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K_sqrd

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Everything posted by K_sqrd

  1. WOW! $695. OK, here's some info that might help. The following was posted in an RJ Newsletter several years ago. "... the K7 springs should be 18 inches long, the K9 are 24 inches. To check the length of the compression springs you would raise the lid to its fullest height and then remove the 1/4 inch bolt holding the springs in the prop tubes..." Knowing the length of the spring, you also need to count the total number of coils and measure the diameter of the spring wire. Armed with that info, check with a couple of custom spring manufactures who do heavy duty compression springs. There may be a setup charge because of the low quantity so ask about that. Overall, it should still be a lot less, I would hope, than what Galaxy wants. BTW - Welcome to the forum. EDIT: Forgot - you'll also need the OD of the wound coil along with the other info. Sorry about that.
  2. That's a Richard Johnson Kamado and looks to be an early K7 in great shape on the outside. What does the inside look like? Any cracks in the fire bowl, racks included? There are a couple threads on the "Other Kamado" sub forum on this site regarding this brand. Look for "Kamado #7". Can't comment on value - sorry. Edit: RJ sold the company to Rocket Kamado in Las Vegas a couple of years ago and might be a source of info.
  3. Leave it alone as it will recover. Time spent chasing your temp is better spent relaxing and enjoying a cold one. An analogy would be presetting your oven temp to - say 350 per some recipe - then adding what your cooking and then adjusting the oven temp. It's not normally done. The Kamado's are basically extended range outdoor ovens. Also, the temp range for just about all BBQ cooks can cover a fairly wide range and the 'Q will turn out great. Have fun and glad your ribs turned out great. Oh, Yeah - Welcome to the Forum. Glad to have you on board.
  4. Yeah - T-shirts, shorts and flip flops are the dress code this time of the year. The thermos on my steel offset and Santa Maria grills sitting in the direct sun registered 150 deg. with no fire in them. I actually put peppers and mushrooms in them and use them as dehydrators. Works great.
  5. Here in Phoenix it hit 115 deg. today - another record. This year has been the the hottest in history so far. Humidity was only 9% - It's a dry heat. LOL! Home made chicken noodle soup in a crock pot tonight. Good reason to hunker down and enjoy a cold, adult beverage inside.
  6. It sounds like a timing issue to me. Can you sear 17 steaks to each persons' liking and then do the lobster tails? Kind of reminds me of a "One legged rooster in a two story hen house". LOL! If you go the RotoJoe route, you can cook the whole loin to the doneness you want (120 - 125 deg. ?), wrap in foil and towels and place in a cooler while you cook the tails. The meat has to rest anyway and carry over heat will bump the temp up a bit. It can be held like this for a long time. Lobster tails don't take very long to cook so you'll minimize you're time at the grill and have more time for visiting with your guests.
  7. Wow! Sorry to hear that. I've used a Thermowerks IR thermo to check Mesquite lump and the temp goes off the scale - well over 1000 degrees F. I know that small pieces covered with dust makes it difficult to light and will not burn very hot until the dust is burned off. Dust and small pieces reduce the air flow probably causing the lower temp you are seeing. Again, sorry to hear of your experience.
  8. Mesquite burns long and hot.There is a lot of variation in lump size and it does tend to spark when being lit - especially if using a MAPP or Propane torch. Lazzari and El Diablo are equivalent brands which are available in the western states. I suspect they all come from the same source in Mexico. I buy El Diablo from Costco for $13-$14 per 40# bag and have been using it for several years.
  9. Wow! Great job on your paintings. Those are very nice images you did.
  10. Sounds like a good excuse to get a wood fired pizza oven. You can't have just one grill. LOL!
  11. Think I would go for a wood handle rather than metal. Metal may get toastier than you can grab without gloves.
  12. I use regular Kingsford and have no problem relighting used briquettes.
  13. My wife and I questioned a store employee about the empty shelves and were told that the distribution centers and truckers have been affected by the Covid-19 which has caused a slowdown in deliveries of stock.
  14. We tried this on a jar of store bought pickles and freaked out the grand kids. LOL! https://www.seriouseats.com/2013/04/how-to-make-koolickles-kool-aid-pickles-memphis-tennessee.html?ref=excerpt_readmore I think I used unsweetened Kool-Aid and didn't add the sugar so the pickles tasted normal. The recipe calls for sugar to be added - your call. Lots of fun.
  15. I was at our local Costco a few days ago and saw a stack of El Diablo Mesquite lump in 40# bags for ~$13.00 - $14.00 per bag. It appeared to be about 2 pallets worth. I'll have to stop back and load up as I use it all the time. Edit: I noticed that over July 4th and Memorial Day there were few ads for Kingsford charcoal. The big box stores usually sell two 18# bags for about $10 but this year, the prices were higher and not the bargain I usually see for these weekends.
  16. Put it in an aluminum pan, cover it with foil, add a little liquid like apple juice then into the oven at 225 to 250 to finish the cook. If you need to hold it, drop the oven temp to 175 - 200 till you're ready to eat.
  17. I wasn't aware that he soaked the first stump in kerosene. I thought he did it to the second one only. If he did soak both in kerosene then I agree, grilling over it is not a good idea.
  18. Don't let a good fire like that go to waste. Put a grate over the top of the pipe and throw a couple of 'Burgs or Brats on it or maybe a steak and enjoy.
  19. Welcome to the forum. Lots of friendly and knowledgeable folks here who are willing to share ideas.
  20. WOW! Nice job on the rock painting. Those will definitely add some color to your garden.
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