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    Pit Boss

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  1. 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!
  2. 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!
  3. 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.
  4. 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.
  5. Welcome fellow Seattle resident!
  6. Put on some hickory chips that I found, next time I need to use bigger chunks of wood had to add chips 2x.
  7. 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.
  8. 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!!
  9. 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.
  10. Thanks for the advice, fellas! I'm gonna take it apart and bring this beast back to Costco.
  11. 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.
  12. 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!
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