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Glad to hear your first experience was a good one. I bought the same smoker last week. I'd like to know what technique you used for the fire. Thanks

The spuds in the video were boiled potatoes?:wink: Wasn't mentioned anywhere on the site.

The manual asked to use 6 oz. of "Shell Darina #2" lubricant, nowhere to be found in my area. This is the one I was most comfortable with. It's non toxic and rated to 475F. It's the same color as petroleum jelly. As you can see the machine is assembled and works great. Thanks again everyone.

I got my gear today. It cost $11.50 + $6.95 for shipping. It arrived a week later in a small envelope with a 63 cent stamp. Gotta love free enterprise.:rolleyes: That was from Marbeck.com. Anyhow, could I use regular ball bearing grease to repack the gear box?

ahains In either method of aging, (dry/wet), most of the tenderizing occurs in the first three days. The beef you are using has been already wet aged in its vacuum packaging as it traveled from processing plant to your grocer's and has reached its maximum tenderness buy the time you buy it...

I think it's more to save fingers and hands.:wink:

It only looks dramatic. Other than the stripped plastic worm gear, there is nothing wrong. The messy stuff is grease. Yes it's fixable. The part? That's another story. While I found a whole bunch of websites that sell the part for about $12.00, all were out of stock. One would think, since...

Apparently I had done everything right. Just couldn't pry the motor case from the bottom cover. The trick was to reattach the pedestal and use that for leverage. And here is the problem: That's the only plastic gear.

Thanks for the link YT2095. The wesite has the full sevice manual (bottom left). Thanks again.

Corey123, if anyone knew how to do this it would have been you. This is how far I got: I should at least get a discount at the repair shop for getting it this far.:wink:

Seriously? You need a photo of a KA?:) Here you go: The thingy that holds the attatchments doesn't turn.

The motor runs but the attachment thingy doesn't. I'm assuming it's a stripped gear. How do you take one apart? Thanks.

If you occasionally drink wine, the bottle attachment will save you a lot of money.

I've had one of these for a few years. It's great. I use it for checking oil temperature for deep frying and a multitude of other things like finding studs in the wall. When it comes to measuring pot and pan temperatures, it is not accurate on pans with shiny surfaces like stainless. It will...

I'd love to see a built-in probe that would be used to control oil temperature for stove-top deep frying, or perhaps, stove-top Sous Vide. Could also aid in making perfect rice as well.

Actually Andy, BKF didn't make a dent in the carbonized oil on this pan. Brillo, however, cleaned it right off, even on the shiny outside of the pan. The shiny stainless is a lot more durable than you think. I don't use BKF anymore.

Like you said, you have a rib steak about 3" thick. I would leave it out at room temperature for 1 hour. Season with salt, pepper and aregano. Heat a frying pan to med/high, add a teaspoon of oil and sear the steak four minutes on each side for medium rare. Let rest, and serve. Please let us...

Aging beef allows enzymes within the joint to breakdown connective tissue. End result is a more tender roast. Dry aging allows liquids from the roast to evaporate, thus concentrating the beef flavor. More info here.

This 14lb bad boy has been dry aging in the cooler since Monday. It'll be roasted Christmas day. What are you cooking?:smile:

skilletlicker expained it first. Accurately, and simply.

Happy Thanks Giving everyone. In the end I decided, the day of the holiday is no time to experiment. I cooked the turkey in my domed roaster according to my notes. I used a fresh 18lb Butterball in a 400* oven for 3.5 hours. The roaster was covered the entire time. Measured temperature was 180...

Interesting article SuzyQ. I'll have to make a decision tonight.

Thanks everyone. Gretchen, I have an 18lb bird this year. How hot an oven and how long do you suggest cooking it uncovered? How shallow of a pan do you recommend? The turkey will be stuffed.

What size bird do you roast and do you stuff? Were you unhappy with your previous results? What is prompting you to change?