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  • Location:
    central Washington state
  • Grill
    Pit Boss

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667 profile views
  1. Sous Vide Chuck Roast!

    Very nice! This has become my favorite cut of beef. I season mine with Montreal Steak seasoning and pre-sear in cast iron, then into the bag with fresh rosemary and thyme 132 degrees, 72 hours, remove, dry and sear again, remove meat, add bag juices and herbs, reduce briefly with red wine, pour reduction over meat, eat without a spoken word, just occasional soft moans... Texture of the best tenderloin ever, but MUCH beefier flavor.
  2. Think of using the deflector in a kamado as baking. You would probably not bake a steak. Without the deflector, you are grilling. Your temp cooking the brisket was fine. I determine doneness with a toothpick. When a toothpick slides in with almost zero resistance, it's done. This test applies to pork butt and chuck roast also. All of these can finish anywhere from 190- 210 degrees, just depends on the individual cut of meat and, for all I know, the phase of the moon.
  3. K24 Grates

    Please call the Ceramic Grill Store. They do some great (grate?) systems for BGE and Kamado Joes. I'm sure if enough people contact them, they'll do it for our Pit Bosses.
  4. Outstanding! Made a mess of short ribs yesterday. Leftovers are going into some chili soon, along with some brisket burnt ends. Congrats on the new egg, you'll really enjoy it.
  5. Top vent

    I think most of us are using the stock vent without any issues.
  6. 2018 Costco Pit Boss

    If the last 2 years are any guide, this will appear in stores for $599 for about 2 months, then, if any stock remains, drop to $399, which is what I paid for mine in 2016.
  7. Leftover turkey

    I usually go for whatever temp the protein was cooked to. In this case, presumably, 165.
  8. Over the Top Chili

    Seems like, if you have the grill estate, this would be better with the meat offset from the pot so all the grease doesn't drip down into the pot, thereby obviating the need to skim resting fat.
  9. Accessories!

    You get a better sear with thin wire racks. Yes, the cast iron leaves those sexy stripes, but not an even sear like you get with thin grates. If you want the ultimate sear, use a cast iron pan. After all, "brown food tastes good!" therefor, why not brown the whole surface? I'd be asking myself, how smart can the guy be? He married my sister!
  10. First spatchcock chicken

    Looks perfect! Never do poultry any other way now. Looks and sounds funny, but no arguing with the results.
  11. Pit Boss Thermometer

    Get a good dual-probe digital remote thermometer and don't worry about the dome temp. I'm now using the Thermoworks Smoke after spending much more on cheapo thermometer after cheapo thermometer. Wish I'd gotten the Smoke first...
  12. fire box broken

    Danson's is a Canadian company, just contact them.
  13. Picked up a PartyQ for the K24

    Most commonly, a grate clip is used to place the probe about 1" above the grate. Lacking a clip, I've been known to poke the probe through a wine cork and place the cork on the grate.
  14. First Turkey on my boss

    Beautiful bird! Only thing I do differently is putting my bird on a rack above the veggies, so the bottom browns too.
  15. Help Needed!!!!

    You have gotten good and bad advice in this thread. Seal your intake and exhaust as needed. Fill your firebox and light a small fire. Chasdev has given you great instructions on starting a low and slow. Follow them, AFTER sealing your air path and you'll have success. As somebody has said before in this forum, trying to control how hot your fire is by how much charcoal you load is like trying to stay under the speed limit in your car by only putting a little gas in the tank. Anybody opening the lid every 30 minutes or so to add charcoal has no idea how a kamado works, as they dump oxygen into the fire every time they open the lid. Unless you're wrapping meat to power through the stall, there is no reason to open your cooker until the meat is done, according to your remote thermometer and a probe test.