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Everything posted by Barrytm

  1. Maison, I have owned a number of different mills over the years, though none that were manual. I keep meaning to do a webpage listing the pros and cons of the different ones, but have never finished. In general, not much has changed since the later posts in this thread. For compact, Komo makes a great entry that is also quite stylish. The Mockmill is similarly compact, but many will not find the appearance all that attractive. The Nutrimill Harvest is similar in appearance to the Komo, though I did not have that much luck with the one I got and I returned it ( it was the only one I bought new ) As for berries, usually you will get the best pricing buying in bulk - either 25 or 50 pound bags. That works against getting lots of varieties. You will want to see if there is an LDS store near you - you don't need to be a member. Otherwise, you would want to check your local organic or similar food stores - it is unlikely they will carry much in stock, but the one near me lets me order 25 pound bags. Shipping can be prohibitive, but, Azure Standard works a bit like a buying club - if there is a drop location near you, you save on shipping https://www.azurestandard.com/healthy-living/about-us/get-organic-products-delivered/ If not, AllBulk foods will direct ship, though you will need to check the shipping prices https://allbulkfoods.com/?gclid=Cj0KCQjwof6WBhD4ARIsAOi65aicuLE9tfaL4-l1yTQ_7ADA8sP2L1oJyzhBN3fxMaw45P4YA1nvi9IaAgAJEALw_wcB ..
  2. That is a nice looking smoker.
  3. The top names in electric smokers are cooking shack and smokinit , and a few others. Most electric smokers only have a few parts - a heating element, a temperature controller, and a box, and wiring. On low end smokers, the metal is thin, and is not stainless, there is not much insulation, the seals may be pretty weak, and the temperature controller may have wild swings, and the wiring may be fairly thin. As you go up in price, you get stainless construction of the box, thicker steel, a better seal, more insulation, heavy duty wiring, and a better controller - typically PID meaning it can maintain a set temp within a few degrees. All of that means it will last a lot longer. Once you have pick a maker, then as you go up in size, the price increases. IMO, in general, if you go with a smaller unit, you may be able to fit in all the meat you may want to cook, but you may have greater variations in doneness depending on where the item is located in the smoker - as you get a bigger box, assuming you are smoking the same amount of meat, you will have less variation in doneness, since most of the meat will be in the middle of the oven.
  4. Actually, the Koda 16 might do an okay job on calzones- Youtube  look around 1:40
  5. Nice looking pies, you obviously have some good skills at turning. One of the things that impressed me is the money they spent on the internal boxing - the artwork is well done, and the instruction manuals seem to be printed on high quality stock. My one complaint is that the temperature difference between the left rear and right front is excessive, IMO, and that makes it extremely difficult to actually cook a 16 inch pie in that oven .
  6. On the self install, I did it as well. It is helpful to have the gas pipe in the right location. I had mine come up through the floor with a cutoff, that made it easier for me to get the flexible connector to fit in the channel in the back of the oven. I think it would be difficult to have the gas supply come through the rear wall, unless it is extremely close to the floor. I did not have any trouble moving the oven into place, though when I got it, the floor was linoleum, when we changed out the floor to lvt, didn't have any trouble sliding it back into place over that. If you find it hard to move, you can always pick up some of those plastic sliders, then use a crowbar and two pieces of wood ( one under the stove to distribute the weight, and one under the crowbar to protect the floor, to lever up the oven to get the sliders in place - though it may take some fiddling to get the rear ones on or off if you have cabinets on both sides.
  7. I am pretty familiar with pizza ovens, and first, i don't think using that in a home oven would offer any substantial advantage over just using a stone or steel and a broiler. Based on the price point, my guess is that the top is thin sheet metal, and since it is closer to the top of the pizza than the oven, it might give you a little more top heat than just using a stone in the oven, I doubt it would be noticeable. You would be much better off with using a pizza stone located near the top of the oven and turning on the broiler. Second, I agree with weinoo, another thing I did not like about the info was the attempt to dish the "famous" pizza oven - actually , not sure which one they were talking about, but it could have been the Bertello - which is $299, not $1,000 https://bertello.com/ and of course, if you don't turn the pie , in nearly any pizza oven ( other than the 2Stone or Blackstone - neither of which are available new, or the Breville ) there will be uneven heat. Even in the Emeril oven, the back of the pie will likely cook faster, since the front is open. As to using it on a grill, the general concept has some merit, thought typically, they put a stone at the top and the bottom, and have more of the bottom open to allow heat to go past the lower stone and heat the upper stone. https://www.seriouseats.com/michigan-man-builds-coaloven-grill-simulator that one is not available now, or the mighty pizza oven, again not available https://www.seriouseats.com/pizza-lab-equipment-test-the-mighty-pizza-oven-and-the-kalamazoo-pizza-oven The other issue with the video is that they say it is important to get high heat, then claim the other oven does not make a crispy pizza because it gets too hot. For those that like a Neapolitan style pizza, they want a soft bottom, not crispy, so they cook at high temps - usually in the 800 F and up. It is true that at around 600 F, for many dough formulations, you can drive off the moisture and get a crispier crust than at a higher temp. So is this worth it? Hard to tell without seeing the results, but in general, cooking on a grill ( and I have tried lots of ways ) will give you too much heat on the stone and not even heat on top of the pie to brown the crust, if you are a fan of pizza.
  8. Agree with Palo, Anova is the easy way to go. I doubt there would be much difference in results using other makers, though you may find some bring the water to temp quicker than others.
  9. I am not familiar with it, but just looked at the webpage, and there page on hot spots concedes that there will be hot spots. They claim that since their product is thicker than some competitors, the hot spots will be less, though I think burner size and location would have an impact. I have a 4 burner gas top, and not all of the burners have the same output, and there is a pretty wide space in the middle with no burners, so I am sure I would see a variation in temperature on my range. How much variation you will see it tough to tell. It looks interesting , at the least, though it is just an oversized version of griddle.
  10. Sorry to hear about the problem. I had a SIL with a Viking with a similar 2 piece floor, and the rivets - or welds, don't recall which, failed. I agree with the tech that nut and bolt would be a great repair. Something sounds wrong if the burner tube rusted out again - I could see that with a burner tube in an outdoor grill which is subject to tons of humidity, but I would want to contact BS to see if they can help with the cost of the part.
  11. Dtremit, the main difference, IMO, is that the 40 inch lets you lay out ribs full size side to side. The 30 inch is not only shorter, it is narrower, so you have have to cut the ribs to fit onto the shelf. I have the 40, but either one is plenty big for all the smoking I do. Another option, if you want to go up in price and quality is a Smokin it. The digital versions can get pretty pricey, but the analogs versions, like the #2 , are around $550. I don't have one , but from what I have read, they are built like a tank. Cost is quite a bit higher than the Masterbuilt, and it uses a different system to produce smoke, but all the reviews are pretty positive. While pellet grills sound good in theory, and I actually considered one recently, much of what I read says they don't produce much smoke flavor, and I like a lot of smoke. While I understand the natural desire for a manufacturer to say its product will serve two different functions, IME, it is rare it does either as well as a stand alone. An inexpensive gas grill will get hotter than most pellet grills, and an electric smoker will give you more smoke flavor than a pellet grill, so I would only go with a pellet grill if I did not have the space. Fortunately, I have an understanding wife, and room for a gas grill, Kamado style, and pizza oven on one deck, and my electric smoker on a covered deck
  12. Eugene, there are several makers of inexpensive electric smokers - Masterbuilt makes a number of models which are available for under $300 - paired with an Amazen tube and some pellets, it is pretty easy to get started - 1 minute to light the Amazen tube, then let it go for 5 to 10 minutes before you put it in the smoker, and the smoker is just a heating element with a control, so turn it on, and turn if off when you are done. Just did a smoked ham today, and since I kept it in a pan, there was no cleanup, and it came out pretty good.
  13. I don't have the Kamado Joe, but own a Bubba Keg , later called the Big Steel Keg, later called the Broilking Keg. Similar to the KJ in shape, and uses lump charcoal, not regular charcoal. Mine is steel with insulation between the two layers, the KJ and BGE are ceramic, and so is the Primo. Yes, it uses very little hardwood lump for 2 people - I usually fill a charcoal chimney around 1/3 to 1/2 full to use it like a grill. It is very easy to light the charcoal that way. There is far less ash than regular charcoal. My rough guess is that it would be about a 1/2 cup or less of ash, so on mine, you only need to clean out the ash after many uses. On mine, it is a little difficult to get the temp right for smoking - you can't use the charcoal chimney, otherwise it would get way too hot too quickly, so I pile the lump charcoal in, and light it so that the fire spreads slowly. I much prefer using an electric smoker with an Amazen tube and pellets, even for very short smokes like chicken thighs. On my BK, it takes time to get the temp dialed in, and I think the same would be true of most Kamado style cookers - yes the mass will help it keep at that temp once you reached it, but each cook I need to dial in the top and bottom vents and how fast the fire is spreading to get the temp where I want it. Once the temp has stabilized, it will stay that way for a while. To me, I don't see the benefit if you have a gas grill to cook at higher temps, and a smoker. Amazing Ribs suggests that you get better flavor from a burning fuel source than you can get with pellets and an electric smoker, I haven't found that to be the case. I use my BK rarely, and usually once I use it, I swear off it for a while because the electric smoker is so much quicker and easier to use. True, there is more cleaning of an electric smoker, but I foil the trays in mine, and clean up is not that bad. I just did a turkey in the BK, and it was a total pain fighting to get the temp just right - when you overshoot, there is no easy way to get the temp to come down, so i end up closing the vents so that i mostly kill the fire, then it still takes time for the temp to drop, then I have to open them to get the fire going, and so the temps are swinging back and forth . Some use a dedicated fan with temp sensors to control temps, and I did that for a while, but was not all that impressed - my electric smoker is much more accurate. I think kamadoguru.com has many posts on these style cookers, you might want to search around there and see what you think.
  14. While pellet grills are more popular lately, one potential downside is that some complain they don't give a strong smoke flavor to the food - though in fairness some like a faint smoke . The other issue is that brisket is often a very long cook, depending on the size, it can be 10 to 16 hours , for that reason, some prefer an electric or propane smoker . Of course , the electric and propane smokers can't do grilling, and that may be one of the reasons pellet grills are gaining traction lately.
  15. First, that is the neatest plumbing work I have ever seen , nice job. Second, while I understand the general idea, I find I am always adjusting the temp, and my assumption is the food pedal is only on off, correct?
  16. No knead works fairly well with high hydration bread. Pasta is normally much lower in hydration, and i have never heard of a no knead pasta recipe . Plus, kneading pasta is hard work, it can be done by hand , but it is much easier by machine, either a mixer or a food processor. Pizza dough falls between the two - some use a high hydration, others are in the low 60's , and do a liight mix, then a long cold retard , and for that, a mixer is helpful, but not required. The Ank is a great choice, hope you like it.
  17. While I was a fan of Anova and their first model SV ( and bought a second version later ) I find this statement in their description of steam cooking somewhat misleading However, cooking in a humid environment is a very different story. When air is at 100% relative humidity, it can’t absorb any more water. It’s full. Evaporation comes to a halt. That means that the water in your fish has no choice but to stay put , in your food, where it belongs. My understanding is that the amount of moisture that is retained in a protein is primarily related to the internal temperature. If I cook salmon to 175 degrees in steam mode, the exterior may have surface moisture on it, but the inside will be less moist than if I cooked it to 124F. So while evaporation may come to a halt, as temperature rises, more moisture is squeezed out of the protein. That is one of the main premises of SV, that we can cook at a lower temperature, which allows the protein to retain more moisture. I only point this out because I bought a combi many years ago thinking it would make food more moist, and did not experience that, and then bought into SV based on that premise, and it now seems like Anova is suggesting the opposite.
  18. Sorry, I don't have a spiral, so can't help there, but there are a few posts here https://www.pizzamaking.com/forum/index.php?board=48.0 on Famag and Sunmix spiral mixers, though many are using them primarily for pizza dough.
  19. I have a BS rnb and love it, but I think the salesman was puffing a bit, there are other manufacturers that make good products. The first question you need it to ask is do you want all gas? Some prefer an electric oven, and that means either going with a dual fuel range, which is much more expensive, or going with induction. Many suggest induction is faster and more responsive than gas. I prefer the BS because it is dead simple, not a lot of computer boards to go bad. As for your wife, IMO, the BS does not have a clean look, it is flat black grids on flat blat grates and there are lots of lines and gaps. While it is not easy to clean, on the other hand, I normally just wipe it down with a sponge and it looks fine. IMO, the stoves with a stainless steel top and sealed burners seem to show every food particle or grease splatter - so while they may be easier to actually clean, they look dirtier most of the time.
  20. I don't have the oven, but I think Anova claims it is not better then SV, but easier. You don't need to seal the food in a vac bag, you don't have to bring a container up to temp, etc.
  21. Jason's , I would not blame the bending pans on the oven, I have the same issue with my combi and normal flat hotel pans. The deep ones - like the 2 1/2 or inch ones don't warp, but the flat ones normally warp once in the oven at high temp, then come back to normal shape when cool.
  22. Jason's , incredible work on your part. Yes, the Miele options seem overwhelming. I assume the Anova will allow you to regulate the amount of steam - When the Gagg, Wolf, Thermador and Miele combi ovens were just starting to get some acceptance, there were a few posts on whether having light steam, medium steam and full steam was enough, or whether you needed more control - I don't think I saw any consensus. I know that light steam is very helpful - it lets you reheat without drying out. Full steam is of course helpful - but I am not as clear as when you would need 40% or 60% - or some other setting.
  23. Jasons, incredible post, I can only guess how long that took, thanks for all the work. I did a tiny version many years ago, not worth linking to, but I also did a small spreadsheet at the time to try to give a cross reference so that if you were using a recipe that was designed for a Wolf combi which calls for Convection Humid, you can determine what setting to use on a Gaggeneau ( Convection plus 30% humidity) combi cooking modes chart
  24. I can't help with the macaroons or pastries, but generally, when baking free form loaves, we want the crust to stay moist for the first part of the bake, so convection, IMO, is not really an advantage. On the other hand, again as to bread, many like to get steam to stay in the oven for the first part of the bake, and in general, gas ovens vent much more than electric ovens, so it is harder to keep things moist. ( yes burning gas does give off vapor, but it vents extremely quickly ). If you think you are going to fill the oven with baked items at one time, convection may help keep the temperature throughout the cavity more even than no convection, though you will probably still want to rotate the pan for many items, like cookies.
  25. Here's pics of the current problem, Looking at the range pic, the recess you see has just 1 3/4" allowance 3" off the floor. It does gain space, to accommodate the gas piping. The pipe you see in the other pic will need to be moved back about 3/4", not hard to do, there's enough play without stressing the installation. You can move the pipe back, though you will have to hit a fairly tight spot where the channel is, or you can have the plumber put the shutoff closer to the floor, that way the flex hose goes under the range towards the wall and then snakes back up in the channel in the first photo.
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