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Everything posted by smokeyw

  1. You can get 2 birds on the skewer the other way if you press them together a little bit. I do it all the time.
  2. I think it depends on what you are trying to accomplish. I have a couple of them and always use them for overnight cooks and sometimes use them during shorter cooks in the daytime. It allows me to get some sleep or do other things while I am smoking. Do I need them? No, I can cook great que without them. It is just an accessory that makes life easier.
  3. Thanks for all the kind words. I will keep you all posted on the results.
  4. Here is a picture of a practice steak
  5. The slow part will not be that slow although I will probably throw a hunk of apple wood in the coals about 15 minutes prior to putting the steak on. The first part of the cook will be over hot coals but about with about 10" between the steak and the coals. This will probably take 3 minutes per side. The final sear will be with the steak about 2" from the coals for about a minute per side. The flavor profile will be simple. I don't want to mask the beef flavor but only inhance it. A lot of kosher salt and pepper.
  6. I have cooked in numerous pig cooking competions and several KCBS competitions. I am trying something different next month. I will be competing in a steak cooking competition and will be cooking a 16 oz ribeye. I am going to use the CGK and plan on keeping it simple with only dry seasoning and maybe a compound butter after it is done while resting it. I plan on using a reverse sear and will be using two charcoal levels in the CGK by using a second charcoal grate with a petition on the smoking stone brackets. This will allow me to fill half of that grate with lump for the final sear. Any advice?
  7. I have been an automotive mechanic, a machinist, a sheet metal fabricator. a CNC programmer, a process planner, an operations engineer, and an operations supervisor. I am currently working as a contract project engineer for a precision metal fabrication company, working on productivity improvements and lean concepts.
  8. My go to book is Serious BBQ by APL. I refer to it all the time. Others I have and like are: Charred & Scruffed BBQ 25 Big Bob Gibsons BBQ Book Slow Fire Wicked Good BBQ Everything Goes Better with BBQ
  9. I have had my NC conceal carry permit for 7 years now. As I remember it, we did have to answer some mental health questions on the form but there was also some checking done during the waiting period between filling out the application and actually receiving the permit. I don't know how detailed their investigation was. I will say that I think the permit is worthwhile for many people. I carry just about everywhere that it is allowed. I feel it is our right to protect ourselves and our loved ones. I also like the fact that I can buy another handgun on the spot if I see one I like.
  10. I haven't tried a cast iron one but love my stone. I like the crust a 500 degree preheated stone produces. It actually may even be hotter than that. The dome gauge on the CGK says 500. I just ordered a Thermoworks infrared gun to check the stone or grate temp. They have it on sale now for 39.95. Regular price is 69.95. I used to use corn meal on the stone but it seemed to burn and stick to the pizza crust. I have since found out that if the stone is hot enough it won't stick anyway.
  11. I have been using the Pro 600 for about 4 years now and absolutely love it. I'm sure you won't be dissapointed
  12. Charred and Scruffed is a great book. I have that book and cooked the standing rib roast a couple of nights ago. It seems strange to beat a beautiful rib roast like that and then cook it at 500 degrees in a Kamado but I have to say it turned out great. APL knows what he is talking about :D
  13. Nice John! I got a Cabela's meat grinder, a Thermapen, a Lodge 2 Qt. cast iron pot, and some more BBQ books. I am blessed :D
  14. The ique actually has a variable cfm from 5 to 15 depending on the need. The ID 110 has a 15 cfm blower so it is going to blow much more than the 6.5 cfm on the Auber.
  15. I too believe that many issues with smoke taste are caused by not waiting long enough for the fire to be burning cleanly before putting the food in. That thick white smoke you get right after you light the fire is nasty. It will make any food taste overly smokey and bitter. ALWAYS wait for the smoke to turn light blue before adding the food. The smoke will also get very light and thin which is good.
  16. I inject brisket and butts in competitions but never at home. I just don't find that it helps that much. Remember that in competitions you have to cram all the taste you can into one bite for a judge. It does also help brisket with moisture retention to inject but I don't need that for home either.
  17. I find APL's assesment of the different woods to be spot on. I detect differnt levels of smokiness but can't taste the difference. Others say they can taste the difference. Who am I to argue with them. I don't know what they can taste.
  18. I cook all kinds of things. One of my specialties is shrimp and grits.
  19. If money was not an issue, I would go with one of these. It will probably be your last gas grill ever. http://www.bqgrills.com/Patio%20Page.htm
  20. I have expressed my dislike for the CGK grate insert before. I never have to remove it to add charcoal or wood chunks. I would much prefer just a solid grate. However, I am stuck with it so I make the best of it. I keep my CGK very clean. I do low and slow cooks but I also do enough hot and fast cooks to keep the grate from gunking up. I scrape the grate regularly after hot and fast cooks to remove the loose crud and I reseason regularly. I keep my grate in pretty good condition. However, I never remove the center grate insert. I discovered this week that I could no longer remove it. It was that gunked up around it. I tried it hot and cold but could not get it out. Today I took the weed burner and torched the grate around the insert. I got it so hot that the crud caught on fire. I just let it burn and kept torching it. When the fire went out I was able to remove the insert. I wire brushed the insert and the grate where it fits into. The now brittle crud brushed out easily. I reseasoned everything and the insert is now slicker than pond scum. I guess I will have to remove it for cleaning more often.
  21. I cook my briskets at 275 to 300 on either my CGK or UDS. If using the CGK I set it up with the smoking stone and a drip pan. I trim most of the fat and always cook fat side down. This gives a sacrificial heat barrier between the brisket and the heat source. Most of the fat drips away. I know some say cook it fat side up so it will baste the meat as it cooks but trust me, the fat just runs off the sides and does nothing to add moisture. The fat rendering inside the meat is what adds moisture. I also foil at about 165 degrees internal temp with just a bit of beef broth in the foil. When the meat is probe tember (usually around 200 degrees), I rest it in the foil for 30 minutes. After that I remove from the foil, dust with a little more rub and put it back on the grate uncovered for about 30 minutes. This firms it up and adds to the bark. At that point I remove it from the grate, refoil it, and put it in a cambro or cooler for at least an hour or until ready to serve. I get juicy great briskets every time.
  22. That looks great! I have all of APL's books and love his style of cooking. In my opinion APL is in a class all by himself. I don't know of anyone that can come close to him.
  23. I don't really object to the logo on the insert. I would just prefer that my grate be one piece with no insert in the center since it serves no purpose for me and is a bit of a pain to clean around. Not a real big deal, just a little thorn in my side.
  24. Mine is fading badly. I doubt if it will last a year. They will probably do pretty well under a shelter but mine lives in the sun. But if I had it under a shelter I would probably not cover it up.
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