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m-fine

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    Pit Boss

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  1. It is normal for most kamado grills including the Big Green Eggs, to need periodic gasket replacement or an upgrade to a better gasket material, but a month is really short. Did you do a lot of very high heat cooks?
  2. My advice is not to remove anything. Just loosen what needs to be loosened with the lid closed and don’t over tighten when done.
  3. That will not fit. The inside of the K24 is around 21” I looked at the new grill yesterday. Looks nice although I much prefer the Blue from the last couple years or even my original black to the new KJ clone red. The silicone gadget looks nice but worries me. Silicone will not withstand temps over 800 and it lifespan will be short with repeated exposure to temps over 500. They really need to find a 1200 degree gasket to put an end to the need for consumer replacements.
  4. Ditch the plate and get a kick ash basket.
  5. At my local store the price dropped in 2016 and 2019 but I don’t think there were any left by time the prices dropped for the two years in between. Personally I would rather spend the extra $100 and be grilling between now and July and sure I got one, but if you are after the best deal, a K24 on clearance is the best deal in a Kamado that you will ever find.
  6. The gasket is interesting. My 2016 needs a new one soon. The red is quite a change. I like the black I have but really liked the blue from the last couple years.
  7. I just use weights on top. Silicon covered stainless from Amazon.
  8. This is dangerous so tread carefully. Sous Vide can be done at much lower temperatures than smoking or baking because the heat transfer from water is quite a bit faster than from air. A steak in a 130 water bath comes up to a safe temp in an hour or so, but in a 130 smoker, it will take many hours. There are solutions, the most common being curing before cold smoking, so I don’t want to discourage you from trying. Just want to make sure you go into it eyes wide open.
  9. Testing with steak and chicken both showed a significant advantage in texture for very slow thawing (overnight in fridge) vs thawing in hot water, microwave, oven, and even counter top at room temp. Basically there was a strong correlation to slower is better.
  10. You need to adjust the hinge and not the hands.
  11. Dry brine, no need for water. Seasonings in the SV bag but NO BUTTER OR FAT! Seems counter intuitive, but butter in the bag draws out fat soluble flavors and makes it more bland. Add the butter at the end when searing.
  12. Thats because jalapeños are too small. Make them with large Hatch peppers and you will have a hard time getting 10 down.
  13. I don’t have a woo ring which wasn’t available when I bought my initial setup, but I have two spiders. In some cases I use a spider inverted to raise the first grate a couple inches. You wouldn’t likely do this since you have the Woo for that purpose. For me, the two spiders together (one up, one down) act like a Woo. Otherwise, I use the spider to hold the deflector stones down in the bowl or hold a searing grate down right over the coals. The Woo does this as well, but also elevates the grates. So, if you want the first grate higher, use the Woo. If you want it right on the firebowl use the spider. Now that I have the Adjustable Rig, I wouldn’t want the extra height of the Woo often, but with the stock grates, I often wanted to get the grates higher.
  14. I don’t disagree with the last sentence, but plenty of places do make Neapolitan pizzas in 900+ degree stone floor ovens without insta char. Based on my attempts, I think it is doable, but not worth it 1) unless you make a bunch at a time and 2) really love that style of pizza. Many people and shops seem to also have success at 800-850. I found that more difficult to maintain manually compared to wide open 900+, but a HeaterMeter with a high temp thermocouple can hold it pretty well since they fixed a software bug last year. I don’t know of any other controller that can handle over 500 without pit probe damage, so if you can handle the DIY nature of the HM, I highly recommend it and a RotoDamper 3. For crust flavor AND CHAR RESISTANCE one tip that I resisted WAY too long was to make the dough 3 days ahead. Even if you don’t add any sugar, there are still residual sugars in the dough from the flour and the yeast consumes them during a 2-3 day sit in the fridge. The flavor is noticeably better too. Just make sure to take the dough out well in advance. I find I completely lack the skill to stretch it out into a crust if it is not fully room temp or preferably a bit above. Also, the flour I have used was Caputo Tipo 00 pizzeria flour in a blue bag. The 00 refers to fine grind, but there still is a wide variation in 00 flours and the Caputo pizzeria was the one most recommended when I searched and supposedly used in most pizza shops in Naples. It comes in 55 lb bags, but I got a 5 lb repack from brickovenbaker.com at a semi-reasonable price (really expensive vs insanely expensive for a full bag locally). If you go to their site you will probably see a dozen different Italian 00 flours and descriptions on how they are all different. I have only tried the one.
  15. The Pit Boss is now (mostly?) sold as Louisiana Grills. They are the same company and same product, just different branding. The best place to get one is Costco. They probably do not have any in stock at most warehouses this time of year but the website may still have them. Your best bet is to wait until February-March when they show up in the warehouses again. They have historically been $599 with the price dropping to $499 in some locations around June/July to clear out stock. Otherwise, try Tractor Supply. They often have a sale price of $699.
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