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  2. Mine is almost identical to @ebterrier‘s. Only change is that I don’t use garlic and I like to add a good helping of lime zest and juice. I sometimes leave the blackened skin in if I’m after a smokier taste.
  3. Today
  4. Having looked into importing stuff from Aliexpress (I'm in Australia), I imagine the shipping costs would be similar to buying a set up from CGS The CGS one will be much better quality though
  5. Haven’t smoked any peppers but when I roast my chiles, usually jalapeños, I use a high heat. You don’t want to cook the Chiles but just burn the outside. Usually only a few minutes. Pull them off and put in a Pyrex and plastic wrap to steam. Once cooled pull off the blackened skin on the peppers and tomatoes. Devein the pepper and cut out the center of the tomatoes. Cilantro, salt, garlic, tomatoes , peppers in the blender. Bam. I usually do 8 jalapeños and 2-3 tomatoes. Add more tomatoes if too spicy. Sorry not a smoker recipe but still delish. Made some last night.
  6. Its definitely much larger than 5.875". Before I put a second layer of felt on my top vent I looked at making a sleeve that would press fit into the inside of the top vent to make a more snug fit with the top of the lid without using more felt. So I measured the inside diameter of my vent cap and it was around 8"s. So youd need to make an adapter that stepped down to use the aftermarket vent.
  7. Well done. Next time don't make so easy! Ben in N.C
  8. I have tried to contact them a bunch of time through FB as well as Email. The last Email I finally got a response. Basically the person said they only carry Big Green Egg accessories. I asked if if they could order me a Pit Boss one when they make another CGS order and that was several days ago with no response. Its been pretty lack lustre communication / customer service from BJ’s Country Market to be honest.
  9. Don't forget the unauthorized cinnamon.
  10. My Vision Pro S was delivered Friday and I got it set up on Saturday. I grilled filet mignons for four of us for Saturday dinner and then cooked a pizza on it for Sunday dinner. The filets were very good while the pizza tasted fine but it was too done on the bottom. I think I know what I need to do to solve that. I am planning on smoking a turkey this weekend and my main questions have to do with when to pull the electric starter (temperature and/or time), when to start limiting (temperature and/or time) the air intake so that the temp doesn't spike too high. I am assuming that I need to use the lava stone as a heat deflector. Also, when do I put my wood chunks in? I know it needs to be before I put in the lava stone, so when do I put in the lava stone? After it gets up to the temp I want? Sorry for all the questions, but I'm looking to learn as much as I can. Thanks.
  11. I have several sets of grill grates, so I pieced together a set to work with my jumbo joe. Scott
  12. I emailed them also. They told me that they only have 2 models and they are 5.5 inch and 5.875 inch. Say they dont know anything about the LA Grill model. I dont know what the measurement is on the top vent but just looking at it I can imagine that our top vent is larger than that.
  13. Thanks. Oh, not to mention the "juice" left in the jar either in liquid form, cooled off a bit after removal from the bath, or chilled to a jelly is delicious... and of course the liquid is a great health food ! One of my favorite bonuses of the straight sided or tapered mason jar method. One challenge with the jars is packing it tight to avoid air pockets in the finished product. I see from your result you mastered that. You need to make some pressed meat cold cuts next. Especially a "cured" beef loaf using chuck roast. Or a "cured" & "boiled" ham loaf using pork butt. I can post my starting point recipes if you are interested.
  14. Yesterday
  15. I have a different take on sauce, many might balk at it but I'll post. Works well for us, I usually make thin or cracker crust pizza and as @ckreef said, for thin crust pizza less is more. Pizza can be delicate from a flavor POV. Just like a good tamale I want to taste those flavors and not mask it with a heavy sauce but instead compliment it. Two 15 OZ cans of plain tomato sauce One 1/2 TB of dried Oregano One 1/2 TB of dried Basil Two ts of garlic powder Blend well and leave in the fridge overnight or longer. Get fancy and simmer it for 30 minutes first. It's simple and tastes good.
  16. philpom

    Cotto salami

    The mason jar idea is genius
  17. Welcome to Kamado Guru Simon, there is lots of great information here and someone is always ready to help.
  18. hey howzit braddah! Smoked meat goes well with Orion lol. and to the original post, get a temp controller and forget about it!
  19. Welcome to the forum, lots of new coming your way in June! Hope you enjoy all of it.
  20. Rockwood lump is on sale @ Ace for $19.99/20 lb bag. I bought a bag to test out in January for $24.99 and that seems to be the going rate. I enjoyed it in January and I'll probably pick up a few bags this time around. Doesn't seem nearly as popular as KJ and Fogo, but for the price this seems like a pretty good buy.
  21. Hey all, Lots of good information in this thread. Another item that has helped me is the BBQ Dragon battery operated fan, it will get your temps rising quickly. Used directly for getting the fire growing or in the bottom vent to increase the draft. The combo of a propane torch and the Dragon has reduced my heat up times significantly. If doing a hot cook, I will also remove the ash pan for increased airflow until I need to start closing vents to keep the temp from climbing further.
  22. Picked up a Louisville grill aka pit boss from Costco on the weekend..never cooked on one b4 so can’t wait to start and going be checking out here for tips and tricks
  23. If it's some kind of pan or deep dish I like it saucy. Saucy will ruin a super thin pizza. I don't cook many regular thin crust pizzas.
  24. When I order store bought pizza, I like extra sauce. I’m probably in the minority here, but for some reason I like saucy pizza
  25. I like butterflying the butt out in one long piece (pinwheel type cut) and then cutting the pieces to size.
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