Hello Smokin’ folks,
My handle is Chef K-Dude because that’s just what came to mind when I signed up here. I am not a chef, but the wife, friends and relatives sometimes call me one…and, I have stayed in a few Holiday Inn Express hotels…so…
I am excessively busy these days so it’s been hard to make the time to get back in here and learn. I have to get ‘er done around the property when the weather is nice…I don’t “do heat” in the summer anymore. Can’t take it physically. I’ll probably visit more when that Virginia summer kicks in. Looking forward to learning and sharing.
I have a 30” digital Masterbuilt. Prior to that I smoked in my three burner gas grill with a custom grate over one burner where I used split chunks of apple wood for my training wheels.
Those implements compliment many devices I use, not only my standard household kitchen, but I also employ a 6 burner Viking range top on a counter in my garage along with two deep fryers. I do my high heat cooking such as wok stir fry out there and also cast iron cooking of battered fish and fried chicken.
I employ the services of many other devices such as grinding my own meat, a meat/bread slicer, sausage stuffer, dehydrator, and all the typical household stuff like food processor, blender, slow cookers and even a George Foreman type grill press for Panini’s, and I even have the Ronco Showtime rotisserie which is actually quite effective. (I’m actually interested in a mini-kitchen smoker…we called them “power hitters” back in the days when I smoked more than meat…to introduce smoke in to the Ronco).
I like almost all foods and I make nearly anything I feel like from sushi to sausage and salads to ribs. Too much to go on about…but I also grow a small garden and working on cold frame over-wintering.
I’ve smoked chickens, turkeys, butts, ribs and I make my own pastrami (cheating by buying pre-brined brisket). I am interested in much more.
I really want to start smoking some fish. I’m not a huge fish fan. I like it raw, breaded/battered and deep fried and smoked…that’s about it. Oh yea…pickled too! OK...maybe I do like fish...
I also want to get in to smoking some cheese and even my own salt.
My biggest disappointment with the Masterbuilt is it peaks at 275deg.. I am big on multi-tasking and was ignorant and naive enough when I bought it to not realize I could not use it as a full blown outdoor oven. I am open to outdoor oven suggestions as this is still on my bucket list. Not a built in pizza oven, although that would be nice; but something that is electric or sits on my grill or my 6 burner range in the garage.
I know that’s not just “smoking” topics, but hey, this is an introduction!
So by now you know I write books for comments. My apologies in advance and I beg your patience and forgiveness.
Oh, I almost forgot. I’m in Central Virginia, also called the “Piedmont”. My trade is metalwork…and yes before I get any flack, I know I can fabricate my own gear, and do make a lot of stuff for myself; but I have also learned the power of making money and buying stuff already made!
Edited by Chef K-Dude - 5/12/15 at 9:25am