the bag cook is proceeding. Using a herb brush (rosemary, thyme, lemon mint) works well too. A couple of cloves of garlic, quartered, soaked in the warming ghee in a saucepan for 20 minutes or so also adds another layer of flavour. Ghee is also great to pan fry shrimp/prawns.
  8. Regarding using a foil ball to scrape the inside of a kamado, I prefer to use a stiff nylon or plastic brush. They have a handle and can come in a variety of shapes. They conform to the curved surface and do not scratch/scrape the ceramic. Further, they can be dipped in a cleaner, shaken almost dry which can attack the mold and keep the "dust" down.
  9. Couple of suggestions, let your egg heat after removing the food. Let it run for about 10 minutes or more rather than snuff it out right away. Helps to dry the interior a bit. The other is to use something like Concrobium products. They have a description on how to clean grids - product is claimed to be safe to cook on if used as directed. Other Florida eggheads have used concrobium products for mold control. Ammonia, bleach and acids (vinegar) will slow things up, but will not get rid of the spores and mold. The alternative is to use your kamado more ofte A fire a day keeps the mold away.......
  10. Derald has given you the info to resolve. As a 300 owner, I'd be interested in the size of the deflector racks you have there. Mine are 15" from front to back (handle to hinge) and 12" from the side to either the front or back supports. By the picture you have, the racks are close but not quite right. Good luck!
  11. I have done one High-Que on my MBGE coming up on four years, it is still working fine, the Primo has a high temp kevlar installed when new, replacing the dome/base shipping protector. I like a gasket for just what you noted, running the probe wires into the grid level. The gasket cushions the grid wires IMO. Sent from my iPad using Tapatalk
  12. Sorry - forgot to comment on the cook, great looking steak! Sent from my iPad using Tapatalk
  13. Don't know what 2 feet of snow is like, but here in Lotus Land we have about 1/2 a foot on the ground and at -6ºC it is like Siberia came to the lower mainland. I have a roof over the kamados, usually to keep the rain off, works for snow as well. Fish and chips planned for the grandkids and I had to bring the deep fryer into the house to warm it up as the oil was so cold, an error code came up saying plan something else for dinner. I usually do the beer batter fish in a wok on the CampChef - the propane tank joined the fryer in the defrost room. Sent from my iPad using Tapatalk
  14. Smash burgers on the flattop, anytime I use the wok(s) I use the Camp Chef stove (the kamado has the heat to stir fry, but is not so good at getting low enough temps for a finishing sauce), many delicate veggies that take on too much smoke/wood fire taste get done on the gasser, gasser is also the holding/warming oven and the side burner is a must have to reduce and "sanitize" marinades, sous vide chops and steaks (CI pan seared to start and finish). I don't use the big white kitchen clock too much. Sent from my iPad using Tapatalk
  15. interesting thoughts. One of the reasons Franklin crutches in peach paper is to retain moisture, IMO. The offset has so much air flow the brisket will dry too much and he needs lots of visible smoke as it passes over the meat so quickly. In a kamado, the restricted airflow retains moisture, one reason you do not need a water pan and the smoke is very concentrated. I do not think you can get much cleaner smoke than in a kamado. No visible plumes, just that ever sweet smell that it is working just fine. For example, mesquite lump is all you need, there is no need to add any mesquite chunks for smoke. Kamado cooks tend to look for the most neutral lump they can find, add the smoke flavour desired thru the use of chips or chunks - again, do to restricted air flow, even unsoaked chips are just fine, IMO. Sent from my iPad using Tapatalk
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