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just4fn last won the day on October 22 2017

just4fn had the most liked content!

About just4fn

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    Guru Site Supporter

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    reworking and upgrading stuff
  • Grill
  1. Digiq 2 fan runs constantly

    The Flame boss is compatible with other fans.
  2. New Flame Boss 300

    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.
  3. New Flame Boss 300

    You can also download the app for your phone. Both work well.
  4. New Flame Boss 300

    The top vent should only be a hair opened. Maybe 1/32 of an inch.
  5. What do you think? Is the the Richard Johnson k7 or something else? https://seattle.craigslist.org/sno/zip/6464624062.html
  6. Sourdough 101

    Was the bread baked in your oven or the kamado? If the Kamado did it take on a smokey flavor?
  7. Sourdough 101

    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.
  8. 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.
  9. Is it taboo?

    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.
  10. https://www.samsclub.com/sams/vg-cadet-blck-vision-grills/prod20621119.ip?xid=plp:product:1:3
  11. I have the flame boss 300 and it just works. I don't think you can go wrong with either one.
  12. crispy chicken skin

    Skin was crispy off the grill, it softens as it rests under a tent of foil. Chicken was fantastic, it was juicy and tender.. You can't get any better chicken anywhere and that's kind of sad. Once you've had the best, nothing else compares and its disappointing.
  13. crispy chicken skin

    I don't have time for overnight in the fridge. I am trying no oil, butter under the skin and of course I have patted it dry. I seasoned with salt and pepper and chicken rub on both sides. I am going to cook at 400 and see how it turns out. Right now it's outside on the table and it is about 30 degrees outside. Putting it on the fire in about 4 hours
  14. I am doing my usual spatchcock chicken today. I always dry the skin, add oil and then the rub. The skin never gets very crispy sometimes rubbery. I cook the bird at 375 degrees indirect. Should I not oil the skin? What do the Guru's suggest???