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  2. Manwiththreearms

    Vintage Kamado grilling Question

    There. Finally got pix to upload but unfortunately I’m better with spray paint than posting as they showed up in no particular order. But, you get the idea.
  3. Manwiththreearms

    Vintage Kamado grilling Question

  4. Manwiththreearms

    Vintage Kamado grilling Question

    Thanks! Yeah I had read about slowly getting the grill used to heat agin so I’d built a couple of fires that were just three or four pieces of charcoal each. This was my first time trying to actually get it hot and I’d been aiming for no more than 400 degrees. I just didn’t want to dump in too much or take the next month of weekends trying one more briquet at a time.
  5. CentralTexBBQ

    Latest Buc-ee's haul

    @philpom, I have it on good authority that all meats purchased at Buc-ees should be accompanied by quotes: "beef", "venison", etc. Just kidding', can't wait to shop at one. I've passed by the one on I-35 outside my hometown several times without stoppong. Looks good.
  6. When I lived in Upstate NY and had my Akorn, when the snow started I pushed her into the garage to extend the life, like Blusmoke, but wheeled her out into the driveway to cook a couple of times a week. The next morning, back into the garage, sort of like the car, used all winter but not abused. 120 inches of snow per winter is no reason to keep your grill in the garage all the time!!
  7. ndg_2000

    What to do with the Old Black Big Joe

  8. ndg_2000

    Vintage Kamado grilling Question

    Most people will tell you to only use lump wood charcoal in your Kamado as this produces less ash to clog the air flow. To be honest I would be grateful that you could only get it up to that temp these are made from terecotta and can't withstand the really high temperature the new ones can. A max of 350 to 400 is what I have seen advised on this forum. By the way you have done a great job on your restoration it looks great.
  9. Manwiththreearms

    Vintage Kamado grilling Question

  10. Manwiththreearms

    Vintage Kamado grilling Question

    So yeah that’s the before picture. No trouble uploading that one. The after pictures, not so much.
  11. Manwiththreearms

    Vintage Kamado grilling Question

  12. Hi everyone! I’m now the proud owner of a vintage Kamado grill sold by Pachinko Palace of La Mesa in 1976. Following a laborious weekend of restoration I’ve now got the grill looking good and all the cracks mended. I do have a question though; how much charcoal do you put in one of these things? The original owner’s manual said 23 briquettes but when I did that (using match light) and leaving both the top vent and bottom damper all the way open it still got no hotter than 250 degrees. Anybody got any tips or suggestions for me? I’m phone posting so for some reason it’s not letting me post pix of the restoration process. In a little bit I’ll try to put some pix up.
  13. John Setzler

    Flame Boss 400

    Exactly. I'd rather cook wtihout the electronics altogether. That's what I do most of the time. The only necessary electronics I use is an instant read thermometer.
  14. Hey All! So I did my first cedar plank salmon on the Kamado a few weeks ago and it turned out great. However, I go for the wild caught sockeye instead of farm raised so they aren’t quite as thick. Cooked at 350 raised direct for about 15 mins and they were a bit dry. Any tips for these thinner filets? I could obviously cook for a shorter time but wonder if 10 mins or so is long enough to soak up the cedar flavor. Anyone try this at a lower temp? Open to any suggestions! Thanks. My last cook -
  15. DrunkenMeatFist

    Brine then marinade?

    I got my most recent order from Oakridge BBQ and it included their brine and their Jah Love Jerk Seasoning. I have already used the brine on some chicken and some pork with very good results. I am planning on making some jerk chicken thighs tomorrow and I'm considering using both the brine and a marinade. The plan would be to brine the thighs for about four hours tonight, rinse, pat dry, and then into a marinade using the jerk seasoning overnight. Anyone have any thoughts on this?
  16. Charcoal Addict

    What to do with the Old Black Big Joe

    Keep in mind I’m trying to be silly & not serious. What happens will depend on what’s required to restore it. It would easier if I was in the US or Eastren Canada too where there’s a higher number of Kamado users. It would’ve been gone already. Metro Toronto has more people than Alberta. The parts required for for a refurb: - Top Vent $79 CAD - Basic Stainless D & C with two SS Grates $ 200 CAD - new Springs for the Old Hinge (Don’t know) - a handle $50 - Thermometer $39 dollars Right now as it sits, It’s $420 CAD to refurb it. Used it it should fetch $1200 - $1000 CAD. it would cost $450 to add retro hinge. You would be at $900 to refurb the unit with a retro hinge. It would be hard to resell the used Black Joe at a profit. You would need to get $1500 used with a Retro hinge.
  17. KismetKamado

    Latest Buc-ee's haul

    Again.... I think I could just plan a destination vacation around a Buc-ees and be happy.... very jealous.
  18. UTVol

    Latest Buc-ee's haul

    I love Buc-ees!
  19. mike echo

    Flame Boss 400

    -can't resist. If you want to try out a temp controller this appears to be a great time to get the Flame Boss 100. They are $100 lower than when they were a regular item. $149 vs $250. I have 2 FB 100s. One in use and one for the day they no longer are available or I break mine. A solid accessory. Low tech (uses RF, no Bluetooth, charts graphics and the like) but if you supplement with a remote temp sensor (I use a Smoke) you can realize the benefits of having a remote temp readout too. I guess I am low tech for cooking even though I use high tech stuff at work and personal life all the time. -not in any way hooked into Flame Boss endorsements but my opinion is for entry-level temp control and a bit more, I would rather try a $149 experiment rather than being a guinea pig for an emerging new product [whatever manufacturer]. -depends on as they say "what your cup of tea is". M.
  20. Great looking meal. @KismetKamado I plan on making chili on my grill when it gets colder here, maybe even a pot roast cooked in the ci dutch oven.
  21. Golf Griller

    G'day from Brisbane

    Welcome to the forum. As you found out there is a lot of good help and information on this forum. Good looking tri-tip.
  22. retfr8flyr

    G'day from Brisbane

    Welcome to the forum!
  23. Rob_grill_apprentice

    NYC Diner Special.....Soup and a sandwich

    Awesome money shot,
  24. Brissybbq

    G'day from Brisbane

    Hi All, I recently purchased my first "proper" BBQ, a Char Griller Akorn, previous to this I had only ever had very average gas fired units with very average results. Could not be happier with my purchase, I am continually amazed with the versatility of my new toy, grilling, low and slow, and in between. I'm in love. Had a few teething issues with my first attempts at temp control, but practice (and lots of reading of this forum) has helped enormously (and a good temp monitor) and I think i've finally turned the corner. Tonight did my first ever tri tip which turned out really nicely. Will most likely be more of a lurker, but thanks for all the excellent advice, and see you around! Pic is of my tri tip. https://photos.app.goo.gl/SZb41kMdyooDeKtu6 Cheers, Dan
  25. roach56

    Vision cadet

    Yes, I have had to do that to my other two grills. This one was really bad, just reporting obviously poor quality control. Did you address the gaps in the chrome sliding vent. I saw over on the pit boss side users adding felt. Also did you do any mods for better or more air flow. I thought about drilling out the very small holes in the fixed air inlet. My other grill had a slider door for the sparks.
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