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About beninsocal

  • Birthday 08/28/1977

Profile Information

  • Gender
  • Location:
    Orange County, Ca
  • Grill
    Grill Dome

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  1. Hi Guys, I have a non-kamado rotesserie question. At work we have a custom built 66" gas grill that we recently added a rotisserie to. My boss would like to cook a large pork shoulder. Should i purchase a bone-in or bone out shoulder? Would the bone prevent me from putting the spit through it? Also, how long would a 16lb piece take? Thanks Guys
  2. I pulled the trigger on a 22" blackstone on HSN for $119 plus tax and free shipping. It'll fit perfectly between my two kamados which are about 24" apart.
  3. Here's an update on the build. I still haven't built the countertop yet but an Xl and Lrg size kamado have been set in place. The thing is a pain to move around. I think I'm going to put one of the two kamados in a regular cart and just keep one on the table with a larger countertop. I may not go with concrete either since I don't want to add too much more weight. Another thing, i put two swivel casters and two static casters. If I were to do it again i would go with four swivel casters.
  4. I have an xl, lg and small kamado...looking at a Camp Chef or Blackstone griddle now...then i'll be set... Sent from my iPhone using Tapatalk
  5. Blackstone 36" griddle $237 on walmart.com today (3/27/2017). Is this a good price?
  6. Was thinking of wings and pizza. I'm thinking of smoking then frying my wings but I'm not sure frying will add much more flavor & texture. Sent from my iPhone using Tapatalk
  7. Here's the table I had made...going to work on a concrete countertop next Sent from my iPhone using Tapatalk
  8. Thanks Doug...i work 1/2 mile from the Woodshed. I didn't realize it was there
  9. Is it necessary to purchase high quality lump for turkey? I usually just buy royal oak from home depot since it's readily available. My local OSH has a brand called Lazzari Mesquite that I haven't tried yet.
  10. Thanks for the advice. I've seen some tables online where the grill opening is 5 to 6 inches above the counter...i'm going to adjust the measurements so that there's just enough clearance for the hinge on the rear of the kamado. I also thought of adding a drop-in burner to the center of the table..
  11. I'm having my cousin build me a table out of 1" x 2" tubular metal with the following dimensions...he does metal furniture, stair rails, doors, etc...so it will look nice. Any gurus have any thoughts on these dimensions? My only concern is the overall weight once the kamados and granite top are on...
  12. Hi Fellow Gurus, I currently have my large grill dome and xl grill dome sitting on a few heat resistant bricks. It's time to either build a wooden table that fits both kamados or I'm thinking of having custom iron stands with casters made for each kamado. I don't care for the look of the Grill Dome stands. There are pros and cons to either a table or the stands and I was hoping for some input from those of you who have gone from a mobile stand to a table. Thanks Ben
  13. I defrosted in the fridge for two days then heated up on the kamado...double wrapped in foil with the defrosted au jos i had saved along with the brisket. Chopped it up and made awesome sandwiches. Sent from my iPhone using Tapatalk
  14. Any ideas on defrosting and reheating frozen brisket? Thanks!
  15. Looks great! I cooked my first brisket this past weekend too. Placed it in the cooker at midnight. The temp was around 250ish. My wireless thermometer kept losing it's signal until i turned off the alarm and crossed my fingers. i was concerned because at 2 am the brisket temp was already over 120. I was pleasantly surprised when i woke up at 7 and the kamado temp was 256 andthe brisket was 165. i wrapped it in foil and pulled it off at 203 around 10am.
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