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    Seattle, WA
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DXM12's Achievements

  1. Hi everyone, I used to be a Pit Boss owner but took it back and have some accessories that have only been used a few times that need a new home. I have a spider rack, two 16" half ceramic stones, a 16" round stainless drip pan, and a replacement thermometer. I live in Seattle, WA and hoping to not have to ship if possible. All items are purchased from the Ceramic Grill Store online with the exception of the thermometer. Prices are as follows: 16" Half Ceramic Stones: $20 each 16" round stainless drip pan: $10 Spider Rack: $20 Thermometer: $5 Thanks for considering.
  2. Wow that was quick! Sent from my Nexus 6P using Tapatalk
  3. Not sure if this is the right forum for this, but there's a killer deal on an ash vacuum right now on Newegg, $20 for an Austin Baccus "Bad Ash Vacuum". I'm not too familiar with this model, but at that price point I'm willing to find out. https://flash.newegg.com/Product/9SIA6RB3EU3700 Sent from my Nexus 6P using Tapatalk
  4. DXM12


    I typically wait for the heavy white smoke to dissipate and wait for the more bluish/lighter smoke before I put my meat on. I prefer the profile much better that way. Are you wanting more of the heavy white smoke? Sent from my Nexus 6P using Tapatalk
  5. Hi all, Thanks for all your suggestions. This community is great. I was able to get it unfrozen by lighting some firestarters and putting through the bottom vent. They lit up my leftover lump and about 15 minutes later my dome was at 300 degrees and it was all unthawed! I did a little more reading and I'm going to try to place a layer of aluminum foil between my gasket so it doesn't re-freeze. Here's the article I looked at, maybe deserves a sticky during this time of year? http://hrmcreativebbq.blogspot.com/2014/01/how-to-properly-unthaw-frozen-shut.html
  6. What do you use to shim the lid?
  7. No, this is definitely a Moist gasket freezing together overnight. Sent from my Nexus 6P using Tapatalk
  8. Yeah! Wanted to take advantage of the sunshine and throw some ribs on, but maybe I'll defer to a different day as I would hate for that to happen.
  9. Depending on how this blanket trick works another suggestion was to add a firestarter thru the bottom vent and let it burn out. I don't want to get things too hot as I wanted to a rib cook at around 250
  10. I have I have an electric blanket somewhere... just cover the dome?
  11. Has anyone successfully opened a dome lid that's frozen shut? Any tips would be appreciated, thanks.
  12. Thank you! Thigh/leg was around 180 and breast was 165. Exactly what I was aiming for! Sent from my Nexus 6P using Tapatalk
  13. A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
  14. Now don't get me wrong making pizza from scratch is a whole lot of fun and results can be fantastic, but for those quick delicious pizza dinners on the Primo, Papa Murphy's take and bake can fit the bill and turn out great! 425 degrees for about 15 minutes and it turned out delicious! Thus was the "Jack O Lantern" Pizza and I added some jalapeƱos for a kick. Sent from my Nexus 6P using Tapatalk
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