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Everything posted by m-fine

  1. Wow, $399 Canadian is a steal! Welcome to the club.
  2. Looking good! A good seal makes a big difference.
  3. Sorry I missed this thread! I have had moderate success with low carb diets (Atkins) in the past. In June I tried again with a Keto diet with a better understanding of the FULL BALANCE of micro and macro nutrients and not just cutting carbs. I have been way more successful now that I control protein as well as carbs as I was eating way too much of it in the past. The key is to figure out how much protein you need based on your lean muscle mass and activity level, and make sure you get enough but not too much. Also try to limit intake to 20-30 grams per sitting and not eat your full days worth at once. I have been using the Looseit app to track but there are others. The use of the app and controlling protein as well as net carbs, fiber, and other nutrients has been the key to success for me. It is more work, but it is worth it. Results? The first 3 days were rough, but since then I have felt MUCH better. I am way less tired and have more energy and I am noticeably happier and reacting better to stress etc. I am not hungry or having cravings and often have to make myself eat to get enough calories. As far as weight loss, I went from 240 at the beginning of June to 214 this morning. I plan to go a few more months, and then carefully add back healthy sources of carbs like berries and limited whole grains to level off and maintain. I will I’ll post more about foods over time, but kamado grilled chicken thighs, sous vide salmon, and various forms of beef make up a lot of my protein. Also Memphis style dry rubbed ribs, pulled pork without sweet sauce, sous vide pork tenderloin, and smoked brisket without sauce. Certain nuts are a great snack. Coconut oil is a regular. Chia seeds are an amazing source of fiber without carbs and I eat them in various ways. Eating out can can be tough, but I can usually find a salad with protein that works.
  4. There are definitely differences in how you should season/marinade with SV. I have been successfull with salt, pepper, granulated garlic and most leaf type herbs. I pretty much leave out any fats/oils and if using any acids, I keep it light. The flavor from herbs tends to be more intense, so go lighter on anything that goes in the bag, especially for longer cooks.
  5. I already have a Lang 84” offset stick burner and an AMNPS (pellet tray) that I use for cold smoking. She won’t buy that argument at all :-(
  6. The blue looks great in the sunlight. I think a blue one would look even better sitting next to my black one. Now if I could only convince my wife why we NEED two.
  7. Unless they are bagged together as one extra thick hunk, 3 hours at 145 should be plenty. I also would caution on the sear. If you are not going to eat the skin, I would skip it. If you do want to eat it, let the skin dry as much as possible (fan?) and then fry in a good bit of oil, or hit it with a torch.
  8. As of Thursday my local Costco had 4 plus the display, still at $599. I will check this week to see if they go on sale after Father’s Day.
  9. I would try getting it really hot. Light a chimney of charcoal, or a small pile in the bottom. Then, dump more charcoal on top to fill it up with a good sized load. Once the fire gets going, close the lid and open the vents all the way and let it rip until the fire goes out. It should get to 800+ and hopefully air off any residual chemicals from the factory.
  10. Tom thanks for the reply. I guess I just don’t understand what makes it hard. Can’t you just tack on a $10 special request fee? Or maybe apply a partial discount to an ala cart order that gets you to the same place? I am not looking for a more expensive grate at the same price, I am happy to pay the price difference plus a bit more. If you change your mind or put together a different bundle, you can ping me here and if I haven’t purchased an alternative yet I’ll give it a try. Matt
  11. If you put an extre ring of felt around the top to seal the top vent, you don’t need the two screw to hold the vent to the pit boss, so you can use those holes to hold the rain cap on the the vent.
  12. Historically it has been February or March. I think they order a single batch each year, and around mid June they want them gone or they go on clearance. You can probably get one from Costco.com for an extra $150 to cover shipping.
  13. I roll the dough onto parchment paper. Slide paper and all onto a hot stone and let it cook for a minute or two until the dough firms up and then the paper slides out.
  14. Definitely loc-tite to solve that issue.
  15. I’ll have to look up my settings when home at some point, but they are not too different from what people report using for BGE’s. You could run run with no fan at all up to 400+ so any fan is “enough” from most temperatures. For cooks in the 350+ range I run the fan at 100% for startup. Using a propane torch to light plus the fan, it gets to 400 and levels off in about 8 minutes which is faster than my old. gas grill. After startup, max fan is set at 30% or so which is more than enough to hold temps at 650. There was a recent bug fix that now make it more stable/reliable for high temps, so I don’t have a lot of experience with it higher than that yet. I have not had issues with overshoot, but I light the charcoal differently depending on my target. For lower temps I light only one or two small areas and let it come up slower. For higher temps I use a large propane torch and get it going faster. It still takes time to heat soak the ceramic so I think that dampens the overshoot.
  16. I have been a long fan of the products and designs from the Ceramic Grill Store. I was the first to buy one of their Spider's for the PB, buying a Vision version and modifying it myself before they offered one for the PB. And then I bought a second one when they added a Pitt Boss specific version to the line and I have frequently recomended them here and on other forums. I have been waiting patiently for them to produce an Adjustable Rig for the PB and I posted their videos and link here when I saw it was finally available. But then I tried to order. My first call, I pointed out that there were options shown in the videos but only one bundle I could order. They told me to check the web site in a couple of days. They did update the website, but still didn't offer the flexibility I was hoping for. They have a bundle for the AR rig with a 20" grate and an 18" grate for $149.99. I don't have a use for the 18" grate so I would like to swap it our for a second 20" grate or a 20"x16" oval. They sell the 18" grate for $49.99 and the 2 20" options for $52.99 each, listed elswhere on their site. Clearly, I should pay atleast $3 more for such a swap, and I would even be happy to pay $5 or maybe even $10 more for the option. Nope. To swap the $49 18" grate for a $52 20" grate, I would have to order ala-carte and pay $186 or $36 more. It is not like the stuff is made and bundled in China. They manufacture it and have all the components in stock. So I called a couple times, and sent an email and no one seemed at all interested in helping me or selling me anything. All I got were short, curt answers like we don't offer that option or we don't have a simple way to make that happen. They didn't even try to sell me the individual pieces. It seemed like they would rather I just go away than order anything from them at all. Weird. Do you guys think I am the crazy one with an unreasonable request? Has anyone else had issues with them lately? Is this the norm or did I hit them on several bad days?
  17. The AR rigs for the BGE were around long before the divide and conquer. The PB version is scaled up from the 18” LBGE rig but it currently lacks a lot of the add ons and features that the egg one has.
  18. m-fine


    Yep! I much prefer the 4 casters. Makes it much easier to position it how I want it and to maneuver around things.
  19. Make sure you have vertical clearance to close the lid with a 20” grate 6-6.5” up, plus room for food on the top grate.
  20. My K24 is a 2016 (bought in 2016) and has been great as well (other than the wood turning black), as were most of them, but the QC does seem to have gotten better.
  21. Yours were the first run 2016 K22 models with the wood shelves which may not be all that representative of the 2018 K24 at Costco. The fact that Walmart had 2016 K22’s to sell you in 2018 also calls into question the history of those particular grills.
  22. EDIT: I just spoke with them on the phone and they are going to add the other combo's and components to the web page in the next day or two.
  23. CGS has finally made an adjustable rig for the 24" Pit Boss! On first blush it looks like it will hold a 20" grid on top 6" up, can sit on your factory 21" grid, and has 3 other levels that can hold 18" grids, stones drip trays etc. It is made to work with the PB platesetter or with their Spider and half stones for indirect cooks. The web page looks like it is not fully developed yet because they show options in the videos but you can select them or othe parts. I am sure that will get fleshed out soon. So does anyone have one or have you ordered one yet? https://ceramicgrillstore.com/collections/pit-boss-24-kamado-grill-costco/products/pit-boss-24-adjustable-rig-combo
  24. If you are a dome temp guy, get a Tel-Tru. They are worth the extra $$ if you are going to rely on it. The factory one on mine was complete junk. I wouldn’t waste my time taking a replacement one even if it was free. The cheap Amazon one I got is OK, but like any dome probe it can have some lag and position error (the air temp at the thermometer location is different than the temp where the food is).
  25. I would losen the hinge screws, adjust, and then retighten. But not too tight. It should just be an adjustment.
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