nstigator

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About nstigator

Profile Information

  • Gender
    Male
  • Location:
    Florida
  • Grill
    Blaze Kamado
  1. Yeah, that't the thing about Memphis as well. All of the really great restaurants (BBQ and otherwise) were holes in the wall. Places that were houses that were converted into restaurants, griddles stuck in the back of a convenience store, small BBQ places where you could smell the smoke coming off their smokers a mile down the road, mom-and-pop ethnic eateries. I could go on and on. And I'm sure they are around here (or at least I hope they are), but I have yet to find them. I've been surprised at how many places are bad to mediocre around here. Case in point - I have eaten at several Japanese/sushi places in the area and have only found one that I think comes anywhere close to the top 5 Japanese places I ate at in Memphis. Why would Japanese food taste so much better in Memphis, TN?! It blows my mind. I'm not a "foodie". I don't have an advanced palette. It doesn't have to be complicated. Just focus on good tasting food. Maybe it's the water. Maybe they need more lard around here. I do enjoy the variety here though. I really enjoy the different food festivals and some of the unique things that I can find at the theme parks and resorts, etc. But I think I need time to get to know what the locals like. It's unfair for me to compare decades of living in one place to only a couple of years in another. (I hope) The good thing is that I've had to expand my culinary knowledge at home. That's been great.
  2. I moved to the Orlando area a couple of years ago. From Memphis (AKA the undisputed BBQ capital of the world. :)), where I was born and raised. I enjoy some of the food around here, but overall I'd say I've not found a lot of places that I love like I had in Memphis. I had asked around about BBQ but really assumed that I'd never find anything that compared to what I'm used to, so I never got around to trying any of the suggestions. I've actually heard great things about 4 rivers, so you saying it is mediocre sorta confirms my suspicions. So in order to "quench my BBQ thirst", I bought a kamado and just make my own. However if you are asking because you are visiting the area or want something quicker because you don't have time to cook it yourself, there are a couple of others that I've heard good things about. Bubbalous, which has 5 locations in the area. And the new BBQ type place that opened at DIsney Springs called the Polite Pig (I have doubts that this will be the home cooking you want though). Good luck and please post back with what you try and what you think.
  3. I don't own the rotisserie. Every time I've considered getting it, two thoughts prevail : 1. Do I really need another accessory? 2. Will this ruin my love for the quick $5 rotisserie that I buy at the grocery store to feed my family when nothing else fast food sounds good? I mean, I pretty much can't really enjoy bbq, steaks, ribs, the list goes on and on, unless I cook it myself. Do I really want to add another thing to the list?
  4. I'd like to see a smaller one as well. And a bigger one. I figure both will be needed in order for Blaze to fully compete in the market.
  5. My wife has already decided that mine was well worth the money we spent on it. I'm not sure if this is because of the quality of the food or really just because she doesn't have to cook as much. Maybe it's a combination of the two
  6. First I would say that if your food tastes great, then you are not missing anything. Do what works for you. I start with charcoal first. I use a little bit of briquettes on the bottom toward the center where I am going to light my fire. Then spread any old lump towards the outside. Then fill in with some new lump. Then add only 2-4 chunks of wood somewhat close around the center. If it's going to be smoking longer, I add a couple more towards the back. Then I light my started cube and wait 10 minutes or so for the fire to catch. Then put in the grates and deflector. Wait for it to get about 30 degrees or so from target temp, then start closing vents to desired position. Then add meat once temps have stabilized where I want them. I don't worry about the wood catching fire and smoke quantity before I add meat. For a cook of several hours, it's going to get plenty of smoke. Usually one of my chunks has caught around the time I add meat though since I add it pretty close to the fire.
  7. Yes it fits my top grate well. Here's a couple of pictures. I'm not sure how the Blaze grates compare to the KJ. I guess whichever one you get, make sure the place you get it from has a good return policy.
  8. For technology, check out the twit.tv podcasts. (should just be able to search twit.tv in whatever podcast app you are using.) They have specific shows for pretty much any area of technology you can think of, and they have more generalized tech shows as well.
  9. I'm glad you found this forum and to see that we now have another Blaze owner here. By my count, that makes 3 of us. Good luck with your brisket this weekend. Be sure to take pictures and post about your experience over in the general cooking thread. This site is very helpful for both information about how to make good food and appreciation of good food that is made.
  10. My apologies. I looked again and believe that I misunderstood what I was reading earlier today. This says that surface level oxygen levels are the same as the earth's atmosphere, which I misread to mean our oxygen levels. https://en.m.wikipedia.org/wiki/Oxygen_minimum_zone?wprov=sfla1 I'm not trying to pass along bad information. Again it was a misunderstanding on my part. Honestly I thought the same thing as you about the oxygen level related to drowning but I rationalized past that in my feeble mind somehow as well. I still don't consider this test total "bull butter" (I like that term Btw ). Its an extreme test for sure but it still seems that exposing the Blaze to salt water and whatever oxygen is at that level is still informative and helps answer the question.
  11. Oxygen at or near the surface of the ocean is at or near the same levels of the oxygen we breath in our air. Oxygen levels do become scarce in the deep ocean, but that does not apply here. The guy dropped it in the water just a few feet. There is plenty of oxygen at the level that this test is being run. However, there may be better ways to test the long term susceptibility of this grill to salt corrosion. I did a little research and it seems a salt spray test is a more common corrosion test. Which make sense and would seem a bit more real world. But immersion tests are also used, which does speak to the validity of this test to some extent. The guy who made the video is representing a dealer in Orange Beach, AL (near the gulf coast). I bet he gets questions about salt corrosion all the time. People probably want to put this grill out in their beach homes and are wondering how well it will hold up on their decks. This test, while extreme, should help ease their minds.
  12. The manual says this about salt and other chemicals "Protection from Weather: Keep the grill protected from adverse weather, including rain and high winds. Place the grill in an outdoor area that is protected from the wind. The exposure of the grill body to salt in the air (either along the coast or by salt water pools), pool chemicals, garden fertilizers, countertop chemicals (stone sealer) can accelerate the corrosion of the grill components. More regular cleaning of the grill and covering of the unit will be required in these settings. Never store any chemicals near your grill. Moisture allowed to enter the grill can create mold and could eventually spill out of the front air inlet taking spent ash residue with it." Then it says this in the warranty section... "Improper Maintenance, high cooking temperatures, excessive humidity, chlorine, fertilizers, lawn pesticides, chemicals, and salt can affect the Stainless Steel components and for these reasons, the warranties DO NOT COVER DISCOLORATION, SURFACE RUST, OR RUST, unless there is a loss of structural integrity / rust through of the appliance components. This warranty covers defects in material and workmanship." So I think the bottom line is that the warranty will cover any structural damage to the grill as long as it's not obvious that you have just left the grill out in the elements with no care to try to protect or clean it. And even then, it seems to indicate that this is really only a concern on the stainless steel parts. Still, the point of these tests is to remove the, "why would I get this grill over ceramic when [insert random or extreme case here]" question. People automatically are skeptical when a new player enters the market with a different concept than they tried and true ceramic. We see it here on this forum so obviously dealers are going to see this too. So dumping it in the ocean to prove it can withstand salt corrosion is much like exposing it to crazy high temperatures. Extreme? Yes. Necessary? Probably not. People could search the Internet to see how the materials that the grill is made of will hold up to certain weather or heat conditions. But a picture or video is worth so much more.
  13. I was thinking that too. Perhaps he is a dealer or someone else involved in the company somehow. This is a common question that gets asked so it is a worthwhile test, if you have a particular vested interest in the results. I of course have interest, but not enough of one to throw mine in the ocean
  14. I guess that's one way to answer the, "how does it handle salty air" question. Lol. Can't wait to see the results of this also
  15. I use weber starter cubes. They are cheap, light fast, and work great.