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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   


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About UTVol

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  • Location:
    Austin, TX
  • Grill
    Kamado Joe

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1,778 profile views
  1. WOW...that's awesome! Is the middle rack sitting on top of the meat on the bottom rack? Also, I'm curious about your bark formation on the bottom 2 level of meat. I love how you made it all fit in there. Curious to see final pics and hear about how it all turned out.
  2. +1 on CC and TKO's comments. You hit a stall at about the same time you put the potatoes on. I hear the stall starts at about 160 but in my experience I feel like its more in the 170-190 range. Each piece of meat is different so its hard to give a definitive on stall range.
  3. Welcome aboard!
  4. Welcome aboard!
  5. Awesome video and I think I'll subscribe to their channel, very cool video and entertaining. Now, onto the butter...I think using butter to sear/build up a crust is a different conversation than cooking in butter. I'm not a sous vide guy so I'm speculating but I think the comment about salt not penetrating due to butter may be the reason. I think brushing with butter to sear or to build bark/crust by spooning will deliver a different result than what they tested. Pretty fascinating though.
  6. +1 on both of these and welcome aboard!
  7. Welcome aboard and thank you for your service! Glad to have you aboard!
  8. Welcome aboard!
  9. Welcome aboard!
  10. I've stolen a page out of John's book and put them on top of the deflector when I want some smoke flavor in a 2 zone cook. They seems to last longer this way but give them some time to heat up so the cook isn't over before they get going.
  11. Great thread and post!! Thanks for going through the extra effort of documenting. I'm sure this will come in handy for many of us in the future.
  12. Check out this thread....the discussion may help you.
  13. I'm going to take you up on that offer and I will be decked out in Orange. My $0.02 on the grill dilemna you're in is this. If you can afford the ceramic, go with that, if you can't go for the acorn. If you go with the acorn, you will most likely convert to a ceramic at some point in the future. Its almost unheard of where someone gets the ceramic and says they shouldn't have and returned it to then buy an acorn. Acorns are great for entry level Kamado cookers and the food it produces will be similar to ceramic however the longevity and management gets easier with the ceramic (no leaks, no rust, etc.)
  14. Welcome aboard and GO VOLS!
  15. Bang for buck I'd say yes. its the best I've tried and there may be other premium brands (FOGO for example) but if you have a Costco nearby and can load up at a KJ roadshow, that's be the way to go...IMHO.