just4fn

I would do the portobello mushroom burger: https://www.allrecipes.com/recipe/14497/portobello-mushroom-burgers/

Here comes the money shot. It was delish if I do say so myself. Question: Are chefs suppose to love what they cook? Whats interesting is if you look at the cook, for 2 hours it stayed steady at 250 degrees. You can't get that in an oven.

So It took about 2.5 hours to cook this 4.5 lb roast at 250 degrees. I seared it for about 1.5 minutes at 500 on all 4 sides. https://myflameboss.com/cooks/242484?historical=1

Here is the pre sear and post sear. I have to leave but will be back at about 7:30 to cut it open and eat. I am letting it rest in 2 sheets of foil.

Just starting my New York Roast. I went to the store to maybe get a Prime Rib roast but the New York was on sale for 8.99 a pound. I got a 4.5 pounder. I seasoned it with rosemary, thyme, garlic, salt, pepper and olive oil. rubbed it all over. I am heating up the grill now. I am going to cook at 250 until internal temp of 122 and then crank it up to 500 and sear all sides. Here is the progress. I am not putting it on until temp reach's 250. https://myflameboss.com/cooks/242484?historical=1

I had a postal worker bowl a box onto my porch. I thought about complaining but didn't.

The Flame boss is compatible with other fans.

I've cooked about 6 times with it and it hasn't overshot. I am doing a Pork shoulder tomorrow for taco Tuesday and I will monitor my cook on Kamado Guru. I put the FB300 setup on at about 50 degrees before target temp. we will see.

You can also download the app for your phone. Both work well.

The top vent should only be a hair opened. Maybe 1/32 of an inch.

What do you think? Is the the Richard Johnson k7 or something else? https://seattle.craigslist.org/sno/zip/6464624062.html

Was the bread baked in your oven or the kamado? If the Kamado did it take on a smokey flavor?

Feeding it daily, do you put it in the refrigerator or just leave it on the counter? It's kind of like a pet huh.

Base on your post it doesn't sound like a Flame Boss issue, just a fan issue. I can't speak for all fans but the fans I have seen are all about the same size. Now Flame Boss and others need to come up with an adapter to fit.

Pan frying steaks in my cast iron on the stove is easy and tastes great. When you are only doing one steak, it is some what of a chore to fire up the kamado to cook a steak. Do you think you get more flavor from the kamado? I just don't think there is enough time on the grill to get a lot of smoke flavor unless you do a reverse sear. Quick and easy on the stove is a good alternative.