Jump to content


Members Plus
  • Posts

  • Joined

  • Last visited

Profile Information

  • Gender
  • Location:
  • Grill
    Pit Boss

Recent Profile Visitors

1,070 profile views

Sea-Hawks's Achievements

  1. Thanks. After all the money we spent on Christmas, it may be a while before I convince her to spend another $50 on my toy.
  2. I initially used my cheap pizza stone from my oven and quickly learned as many others have that it's not made for that kind of heat. It's now in 3 separate pieces that I maneuver around for heat deflectors. I ordered the CSG Spider and two half pizza stones. Was so excited to cook on them last night. Started the fire, set the spider and stones down and left the top open for a while to get it going. Once I had some good coals I closed the lid but cranked all the vents wide open. It took a while to warm up. I'm not sure if it's because of the thick stones I had in there, or the fact that it was 20 degrees outside last night. Eventually it got to 400 and I threw a pizza directly on the stone. I didn't time it, I was just eyeballing it. After about 6 minutes the top of the crust wasn't looking right, but the bottom was black. I pulled it out and none of the kids would eat it. Ok, let's try again. Maybe the top of the stones are a little cooler now that they've had something on them. Nope, second pizza was even worse. Completely charred the bottom. Ended up tossing the pizza like a frisbee into some bushes. Maybe some parchment would help? Nope. Parchment went under 3rd pizza and was blackened to a crisp. It actually stuck to the bottom of the pizza even though I had a healthy layer of corn meal between the two. What did I do wrong? Here are some things you may need: Spider was just 2-3" above coals, so I assume the stones were very hot PB was only up to 400 degrees (would a hotter cook allow the top to cook faster before the bottom burns?) I tried directly on the stone and with parchment - same results I'm wondering if I need a second pizza stone? One on the bottom as a heat deflector and one on the main rack to hold the pizza? That would keep the direct heat off the stone which I assume would prevent the burning. But, how long will it take for the top stone to warm up? I apologize if this has been repeatedly discussed here. I did a search and the only results I found were people discussing their cracked pizza stones.
  3. I've done brisket for about 10 hours and still had coal left over, probably could've gone another 5-10 hours if needed. I made all of the modifications, but recently removed the extra felt from the bottom vent. It became way too difficult to open/close.
  4. I recently removed the extra felt from my bottom vent. It definitely made a difference in reducing/eliminating extra air, but it became a huge pain in the butt to adjust the vent. I literally had to yank on it with both hands to move it. I took off the felt and I've noticed it takes longer to shutdown because air is still getting in. That will cost me a little bit more in burned coal, but it's worth it to easily adjust the vent when needed. I tested my thermometer and it was off. I bought this one that was recommended by others on this forum https://www.amazon.com/gp/product/B016VZRMXK/ref=oh_aui_detailpage_o09_s01?ie=UTF8&psc=1. Good luck.
  5. I've been getting by with some make shift heat deflectors, but I'm ready to finally do it right. Is the Spider still the best option for Pit Boss owners? I know PB has their own deflector now, but it seems that the Spider with two half moons is more flexible. I want to be able to cook pizza, and quickly learned that the pizza stone from my oven can't take the heat in the PB. But, I also like the idea of using one half for multi-zone cooking. I tried searching through the threads, and I apologize if I missed an obvious one. Just wanting to make sure there's not a better solution out there. Thanks for any advice. https://ceramicgrillstore.com/collections/pit-boss-24-kamado-grill-costco
  6. I bought this one from Amazon for $12 http://www.amazon.com/Teika-Temperature-Thermometer-Fahrenheit-Barbecue/dp/B016VZRMXK?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00. It was recommended on another thread here and so far is more accurate. The stock thermometer was about 50* off in my PitBoss before putting this one in.
  7. I replaced the thermometer with one that others suggested and it seems to be accurate. I'm going to start shutting it down much sooner on my next cook and close the vents almost all the way and see how that works for me. I realized that while my bottom vent was almost all the way shut, it was just on the #1 mark which makes me think it may be normal to close it even more than that for really low temps. You can see in the top pic that it's barely open, but I guess I can push it a little more shut and see what happens. I'm also going to take the suggestions here to spend some time with no food on it, and just figure out how to get it to 225, 250, 300, etc. After cooking that brisket and seeing the temp fluctuate between 225-275, and it still turned out great, I'm thinking that getting an exact temp isn't as important as I thought it was. I'm sure it will change the cook time a little, but it doesn't seem like an extra 25 degrees is going to ruin the meat.
  8. My wife was skeptical of the price of this thing up until about 6 minutes ago. This is so much better than my electric smoker. Waking up at 4am is a little rough, but this makes it totally worth it.
  9. I'm just a newbie, so take my thoughts with a grain of salt. I got a PB last month and am really enjoying it. But, there are times that I wish I would've gone bigger. Did ribs yesterday and threw corn inform the last 20 minutes and barely had room. The space generally isn't an issue for my family, it's probably just a guy thing to know that there are bigger options out there so I want it. Overall, I'm very happy with the PB and it wasn't worth it to me to pay double for a little more room and a brand name. As I start cooking more that could change, but I'm pretty frugal so I think I'll be fine with the savings.
  10. It's settling in around 250, I'll try shutting down sooner next time but I think it's getting there. I took this pic when the top vent was fully closed - you can see smoke coming out between the base and the adjustable part of the top vent. Is that common for all top vents? A PB issue? Just an issue for my smoker? This was taken at the beginning of the cook as I was starting to shut it down. I had just put the pecan chunks on so there was a lot more smoke.
  11. I filled the bowl and put half a fire starter in the center. I opened all vents until it hits the 190-200 mark and then I start shutting them down. It was right at 225 when the brisket went on, but slowly kept rising. Most of what I read says 225-250 for the low and slow cooks. I did ribs yesterday and struggled to keep it at 250. Will my coals be ok if the bottom vent is barely cracked open? Will it stay warm enough to keep my pecan chunks smoking? Can I sleep on one of your couches if the answer to those questions is no? Because my wife may not be happy if I ruin a $75 piece of meat.
  12. I'm not sure if it's a PB thing, or (more likely) a new kamado owner issue, but mine won't stay at 250. 225 is totally out of the question. Here's what my vents look like right now and I'm at 260 on my dome thermometer. I'm worried that if I close the bottom vent any more, the coals will go out. I had the top fully closed for a while to limit the air coming in, but then I started worrying about all the blogs I've read that say closed vents lead to creosote and bad tasting meat so I opened it to about 1/4-1/3 of the way to 1. Any tips to help me not ruin my Memorial Day brisket?
  13. Yes, that's the stuff I used. It's a little easier after 4-5 cooks, but still pretty tight. I don't have to yank on it with both hands anymore, so it's working - I'm hoping it gets a little looser, but I don't think that'll happen.
  14. If all chunks have the bad white smoke for the first few minutes, how do you avoid it on longer smokes? If you bury or spread out the chunks to have an even smoke throughout the cook, won't you get the nasty white stuff every time the coals hit a new chunk? Any ways to avoid that? Sorry for reviving a year old post, didn't want to start a new thread for my dumb newbie question.
  15. It seems like the advantage of a kamado is that the heat is radiating from every direction. What good does a rotisserie do? It looks cool, and I'd love a good excuse to buy one. Help me justify this purchase guys.
  • Create New...