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Everything posted by BURGER MEISTER

  1. Wow, that video. Nice presentation, but by the time he carved the second half, the first serving would be stone cold.
  2. Google Blaze kamado then get on their website and they have retail dealers. 2 in Arizona and 3 in Georgia.
  3. I would think that the shipping company should bear the brunt of the expense of that damage.
  4. Bank your fires on both sides of the rotisserie and put a cake pan in the middle to drip in.
  5. https://www.kamadobbq.be/en See if this comes up. Should give you some pictures of how to configure your D&C system for different results. Well, it didn't take me to the right page so forget it.
  6. Actually anything short of galvanized piping will work. Copper plumbing, bricks, anything at least 1" or thicker will work. Wadded up aluminum foil will work. And yes, that configuration would work best.
  7. Yeh, both stones and something in between to create an air gap. Keeps the crust from burning.
  8. I've done this a couple of times. Wound up with too many peppers so I seared them on the JR, steamed them in a bag until the skin peeled off, then into the dehydrator for I can't remember how long until I had sufficiently dried them, put them through the blender until I had dust. I've given 1/2 of it away to relatives and friends and still have some from 3 years ago. The peppers I used were Fatalli and they are really hot. Hence the reason I've still got some left after 3 years.
  9. I have the BJ and a JR, I like it this way, you can cook easily for 3-4 people on the JR.
  10. Honestly, it's a bit large for tailgating and or camping IMHO. Nice looking though.
  11. Tried them that way too, still hate em. However, I've done sweet potatoes for my wife and butternut squash for me with this method and we both agreed, it's a winner. Looks like you did them on a burner. I've done ours inside the JR, no lid on the skillet and it imparted almost wood fired flavor and a sweetness that is hard to describe.
  12. I know of only 1 way, cut the handles off of this. I cut the handles off of a 12 skillet that I had to make it fit. https://www.amazon.com/gp/slredirect/picassoRedirect.html/ref=pa_sp_search_thematic_aps_sr_pg1_4?ie=UTF8&adId=A06019582KHDNBSQZAZ47&url=%2FReversible-Griddle-12-Inch-Handled-Stovetop%2Fdp%2FB0874DJ9CW%2Fref%3Dsxin_11_pa_sp_search_thematic_sspa%3Fcrid%3D1G5QMMXT1XK4H%26cv_ct_cx%3Dcast%2Biron%2Bgriddle%26dchild%3D1%26keywords%3Dcastiron%2Bgriddle%26pd_rd_i%3DB0874DJ9CW%26pd_rd_r%3D0b36b153-2b22-4e3f-80b6-291018c9fe80%26pd_rd_w%3D81kSz%26pd_rd_wg%3DVAVvG%26pf_rd_p%3Dbdaff03e-e2e6-4d0a-96ed-05f1bace8b61%26pf_rd_r%3D0X4HQ6KX3F5WQ9210JEF%26qid%3D1626140891%26sprefix%3Dcastiron%2Bgriddle%2Caps%2C272%26sr%3D1-4-a8004193-6951-43f6-852a-aff7dbba9115-spons%26psc%3D1&qualifier=1626140891&id=3589471860976484&widgetName=sp_search_thematic
  13. If I'd been born talented instead of so darn good looking, I could do that. I am impressed with your untrained painting abilities.
  14. Tillamook extra sharp cheddar is my go to.
  15. Put a spring lock washer under the head of the screw for the damper. You can adjust the tension of it to keep it from flopping. Or turn the whole whole daisy wheel so it's about a 45 from current location. That's what some do anyway. I use the lock washer.
  16. No, it's no good, put it on dry ice and send it to me.
  17. That's the ticket. I check and calibrate mine about once a year. I've heard of them being off about 100 degrees before.
  18. Not only is it normal, it's almost mandatory for a controlled burn. Easy to do.
  19. I took some of these and drilled holes in them for afixing to the dome thermometer probe and ran the auxiliary probe through the top vent and mounted it along the dome probe. Was within 2-3 degrees of dome probe. https://www.amazon.com/Barbeque-Ambient-Thermometer-Temperature-Readings/dp/B08CB44D4L/ref=sr_1_27?dchild=1&keywords=BBQ+thermometer+mounting+bracket&qid=1624753374&sr=8-27
  20. That's one nice thing about being retired, no need for a special weekday cooker. Thank the heavens. But......that's just one of the nice things, among many.
  21. That's what's so great about "MERICA", everybody has an opinion, and everybody's entitled to theirs.
  22. Is that big red H in the field where you land the helicopter?
  23. Malfunctioning thermometer? Had I thought about it I would have worked it to 71 and snapped a picture. And thanks for all the birthday salutations. When anybody says I'm old, I just say "it's great to still be here sucking air with you mere mortals"
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