Jump to content


Members Plus
  • Posts

  • Joined

  • Last visited

Everything posted by ZuliTwo

  1. Maybe a little bit closer over the 5 hours... but still about 40-50 by the end of it. I was surprised at how different they were! Sent from my XT1032 using Tapatalk
  2. Sorry, forgot your second question there.To light it, I made a little hole near the top of the pile, then lit about half of a lighter cube in that hole and covered it with some bigger pieces. Let that go for about 5 minutes before closing the lid and watching the thermometer climb. I used some Zip lighter cubes that I had around here...not sure if they are lighter-fuel based and good to use in the kamado or not though? They seem just like Weber cubes, so I thought they would be fine.
  3. It eventually sorted itself out at 230 or so when the bottom vent was open to just past the "1" and the top vent was probably 1/4 inch open or so. I had just cleaned the ash pan out in the morning and filled the box with lump up to the tabs. It was also pretty windy out, and about 25 degrees outside, so that may have affected things as well, I'm not quite sure. Rookie mistake though, I didn't manage to get any pics of the ribs once they were done! Happy with how they turned out though.
  4. Alas, I was worried for nothing. Stable at 225... ribs are going on!
  5. Now I'm worried... my temp dropped to 234 since posting that picture...and I haven't changed a thing? Could my fire be out? Sent from my XT1032 using Tapatalk
  6. I'd also like to note that it's taking all my willpower not to go out and mess with the vents! Reading a lot of what's on here, especially CC's comments, have convinced me I need to just leave this alone now!
  7. Putting my father's day gift to good use, I'm using my ThermoPro thermometer for the first time today with ribs. Looking at it now, my dome temp is off a good 50-60 degrees from what the ambient probe is saying. I think this might be why my ribs were dry last time! Just heading in to prep the ribs now... I'll update how it goes!
  8. If it helps, it wasn't there a couple of days ago when we were at Costco. I guess it was the floor model and someone picked it up. Sounds like they got a good deal! Sent from my XT1032 using Tapatalk
  9. Welcome neighbour! We are out in Kanata. Enjoy the new toy! Sent from my XT1032 using Tapatalk
  10. Posted over in the deals forum as well. The Kanata Costco has the 24" Pitboss on for $599. I'm pretty sure it was either 699 or 799 last week. If anyone was waiting to pull the trigger on this one, it might be the right time! Cheers
  11. Anyone in the Ottawa are who is looking at getting a new grill this summer might want to check out the Kanata Costco. I was there this morning and they have a PitBoss 24" Kamado on for $599.97. I think it's the last one, maybe the floor model? The price sign had a little * on it, which I think means it's the last one... Anywho, just last week I'm pretty sure they were on for 699, or 799? Seems like a good deal for someone though! Cheers
  12. I've tried cornmeal in my oven... so I think I'll give it a go next time. I personally like the texture it adds to the crust too Sent from my XT1032 using Tapatalk
  13. It was just a regular pizza dough, with my usual all purpose flour, salt, yeast, and brown sugar. I think the root of the problem was just too high of a temperature, I'll try again at a lower temp and see how that goes. The parchment was hanging over the stone, so I'll trim that down next time too. Also, I had it directly above the coals, so the deflector will be in next time to see what difference that makes. Thanks for all the suggestions!
  14. Thanks everyone... I think n ext time will go much smoother! Sent from my XT1032 using Tapatalk
  15. Thought the same and double checked... parchment it was!
  16. I thought it stayed on for a bit, then got pulled out... guess not! Sent from my XT1032 using Tapatalk
  17. Any ideas what went wrong here? I tried pizzas on my Akorn tonight. Got up to about 700 degrees before putting them on. Made the pizzas on parchment paper to pur them on the stone. I had my stone on the upper rack in the Akorn, maybe it should have been lower? Anyways, after putting them on, the parchment paper burst into flames! Then three minutes later I pulled this out of my grill... The oven is on now, trying to salvage dinner! [emoji23]
  18. Anyone have any experience with this one? I tried searching the forums and nothing came up... https://www.amazon.ca/ThermoPro-TP-08-Digital-Wireless-Thermometer/dp/B014DAVHSQ/ref=sr_1_9?ie=UTF8&qid=1463494156&sr=8-9&keywords=maverick+thermometer
  19. They look great! This is what I'm trying next!
  20. Turned out really well.. Still some tough parts, but tasty! Sent from my XT1032 using Tapatalk
  21. Just about to sit down... We'll see how they turned out this time!
  22. About two and a half hours in now... Still looking good I think...
  23. Should also add that last time I didn't use any wood for smoking and this time I'm using Apple wood. Not sure if that will have a huge impact or not Sent from my XT1032 using Tapatalk
  24. Well last time I took them off and then put them back on to finish with BBQ sauce. When I took them off they seemed great..meat had pulled back from the bone and they would bend when picked up in the middle. By the time we ate them they were really dry, especially the edges. Werent quite falling off the bone.. Still edible though! I don't plan to wrap, and I'm sticking right around 220-240. Sent from my XT1032 using Tapatalk
  25. First attempt was OK. They turned out a bit charred and tough though... I'm thinking just under 5 hours this time. We'll see how it goes!
  • Create New...