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About fireman43

  • Birthday 11/13/1979

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  • Gender
  • Location:
    Morristown nj
  • Grill
    Pit Boss

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  1. I just bought the big joe demo deal in December. The rep told me that the deal might go away in the new year also. He also said that the price will go up on the grills. As for getting the deal he said it was first come first serve. Sent from my SM-G920V using Tapatalk
  2. Start by making a brine. 1 quart water 1/4 cup soy sauce 1/4 cup kosher or pickling salt 1/4 cup sugar 3 or 4 bay leaves, crushed 2 tablespoons mustard seed 1 tablespoon whole peppercorns Combine the water and soy sauce. Add the salt and sugar and stir or shake to dissolve completely. Pour over the bluefish to cover in a shallow pan and add the bay leaves, mustard seed, and peppercorns. Cover and refrigerate while brining - a minimum of four. You should leave the fish in the brine for at least four hours, but it's okay to let it go longer (even a couple of days if you're not going to get to it right away - the brine is a great preservative also.) Just remember that the longer you leave it in the brine, the saltier it may be. Getting ready for the smoker: When you take the fish out of the brine, place the fillets on a metal rack set above a few layers of newspapers. Allow the fish to dry for several hours, until the surface of the fish is dry and feels a bit tacky to the touch. It will take at least three hours, but if it's a damp day it can take five hours or more. If you're squeamish about leaving the fish out that long, make room in the refrigerator for the racks and dry them in there. That dry, sticky surface is called a "pellicle," and it is formed by proteins on the surface of the fish as they are exposed to air. The pellicle will give the smoke a good surface to adhere to and protect the fish from giving up too much moisture while it's in your smoker. Smoking the fish: When the fish is dry, transfer it to the racks of your smoker. Bring the temperature of the smoker up to about 200 F for the first hour of smoking, then drop it to 150 F for another two hours or so.(mine I just kept at 200) At the end of that time, average-sized fillets will be done - moist but firm, flaky, and dry, perfect for snacking or using as an ingredient in a dip or paté. Larger, thicker fillets may need more time. Just extend the time at 150 F for as long as needed to get the firm texture you're looking for. For the smoke I used cherry and Walnut. It came out very good. From Dave's Cupboard Sent from my SM-G920V using Tapatalk
  3. So what I did for the cook was use left over sloppy Joe meat mixed with some rice and spices. Then on the grill for 1 hr at 350. I know it's not much but I will have better meals when I get to using my big joe. Sent from my SM-G920V using Tapatalk
  4. If you still have the cracked pizza stone you can still use it. I would have the heat deflector on the bottom and my three piece cracked thin pizza stone on top rack. Worked just fine. Sent from my SM-G920V using Tapatalk
  5. I would do it on a gas grill all the time. Cook the one side then take it off and flip it, add toppings and put it back on. I have not tried it on the Joe yet but I might one day. Sent from my SM-G920V using Tapatalk
  6. Did some stuffed peppers for the first cook on the jr. Sent from my SM-G920V using Tapatalk
  7. I did Jeff Phillips cherry smoked prime rib and it was real good. I also cut the ribs almost off and tie with butchers twine. Sent from my SM-G920V using Tapatalk
  8. I have a spider I could sell you. I returned my grill. Used it for about 4 months. $20 pluse what ever it cost to ship it. Let me know if you are interested. Sent from my SM-G920V using Tapatalk
  9. Mine the fire box cracked which I didn't care about. Then the base cracked from the bottom up half way. that's when I called the company and the said to exchange it. I did get the floor model so I am waiting to pick them up. Sent from my SM-G920V using Tapatalk
  10. That's the price is was there today to buy my big joe Sent from my SM-G920V using Tapatalk
  11. So after a couple months cooking on my grill it cracked. The fire box cracked and the lower cast iron grate cracked to. So I called pit boss and they advised me to return to Costco for a new one. With that many problems after a couple months I decided that I would be better off getting a Kamado joe. So back it went and the road show came around and I have a new grill. Sent from my SM-G920V using Tapatalk
  12. Mine crack after the first use also.
  13. Mine were the same way. When I was putting it together I used a impact driver and they tightened right up.
  14. My finish has cracks all over it but you get what you pay for. For the price it works great.
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