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BURGER MEISTER

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Everything posted by BURGER MEISTER

  1. Not to belittle the seriousness of this virus, and it is serious, but, I particularly like the title of the left stats. "involving covid-19 deaths". If the CDC hadn't juggled the numbers, and been forthright with stats, the number of deaths caused by the virus would have been far fewer than reported. If you were involved in an automobile accident and they tested the corpse for the virus and found it, it was listed as a covid death. Admitted by the head of the CDC Fochi. That being said, I do hope they get a handle on it soon because it's caused nothing but heartache for everyone.
  2. 600+ degrees for about an hour cleans everything pretty good. I try not to go too much over 600 because basically I'm a chicken and paid way too much for these things.
  3. Ya did good for $250, congratulations.
  4. Last conversation (message) I had with John, he wasn't taking any contributions.
  5. Those appear to be like the ribs around here at Safeway and other chain markets. Not sure why the chains even sell them. Might make good soup bones maybe. We got a butcher in town that stocks ribs with some meat on them. They take about 6-7 hours or more to get them tender like they should be . They're not as cheap as the supermarket ribs but at least you get some meat on em. But, it is what you say.
  6. Soo.....if I were a Latino, I'd think that you believe they can't do this without help following the video? Don't speak Spanish but I'm guessing those are instructions for the procedure.???
  7. Tried to do the barrel in a barrel and found it was a pita. (I'm sorta lazy) but still very tedious and hard to know when enough heat and time has passed to give you the results you desire. And it takes lots of wood go cook the wood to charcoal. Also, nice table you got. Might consider making the whole a tad bigger on the table top. Ceramics expand and move and if there's no room to expand, you have a busted KJ.
  8. Google is your friend. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwjPjpuAjqjtAhXHpJ4KHaymACMQFjABegQIARAC&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DMMBzVr8xy0U&usg=AOvVaw3gZrdsrlXSjrSP30IE2fwg
  9. Depends on what you are cooking. Low is for low and slow, high is for baking at a slightly higher temp. Google is your friend.
  10. I'd be more worried about your neighbors and friends narcing you out to the police for having enough people there for a 26# turkey than cook time. But seriously, I have no idea on that large of a spatchcocked bird.
  11. That misfit dome size doesn't appear to look too bad when put together. Very impressive, got yourself a KJ for a great price. Nice lookin grill.
  12. Your wife does very nice work, you should give her a raise soon.
  13. The last "portable" grill I had was a Weber Lil Joe. The only thing I had against it was the searing. I could not for the life of me get that thing hot enough to sear a steak. Gave it to my BIL, he's not as fussy as I am I guess. Think it was an air-flow issue. Not enough air. Would really like to know how the searing phase of the PKGO performs. This thing looks like something I could live with on the road.
  14. Depends on what you want. Indirect needs 2 half moons or 1 round heat deflector. 2 stage (direct and indirect) needs 1 half moon. I would think a pizza stone would get you into the indirect mode. I have not noticed hot spots in the middle of my 2 half moons, but your results may vary.
  15. https://ceramicgrillstore.com/collections/primo-grill-accessories-oval-grills/products/primo-xl-stainless-kick-ash-basket-by-kick-ash-kab-ox Available from the Ceramic Grill Store. Makes cleanup easier and in MHO won't crack and swell like the grate and probably break your liner.
  16. I usually give my BJ about an hour+ to stabilize, JR takes about 30-40+ mins.
  17. Sorta depends on what size of a KJ you got. I find the smaller pieces are kinda good for my JR but the big ones are just too big for it's itty bitty belly. I save the big ens for the BJ.
  18. Here's one of the videos John made and it explains it pretty good. Hope this helps. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiOxqCn9_rsAhXmIjQIHQ45CWwQwqsBMAB6BAgLEAM&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DTeWuHIUp5jg&usg=AOvVaw1oZVgz1EawbBoIvjsU1U5S
  19. Heat deflectors too close to the coals. You have them in the low and slow position. Elevate the deflectors up closer to the top of the base unit. Check out Kamado Joe web site and they have all the configurations for achieving what you're looking for.
  20. Well, there's 2 alignment studs and 2 threaded holes so I'd assume there should be 2 bolts somewhere. Don't use them so have no experience with the instillation at this time. Have a KAB and never felt the need for dividing the lump.
  21. Have you verified with any other instrument? Looks awfully brown on the skin for being 156 internally. I don't trust any thermal instrument on it's own. Partly because I'm not a trusting sorta person and also because I don't trust myself to insert the original probe into the correct spot. Good luck with the final run.
  22. Your last pic looks right. Has to have room for expansion and contraction.
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