coldfusion

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About coldfusion

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  • Location:
    Indy
  • Grill
    Akorn

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  1. Leaf blower works good too Sent from my iPad using Tapatalk
  2. That works too! A 8" to 5" reducer, my HD didn't stock the part but you get free shipping to the store. Sent from my iPad using Tapatalk
  3. A 8" T used in duct work will fit over the top vent of a Vision grill. Don't have to be concerned with the wind catching the umbrella and possibly tipping grill over. Sent from my iPad using Tapatalk
  4. I have had that before, it's not acetone. My guess is ethyl alcohol a byproduct of the natural yeast. Looks like you have a good plan in place. What worked for me, I dumped out any liquid that was on top of the starter. Added enough water so I could stir it up real good and dumped 3/4 of it out. Build it back up with flour and water leaving it on the counter a day or two and you should see normal activity again. Sent from my iPad using Tapatalk
  5. The bulk rolls for my vac sealer are very economical compared to the brand name and I can tell no difference. The reusable silicone bags would cut down on plastic waste, but I don't want something else to wash and store. Sent from my iPad using Tapatalk
  6. Lower right of instructions, fat side up the first week. Sent from my iPad using Tapatalk
  7. Picked up a choice 18 pound Rib Eye from RD a week ago for my first attempt at dry aging. Cleaned the bag the meat was in really good and the sink. Put a paper towel in sink and cut open both ends so the blood could drain out. Followed instructions that came with the bag, no problems, easy to do. I already knew from measuring that I needed to cut about 3.5 inches off of the big end to make it fit. Dinner last week! After one week fat side up instructions say to flip it over, this is the last time it's touched till ready to cut up. I plan on just rotating it end to end weekly by just pulling out the sheet pan. Note: You can see where the sticker was that I put on it. The meat did not age the same. No stickers on future bags! I'm shooting for at least 30 days here, then will slice then trim as needed. The meat side up after the flip. Sent from my iPad using Tapatalk
  8. I have done it both ways, I get more smoke using a handful of hot coals. My cold smoker (for cheese) consists of a soup can and soldering iron, so not a real big smoke maker. With salt you really don't have to worry about higher temps. Sent from my iPad using Tapatalk
  9. Use your favorite wood on just a handful of burning coals. Mist the salt with water every 10 minutes or so. You need to gently stir the salt to get full smoke coverage. Shallow pans or heavy duty aluminum foil will work as a pan. You need to expose as much salt as you can to the smoke. Sent from my iPad using Tapatalk
  10. Fairly easy to do, a box of Kosher Salt and your favorite wood. In this recipe I used Cherry and Mesquite. We don't like a over powering smoke taste. Need to get rid of the clumps, a wisk works good. I'll share this with rest of the family, it's great as a finishing salt on baked potatoes, salads and about anything you would add salt to.
  11. Found this unheard of brand of charcoal today at restaurant depot. Laredo Premium I haven't opened a bag yet, but it feels like big pieces. Anyone use this brand? 20 pound bag for $10.10 Sent from my iPad using Tapatalk
  12. Looks like a complicated TTT controller. Once you learn how to use the Tip Top (not that hard) it's set and forget. It can be configured to use on most grills. My Vision here, Acorn is no problem. Sent from my iPad using Tapatalk
  13. Area Wal marts have it for same price. If you order $45 worth it looks like you get free shipping to home. If not it's always free to ship to your local store. Sent from my iPad using Tapatalk
  14. Sounds like good advice! Sent from my iPad using Tapatalk
  15. Maybe theJoe is made better, those gaskets or what's left don't look good. Brisket? Looks fantastic!! You really can't compare different grills against each other and expect the same results. First two times I shut down my Vision next day I had very little charcoal left compared to when I shut it down. It continued to burn with both vents shut, unlike my Akron or a Joe. I had major air leaks, not only from lid, but from lower vent also when closed. A few adjustments made and some RTV and no more problems. Sent from my iPad using Tapatalk