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    Pit Boss

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  1. m-fine

    24" Pit Boss from Costco UK (2018)

    The side shelf brackets don’t need to be installed, so maybe 25” max width plus room for the hinge on the back and handle on the front.
  2. m-fine

    brisket is challenging.

    It is heating up faster because it is small and likely has little fat. Temperature means little with brisket. You need to cook it until it is tender, whatever internal temp it ends up at is irrelevant.
  3. m-fine

    Drill Master meets pork loin

    I took a new job this summer and went from a single story office with a charcoal grill to an office on the 8th floor and no hope of grilling. No problem, I have an Anova and a heat gun combo that puts out a darn good steak, rack of lamb, pork loin etc. without tripping any fire alarms. The heat gun wouldn’t be my first choice, but it works well enough and can be used where open flame or smoke is frowned upon.
  4. m-fine

    Sous Vide Brisket- coming soon

    At only 135, it will easily hold up for 72+ hours.
  5. m-fine

    Chip in lid

    Great to hear!
  6. m-fine

    Keto Diet

    Your statement was so far from reality it wasn’t worth a detailed reply, and it seems like you are going to stubbornly hold on to your position despite any evidence, so there is no point in educating or debating you. For others reading this thread with a sincere interest to learn, a long term successful keto diet involves significant amounts of vegetables, and after the early stage the addition of moderate amounts of lower sugar fruits. The fruits that work best also happen to be the ones that are nutrient dense so don’t buy into the ignorant fear mongering from those who don’t understand the diet, or the intentional FUD from those with a vested interest in discouraging it. No one diet is best for everyone, but a properly followed keto diet can be very effective for many people who need to lose weight.
  7. m-fine

    Keto Diet

    If you think Keto eliminates fruits and vegetables, you don’t know enough about the diet to be commenting on it.
  8. m-fine

    Keto Diet

    Ribs I do Memphis dry rub only which can be either minimal or no sugar.
  9. You may need to seal up the bottom and or top vent better. See the stickied review thread from 2016 and within the first few pages you should find some tips. Also, the top vent should be just a sliver open to maintain 200. The other thing is you definitely can’t let too much charcoal get lit or let the grill get too hot or it will take hours to cool back down. Don’t be discouraged though, with a little extra felt and the right technique it will hold low temps. Using a HeaterMeter controller with my Pit Boss, I had it running stable at 175 last week. That would be more of a challenge without a servo to open and close the bottom vent for precise control, but 200-225 should not be a problem.
  10. m-fine

    CGS goodies

    Part of the lower price compared to the KJ or BGE is the need to buy more extras. The plus side is you can buy what you want and get better stuff than what is bundled in and still have a lot of money left over for meat and charcoal.
  11. m-fine

    Replacement top vent?

    If you put enough charcoal in and open the stock vents fully, the PB will get above 900* F (thermocouple needed to measure). My guess is you are not filling it with charcoal if you can’t get it hot enough. Try starting with a chimney of lit charcoal on the bottom, then fill the bowl up to within an inch or two of the lower grate. It should get real hot, but the dome thermometer won’t necessarily be accurate. As for getting the top vent vent to hold without hardware, a second layer will do it on most grills, but the nature of ceramics means there is some unit to unit variation. I can’t answer why someone chose two controllers, but I can tell you that I chose the HeaterMeter as a controller because it includes a fan and a servo control. With the HM they are both on the bottom vent. The reason is ceramic kamados are very efficient, and the draft could pull too much air through a blower even with the fan off. The servo controller damper can shut down airflow completely when needed and can maintain lower temps. I ran mine at 175 a couple days ago.
  12. m-fine

    Duck Eggs Benedict

    That looks amazing!
  13. m-fine

    Cast iron grate

    If CI gets too hot over a charcoal fire, the seasoning will burn off. If your “high heat” is 400 or below you won’t have a big issue, but if you heat it up for a quick sear you need to re-season or expect rust (in humid climates).
  14. m-fine

    Keto Diet

    The problem is that ALL sweeteners, artificial or natural, will cause an insulin response which then causes a chain of negative reactions. I have found it best and actually easiest (from a cravings perspective) to 100% avoid anything sweetened, no matter if it contains significant net carbs or not.
  15. m-fine

    Cast iron grate

    To answer you last question, the reason why not is because cast iron is a lithe worst material choice for a grill grate. Unlike a cast iron pan or griddle, it won’t stay seasoned and it will not produce an even sear that maximizes flavor. Unless you are making food for the purpose of taking pictures, the high contrast grill marks they produce are a big negative.