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BURGER MEISTER
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Went out this morning after cooking pizza yesterday and discovered my Pit Boss now has a nice crack going from the top bolt of the bottom vent up about 5 inches and stops. Called my local Costco and she told me there were not any Costcos showing any Pit Bosses in the area. Think I've convinced myself to get a KJ and have a couple of questions. 1. How big a turkey will the Classic hold? SWMBO loves turkey and I do one about every month. The Pit Boss would hold about a 23# bird but they're sorta hard to find in the off season so usually do a 12-15# bird. Would like to be able to do a bigger bird for family occasions. Not sure I want the Big Joe because of cost. Got an email from KJ today and there is a road show coming in Dec. close enough to make the trip feasible. Who knows, maybe the rep will talk me into a Big Joe anyway. 2. The web page says the Classic is 18", is that inside diameter? Thanks for any help with the questions.
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Would be interesting to know how the urethane prevents mold from forming. My bamboo shelves form mold (under covered area all the time) and it's not from contact to food residue. Been thinking about replacing them with HDPE shelves although I like the looks of the bamboo. We do live where it's fairly humid and the only thing that removes the mold is a solution containing bleach. Wonder if this is the finish on the bamboo or what.
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DON'T TELL EM AT THE FIREHOUSE THAT YOU GOT A KAMADO, you could become the chief cook and bottle washer.
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I will second the Ridgid tool set, I upgraded from a Makita set and got the one with drill, impact, recip saw, skill saw and a handy dandy little flashlight that I never use. My only complaint is the weight of the bloody things. Pushing 70 and the shoulders don't work like they used to. I have 3 skill saws and the Ridgid gets the most use. I have 3 drills and the Ridgid gets the most use. Had a Porter Cable recip saw and sold it when I got the Ridgid.
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Pellet Grill- Yoder or Traeger Timberline
BURGER MEISTER replied to Benm3's topic in Non Kamado Cookers
Like John said, Yoder's are built like a tank and made for competition. I've owned a GMG DB for about 4 years now and I've only had an issue with the combustion fan and replacing it fixed my problems. The only way you'll get smoke outa one of these is low and slow. If you turn the temp up, you might as well be using an oven in your house. And low and slow will only get you just so much smoke. SWMBO likes this about the pellet poopers because she's not a big fan of heavy smoke. I have in the past used some wood chunks in my Pit Boss and she was not happy with the flavor. I've turned out some amazing briskets in my pellet stove and I've had some not so good. Would love to have a Yoder or a Blazn but they're a might out of my budget constraints. -
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When we moved to our current home, my wife's brother brought me some rhubarb tubors that they were calculating to be at least 60 years old and going strong. We give rhubarb to anybody I can think of when it gets to the point I can't eat anymore strawberry/rhubarb crunch. Each fall I top it off with manure so the winter rain leaches it down.
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2017 Solar Eclipse - Should I be more excited?
BURGER MEISTER replied to KismetKamado's topic in The Cooler
Whoa, too much Carly Simon. I feel yer pain. Each year the Motocross track about 2 miles from where we live hosts the "Nationals", draws participants from all over the world. Accessed by a little 2 lane road along the river and you don't go to town in the evenings and you don't want to be going home in the mornings. We just stay home for the whole weekend and saves us the gridlock traffic. -
Had one in Spokane many many years ago. Nothing like experiencing an earthquake in a waterbed.
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Screw that reverse sear crap.
BURGER MEISTER replied to Doctor_big's topic in Kamado Cooking and Discussion
Me no like gray meat. It all probably tastes good, but I'm somewhat about the eye appeal of a good reverse sear. -
14,000 posts - Spinach Stuffed Pork Chops
BURGER MEISTER replied to ckreef's topic in Kamado Cooking and Discussion
That is a pretty decent picture of a pretty decent meal. Kudos. -
I've used Meatheads recipe and found it to be way too sweet for my liking. And as someone said, the sugar burns easily. Next time I'm using a recipe with no sugar in it.
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My spuds are probably some weeks out yet but, today we had peas, sweet lettuce and rhubarb crunch.
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3# Prime Tomahawk Finished On A Charcoal Chimney
BURGER MEISTER replied to jackjumper101's topic in Kamado Cooking and Discussion
Is that a Kamado you used or did you actually do it on the sidewalk last week? -
I've noticed on mine that the smaller the pieces of lump are, the hotter it cooks. The stuff I'm using now (2 boxes left) is awfully small and hard to keep the temp down. When it's gone, I'll probably go with KJ and see how that works.
