LOWER Daisy vent.

stike · September 2008

this showed up in a thread below. it was sold a few years ago by a guy here with the name "eggor". he sold it for 10 bucks, though i think it's about worth 20. all stainless, and laser cut. it's still tight and secure today after a few years in the new england weather as the day i put it on.

there are six holes total. the half-moon slider covers or uncovers them all, or one at a time. it also works like a regular lower vent (sliding).

i have been contacted by more than a couple folks off-line about it asking where to get it, and i know that since the lurkers outweigh the active members by 20 to 1, thought i'd mention it here. perhaps more than a few would be interested and might be able to throw some money at this guy for them.

you can send him an email thru the "send email" function available to members from his profile (search the member list for "eggor"). i have his address (an old one) on hand, but will only give it to those that contact me off line. i don't want to put his addy out there for all to see if he wants to stay away.

if enough folks want one and the address still works, maybe we can get him to come back. he was a good guy, and i think felt a bit run-off at the time. would be good to have him back.

RRP · September 2008

stike,
I used mine and loved it, but when I retrofitted my vent to accept the wire screen I could never get the door to slide easily enough or without digging into the screen. I just finally gave up and reverted to the standard door. In my case I need the screen more than the ease of dialing 1 to 6 holes.

stike · September 2008

i didn';t get a screen til later, and it was too tight a fit for me with both. i sit on brick (maybe 600 square feet of it!), and don't worry too much about fire (though i'm 8 feet from the house).

i almost exclusively use the slots now for hitting 250 for lo-and-slo cooks. i used to use it for 350, 400, etc, but now just kick it open and dial the upper daisy for anything over 250/275

BENTE · September 2008

so are you interested in getting rid of yours?

reason i ask is i am on concrete so the screen doesn't help me much

AZRP · September 2008

Scott gave me a Lucy at the first Denver fest I attended three years ago, incredible workmanship. Haven't seen him around in a while. -RP

stike · September 2008

"lucy" ! that was it.

i couldn't remember his name either.
good guy.

Aledo Green Dreggon · September 2008

Is that amount of smoke a good mark to try for? I know it is a matter of taste, but how long could a piece of meat take that much smoke and not be too strong?

My first smoke was weak, my second was too strong.

stike · September 2008

was start-up

bitslammer · September 2008

DavisDA2 wrote:

Is that amount of smoke a good mark to try for? I know it is a matter of taste, but how long could a piece of meat take that much smoke and not be too strong?

My first smoke was weak, my second was too strong.

Most food will only adsorb a certain amount of smoke flavor. At some point during the process that will stop. In general most of the smoke flavor comes from the first few hours. Additional smoke may do soemting for the outside/crust but won't penetrate deep within the meat.

As far as bad flavor the only time I've had a bad smoke taste was when the wood chips started to burn and not smoke.

stike · September 2008

nope nope nope

that's a myth, my friend.

smoke will flavor meat as long as smoke is present.

the smoke RING will stop forming shortly into the cook, because that reaction shuts down, but the smoke will still flavor it if it's there...

and smoke doesn't penetrate. nitric acid can wick into the meat (it's what plays a part in forming the smoke ring). but a smoke ring does not indicate how far into the meat the smoke went, because it doesn't. it lands on the meat.

i wish the romance matched reality, but absorption is a fallacy (at any scale outside the microscopic)

Buxwheat · September 2008

Ron,
Dibs on your Lucy, should you want to sell it.

Aledo Green Dreggon · September 2008

So if you smoke poultry with the skin on, then remove the skin before eating it you will remove most or all of the smoke flavor?

stike · September 2008

pretty much. skin is waterproof. otherwise the chicken would die. hahaha

i think all of us have seasoned a chicken, put it in the egg, and found some great skin sitting there on the platter. well, whenever i steal that skin fromthe chicken and eat it for myself, what's left is spanking white chicken meat. i ate all the seasoning and smoke, unless i seasoned under the skin.

you'll get some smoke on the inside of the cavity, and whatever's exposed to it, ends of drumsticks, etc. though. i don't imagine you could skin a chicken without transferring some smoke to the meat. paint a chicken with flourescent orange paint. if you can skin the chicken and get it all off, i'd be impressed.

it's like pulled pork. the outside gets smoked, and when you cut it up, or mix it all together, you introduce some smoke to the rest of the meat.

[Deleted User] · September 2008

Yes you can remove most that way but not 100% because the skin on a chicken is "loose" and doesn't cover the meat 100%.

I speak from experience. Believe me, none of the ladies in this house want to taste smoke in their chicken.

It is lessened significantly when you cook with skin and remove it to eat tho.

stike · September 2008

nah. i like lucy.

[Deleted User] · September 2008

Oop- didn't see you post there jeffy.

time to get another Hefeweizen! (The "women" have gone skating)

stike · September 2008

yesterday we ate that chorico you bought me. care to tell the food-safety-nazis how long ago you bought that?

was it two weeks? more?
hahahaha

Buxwheat · September 2008

That was directed to Ron. Since it interfered w/ his screen, he said he quit using it. I have no screen, so not a problem for me. But should you and Lucy have a falling out, let me know.

Buxwheat · September 2008

Oops, replied under the wrong reply: see above.

[Deleted User] · September 2008

I specifically recall that the date on the Chourico was 9/21.....just don't remember which year.....let me know if anyone expires from consuming it.

I got some Gaspar's Linguica at Market Basket over the weekend, think it's going to be supper tomorrow. I'm curious to see how it compares to the N.E. Meatmarket. It's a lot easier to get Gaspar's at the local grocery than to make a run to Peabody every time.

stike · September 2008

a little over two weeks in the fridge. most folks around here would have thrown it out by now. hahaha

puh-puh-pansies

i still have two of the linguica.

wish me luck.

LOWER Daisy vent.

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