Welcome back, show us your cooks.
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Ah yes, captainlee thanks for the welcome! I will surely post my cooks ๐ฅ๐ฅ๐ฅฉ๐๐๐ฆ๐๐๐๐ฅ๐ฅ๐ฅ๐ฟ๏ธ
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Welcome back ๐.Comment
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While we have already connected tonight MsTwiggy glad to see you back. If you ever want to chat, PM me. I went through a rough time and THE Pit got me over a rough hump (thank you Mr. Bones โ๐ผ).Comment
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SheilaAnn thanks for this note. I know so many have been there. I was just exhausted, demoralized, tired, grouchy, uninspired, and I was painted into a corner by some real vultures. Itโs a fairytale story because the only reason I got out was a recruiter saved me. The rest is history, I used my signing bonus to order the KK ๐ค -
MsTwiggy although I worked in a different industry than you do, there are so many things that toxic workplaces have in common. More than once I told myself it would get better and to keep working through something that in reality was engineered against me from the start; whether that was intentional or not (sometimes it was, sometimes it wasnโt), the solution was never going to be within those walls. This is true for a lot of things, really. Iโm glad it worked out for you.
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Howdy again. Or, is that "Re-Howdy"? Regardless (irregardless?), welcome back from the abyss. This drab, dreary place will be much brighter by your reemergence.
(don't tell the other ladies, but you have always been my favorite)Comment
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CaptainMike I am absolutely scandalized ๐คญ by this sweet note. Itโs so wonderful to see you here!! I canโt forget your paella, the big trees you fell (and decided not to fell), and your support in the SMACKDOWN!! Long may I reign (๐ ok I know I didnโt win!) But the judges were clearly compromised ๐ฅธ. . . ๐ฅ๐ฅ๐ฟ๏ธ
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Well, my goodness, it's good to have your back! I'm sorry to hear about your problems at work, but it's good to know you've moved on and are happier now. And you have new toys to play with! WooHoo!
I look forward to reading your posts once again. It's been a long dry spell.
KathrynComment
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That's quite the grand re-entrance girl!! I've been tempted many times over the years by those beauties. As for getting that moved to it's new berth, you just need to find a couple guys with size 3 hats, and size 54 coats..................a six pack should cover the cost.......................
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Uncle Bob the temptation won easily. Hard to justify, but I have a streak of what else would I spend this money on that I would actually use and enjoy all the time and that would benefit my family as well. We could of had a nice vacation, but thats asking a lot of my kids ๐. ๐ฅ๐ฅ๐ฟ๏ธ
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Welcome back! What a beautiful cooker! No matter how small your space, it's going to shine. Can't wait to see photos of KK in action!
In the midst of work-related trials myself of a different kind. I wish you thru this. Not fun.Comment
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Welcome back MsTwiggy - you have been missed, and I've wondered more than once what happened to you. Sorry to hear about the work woes dragging you down, but glad to see you back here again and in a better place in your life. I've been in bad places myself over the years, and understand how that can affect all areas of your life.
Can't wait to see that beauty of a kamado in action either!
I love my SNS kamado, and recently got frustrated that I couldn't seem to use it without resorting to sticking a BBQguru fan on it, and am working through relearning the vents and trying to conquer it the old fashioned way with vent settings and not fans and controllers.
If you have not read through it yet, I recommend skimming through this thread - "Taming the Savage Kamado" - down in the general kamado cooker discussion. It helped me some recently in trying to reconquer mine:
Taming The Savage Kamado! - Pitmaster Club (amazingribs.com)โComment
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jfmorris so good to see you here friend!! This is an excellent article and I appreciate the link. My understanding is that itโs hard to reduce the temperature if you overshoot. I have very high expectations regarding temperature control. If I can be disciplined enough to do the calibration as reference for future cooks it will serve me well. I am not sure how sad I am that I didnโt get the 32. It wasnโt in the cards though. . . I know the 23 Ultimate will be very very nice. ๐ฅ๐ฅ๐ฟ๏ธLast edited by MsTwiggy; January 15, 2024, 02:25 PM.
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MsTwiggy the best advice I can give you, which I gave someone else recently, is that you should do your maiden voyage with the kamado as a "burn in" run without food, and just get to learn the cooker.
A lot of this is in that thread I gave the link for, but I'll regurgitate my experience here...
I would fill the bowl with lump, light ONE starter in the middle, and let it get going for 15 minutes, then put the diffuser and all grates in place, put a temp probe on the main cooking grate, and then close the lid. Run with ALL vents wide open until you get to about 175, THEN close the top to a sliver, and the bottom to maybe one inch or less. See if you can creep up on and maintain 225 for a while. Be patient between adjustments.
After you are stable at 225, open the vents a bit more and take it to 350 and try to maintain that a while. Once you master those vent settings, go for 550-600, or whatever temp you might use for pizza. I go for that temp range, as my NY style crust scorches before the toppings are done if I take my kamado to 700+.
Once you get that hot, close all vents and let it cool down overnight, as it will literally take hours to cool down.
I recently overshot due to an incorrectly set fan controller that took me to 350 when I was shooting for 225! Took well over an hour to get back down to the 225 range!
I think most of your focus needs to be on vent settings for your common indirect ranges. For direct grilling, which kamados are great at, you are going to be running more wide open anyway.Comment
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Glad that you are back. Conquering those work demons can be tough, glad you got through them and came out better. Now get that beast, set it up, and post your address so we can all show up for that first cook!Comment
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