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  • Location:
    central Washington state
  • Grill
    Pit Boss

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  1. scdaf

    Sealed my pitboss

    When I sealed mine a couple years ago, it took both hands and real determination to slide the vent lid, but it has worn in over time and is now pretty easy to adjust. Two years in and still completely satisfied with this grill. Between it and my $74 Akorn Jr, I feel like we got seats behind home plate for nosebleed seat prices.
  2. scdaf

    Butter chicken and naan

    And we wouldn't want "curry" smell in the house, because...
  3. scdaf

    36" Blackstone cover

    How bad is UPS to 98847?
  4. scdaf

    First smoke (Butt) on my kamado (PB)

    Nice looking butt you've got there! Don't really lose much heat opening these up to look, since the ceramic is heat-soaked. Congrats on the new kamado.
  5. scdaf

    Questions from a Newbie

    Keep an eye out for a sale on Thermoworks Smoke. When on sale, it's priced close to the Maverick, and there's simply no comparison in build quality and ease of setup. Wish I'd bought it first. Would have been way cheaper than the 4 units I saved money by buying one after another as they failed.
  6. scdaf

    1st kamado got the PBk24

    Loc-tite is your friend...
  7. If the cost is a deterrent, check "Titan high efficiency stainless steel lump charcoal basket" on Amazon. Not available right now, but it will likely be back. About 1/2 the price and I like mine.
  8. scdaf

    Beef Wellington

    Chuck, cooked sous vide for 48 or more hours, is FAR better than tenderloin. AA, that is just gorgeous.
  9. scdaf

    Chewy steak

    Basically, as mstewart39 says. Only real difference being, I use a cast iron pan for the sear. The Maillard reaction (the browning) makes the meat taste better. Do I want just the stripes to taste better, or the whole steak? I also use tongs to sear the edges of the steak, for the same reason. The dry brine is crucial. I put the steak on a rack, after generously seasoning with salt, over a plate and put in the fridge, Uncovered, so air can circulate all around the surface of the meat. Also, for reverse sear, do not, as so many do, take the steak out of the fridge and bring to room temp. I want the meat to be in the smoke as long as possible before hitting my pull point, generally 115 F.
  10. If I came across as brand-bashing, I apologize. That was not my intention. Being unrich, I tend to be VERY value conscious. Kamado grills used to be the province of either the wealthy or military personnel returning from the far east. This has, happily changed over the decades to a point of having very functional and affordable cookers available to the masses.
  11. There is nothing making a BGE or KJ worth 3 times as much as a Pit Boss. The Pit Boss will grill as hot, smoke as slow, consume exactly as much charcoal, turn out food tasting the same and leave at least $1000 in your pocket. Take a deep breath and say, "I'm thinking about spending $1800 on a fancy flower pot" Repeat until sanity returns...
  12. scdaf


    Looks really good! I love duck. Cash and Carry has ducks for less than $2.50/lb. this week. Going to have to pick up a few.
  13. scdaf

    1st kamado got the PBk24

    Mine would not shut down in stock form, until it ran out of fuel. It took about 30 minutes and a couple dollars worth of nomex to fix it completely. My intake slider is now stiff, but it does not leak at all. Have to wonder, after 2 years, why Danson's has not addressed this issue.
  14. Title pretty much says it all, 36" stainless for less than the regular price of the coated steel. Mine arrives tomorrow. Price good through 04/11 (or until they run out) and includes shipping to your porch.
  15. scdaf

    Hinge upgrade

    Thanks for the reminder, I decided to check my nearly 2 year old PB and the hinge bolts were a little loose. Will probably apply a little threadlocker when the weather moderates enough to work outside.