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    Pit Boss

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  1. m-fine

    Thermometer Recomendations

    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.
  2. 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.
  3. m-fine

    1st kamado got the PBk24

    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.
  4. m-fine

    1st kamado got the PBk24

    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.
  5. Yes, the water is unnecessary, but I like to catch the drippings to keep grease off the stone and coals so you don’t get burned grease smoke.
  6. The woo ring was not available when I bought my spiders or I would have considered it. Actually, my first spider was a Vision model that I cut down because they didn’t have anything for the PB, and then I bought the second spider when the PB version came out. I have found plenty of use for both of them so far. The woo ring ring should be a good buy because I think raising the stock grates is beneficial on just about everything I cook. The exception is searing where I want to be close to the fire, and for that I use a 17” Weber grate down in the spider (or woo) where the stones normally go. I just got the full Ajustable Rig setup which opens up even more possibilities. I did go out in the sleet long enough to test fit, and with the stock bottom grate raised on the inverted spider, there was still room for the AR on that with a 20” grate on top and the lid will easily close. That puts the top grate close to 8” above the top of the fire bowl or 10” above the deflector stones in the other spider. That is a LOT of vertical real estate in a grill that is already a good bit larger than a large BGE. Hopefully you guys can figure out a way to get CGS products up north as they are well thought out and well made and can really open up the possibilities with the Pitt Boss.
  7. I don’t like the plate setter style heat deflectors like the one that comes with the grill. They were originally designed to fire ceramics in a kiln, not for grill use and are not optimal IMHO. For a deflector, I use a CGS Spider with the 16” stone (2 half stones actually) and a drip tray sitting on a few rolled up pieces of foil. A 1/4” or so air gap between the stone and drop pan keeps any grease from burning and adding that non-wood smoke flavor to the meat. If space is not a premium, I cook on the top grate. If using both grates, I have a second spider that I flip upside down to raise the bottom grate a couple inches above the fire bowl so about 4” above the deflector/drip pan. The extra space makes a huge difference in airflow and temps.
  8. m-fine

    CGA customer service issues. Am I crazy?

    It says 11/23 but it worked today... Special Email Bonus! Use the code "HOLIDAY18" for 6% off your entire order between Friday 11/23 to Monday 11/26. Offer excludes grill purchase.
  9. m-fine

    CGA customer service issues. Am I crazy?

    With the current sale plus Black Friday code, I decided to place an order. I got the combo, an extra 20" grid, 19" stone and a couple other items inbound. More to come when the package arrives and weather cooperates.
  10. m-fine

    How long to Sous Vide a roast?

    Here are some quick hit sources... this is is not academic, but note the first warning is to keep the time below a few hours or the temp above 130. Also note that he says the bacteria thrives up to 126. https://www.amazingfoodmadeeasy.com/info/exploring-sous-vide-email-course/more/is-sous-vide-safe-key-safety-guidelines Doug Baldwin: ”If the food is not being pasteurized (as is the case with fish and rare meat), it is important that the food come up to temperature and be served within four hours.” He has pasteurization tables, formulas used, and cited sources. http://www.douglasbaldwin.com/sous-vide.html#Cooking USDA guidelines. Note the tables start at 130 https://www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013P/COMPLIANCE GUIDELINES FOR RTE MEAT AND POULTRY.doc
  11. m-fine

    How long to Sous Vide a roast?

    Sous Vide is precise, and mostly consistent and repeatable so it is easy enough for those with the proper tools to test the impact of time and temperature on bacteria populations and for the rest of us to follow their guidelines to stay safe. I have a lot more confidence in my ability to read a temperature setting and set a timer correctly than I do in my ability to properly identify a wild fungus. That said, my confidence goes to zero when outside the range of published data tables.
  12. m-fine

    How long to Sous Vide a roast?

    If your research found a source that says cooking at 125 for more than 4 hours is safe, please share it. I am always looking to learn more and I welcome any data you have. So far everything I have found says either keep the time below 4 hours (or less) or keep the temp above 130, but I certainly haven’t read everything out there.
  13. m-fine

    How long to Sous Vide a roast?

    I cannot agree with that at all. Rare steak is not held in an anaerobic environment within the “danger zone” temperature range for many hours. Once you vacuum bag it and extend the cook time, the situation changes. Sous Vide done wrong is a perfect environment for botulism so caution is necessary.
  14. m-fine

    How long to Sous Vide a roast?

    He said 125 in the original post, which I believe is unsafe*. I add the extra degree to 130 because the internal temp of the meat lags the water temp even after several hours, and as a margin of safety for accuracy of the device. * I have looked for reliable sources on food safety (Government and University research etc.) and have not found anything that says a temp below 130 is safe or how long it takes to pastuerize at those temps. Lack of data doesn’t mean 125 is dangerous, but I don’t want to be a food safety researcher when I cook food for human consumption, and I wouldn’t recommend it to others.
  15. m-fine

    Keto Diet

    Yep! Work and travel makes dieting much harder. I try to do my best, and if I have to have a cheat day, you just have to be disciplined TD get back on it ASAP.