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deck

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  • Grill
    Vision

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  1. Excellent choice Chris! Check out hang over helper on Pandora. Those are my two favs plus the mighty zep!
  2. It could be a multi tool! Spread the cards to the fan and get your coals glowing red hot! Happy BD too!
  3. I use a head lamp too. I also was gifted a light that attaches to the handle I am not a big fan of it. The other thing that I have is a solar flood light led from the harbor freight. I attached that to a piece of scrap 2x4 then I placed 2x4 in a bucket with a bag of concrete. Then the bucket got placed into a large flower planter. Added dirt and for a small herb garden. This works well for me since the way the grill is situated that the lights from the patio don't light up the area very well. So my light on a pole goes behind the grill and shines down. Also I can move it around if need be. With the concrete in a bucket idea you can also rig it for a large umbrella for those rainy cooks.
  4. Dang!!!!!!!!!!!!!!!!! Makes me want to get a Joe and all the toys! The hot sauce binder was it like franks or sarachi style? Did it add a level of heat?
  5. Congrats on the kamado! Welcome to the forum also! Lots of folks do a test/dry run to get familiar with the vents and temps. Don't let that discourage you. Chicken is a popular go to that is pretty forgiving. Go for the steak if you want. Yes ceramics can take some heat. People do pizza cooks that are 600 plus. I personally wouldn't get to high on the first time, but I don't have the Joe. Have fun don't get discouraged and don't forget to take pics!
  6. I too find that cooking and grilling to be very therapeutic. I love nothing more that sitting outside watching and waiting. It seems that my favorites are when the weather is not the best. Rainy Spring and summer days watching the hummingbirds or the eerie calm of a winter night after a snow. Those times are when I get to reflect on life. I have come to realize that life is not fair and it never will be. Got to take it whatever which way it comes. The ups the downs and everything in the middle. I've never experienced a loss of a child and can not even imagine the pain that your family is going through. The grieving process is different for everyone. You have seemed to find some solace in smoking and grilling. Keep it up! Creating a meal surrounded by those who love you is one of the best things. You made it even better by honoring your loss. The challenge of cooking all that meat is a feat in it's self. You did an amazing job and looks very mouth watering!
  7. Thanks a bunch!!!! I'm certainly feeling more confidant now! I will make sure to photo my progress and results.
  8. Hello all, I have a question for you all. I have been given a whole packer. Here is the catch. Its cut into thirds. I'm not to thrilled about it. One piece is most if not all of the flat that is not connected to the point. The other pieces are a mix of point, flat, and fat. So can I cook the flat part by its self? And the point, flat as one piece. I think if I trim the point from the flat I wont have much of either. Anyone have any suggestions on how to go about smoking them? I was going to rub them down with s&p. One temp probe in each to monitor and hope for the best.
  9. Congrats on the Vision. I too have one. I would suggest like others light one spot. Normally I try and start the lump in the front near the side. This way the fire can move in one direction or the other. I have had times that there is lump that has not even close to starting. Also are you using the Lava stone? Is this below the felt line or do you have it on the bottom grate? Either way get the fire going well enough that it wont snuff out. Add the stone and leave the lid open for a few more minutes. As mentioned in above post cold things do mess with temps. When you feel that the fire is going with the stone on top and is not going to die close the lid and set your top vent and bottom vent. Wait and adjust wait some more. When you are ridding the temp you want and is not moving up or down add the meat. After meat is on let it do its thing. Sounds like your on the right track!!! Hope those ribs were tasty!
  10. I don't have the same type of top vent. It might take a couple of cooks to get some build up on the vent. This might seal it up better. Contact vision and see what they have to say.
  11. deck

    Big Meat Recall

    Am I incorrect? If a brisket or other large cuts that we smoke for hours and hours to temps of 200 plus had E coli. Wouldn't that kill off the nasties? With the ground beef is that because it had E coli and not cooked to the safe temp? Or is it because E coli tainted meat? Sorry to hear about the Mrs. getting ill.
  12. You are one very kind father! Sounds like a great gift. Knives to last a lifetime! Congrats to her with honors. If you could some how figure out how to make a mobile light weight cart that she could use to transport to grilling area.I was thinking like mounting it to like a red wagon or shopping cart? I am guessing she will be thrilled with whatever choice you go with.
  13. That looks great!!! Glad to see another member from the central Illinois!
  14. Hi, I too have the Pro s. What I have done is as follows. Spatchcock (sp?) take out the backbone. Not required. Rub under skin with rub hit the skin with some oil and rub. Get the grill ready. Fill bowl all the way up to where the lump is just under the stone. Add the wood chunks in with the lump. Bury them. Turkey absorbs smoke well so add 2-3 chunks depending on how much smoke profile you want. Start up the grill. I try and hit 350 375. Once you get a good fire add stone. You could also put stone on the bottom grate if you wanted. Close the lid and wait till you reach target temp. I tend to let it settle for 30 mins or so after reaching the target temp. The smoke should be light. Not like when you just started the fire. With the turkey I use two temp probes one in the breast and one in the thigh. Hope this helps! Have a great cook.
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