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    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   

Chasdev

Members Plus
  • Content count

    110
  • Joined

  • Last visited

About Chasdev

  • Birthday 05/27/1950

Profile Information

  • Gender
    Male
  • Location:
    Austin Tx
  • Interests
    F1+MotoGP racing
  • Grill
    Pit Boss
  1. I overhauled car, truck and motorcycle engines over a span of 40 years, greasy metal parts are where I live... But for this application I think Dawn would be hard to beat...
  2. So latest version has the adaptor on the outside and/or over the original top vent device/area?
  3. What the heck is that?! I see the controller on top of the stack but is the stovepipe part of the controller or is that an adaptor or what?
  4. What's with cleaning? Does it come coated in grease or cosmoline?
  5. Just read a post mentioning this product and had to order one! If it works properly (and the post I read said it does) then it's the best under $40 gadget ever.. A very simple concept, I used to encounter bimetal spring controlled mechanisms working as an auto tech and they are/were very functional and reliable. Hope the same applies to Kamado cooking! https://www.amazon.com/Attachable-Grill-Temperature-Regulator-TTT-01/dp/B01FOYB27G/ref=sr_1_1?ie=UTF8&qid=1495634052&sr=8-1&keywords=tip+top+temp I guess this a pre-review, I'll post up how it works next week..
  6. Wow, just read this and it sounds like a winner and affordable to boot! I think I may be a customer if it will fit my Pit Boss..
  7. I've not seen raw beef sausage for sale in or around Austin, like ever.. You can get raw Southside Market Elgin sausages at HEB but I think they are pork, guess I need to go read the lable..
  8. So simple, I should have remembered my boy scout key chain weaving class! Great site, I'm going to surf there often..
  9. Whatever you do, don't start blaming the beer!
  10. Man, I GOTTA get me some of that! How the heck did you do that weave?
  11. Agreed, I've had ribs placed in different parts of the same stickburner and some were almost burnt, with a nice dark exterior and just a little dry and some were perfectly cooked.. But the flavor of the over cooked ones was fantastic, sort of like pig burnt ends....
  12. I prefer them "overcooked", I like the meat to fall off the bones.... I have one of those racks and the flop is a problem unless you cut the ribs in half, then they stay in place better. Yes, put another layer of heat tape around the spout, the vent will fit prefect, mine runs 225/240 with the top at 1/2 and the bottom vent at 1 row of holes.. I do have to tweak it a bit depending on size of fire but that may be due to the charcoal, got some FOGO on order and perhaps that will tame the beast a bit more.. Cooking them stacked works fine, I have a vertical offset smoker with 7 cook grids top to bottom, I've cooked ribs, brisket and beef plate ribs at once and the brisket dripped all over the ribs all day, no worries!
  13. No roadshows coming to Austin this year so I ordered a large FOGO..now what to do with the cowboy and royal oak lump... I guess grilling burgers and steaks till it's gone..
  14. Unless you are cooking a whole mess of ribs, you could cut them in half to keep them inside the center of the deflector. I would use tin foil to protect it from drippings, and perhaps form a drip pan to keep them from reaching the coals.
  15. I guess you lucked out, there's a ton of meat there compared to fat...