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About Wildwr

  • Birthday April 23

Profile Information

  • Gender
  • Location:
    Pickering, Ontario
  • Interests
    Backyard entertaining, Grilling and smoking food.
    Hobbies are Hunting and fabricating almost everything with metal.
  • Grill
    Pit Boss

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Wildwr's Achievements

  1. Purchased it from Alibaba website. It was quite a long time ago but I have noticed they’re more available now
  2. Decided to fire up some rotisserie chickens last night and realized I've never posted any pictures using the rotisserie ring on my K24 Pit Boss. Chickens were a about 4lb each Rubbed chickens with olive oil and added a seasoning mixture of poultry, sage and Salt Temperature set at 350degs and cooked for 1hr-50mins While chickens were still on, I opened up the vents and run for the last 10 minutes for a total of 2hrs, with grill temp reaching 650 degs Pulled off and let rest for a few minutes. DELICIOUS
  3. As much as I wanted to fire up the Tig Welder and fabricate a fancy Rain Cap for my K24 Kamado, there's too many other projects on my plate right now. So I dropped into my local Lowes and picked up an 8in galvanized rain cap. About 15 minutes with the tin snips and done. nice interference fit where it slides on and holds on well.
  4. The true be told this is a loaded question and everyone will have the same opinion of what they're cooking on . A few questions to ask yourself is how many you plan on cooking for, what style of cooking as this may help with your decision size 18", 22" or 24" Top name brand$$$$$ (BGE, KJ) VS lower cost cost name brand (Louisiana grill, Pitboss) Available accessories Your Climate, ceramic not hindered by outdoor temperature not sure about metal keg styles (someone on this site could provide info as I'd like to know too?) Your budget Warranty is a big one too As most have already commented, taste will not be hindered by name brand. Lol I've been running a K24 Pit Boss purchased from Costco for $800 in April 2016, I had a single warranty claim which was resolved immediately. I cook year round which has been as low as -25 degs and most know our Canadian winters can be brittle. I've been extremely happy with the Pitboss. Which ever you choose remember it doesn't stop there as the next challenge is picking out your lump charcoal.
  5. Add some pictures of your hinge and springs
  6. I love my K24 Heat Deflector. Very versatile. Legs up; place drip pan on deflector and grilling grate resting on legs for, roasting or long & slow Legs down; set any Pizza stone on deflector and crust is amazing with out too much direct heat on Pizza stone. As requested Pit Boss K24 heat deflector dimensions
  7. Figure out where the hi point is and remove material with either a file or coarse sand paper. I had to do this with mine. Take your time as the material removes quickly.
  8. 25hrs cook time 3 hours rest rest was double tinfoil wrap then full covering in heavy beach towel I didn’t place in cooler as the beach towel was very heavy be sure to cut out heavy fat (suet) from middle of thick side of brisket. lots of good info on internet for trimming brisket for smoking. Average trim waste is 1 to 1-1/2 lb If you’re worried about timing then place on grill earlier as meat can rest for hours.
  9. Figured it was time for an XYLO update. I Contacted the company in Quebec last week inquiring about their Block Charcoal and they indicated there’d be a delivery to Lowe’s in Ontario this week. Sure enough Lowe’s has signature and Block in stock and it’s going fast. As always I like having lots on hand so I picked up 25 bags of Block. This stuff is incredible. Great for those really long hauls. better get it while supplies last.
  10. Our local Independent Grocery had AAA Canadian Beef briskets on sale for $2.99/lb last week. As I can not let a deal like this slip thru my fingers, I picked one up. After some selective carving to remove some of the excess Fat. I mixed up a blend of salt, pepper and Barbarian steak spice, then generously coated entire Brisket. Onto Kamado set-up: XYLO Carbone lump charcoal 3 legged ceramic heat deflector with large SS pan Maverick ET73 Redi-chek thermometer Raised Temperature to 250F Installed Part-Q temperature controller 1pm Friday afternoon Placed brisket on grill (1st picture) Installed Maverick Grill probe beside brisket and directly above drip pan Inserted Meat probe into thickest part of brisket Attached Party-Q temperature probe to meat probe ensuring it wasn't touching meat Run at 250F for about half hour until all temps balanced out then set Party-Q at 225F 8:30am Saturday morning Took a peak and topped up charcoal (2nd picture) Internal Meat temperature 168F which turned out to be the stall point for the next couple hours. 2:00pm Saturday afternoon Internal meat temperature 195F Pulled Brisket off grill Double wrapped in tinfoil Wrapped in larger heavy beach towel 5pm Saturday afternoon unwrapped (3rd picture) Started carving the flat (4th picture) Gorged ourselves with smoked brisket on fresh onions buns and homemade "Au Jus" for dipping. very tasty Finished carving, showing leftovers (5th picture)
  11. Well I'm back for an update. I've been using XYLO since my last post in May. In fact after the Pork Shoulder my wife informed me that it was the most flavorful smoked meat I've done to date. A few days later my wife decides we need to make sure we're well stocked for XYLO and she picked up 16 bags from Costco. LOL About two days later, we hear on the news, that due to Covid there are so many people cooking at home there's a charcoal shortage. go figure?? needless to say I've been very happy with XYLO with everything I've cooked so far. This afternoon i started a 17lb brisket which will run at 225 for about 24hrs
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