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About GrillnBrew

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  • Location:
    High Point NC
  • Grill
    Kamado Joe

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  1. Ooni is having a Black Friday Sale with 20% off their pizza ovens (except newest model). I've been thinking of adding one to my arsenal for a while, and now with the sale along with some Williams Sonoma gift cards from last Christmas, it may be time pick one up. The choices are pellet, hardwood and gas fired grill, and I am leaning towards hardwood, but would like to hear from people who have experience with any of the three fuel types and their opinions.
  2. The FOGO I buy online, they usually have a sale around Labor Day and Black Friday. The Jealous Devil I picked up at Academy Sports.
  3. I may have to give that a try. I used to use FOGO black bag and KJ exclusively, but have been disappointed in the last few bags, off aromas, sparking, and probably a pound of charcoal dust in the last FOGO bag. I bought a bag each of B&B and Jealous Devil to try out hoping to find something similar to the KJ I used to get at Costco a few years ago. I had heard lots of good things about B&B, but my bag was mostly small chips and a couple long branches. I have to shake out my KA basket after loading it and probably a quarter of the pieces fall out. When I first light it, it smells almost like diesel fuel, and that doesn't dissipate until after I get a really hot fire going, and then it is still a bit noticeable. Haven't tried the Jealous Devil yet, it's pricier, but if I don't get any off aromas, it will be worth it.
  4. Thanks! I was looking at the one at Costco, but that sold out pretty quickly. I definitely want cedar and also the vented roof, I'll have to check that one out.
  5. Great setup! Where did you get the gazebo? I'm looking to do something similar to house my five grills.
  6. The 8% fluid is probably a salt solution, hard to avoid and there are fresh turkeys with no added solutions, but you will probably have better results wet brining if you had a bird with no added salt solutions. I have both wet and dry brined my turkeys, spatchcocked and rotisserie. All were good, but I have to say my favorite is fresh turkey, wet brined using Alton Brown's recipe, and then cooked on the rotisserie. I have a KJ classic, and usually look for a 16 lb bird, fits well on the rotisserie or spread out on the grates. There are usually three turkeys at the table (not including my FIL), one oven roasted, one either smoked or fried, and my grilled turkey, seems the grilled turkey always disappears first. No matter how you prepare it, chances are it will be one of the best you've ever cooked.
  7. Go to their website komodokamado.com and you can leave a message in the text bar at the bottom of one of the product pages. If he is there, he will immediately respond and will give you a call if you ask.
  8. The vacuum lowered the vapor pressure of the liquid which in turn lowers the boiling point. Your chemistry nerd moment of the day.
  9. Saw this in an Alton Brown post, use code QQGRILL, good for ~2 weeks. Post said it was good on anything in your cart. Time for a PKGo!
  10. https://youtu.be/iNMb8PK6QaU Smokin' Dad had a youtube on the smoke flavor for a few charcoals, this might help.
  11. Welcome Jerry, good looking sandwiches there. Now you have to share your Bao recipe...
  12. I have shredded and vacuumed sealed with a bit of mop sauce (I'm in NC, so vinegar based) and it turns out well. What I do now, is break the butt into halves or thirds while it's hot (then you get to snitch some bark), and vacuum seal the larger portions. It seem to retain more moisture and smoke when I do it this, then just shred after it's reheated.
  13. I cook direct at 350-375 and use the extender rack to keep it from getting a char. Being up in the dome also helps cook and crisp the top of the chicken, so it cooks a bit quicker.
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