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Location:
Seattle
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Pit Boss
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DrPete's Achievements
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andiamhappy reacted to a post in a topic: Question about temp on the kamado while making pizza...
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So I'm planning on doing my first pizza cook this weekend and I was wondering what temps you guys have made pizzas at? My wife loves the crust on pizza you get from the super hot italian ovens so I was planning on temps in the range of 600 degrees. Too hot? Not hot enough? Any suggestions would be appreciated!
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wilbanks.rr reacted to a post in a topic: First cook on the Pit Boss!!
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Haven't done any mods on the kamado yet...I was able to keep the temp very steady on the first 3 cooks. Don't fill the fire box up all the way with lump charcoal, little goes a long way ( depending on how long the cook is).. Also, don't fire all the lump at once, just get a little part going and then control the temp with airflow, should make it easier to go low and slow. Cheers!
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Jack. reacted to a post in a topic: First cook on the Pit Boss!!
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dsarcher reacted to a post in a topic: Tried a brisket on the Pit Boss
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freddyjbbq reacted to a post in a topic: Tried a brisket on the Pit Boss
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I put on a dry rub and let it sit overnight. Smoked it with hickory for about 9-10 hrs, didn't foil or butcher paper, tried not to mess with it. Turned out well, could of been more moist but what can ya do.
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CeramicChef reacted to a post in a topic: Tried a brisket on the Pit Boss
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TKOBBQ reacted to a post in a topic: Tried a brisket on the Pit Boss
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andyscalzo reacted to a post in a topic: First Spin of Several Holiday Weekend Cooks.....
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Ben S reacted to a post in a topic: Tried a brisket on the Pit Boss
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Greetings fellow pit bosser!!
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First Spin of Several Holiday Weekend Cooks.....
DrPete replied to andyscalzo's topic in Kamado Cooking and Discussion
Wow, I want a sandwich! -
Made my first ever flat brisket on the pit boss, was a big hit! Though I think I could of taken it off a bit sooner.
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Mesquite lump.
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Welcome fellow Seattle resident!
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Put on some hickory chips that I found, next time I need to use bigger chunks of wood had to add chips 2x.
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TKOBBQ reacted to a post in a topic: First cook on the Pit Boss!!
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Decided to smoke some ribs for the first cook, kept them at about 225 for 5 hrs. Wow! Can't believe how much difference the kamado makes. Paid about $15 for my ribs, very good meat, not sure if that's a good price, was about 3.2lbs.
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Thanks for all your help guys, brought it back to costco and returned it, no questions asked! They were out of stock where I was at but had a few up the road. Hope to be cooking soon! Also, was able to keep the old firebox and cover!!
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I think I'm going to take your advice Paul. I believe they just toss the whole thing anyway, a shame to waste an extra fire box and all those parts.
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Thanks for the advice, fellas! I'm gonna take it apart and bring this beast back to Costco.
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It says in the manual not to return it to the store where you bought it. Plus I don't think I can repackage that beast, that would be a royal pain.
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Hey Don, I'm in Seattle too! Love sous vide cooking, what have you tried? I got the San saire and I love it. Just bought a kamado, $400 at costco!