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EZ smoke

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Everything posted by EZ smoke

  1. I 'm picking up a used 18" kamado tomorrow morning and won't have any help. I'm guessing 200# for the assembled unit. My plan is to remove the lid, side tables and internals (including firebox) and load them separately. I know that I can lift and handle the firebox and I assume the lid is probably manageable as well. I'm guessing the remaining stand and base will weigh around 100#... does that sound correct? I think I can slap it on an appliance dolly and get it into my trailer fairly easily if that is all it weighs. I mean I've moved 500-600# woodworking machinery by myself so, I assume I can move a kamado especially if it is broken down. Any thoughts or experience doing this??? BTW I already have a PitBoss K24. It's been a couple years since I assembled it and I haven't need to move it since then. With that being the case, I'm unsure if my plan for moving this used one is actually doable.
  2. I use these for my pizzas in my PitBoss K24... Academy CI 14" Round Griddle Buy two and get free shipping. These are a one of the best accessories I have for my kamado. They get used for all sorts of things, not just pizzas.
  3. I have owned and used my K24 for a few years now and have made tons of L&S cooks for brisket, pork butt, ribs, etc. I use the OEM plate setter/diffuser with legs up for L&S as well as baking tasks. It works perfectly fine in my PB K24 especially in L&S cooks. There are times I'll use the both the lower and upper rack with the OEM plate setter in place. For L&S cooks in the 250* range I'll use either the high or low rack. For baking temps of 350* I typically use the upper rack. I also, have a couple 3rd party half moon diffusers that I use independently and sometimes in combination with the OEM diffuser. My high temp 600* pizza set-up uses both the OEM and the half moon diffusers where the pizza is up on a second rack high in the dome. FYI: Early on I used a water tray set-up for L&S but have found over time that it isn't necessary for kamado cooking.
  4. The Creality Ender 3 is a great bargain and can actually be had for $150-$200. I have 3 printers and the Ender 3 is one of them. The other two are higher end printers in the Monoprice line of printers (rebranded from Wanhao). The Ender 3 is a decent printer but research and understand the specs. If I only had $200 the Ender 3 is the printer I would purchase, it provides a ton of bang for the buck. If my budget is $500 like yours I would be looking for a CR10 or clone. The Monoprice Mk. 1 Pro (Wanhao Duplicator 9) is my favorite printer that I own and it is an upgraded CR-10 clone. It is a feature packed printer with some significant upgrades over a standard CR10 and its' clones.
  5. It just enhances the dual zone cooking of using half-moon deflectors. You end up with 1/2 direct heat cooking (lit side) and 1/2 indirect cooking (unlit). With that being said, when I pull the divider and do a normal cook I think my airflow is better with the newer version of the lower firebowl grate. The ash appears to drop out easier.
  6. That's a cool repair but to be honest I was trying to check-out the woodworking equipment in the pics. Dude your PM powerfeed only has 2 bolts through the base mount.
  7. I know brisket has a reputation for being difficult but I haven't had trouble with them at all on the kamado. I always do a full packer brisket on my Pit Boss and I purchase my meat from Costco. You should have no problem getting a normal sized brisket on the classic. I typically follow Malcolm Reed's "Texas Brisket" recipe, that is just a salt and pepper rub but sometimes add in some onion and/or garlic powder : Texas Brisket Although cook times will vary I think an hour and 15min per pound is a good approximation. A normal sized brisket will take 12ish hours on the kamado until it's probe tender. You'll need to rest it a couple hours after that. Doing a brisket following the recipe above is pretty simple and will let the meats flavor stand on it's own, which is what we like in our household.
  8. I think a large CI dutch oven and CI (2) sided griddle pretty much does the same thing for a lot cheaper. These continue to be one of the most used accessories I use on the fire/kamado: Outdoor Gourmet 14 in Preseasoned Round Griddle I use these for a ton of stuff but mostly for beakfasts, philly cheesesteak sandwich meat and pizzas.
  9. I have the Akorn Jr. and the only benefits I see between it and it's ceramic counterparts are: Price Weight but it is still not super light IIRC it is roughly half the weight of the ceramics. Lastly, it is not fragile so, if you are going to move it around (ie tailgating, camping, etc) there's less risk of it breaking. HTH
  10. $200 for a ceramic mini kamado might end up being too good for me to pass up. I'm resisting at this point but the web-site keeps getting clicked on. I don't use my Akorn Jr. very much as it is.
  11. This looks like end of season close-out at $199 shipped. Vision Grills Diamond-Cut Cadet Kamado Grill, in Black, Red or Orange Looks like cooking grate diameter is 1" less than the Akorn Jr. and maybe 1/2" smaller than the Joe Jr. Not sure about the other ceramic minis but it's probably in the ballpark as far as size. It looks like Vision does have some accessories for it on their web-site. I'm probably not going to jump because I have an Akorn Jr. already and like the lighter weight for mobility. The Cadet is about 75#'s according to what I read. Akorn Jr. is starting to move down in price as well... it looks like Amazon has those guys for just over $100.
  12. Yeah... it's not bad but still not cheap enough for me. I bought my original 2016 one for $549 online delivered and there was a coupon for another $25 off. Of course the 2016 version didn't come with the plate setter/deflector like the current versions do so, that was another $40-$50 added on top of the price What was the in-store price this year? Wasn't it $599?
  13. Cool. It's built well and will be a good addition. The vertical piece could be an inch taller but I think it will work fine.
  14. OK I think you should see them now. HTH
  15. Yeah, I see that now... I'll have time to post them later. Sorry.
  16. I've posted some of this stuff before but figured I would consolidate a post with the accessories I use on my PB K24. I haven't spent hundreds and hundreds of dollars like some folks and know that others probably have better or different ways of accomplishing much of the same thing. I don't use any temp control gadget and don't really feel the need to. After gaining a couple years experience cooking on mine I can dial it in and maintain temps fairly easily. (BTW I did do the vent mods to eliminate any big leaks) Anyhow, these are the gizmos I use to help cook on the Pit Boss: Firebox Divider Charcoal Fire Grate for Most Standard Size Kamado Grills, 10.5-inch ~$35 I haven't even had a chance to use this yet but it looks well made and should help with two-zone cooking. I'm not certain this is really needed as I've been able to cope without it for the first few years doing two-zone cooks but hey it's a fun new gizmo. Pit Boss 76251 Heat Deflector, 24" ~$45 I know that these are now included standard with the grill. I had one break and PB/Danson's did replace without any problems. I use the OEM deflector a ton... it's used for all my Low and Slow Smokes (brisket, ribs, pork butt, etc), CI Dutch Oven cooks (roasts, stews, etc), pizza cooks, and all my baking. Half Moon Heat Deflector Plate ~$20 These are 15" diameter and work well on the main lower grate to cook on the upper grate. I use these for two-zone cooking and also for a 2nd deflector in some cases, like for cooking pizza. These don't fit inside the legs of the OEM upper rack perfectly (more on that later). Also, I've split the OEM upper grate into two half moon grates to allow easier maneuvering inside the grill. Indirect Cooking Rack, Extra Large ~$35 This is an accessory that I thought I would use a lot more when I purchased it. I still use it as a second rack for pizzas and such but it isn't something I wouldn't buy again. Unlike the OEM upper grate you can get the (2) half moons installed under it without any interference. IIRC this cooking rack is 15" diameter with the legs protruding out another few inches. Outdoor Gourmet 14 in Preseasoned Round Griddle ~$13 This is absolutely one of the best accessories that I own ( I actually have 2) for my Kamado. I use it as a pizza stone up on the upper rack with both sets of deflectors in place and it works absolutely fantastic. I also, use this on the lower rack directly over the coals to cook my Philly cheese-steak sandwich meat. Maverick ET-733 dual probe remote thermometer ~$35 I didn't provide a link because everyone has there own set-up for monitoring temps. Of course there's all the other normal cooking stuff, utensils and the like for the grill. Firebox Divider: OEM Deflector with OEM Grates: OEM Lower Grate with Half Moon Deflector and OEM Half Moon Grate: OEM Deflector and Lower Grate with (2) Half Moon Deflectors and Upper Rack: Same as above with Cast Iron Griddle ready for pizza:
  17. Since, I've been in the game I've only used cheaper brands. I've bought the various brand in bulk when they've been on sale and have not seen a huge difference in any of them. Typically, I try to pay ~ $0.50.lb for lump. Sure at different times I've noted some minor differences in performance but to my untrained eye I just don't see huge differences. I've used one 30# bag of Western but the others I burnt through at least a 100#'s of each. Royal Oak: longer burn times, cleaner smoke, most expensive, price varies based on time of year and sales but can be found occasionally for $0.50-$0.60/lb El Diablo: shortest burn times, sparky, cheap... these were 40# bags for about $0.40/lb from Walmart Cowboy: newer bags appear to be better quality (I've read horror stories from older bags), readily available and fairly cheap at ~$0.50/lb Western: Wally World clearing this stuff out for ~$.35/lb ... I think it's decent but not great, cheap
  18. I know it's been a few weeks but all the inventory local to me has dried up at regular retail prices. Just like last year, there wasn't any clearance price near me as far as I could tell. Now I'm holding out that maybe the online price will dip some like it has in past off-seasons. I don't need another PB K24 but it would be pretty cool to get a deal on a shiny blue 2018 version to go along the old 2016 black one.
  19. I'm going to add it to the calendar to pay a little something every 6 months. I can't afford a ton but if we can crowd-fund this thing with a steady stream of small donations I hope that we can help John keep it alive.
  20. It's really not too hard to maintain temps on the PB after things are pretty well sealed up once you get a hang of the vent settings. On mine, the top vent open to "1" will get 300*+ temps. On L&S cooks of 225* (grill temp) the bottom vent will be open about 1/2" and the top vent will be adjusted so the "lever" is centered between 0 & 1 on the scale or even slightly less. I start a volcano of lump in the middle with alcohol soaked cotton balls, once the lump is burning I close the lid with the vents wide open and once the temp get up to 175* I shut the vents to what was described above. The temp will usually settle in the 225* range within 15-20 minutes HTH
  21. Thanks for hanging in there... sent a couple bucks to help things along.
  22. I'm currently a kamado user without any 3rd Party temp controller. I can certainly see the benefits especially early on when confidence is lower in vent settings. I actually used a Tip Top Temp on my Akorn for the short time I owned it. I liked it but IME the Akorn is much more volatile with temp swings than a ceramic. After upgrading to the Pit Boss K24 from Costco I have never seen the need for a external temp control device. I assume that the K24 I own is similar to all the heavy ceramic Kamados and that they all are very stable. I can dial my Kamado in and have it hum along at almost any temp without any issues or fidgeting. I have zero concerns setting the temp and running it over-night for L&S cooks. It is what it is, I'm 2 years into the journey with lots of kamado cooks under my belt, so experience has led me to believe that the need for a temp control device is unnecessary.
  23. That was the response I was expecting. Sad day! I haven't been around long, just a couple years, but the general vibe around here has been to share information with each other to help folks along their way. That includes John's great information and awesome videos that he has posted on this site. It's unfortunate the spirit of sharing doesn't translate into passing along this information on the forum to someone else willing to take on the burden to finance and run a new forum. Maybe John has other plans for it but if it just evaporates that is truly short-sited and unfortunate. In any case, I'll continue to be active on the .com until John puts her out to pasture. I am going to try and save some of the great recipes and informational posts along the way.
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