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    Jamestown, NC
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    Pit Boss

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  1. First, no pictures :( But Saturday was a rack of St Louis ribs. 5 or so hours of easy low and slow. Amazing results. Then Sunday was 6 pizzas for a party. One off every 7 minutes or so. Amazing results. What a great tool. It will cook anything that I throw at it, and it is so easy to use. (once I learned a bunch of stuff here...)
  2. Looks great! For the record, who's dough do you use? And if you use the Elements of Pizza method, no mixer is needed at all. Just a scale and a bucket. Super easy. I used to do the Alton Brown (who is one of my heroes) method, and it needed in a mixer for up to 15 minutes. But this method is way easier, and works better for me. YYMV
  3. Looks great. Never done the brick thing. So how does it work since several pieces are not under the brick? What do the bricks do? Temp and for how long?
  4. ??? leftover tri tip??? Does that happen? I did a half of one tonight. Leaving for Europe tomorrow and will be without good beef for a while
  5. Well I read this and ran out and grabbed my welding gloves to pull the heat deflector. Well one glove was a little damp.... and fortunatly I got the deflector to the ground before I ripped off that glove. Nice little blister on my middle finger. The other hand was fine, but I think I prefer a tool similar to what John posted. Maybe not that one, but at least something that gets my fingers farther away from the face of the sun!
  6. I thought my air inlet vent was a little loose, even though it is a 2017. So I used some high temp silicone and some fiberglass cloth I had laying around to thicken up the front flat plate. Now it is super tight. And also wrapped around the top similar to how chas did, but with just fiberglass. BUT, on my rib cook I noticed smoke coming out near the hinge. I found that the lid was not rigged completely closed at the rear. So I loosened the bolts and let the lid rest down. The temp of the grill went down once I did that. Now the coals go out quickly.
  7. I am also new here and am the king of asking stupid questions. But I ask because I do not know. I look at it like, hey you tried. Your only mistake was you drilled some holes too big. Whoopee. So you had a problem and tried to solve it in a creative way. Hey, I am a 30 year plus process and equipment development engineer with 2 patents. Does that mean I know squat about Kamado cooking? NO, but I am having fun learning. I applaud you for trying something. Most people are afraid to even try. Innovation never happens if you do not try to do something a little differently. No this is not rocket science. And you may have been able to get a quick solution without doing it on your own. BUT, did you have fun? Did you learn something? Did you get to eat your mistake? (I bet it was still great!). I come to forums to learn. Then I may branch out and try something a little different. I don't have tons of money, and I do things differently just so I can afford the hobby. I am surprised with the "My way or you are wrong" attitude that I have seen flashing around the threads. But most here seem to be open, and helpful, even if you do something stupid (in their eyes). Hang in there, keep lighting the lump and I am sure you will have tons of fun and be proud of the meals you serve. After all, that is the goal. I doubt most of us are going for medals or sponsorships.
  8. Great information on this thread. The one thing that seems to be contradictory is that you should not start cooking until you get nice clean smoke. I assume this means that the coal is now burning well and has got past the initial startup "catching fire". But for low and slow you just start in one or two places, so essentially it is always just starting some new coals as it works its way across the pile. And when it hits the chunks of hardwood, it then starts pushing out a lot of the white smoke. My thought is that it is always making some degree of white smoke, but just a really small amount. And as long as you don't have too much of it for too long, all will taste awesome. But if you have an extended time of the thick smoke, you will have the acrid taste. And it is much more important for the cleaner burn early since that is when the meat picks up the most smoke. And white charcoal smoke is much worse than white hardwood smoke. All of this is just my theory on how it works. Feel free to contradict with science.
  9. I may catch flack for this, but I use the big bottles of cheap spices for my rubs. The ones from places like the Christmas Tree stores, Big lots, etc. or the $1.50 store brand stuff. I just try to use the same brand for consistency. And tweek my recipie as needed. Costco is great, but for some reason mine only stocks McCorrmick Dark Chili powder, which I think has a funky taste. I much prefer regular chili powder. And also the mexican (or international) spice area in my Walmart has great spices, usually for a lot less than for the same spices a couple isles over.
  10. I do the Forkish NY sauce, which is lightly cooked, same tomatoes as above, and some red pepper flakes. I think it is a great sauce.
  11. I use the KA bread for my NY and they don't seem doughy. Your pies look slightly undercooked to me. Mine end up with more browning in the crust and on the cheese. Maybe higher in the dome. I do about 550 for 10-12 min, but I go on crust and topping color, not time.
  12. So how did you mount it to your Pit Boss?
  13. So we had left overs for dinner tonight and I have to say, they are pretty good. Not nearly as dry as I worried about. The real thick parts were a little dry, but I just think that is the really lean meat in that area. We made/doctored up some good sauce. Started with the spicy version of Sweet Baby Rays and then added a bunch of vinegar, red pepper, and Texas Pete's. Heated it and thickened it back up with some corn starch. Smooth front end with a big kick!
  14. I hope everyone had a great Memorial Day! I will certainly remember it. Among many other things, I cooked 9 racks of baby backs at once on the Pit Boss. All in all, it went well and everyone loved them. I did a basic rub on them the night before, and let everything up. I used a 5 rib rack on the bottom level, which was actually able to hold 6 racks. And luckily, the rack is made to be turned over to be used as a roast rack. So it has a nice base for that which I was able to put a second grid on. So I cooked them 6 on the bottom and 3 on the top. I got the grill up to 225 and put them on. Apple and Hickory wood, and KJ lump started in a single spot. I quickly saw smoke coming out of the rear gasket area of the cooker. I found that the hinges were not rigged correctly and left a gap a the gasket when it closed. So I did a quick repair and got it sealed up. I had one probe at the bottom rack level, and one sticking in through the top vent. The bottom temp was at 205, while the top was almost 250 and the dial (which has proven to be pretty accurate during other trials) was at 225. I think the 9 racks were keeping the temp reading down on the rack thermometer, so I went with it that way. After 4 hours I opened it and found them to be way underdone. So I went to 5 hours and they were really close, but some in the bottom middle were still not that close, so I rotated them and left them for about 20 minutes more. I finally pulled them all, and sauced them flat on the grids for about 15 minutes. Then put them all in a pan and held them for a couple of hours before cutting. Most were very good, with a good light tooth pull. Some were over. Some were a little dry to me. I think I like St. Louis better... Anyway, I learned a lot more, the guest loved them (but they lie sometimes...) and my son, the graduate honoree of the party, said they were great and he won't lie. None of them were fall off the bone. (good). I had a hard time "reading" the bend test on the baby backs. I'm just not used to them. So here are the money shots. If I were to do it again, I think St. Louis and a different rack to spread them out more. And little less cooking time.
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