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Everything posted by m-fine

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. I think anything under 130 degrees risks not pasteurizating it completely so my minimum cook temp on a long cook would be 131. The more tender the meat is at the start, the less time you need, so I would go closer to 8-12 hours.
  16. Yep, fill it up with charcoal. It runs best with too much charcoal and temp controlled by limiting air.
  17. If I want them crispy, double deep fried. Fried at a lower temp to pre-cook, cooled (can refrigerate for 15 minutes or for a few days, or freeze for weeks/months at this point) then finished with a hot fast deep fry to get them super crispy without over cooking the meat. This process will get you 99% there with using a grill or smoker for the first cook instead of the fryer with a cool down and deep fry finish. This will allow you to mix the Smokey grilled flavor and the deep fried crispy skin. The downside is once you nail it, you will never be satisfied with grilled wings or even standard deep fried fare. Also deep frying is a messy and expensive pain in the ... The next best suggestion I have is to coat the wings with a dry seasoning containing salt and baking powder and then spread them out on a cooling rack in the fridge for 12-24 hours. The combination of air drying and the chemical reactions with the salt and high PH baking powder will help them crisp up in a grill or oven. This makes a big difference, but too much will impact flavor, so be careful. You need to plan ahead and have fridge space to get the full benefit, but it is still a lot easier and neater than deep frying for most people and gives much better crisp than straight grilling.
  18. 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.
  19. 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.
  20. 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.
  21. At only 135, it will easily hold up for 72+ hours.
  22. 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.
  23. If you think Keto eliminates fruits and vegetables, you don’t know enough about the diet to be commenting on it.
  24. Ribs I do Memphis dry rub only which can be either minimal or no sugar.
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