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    Pit Boss

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  1. I have a bottle of the oil. It doesn’t bother my stomach if I work it into other foods, but I did not see any increase in energy or weight loss when using it vs when on Keto without it.
  2. The Pit Boss is significantly smaller than a big joe or XL BGE so it won’t fit without modifications. You could make the same table and cut a smaller opening, also adjusting for the front shock absorber and the shape and position of the rear hinge. I would strongly encorage you not to use wood or other flamables within about 6” of the kamado, and make sure there are air gaps. The ceramic is insulating but it does get hot, and overtime the heat can dry out the wood and bring down its flash point. The popular wood tables, with the kamado on pavers, have caught on fire, some with catastrophic consequences. You can get a section of granite or synthetic stone countertop cut for the grill, make a counter out of cement board and tiles, or you can make a poured concrete counter. All will last longer with less maintenance than wood anyway.
  3. 145 is too hot for a dry cut of pork. 131-135 is where like them but some people won’t eat rare or medium rare pork even if it has been pasteurized by SV. In those cases I go to 140, but it is already too hot. As for the the above comment, I couldn’t disagree more. Lean pork is a perfect candidate for SV because it is so difficult to cook them through evenly without over cooking using other methods. Plus you can cook to a much lower temp and still fully pasteurize.
  4. Pit Boss was a sub-brand of LG. This is the exact same grill that they sold as the Pit Boss K24 in Costco last year, and other than the blue, the same as the 2017 Pit Boss as well. This sub forum should probably be renamed to Pit Boss/Louisiana Grills to avoid confusion.
  5. Interesting. I wonder if they are dropping the Pitt Boss brand name. They were selling an LG K24 (black only) that had stainless hardware for $899 and then the Pitt Boss K24 version was $599 (Costco) with black coated hardware.
  6. No matter what you use to get a sear, starting with a dry surface is important. Also, reverse sear means searingat the end of the cook and is not a complete cooking process. You can cook on a grill and reverse sear, cook on a smoker and reversesear, cook in an oven and reverse sear, or cook sous vide and reverse sear. This is as opposed to searing first and then finishing on a grill, smoker, oven, SV, etc. Other than a long smoke, I don’t think the slow cook portion imparts much flavor to a steak. It is mostly in the sear and seasoning. How the fat renders and how tender the meat is will vary though. Sous Vide really shines with a slightly tougher cut where you can use longer cook times to soften the meat up. I don’t love it as much for some steaks much on the rarer side of 130 due to the way the fat fails to render. For those the searing technique is more critical.
  7. They have always been $599 in store. Online they were originally $599 with $150 shipping but then they switched to $749 with free shipping.
  8. Seasonings don’t behave the same with Sous Vide as they do on a smoker. I can’t say how deep it penetrates, but the flavor of herbs and garlic definitely doesn’t wash off or stay in the liquid. If anything, it is easy to over herb poultry and pork with Sous Vide.
  9. There was no clearance in my local store last year either.
  10. We got a break in the storm so I shoveled a path to the Pit Boss and I am putting my rig to the test. I cut off the edges of 2 of my 20” grates so they can either fit inside or on top of the AR. This should let me pre-load two grates with the grill closed, and then I can quickly swap all the bottom layer pieces with the top layer by simply swapping the grates.
  11. I would guess late February to March based on the last few years.
  12. I use a thermoworks thermopen mk IV and an older mk III. The thermopen is expensive, but it is super fast, and when trying to monitor 30 pieces of chicken on a hot kamado, fractions of a second add up.
  13. Wait until the felt gasket gets damp and the grill freezes shut! I have had to remove the top vent to pour a chimney of lit coals in (and wait 40+ minutes) to get it open a few times. I have learned not to store anything in the grill during the winter so I have this option.
  14. Spritzing does nothing of value. The main impact is to increase evaporative cooling and slow the cook. Don’t waste your time, this has been tested over and over. If you are going to wrap with broth, you might as well make braised brisket in your oven. It can be good, but it isn’t Texas style smoked brisket. There is is no need to wrap in a Kamado style cooker unless you are cooking hot and fast (over 300) and need to protect the bark from over cooking/burning. I would definitely not recommend that approach for a brisket beginner. In a stick burner with MUCH higher airflow wrapping can help maintain moisture while sacrificing bark texture a bit but even there it is far from necessary. If you need to wrap to keep it moist you have a bigger issue.
  15. If you are trying to cook a brisket with a thermometer, you are setting yourself up for failure. You judge when a brisket is done based upon texture and only texture. Google for videos from Aaron Franklin and anyone demonstrating “prove tender” to get an idea of what you are looking for. Also, temp wise, you may find it easier to start out at 275-300 to cook faster (less drying) and then drop to 225-250 when near done (slowing it down makes the “done” window longer.) After it is done, wrap and hold in a cooler for 4 hours or more and it will continue to get more tender and juicy. Franklin’s restaurant briskets are held in a holding oven for 10-12 hours.
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