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Look for Cotronics https://r.tapatalk.com/shareLink?url=http%3A%2F%2Fprimogrillforum.com%2Fforums%2Fshowthread.php%3Ft%3D439&share_tid=439&share_fid=16282&share_type=t ATTN: Cotronics gasket order- update
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Welcome to the Guru there a lot of great people and information around here. Sorry to hear about your recent disability and wish you the best of luck with it. I would be interested in trying some of the wood.
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Not for me..first off any kiln dried wood is not going to deliver as good a flavor profile as properly aged wood, which can take several years to get to 15/20% moisture level, depending on the wood. Second, is that wood type identified? There are some types of wood that are not good for smoking meat, such as pine. -
Okay thanks, just asking because the container says to add both ground seasoned tomato and chicken broth.. Also it advises that if you like it sweeter to add some of their branded chocolate.
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I've drilled into a ceramic kamado before. While it can be nerve racking at first, just go slow and steady with the proper equipment. It'll be over and done before you know it.
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I use more of a Baltimore style crabcake recipe except rather than dry mustard I use dijon, claw instead of lump (I like the deeper crab flavor), Old Bay seasoning in the mix and dust the outside of the crabcake with Old Bay blackened seasoning. -
Thanks! Sag is something I saw in a Neapolitan pizza video. I turn the pie a little every time I peak under the lid. I peak very quickly, to retain heat, so I can't turn much. I don't look at the bottom; takes too long. About the only thing I haven't mentioned is that I like to lubricate the peak with corn meal. Maybe the coarse texture spaces the crust off the stone a little? There's always a dusting of burnt corn meal left the next day... Have fun, Frank
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