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Everything posted by just4fn

  1. If it's drawing air and you can't control low temps as you already know, that has to be fixed. Once that's fixed you should have no problems with the flameboss. If the Kamado won't shut down with all vents closed then yes there is a leak. I have never tried it, but in a completely dark room if you put a light in the kamado, I was told you will see light coming out where there are leaks. Never hurts to try. Let me know if that works.
  2. Did you have the top vent just cracked about 1/16 of an inch? If it's open too far the flameboss can't control it.
  3. https://www.thedailymeal.com/eat/what-exactly-delmonico-steak
  4. Looks nice but I don't get the price for the need.
  5. Did you season it after you sous-vide the roast or before? If before did you add more seasoning? Looks great.
  6. I ended up raising the grill grate about 2 inches and it was fine. The gravy came out excellent. Maybe the best.
  7. I spatchcocked the bird. I smoked it at 265 for about an hour then turned up the heat to 375. It only took about 2 hours and 15 minutes. I pulled it when the breasts were 155/165. I put vegetable and turkey gizzards under the bird. I'll let you know how it turned out.
  8. not much. Where can I find Meathead recipe to the gravy?
  9. So do you eat the veggies or just use the liquid for the gravy? Maybe blend them and add to the gravy? Wow so many options!
  10. Yes but barely. I have a Primo XL. With the stones as low as they can go and the rack as high. I can get a 2 inch pan under it with a little space on top of the stone. I thought about using the upper rack but I dont think the lid would close with a 16lb turkey on top.
  11. I'm going to spatchcock my turkey this year. I want gravy! Can I put a pan underneath with vegetables,spices chicken broth to catch the drippings on top of the stone? I don't know because I don't want to steam the bird on the bottom. Should I or shouldn't I?
  12. Ya I have been reading and it does look like it needs to be above 130 to be safe.
  13. Don't get so OCD with the temperatures. Use the flameboss and put the ambient on the grate. Close the upper vent to about 1/16 of an inch and let her run. Temps will drive you crazy and it's not necessary.
  14. Looks awesome. One word. Spatchcock. Try that technique and see what you like best. Hard to beat what you just put out though.
  15. I cooked a slab of halibut tonight on a cedar plank. I thought it came out great. Good smokey flavor. I basted it with butter, lemon, garlic, paprika. https://share.fireboard.io/90302E
  16. cooking at 225 until 100 degrees then going to start to marinate with Maple syrup, soy sauce and apple cider vinegar. 4/2/1. going to pull it at 135 degrees. Raised temp to 375 to finish the cook. I going to sear it on the gasser and then wrap in foil. https://myflameboss.com/en/cooks/565236
  17. the flame boss can just be used as a Thermometer. I have used it just for the graph.
  18. I have the flame boss 300 and it works perfect. Enough said
  19. just4fn


    I don't get golfers. They all love to golf. They can't wait to set a tee time, can't wait to tee off. Then the race begins. They then can't wait to get off the course. At the end of the round, it's all about how fast they shot 18. If you love the game would't you want to be on the course as long as you can? It's a race to get off and make the next tee time. I think the score card should have a time element involved also.
  20. You know, I even said mine tasted like pot roast which is way easier to cook. I haven't tasted that many briskets and thought maybe that's how its suppose to taste. Next brisket I'm not going to wrap.
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