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EZ smoke

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Everything posted by EZ smoke

  1. Will not use or join FB. Sad day!!! Hope that the alternative forum pans out in the new year.
  2. I hate heating up the house and working against the AC during 100* weather. People don't believe me when I tell them I cook full meals on my kamado and gasser outdoors. When I tell them I bake desserts in the kamado they freak out. It's rare for our oven to be turned on more than a couple times a month in the summer months.
  3. I guess I felt more that way with the Akorn where temp swings were more prevalent. In contrast my PB just hums along on L&S cooks. I have the wireless therm set with alarms but rarely if ever have to get up and change anything on an overnight cook. For me it's pretty much bring it up to temp followed by set and forget it. I can understand how a temp control set-up could help bring ones mind at ease and stop the "chasing temp syndrome" all of us have gone through. I know I had a bad case of that when I started "Kamadoing" but as I got more experience I gained confidence to just set the dang thing and let it run. The less you futz with the thing the better it runs. Just my $.02.
  4. I'm not going to fault anybody for buying the "temp control" doodads (heck I owned a TTT for the Akorn) but the PitBoss runs so stable it's ridiculous. I have been using mine for a couple years and have learned what the thing does and what the vent settings need to be for any given temp. I did seal up the vents when I first got mine but haven't tweaked a thing since. Mine just runs naked and is extremely stable. Again, I think it's awesome you got things dialed in on yours with the PartyQ and wish you happy cooking.
  5. I've owned both as well ...there are some other differences in the (2) but the truth is they're more similar than different. I know the "upgrade" to the PB is something I have never regretted. The benefits of the PB outweigh the negatives for me but the truth is I could be happy with either the Akorn or the PB. Heck you can do what I did and after upgrading to the PB go out and buy a Akorn Jr. to reminisce with. LOL
  6. Yep, $9.88 is the price for me local... I'm going on Monday to buy 6-10 more bags.
  7. Mine hasn't sparked any more or less than some of the other cheaper brands. I need to go buy 6 more bags...
  8. Just doing the flat won't take as long... I think 8-10 hours is probably about all it should take. I shoot for smoking brisket at 235-265F grate temp.
  9. My closest store never stocked them... the one 20 miles away had them in stock early in the season. As soon as I hear they have dropped I'll be going to check it out to see if they have any remaining. They also still have them online (for full price $750 delivered) but in years past the online clearance price was $500-$550 IIRC.
  10. ...anybody seen the PB being marked down yet? I'm considering buying another one if they get down to ~$300-$400 like years past.
  11. This stuff has been working well for me... no problems at all.
  12. If I needed it I would go up to $300-350. I don't need it but would have still bought it at $200-250. HTH
  13. I purchased 3 bags just to try out... if it burns decent I'll go get a 1/2 dozen more to fill the shed. I'm cheap when it comes to lump and to this point I've really never felt one brand is way superior to another. $.33/lb is about as good as it gets.
  14. I have a 2016 K24 from Costco and don't really have any of the issues you are describing. I did have a decent sized chip in the lid but Danson replaced it. They also recently replaced a heat deflector for me that cracked and broke during a cook. The changes from mine to the 2017 were fairly significant but I honestly prefer the 2016 over the 2017 other then the spark screen and the heavier hardware used in the 2017. I'll take the real wood side tables and handle over plastic any day but I'm a woodworker and have the capabilities to replace them when necessary. BTW I have not seen a 2018 in person. In any case, I think m-fine is pointing you in the best direction by returning the K22 from Walmart and purchasing the K24 from Costco.
  15. I can usually put the cover on after 3-4 hours of cool down. With that being said mine is sealed up pretty well so, once I close down the vents the fire is snuffed out reasonably fast.
  16. Although the K24 isn't a 24" kamado it still represents a larger kamado in the whole scheme of things as it has a 21" lower and 20" upper grate. I know cooking for a family of 5 I wouldn't want anything smaller. Almost a year and a half ago, I paid $475+ tax for mine and another $45 for the deflector that was a decent deal but not the cheapest ever. Last year, I kept an eye out at my local Costco's and the K24 never got to the $399 discontinued price in my area. In any case, the end of the season always has some bargains at various stores for ceramic Kamados in the $300-$400 range.
  17. When I purchased, I went with the Pit Boss K24 from Costco. I consider all the import ceramic Kamados to be very similar in quality so, one of the biggest factors for me was Costco's return policy. Back when I purchased it didn't come with the deflector but I still felt like it represented a decent bargain at around $500. I would purchase it again without any hesitation. If I ever have a problem down the road and PB won't/can't resolve things then I know I can wheel it in to Costco for a refund.
  18. When I was getting started I referenced Malcolm Reed's website, "Hot to BBQ Right". Dude has videos and procedures that totally makes things simple and easy to follow for the newbies. I still use his Texas Brisket Recipe... Texas Brisket Poke around his web-site and you'll find great recipes for ribs, pork butt, brisket, etc. etc. He uses various smokers/ grills but don't sweat that, just get your PB to the temps he recommends and follow his recommendations. As time goes on you'll find you can vary things some and still come out with great food. Also, he's looking to sell his rubs but don't be afraid to try other rubs whether they're store bought or your own concoctions. As to your other questions: Load the firebox up all the way regardless of the cook temp/time. If there is left over lump from the previous cook just load on top of it after knocking the ash out the bottom grate. I use the deflector for everything except grilling steaks, burgers, etc. I have the deflector in for baking, low and slow smokes and for high heat pizzas. HTH
  19. These were a hit with the fam. Some notes: As was mentioned earlier in this thread, our dough was also "wetter" than what was in the video and we used 4.5 cups of flour (50% bread flour & 50% all purpose flour). In the video you'll see that John splits the dough into (2) and rolls it into to tubes. We just kept things that way and filled (2) 10" cast iron pans to cook the separate batches. IIRC each pan held something like 9-10 rolls. We cooked at about 425* grate temp in the PB K24. Like the video we had the plate setter and bottom grate with a pizza stone resting on it. Cook time was 24 minutes uninterrupted. We also, did not use any amaretto in the frosting and doubled the vanilla extract. The icing was very good. Try these... I think you'll like them! Thanks for the recipe!!!
  20. Mine are about to go onto the kamado. Nice morning project with the daughter.
  21. Still rolling with my 2016 model and love it. Even at the full retail Costco price of $749 you won't go wrong. Patience is key for the end of season clearance pricing and nothing is guaranteed. Last year I checked the (2) Costco's near me and they sold their inventory in-season and NEVER got to the mark-down. With that being said the in-store price was $599.
  22. I can easily run and maintain low temps on my K24, the only time I have any issues with temperature (hi or lo) control is when I don't have a "clean" firebox. Knocking the ash through the grate and dragging it out of the vent slot is the most critical thing I do to control temps. For L&S I use the volcano shape to build lump prior to lighting and light a couple alcohol soaked cotton balls in the center. I am careful to not allow the temps to run wild and begin shutting down vents around 50* lower than my target L&S temps and then dial it in as it approaches the target. My K24 has the added felt to the top vent and lower door to tighten things up.
  23. Just off of the kamado... Ran at around 375* for about 70 minutes. Went with a graham cracker crust instead of Oreo. Also, no pecans as the kids aren't fans of them. In the fridge now... should be ready for dessert.
  24. I have one going on the kamado now...
  25. My experience is that "resurfacing" these Lodge pans is pretty much unnecessary. Once seasoned properly the OEM rough surface releases food just fine and that rougher surface wears down fairly quickly with regular use/cleaning. We use CI the majority of the time both on the stove top and on the grill. I actually use the 14" CI Academy Sports griddles for all my kamado pizzas and for my philly steak sandwiches. I use the Lodge 10.5" low profile round griddle on the kamado for bread stick and dessert pizzas.
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