Jump to content


Members Plus
  • Content count

  • Joined

  • Last visited

Profile Information

  • Gender
  • Location:
  • Grill

Recent Profile Visitors

606 profile views
  1. Look from the top - down. Is the ash pan hanger attachment dead center? There's just one slot that pulls it tighter and kinda locks it in. Welcome.
  2. Rip

    Akorn thermometer

    Yesterday I received the Tel Tru thermometer I am going to use to replace the original thermometer on my Bubba Keg. I just finished testing it against another bi metal and a digital thermometer in boiling water. All 3 read within ~3 degrees of each other. That's close enough for me on the grill. It remains to be seen how the Tel Tru will work on the grill. But I believe for a quick point of reference when cooking, it's gonna be fine.
  3. Rip

    Broil King Keg 5000: Unboxing & Review

    I remember when mine was shiny like that - about a decade ago. I just cleaned it up and although it shows it's age after hundreds of great cooks, it's still just as solid as it was on day 1. Thanks for the video.
  4. Just wait 'til you get old. You'll appreciate old stuff!
  5. After 9 years the dome thermometer on my Bubba Keg has given up the ghost. I know it wasn't the best way to measure the temps, but I learned to use it and it's done well for me over these 9 years. It was - I assume - a quality thermometer, back in the day, as it was able to be calibrated. That's something you don't see on a lot of grills these days. I usually calibrated it when the weather started warming up in the Spring. I assumed that because it wouldn't register below 100* that the coil got out of whack during the low winter temps. I'll have to brag on the old keg. I've never had any problems...gaskets, hinges...nothing. I sealed around both vents when I got it and it when I get it close to the target temp, it holds it very well. We understand each other - most of the time. It resides under the car port. I bought Bubba from Home Depot in 2009 when Bubba Keg was switching brands to Big Steel Keg and they were on sale for about $350. It's one of my best investments. A new thermometer is on it's way. It's a Tru Temp and I'll have to learn it - just like I did with the original one. It just won't say "Bubba Keg" on it. Bubba isn't as handsome as he once was - nor am I - but we still have many more cooks to go. If the new thermometer lasts almost 10 years I'll be a happy (well fed) old man.
  6. Great score for $40. I have the 6520 too and think the table is much more useful than the side tables on the other style. If something was to happen to my grate, I don't think I'd go to any trouble or expense to replace it with the original. I haven't found a real need for the center grate. You could just get a generic, similar sized grate that would lay over the top of your outer grate that would cover the hole.
  7. Rip

    Do You Deserve Cast Iron?

    Thanks! I just read that many of the older cast iron pans were sized with a fire ring - like on the bottom of mine - to fit a particular sized eye on the old wooden cook stoves. The pots and pans were assigned numbers to match with a particular sized stove eye. To complicate matters even more - these numbers weren't universal throughout the industry. The search continues...
  8. Rip

    Do You Deserve Cast Iron?

    That could be a very good possibility. My grandparents were very thrifty and if they could have saved a nickel on a "no name" pan - that was a nickel saved. Regardless, it's "a family heirloom" and I enjoy using it. I haven't used it for anything but corn bread in a long time.
  9. Rip

    Do You Deserve Cast Iron?

    My Granny had a small cast iron pan that was always on her stove top. She used it for everything and washed it regularly. The only reason she didn't put it a dishwasher is because she didn't have one. It's probably my most prized cooking utensil. I've never done a proper seasoning on it. I just use it like she did, oil it occasionally, and it's still slicker than anything NASA ever invented.... By the way, I've always wondered who manufactured this little skillet. It's about 7 3/4" diameter. It has 5 0 stamped on the back and no other markings as far as I can see. The handle resembles a Birmingham Stove & Range pan, but the 5 0 markings don't match that manufacturers' markings. I'm guessing it's at least 50 years old and probably older. I'd appreciate any SWAGs. Thanks.
  10. Lexington sauce seems to be considered the "happy medium" in NC sauces. Not that it's better or worse, it appears to me to be the "break even point" for the ketchup and brown sugar that's added to the basic vinegar base. Basically from Lexington, the further East you travel the less ketchup and sugar you'll find in the sauce. On the other hand, traveling west, you'll notice more tomato and sugar. I have enjoyed whole hog cooks down east in NC, where the sauce and baste were nothing more than glass gallon jugs of white vinegar with a couple of tablespoons of red pepper flakes were made the day before and allowed to "steep" overnight. It was applied liberally throughout the cook and served as a dip or dressing for a sandwich. Here in the western part of NC, vinegar is used to thin the ketchup. Sometimes Brown Sugar is added along with pepper flakes or sauce for a little "bite". There's really no right or wrong. Use the basic ingredients, tweak it to your own taste - and taste it often during the prep. If you have time, let it sit overnight and blend. There's a different sauce in every BBQ joint in NC. Few are bad, some are just better than others. Personally, I think "less is more". Even though I live in Western NC, I prefer the more vinegary sauces of the east. But in the end, in my opinion...any meat, prepared right, should stand on its own. I always order my 'Que with the sauce on the side.
  11. Rip

    Temp Controller Adapter

    Personally, I would not leave the adapter on the cooker when I wasn't using the controller. I'd want to use the vent as it's intended to learn to use the cooker in it's "natural state". With the popularity of temp controllers, I'd think cooker manufacturers would be considering separate ports for permanently attaching adapters that wouldn't interfere with the use of the main vents.
  12. Rip

    Ruixin Pro Has Humbled Me

    I have the Ruixin Pro and got tired of screwing around with the phone and angle finders to set my angle. So when I got the angle I was looking for I cut a small tube that fits over the post to the length that gave the guide rod attachment the height that provides the angle.. I used an old ball point pen, but when I can find that little piece of copper tubing I know I have somewhere, I'll make up these spacers for several angles. I suppose something similar could be done with the Ruixin Pro II. Sorry for the crummy photo, but you get the idea.
  13. Rip

    Clothes pins?

    Thanks to all for the advice! I am currently searching the shelves of some of the local, old country stores hoping to find a nugget, from days of yore, that someone has overlooked. The clothes pin conquest continues! I refuse to let my skivvies down.
  14. Rip

    Clothes pins?

    So I just got around to putting up an outdoor clothesline - mainly to save a few bucks on the power bill and to keep my T-shirts from shrinking in the dryer. The problem is that decent quality clothes pins are apparently a thing of the past. I've searched the usual on-line sites. Most of their offers and reviews have led me to believe that good old fashioned wooden clothes pins no longer exist - UNLESS - one wants to buy artisan, hand made pins at $2 per clothes pin. Anything else is reviewed as "good for crafts, not good for hanging clothes". I'd prefer not to buy 50 clothes pins at $2 apiece. That's cuttin' into the beer budget. Back in the day...You could get enough real finger mashin' , wooden pins to fill a five gallon bucket for $2. Anybody got a "line" on decent, wooden clothes pins at a reasonable price? Thanks, Rip ( i know it's goofy, but it's worth a shot )